Dan Barber: “You can't get truly jaw-dropping, delicious flavor unless it's from good, biologically active soil." 

Barber, an award-winning chef and co-owner of Blue Hill and Blue Hill at Stone Barns, joins mbg co-CEO, Jason Wachob, to discuss the link between nutrition and flavor, plus:

*How to eat local if you don’t have access to farmer’s markets*

*How to eat meat sustainably*

*Why delicious flavor starts at the soil*

*Why regenerative agriculture is not enough*

*What we can do to make healthy, organic food more accessible*

Referenced in the episode:

- Barber's restaurant, Blue Hill Farm.

- Barber's seed company, Row 7.

- Barber's book, The Third Plate.

- Study showing obesity, diabetes, and high blood pressure associated with a higher risk of death from COVID-19.

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