A few months ago Michael @Ruhlman lent me a captivating new book written by Chef Dan Barber and called The Third Plate: Field Notes on the Future of Food. In 2009 Time Magazine named @DanBarber one of the 100 most influential people in the world. I’m a little bit chagrined to admit that I am still reading this book, primarily because it makes me think so hard that I can only get in a chapter at a time before I have to set it aside and think about what the author just said. Continue reading →