Author Michael Ruhlman and Chef Dan Barber talk about modern industrial farming and agriculture in the United States as part of Chautauqua Institutions week long program called "What's for Dinner: Food and Politics in the 21st Century."
Dan Barber is the co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns, and the author of the forthcoming book, The Third Plate (May 2014, The Penguin Press). His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications.
Michael Carl Ruhlman is an American author. He has written 12 books of mostly nonfiction, the best known of which have been in collaboration with American chefs.
Chef Dan Barber recounts his experience on a goose farm in Spain where geese are raised for foie gras without the common practice of being force fed that has sparked controversy from animal rights activists.
Chef and restaurant owner Dan Barber describes the tragic conditions introduced by modern agriculture in the United States. He calls upon the audience to start making better choices about food which ultimately turn out to be the most delicious.