Slow Food for Thought...

“Defending the earth means safeguarding biodiversity, the landscape and farming. Those who haven’t seen the importance of farming haven’t understood anything!”
Carlo Petrini, Founder of Slow Food

Wednesday, June 4, 2014

Dan Barber at MOCA Cleveland: June 10, 2014

Slow Food Northern Ohio is looking forward to welcoming chef Dan Barber to Cleveland for a speaking engagement and book signing at MOCA Cleveland on Tuesday, June 10. 

We hope you'll make plans to attend and hear more from Barber about his new book The Third Plate in which he proposes a new definition for ethical and delicious eating. Barber points out that the way we eat today – focusing on a very select group of vegetables and grains (many of which are huge energy guzzlers) and eating large amounts of choice cuts of meat – isn’t good for the land and it isn’t good for our health.  It’s also going to be less and less practical as our natural resources are stressed and depleted. In this thoughtful (and entertaining) book, Barber explores how we might finally fix our broken food system – from the ground up. 

Details about this event are included below. 

Advance tickets are recommended, click here to order.

THE THIRD PLATE: Dan Barber + Michael Ruhlman
June 10, 2014 / 6:00pm
FREE for MOCA Members
$8 In Advance; $10 At the Door
6pm Book Signing / 7pm Talk Begins

Americans have strong opinions about food. In his new book, The Third Plate, award-winning chef and author Dan Barber offers a new vision for the future of American eating. Barber applies his extensive research into innovative agricultural and food production across the globe to argue for significant changes to the way we grow, cook, and eat. This talk will focus on Barber’s new book, his development as a chef, and his interests in food policy and practices. Barber will speak in conversation with Michael Ruhlman, Cleveland-based author of over twenty culinary-focused books.

Dan Barber is the Chef of Blue Hill, a restaurant in Manhattan’s West Village, and Blue Hill at Stone Barns, located within the nonprofit farm and education center, Stone Barns Center for Food & Agriculture. His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. Barber has received multiple James Beard awards including Best Chef: New York City (2006) and the country's Outstanding Chef (2009). In 2009, he was named one of Time magazine’s 100 most influential people in the world.

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