Dan Barber is the co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns. He is author of the book The Third Plate, which I have used as a course reader in my Stanford Food as Medicine class and I have also promoted it in my corporate mindfulness and well being courses. It is a beautiful contribution around sustainable cooking, eating, and farming and I highly recommend it.

Dan’s opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. In 2009 he was named one of Time magazine’s 100 most influential people in the world. Dans mission feels very aligned with my own and the wisdom he shares supports all beings to be good stewards of the earth.