After more than a decade spent investigating farming communities around the world in pursuit of singular flavor, Dan Barber finally concluded that --- for the sake of our food, our health, and the future of the land --- America’s cuisine required a radical transformation. The revelations Barber shares in THE THIRD PLATE took root in his restaurant’s kitchen. But his process of discovery took him far afield --- to alternative systems of food production and cooking that maximize sustainability, nutrition and flavor.