Feeding the Apple: New York's Future Food Supply
New York City is one of the world’s great food cities, brimming with culinary creativity and cuisines from around the world. At the same time, over a million New Yorkers have inadequate access to fresh, healthy food, and New Yorkers send over 2 million tons of food waste to landfills each year, while climate change threatens our food supply and the political environment imperils many agriculture workers.
How can we, as a city and as a world, transition to a more sustainable and equitable food system? What are the most far-reaching and provocative proposals for the future of food in New York? Dan Barber, chef and co-owner of two restaurants, Blue Hill in Manhattan’s Greenwich Village and Blue Hill at Stone Barns in Pocantico Hills, NY, joins New York Times Food reporter Julia Moskin for a conversation about how we can rethink what, and how, we eat.
A food industry revolutionary, Barber most recently spearheaded a pop-up restaurant, wastED, where he and guest chefs from around the country served meals composed entirely of ingredients destined for the garbage. From seeds to soil health to stem-to-root eating, Barber and Moskin will discuss what kind of menu will meet the challenges of the future—and do it deliciously.
About the Speakers:
Dan Barber is the chef and co-owner of Blue Hill and Blue Hill at Stone Barns, and the author of The Third Plate: Field Notes on the Future of Food (2014, The Penguin Press). Appointed by President Barack Obama to serve on the President’s Council on Physical Fitness, Sports and Nutrition, Barber continued the work that he began with Stone Barns Center for Food and Agriculture, bringing the principles of good farming directly to the table. Barber has received multiple James Beard awards and been featured in the Netflix documentary series Chef’s Table. His restaurant, Blue Hill at Stone Barns, is currently ranked #11 in the world.
Julia Moskin, a native New Yorker, has been a New York Times Food staff reporter since 2004. She reports news (startling readers with the fact that most sushi is frozen, not fresh), writes profiles, and spots trends (like ramen, funfetti, and Korean fried chicken, which she wrote about before any other U.S. journalist). Last year, she led the Food department’s investigation into rampant sexual harassment at The Spotted Pig and other restaurants owned by Ken Friedman and the chef April Bloomfield.
This is the fourth program in our new series, New York's Future in a Changing Climate, which explores the challenges and opportunities presented in the Museum's Future City Lab, the interactive third gallery in the New York at Its Core exhibition. To view all of the programs in the series, click here.
View a clip of Dan Barber from Anthony Bourdain’s 2017 documentary Wasted! The Story Of Food Waste here:
$30 for adults | $25 for seniors, students, and educators (with ID) | $20 for Museum Members.
Includes Museum admission.
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Accessibility: Assistive listening devices are available and our auditorium wheelchair lift can accommodate manual and motorized wheelchairs (max. capacity 500 lbs). Please contact the Museum at 917.492.3333 or email@example.com with any questions.