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Chef Dan Barber’s inspirational presentation at TED Talks 2010 tackles a complicated dilemma facing chefs, foodies and fisherman today: is there a sustainable way to keep fish on the menu? His delivery and observations are enjoyable, and his conclusions are timely and wise:

“How can we create conditions that enable every community to feed itself? To do that, dont look at the agribusiness model for the future… Its high on capital, chemistry and machines. And its never produced anything really good to eat. Instead lets look to the ecological model, thats the one that relies on two billion years of on-the-job experience. Look to… farms that restore instead of deplete, farms that farm extensively instead of just intensively, farmers that are not just producers but experts in relationships because they are the ones that are experts in flavor too…” ~ Dan Barber

[This post was originally published as “How I fell in love with a fish” on the Emmet Carter green design blog.]

Related articles

• Dan Barber Takes a Radically Holistic Approach to Food and Farming With ‘The Third Plate’ (civileats.com)
• Chef Dan Barber Wants to Change the Way Americans Eat and Grow Food (wnyc.org)
• How I fell in love with a fish: Dan Barber on TED.com (ted.com)

Chef Dan Barber’s inspirational presentation at TED Talks 2010 tackles a complicated dilemma facing chefs, foodies and fisherman today: is there a sustainable way to keep fish on the menu? His delivery and observations are enjoyable, and his conclusions are timely and wise:

“How can we create conditions that enable every community to feed itself? To do that, don’t look at the agribusiness model for the future… It’s high on capital, chemistry and machines. And it’s never produced anything really good to eat. Instead let’s look to the ecological model, that’s the one that relies on two billion years of on-the-job experience. Look to… farms that restore instead of deplete, farms that farm extensively instead of just intensively, farmers that are not just producers but experts in relationships because they are the ones that are experts in flavor too…”