Monday, January 5, 2009

Nonviolent pate' from happy geese a la Sousa

At the Taste3 conference, chef Dan Barber tells the story of a small farm in Spain that has found a humane way to produce foie gras. Raising his geese in a natural environment, farmer Eduardo Sousa embodies the kind of food production Barber believes in.

Dan Barber is a chef and a scholar -- relentlessly pursuing the stories and reasons behind the foods we grow and eat. He's the chef and co-owner of Blue Hill, in New York and Westchester.

Visit the Blue Hill Farm Know Thy Farmer page.

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