A few years ago, Michael Ruhlman shared with me a copy of a truly original and captivating book written by Chef Dan Barber and called The Third Plate: Field Notes on the Future of Food. You may have heard of him; in 2009, Time Magazine named Dan Barber one of the 100 most influential people in the world. It took me a long time to get that through book, primarily because it made me think so hard that I could only read a chapter at a time before I had to set it aside and think about what the author had just said. Continue reading →