Foie gras or another way of thinking about food

This talk of Dan Barber is amazing, exciting and instructive, it opens avenues to a different way of thinking about food stuff. His view on food is so very much in line with ours from Biestmilch. It has a lot to do with our premise »our food is remedy«.

Dan Barber is a chef and a scholar – relentlessly pursuing the stories and reasons behind the foods we grow and eat. He’s the chef and co-owner of Blue Hill, in New York and Westchester, where he practices a kind of close-to-the-land cooking.