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The Third Plate: Field Notes on the Future of Food

Barber explores the evolution of American food from the 'first plate,' or industrially-produced, meat-heavy dishes, to the 'second plate' of grass-fed meat and organic greens, and says that both of th…

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The Apprentice: My Life in the Kitchen

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Outline

A woman writer goes to Athens in the height of summer to teach a writing course. Though her own circumstances remain indistinct, she becomes the audience to a chain of narratives, as the people she me…

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Wanted: Toddler's Personal Assistant

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The Sorcerer's Apprentices: A Season in the Kitchen at Ferran Adrià's elBulli

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