We’ve talked a lot this season about building various apps, platforms, and software. This week, we’re discussing a different type of product: seeds. Michelin Star chef Dan Barber joins us to talk about his new venture, Row 7 Seed Company, where he’s implementing a seed-to-table approach to optimize produce for flavor while also delivering yield and disease resistance to meet today’s needs. Dan draws upon his experience as the chef behind renowned farm-to-table restaurant Blue Hill at Stone Barns to help influence plant breeding and pioneer new paths in gastronomy. Dan sits down with Tomer to talk about the process of making his product accessible and sustainable and Row 7’s recent partnership with Whole Foods. He shares his approach to looking at chefs and cooks as tastemakers who can influence demand, as well as his strategies for connecting farmers and cooks at either end of the value chain. 

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