The Third Plate: Field Notes on the Future of Food by Dan Barber
This March, Van Alen Book Club is talking about the future of food—eating it, cooking it, distributing it, and growing it. Our guide is chef Dan Barber’s The Third Plate, a thoughtful book proposing that environment, ingredients, and the future of our planet be prioritized ahead of diners’ demand. Discussion will be led by Amy Bentley, author and food historian, professor in the Department of Nutrition and Food Studies at NYU, and co-founder of the NYU Urban Farm Lab.
Using Barber’s vibrant anecdotes across farms, landscapes,and seascapes as source material and inspiration, we’ll ask: Where will future food grow? What changes to food production will ensure sustainable access for present and future generations? What alterations in city living and everyday decision-making would contribute to Barber’s third plate, and a healthier planet for our future?
This month’s book is available free at Van Alen’s offices (30 W. 22nd Street, NY, NY).
Open to new and returning participants.
Food and beverages provided.
Where: 30 W 22nd Street
When: March 27th @ 7pm – 9pm