The Quotable Dan Barber

Dan Barber sits down for a lengthy, thoughtful discussion with Ryan Sutton on his approach to farm-to-table cooking and the challenges of cooking a menu that is "70 percent - 80 percent vegetables or grains." The balance between meat and vegetables is difficult to achieve in growing as well as in cooking them, he says, and for a menu to be truly sustainable, "it's got to be very reflective of using the meats, the grains and the vegetables in a way that the land around you can support." [TPH]