"The Third Plate: Field Notes on the Future of Food"
By Dan Barber
Penguin Press, $29.95
Reviewed by JENNIFER WEEKS
Dan Barber is a widely lauded chef who has been a leading voice for the farm-to-table movement for more than a decade. In 2004, at the Stone Barns Center for Food and Agriculture in Pocantico, NY, Barber opened Blue Hill, a restaurant that showcases meat and produce raised on site and locally.