Chef Dan Barber and Kathleen Merrigan talk about how policy and the culinary industry can transform agriculture through taste.
Rather than focus on features like storage and uniformity, by breeding for flavor and nutrition—as well as for specific farming regions—we can grow better food and build a better food system, says Barber.
On Food Talk, Dan Barber is breaking conventional plant-breeding wisdom: seeds can be bred to have great flavor, better nutrition, and high yield.
Ten years ago, Dan Barber was having a conversation in his kitchen with Michael Mazourek, a Cornell University seed breeder, about growing a more flavorful butternut squash. This collaboration is the starting point for Barber’s new company, Row 7, which will bring together chefs and seed breeders from around the country to develop new varieties of vegetables.