Deconstructing Dinner

Dan Barber - A Perfect Expression of Nature (Conscientious Cooks VI) However we try to look at it, agriculture itself - as it's existed for 10,000 years, will always be a departure from acquiring our food as nature intended. By extension, agricultural and food production methods will always be debated on their merits of balancing natural systems with the social needs of human populations. But what if the line between social needs and natural systems disappeared and the two were to become one and the same? On this episode, we hear how such a scenario is playing itself out on a farm in Spain and which is producing a food most often associated with being one of the most controversial - foie gras. Telling the story is chef Dan Barber of Blue Hill restaurant in New York City. Dan was recorded in 2008 at the E.F. Schumacher Society lecture series held in Stockbridge, Massachusetts. Backyard Chickens IX On part IX of our ongoing Backyard Chickens series (a sub-series of Farming in the City, Bucky Buckaw lends his