Interview and video: Dan Barber on changing the future of food
“I see the vegetable taking as much prominence as caviar and foie gras did 20 years ago.”
seeds
Dan Barber takes farm to table to a new level
When Barber asked Mazourek why he didn’t make a squash that tasted good, the breeder responded by saying that nobody had ever asked him to breed specifically with flavour in mind.
