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Local Food: Beyond Farm-to-Table

Full video from The Atlantic available at http://fora.tv/2014/09/29/local_food_beyond_farm_to_table.

Dan Barber is the co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns, and the author of the forthcoming book, The Third Plate (May 2014, The Penguin Press). His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications.

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