Dan Barber Quotes

• When you pursue great flavor, you also pursue great ecology.

  Dan Barber

  Flavor, Ecology, Pursue

  "Chef Dan Barber pioneers ethical approach to creating flavor but may prickle some purists". www.foxnews.com. October 10, 2012.

  52 Copiar cita

• The greatest lesson came with the realization that good food cannot be reduced to single ingredients. It requires a web of relationships to support it.

  Dan Barber

  Support, Realization, Lessons

  Dan Barber (2014). “The Third Plate: Field Notes on the Future of Food”, p.257, Hachette UK

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• In the rush to industrialize farming, we've lost the understanding, implicit since the beginning of agriculture, that food is a process, a web of relationships, not an individual ingredient or commodity.

  Dan Barber

  Agriculture, Understanding, Ingredients

  Dan Barber (2014). “The Third Plate: Field Notes on the Future of Food”, p.120, Penguin

  25 Copiar cita

• Conventional agriculture has never succeeded in feeding the world, and it's never produced anything good to eat. For the future, we need to look toward alternatives.

  Dan Barber

  Agriculture, Needs, Alternatives

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• Clean plates don't lie.

  Dan Barber

  Lying, Clean, Don't Lie

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• I think all chefs who pursue great flavor have good ethics.

  Dan Barber

  Thinking, Flavor, Ethics

  "Chef Dan Barber pioneers ethical approach to creating flavor but may prickle some purists", www.foxnews.com. October 10, 2012.

  13 Copiar cita

• If you just think exclusively about what would be the best tasting or the most profitable, you're just not seeing the big picture.

  Dan Barber

  Thinking, Would Be, Being The Best

  Source: www.starchefs.com

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• No quiero decir que no coma verduras -lo hago, y mucho- pero, desde el punto de vista del suelo, son más costosas que una vaca pastando.

  Dan Barber

  Vegetables, Perspective, Cows

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• Las verduras agotan el suelo. Son extractivas. Si el suelo tiene una cuenta bancaria, las verduras son las que más retiran.

  Dan Barber

  Vegetables, Withdrawal, Soil

  9 Copiar cita

• We're achieving better marbling and better flavor with old world wisdom that's been passed down for generations but we're still using technology.

  Dan Barber

  Technology, Generations, Flavor

  Source: www.starchefs.com

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• It takes fifteen pounds of wild fish to get you one pound of farm tuna. Not very sustainable. It doesn't taste very good either.

  Dan Barber

  Motivation, Inspiration, Tuna

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• I said, 'Don, what's sustainable about feeding chicken to fish?'

  Dan Barber

  Motivation, Inspiration, Feeding

  "How I fell in love with a fish". TED conference, www.ted.com. February 2010.

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• It's a fallen world. We eat and sacrifice in the process.

  Dan Barber

  Sacrifice, Fallen World, Process

  "Chef Dan Barber pioneers ethical approach to creating flavor but may prickle some purists". www.foxnews.com. October 10, 2012.

  7 Copiar cita

• In food, issues that surround purchasing and that whole realm have a very political component and they branch into stories that can be really compelling. Just being on the farm, interacting with all these people in the industry, leads to personal narratives that can be used to make a larger point.

  Dan Barber

  Temas, Personas, Política

  Source: www.starchefs.com

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• The greenhouse is driven by three things: economy, flavor, ecology. Where ecology is what's being grown in this micro-ecology that can simultaneously thrive and better the soil/rotation, not just the flavor.

  Dan Barber

  Three, Flavor, Rotation

  Source: www.starchefs.com

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• The history of food has never had a better biographer. Required reading for anyone who eats.

  Dan Barber

  Reading, Biographers

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• For the past 50 years, we've been fishing the seas like we clear-cut forests. It's hard to overstate the destruction. Ninety percent of large fish, the ones we love - the tunas, the halibuts, the salmons, swordfish - they've collapsed.

  Dan Barber

  Motivation, Inspiration, Cutting

  7 Copiar cita

• At the end of the day, yes. It's all about the marbling and maybe a few other things along the way. But intramuscular fat, that's where you get a lot of flavor. Fat carries the flavor but in the last 50 years it's been bred out of pigs. When American chicken exploded in the 70's and became such a huge commodity, it took away pork sales. The pork industry suffered and had to change.

  Dan Barber

  Pigs, Years, The End Of The Day

  Source: www.starchefs.com

  9 Copiar cita

• If you look at the carrying capacity of agricultural areas throughout the world, their ecological habitats are changing. So I think we're looking at - in our lifetime - great collapses of food services.

  Dan Barber

  Thinking, Looks, Habitat

  9 Copiar cita

• I'm not an environmentalist, or a doctor, or a nutritionist.

  Dan Barber

  Doctors, Environmentalist, Nutritionist

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