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So, we're on with Dan Barber.

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Welcome to The Regenerative Journey.

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Thank you.

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And what- Nice to be here.

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Nice to have you here.

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Well, no, nicer to have you here.

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And welcome to your cafeteria garden?

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What do you call this little lovely space?

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I like it.

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Cafeteria garden.

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Is there an official name?

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The dooryard garden is official.

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The dooryar- I like cafeteria garden, though.

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Well, that, um

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and we're sitting in

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I mean, I, I, I'll get you to briefly explain the sort of the, the setup where we are.

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But this used to be

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I'm looking at those little holders there.

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This looks like it was a, a stable of some sort, or- It was.

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was it hay?

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Was it hay or, or horses?

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Horses, yeah.

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It's incredible.

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Um, Dan, as I was explaining before, this is about your regenerative journey.

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At some point, and I know you've got limited time, we'll get back to day one, where did little Dan Barber drop on the ground.

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Um, where are we now?

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Tell me, if you will, what it means to be a practitioner of culinary dr- delights to have his own slice of nature to actually participate in and have a, have a living, breathing laboratory as you do.

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Uh, I mean, how important to a chef, craftsman, is it, to be in touch with this?

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I just want to be clear that I'm

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this is not my farm.

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Uh, it's just- But you ha- you have access to- Well-

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you're responsible for.

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I'm, uh, um

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hello, sir.

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This is Lorde.

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This is, this is Dan.

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How are you, man?

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This is Lorde.

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Nice to meet you.

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He's my security.

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Oh, yeah?

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Yeah.

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He's just gonna suss you out for a few minutes.

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I love it.

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no worries.

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And here comes Mommy.

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comes Angelica.

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We're meeting the family.

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Dan, this is Angelica.

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How are you?

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I told, I- Nice to meet you.

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You too, darling.

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I told you we keep rolling.

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That's

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keep rolling.

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Sorry.

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I'm going to- No worries.

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No worries.

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I beg your pardon, but I need to take him otherwise you'll never

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Okay.

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No, that's okay.

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Hey, can you go

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can you go

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can you go with- It's being recorded.

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Can you go with mum?

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Uh-oh.

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You can

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uh, you can stay here, but you just gotta be a bit quiet.

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Okay.

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Thanks, mate.

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All right.

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take a picture of you 2.

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Um, sorry for that little disturbance.

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No way.

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No problem.

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Tell me, yes, so- This happens with my kids all the time.

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How, how old- Although, they're usually running away from me than towards me.

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How old are your children?

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I have an 11-year-old and an 8-year-old.

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Yeah.

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Six and a half, 13 over there.

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Oh, yeah?

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Yes, um.

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Okay.

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Wow.

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You're- Tell me, yeah, so in

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you're in, you're in nature, you're in a beautiful environment, um, as green as

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my eyes are dazzled by the greenery- Yeah.

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being from Australia.

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We just had a rain, rainstorm, so that's the- Yesterday?

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Everything's popping, yeah.

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Everything seems to rain at the same time here.

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We were in Georgia.

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Oh, yeah?

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Uh, Will Harris.

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Yeah.

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A couple of days ago.

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Oh, were you there?

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Okay.

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And then, we had

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a couple of days with Will, did an interview there.

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Joel Salatin- Yeah.

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Jr.

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Yeah.

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Here.

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Everything seems to rain on the same, at the same time.

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Okay, good.

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You're bringing, you're bringing the rains, man.

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They all got rain.

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Well, that's what they said.

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I wish they could just rain in summer in Australia.

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I wish I had the same skill.

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I, I was gonna say, you could take some of that back to Australia.

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It'd be good.

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Now we better start talking about you.

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Um, access, food, farming.

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Tell me.

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Does it, does it make you

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does it blow your hair back?

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Well, look, I'm very fortunate to have, uh, this farm-to-table ideal.

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Actually, I have a, I have a table in the middle of a farm, so I'm

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really have a skin in this game.

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Uh, and, yeah, it's a great honor.

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I mean, I'm the most privileged chef in the world.

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Um, this direct access to food being grown in the right way, it's

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and, and being part of the process.

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You know, we tend to think of chefs and people who eat as the end of the food chain, you know?

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When in fact, uh, I think involving us in the food chain as part of a linked chain is the way to think about the food system for the future, because we need people who care about food.

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Chefs, in particular, curate flavors and, and therefore nutrition.

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Because the only way that you can advocate for the right kind of food system is to have people who, uh, who are involved and, and in the know.

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And this kind of connection to the world around us and how food is produced allows that conversation to be at the forefront.

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I think the food always tastes better.

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Is

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yeah, the love factor?

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The connection factor?

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Well, I think we're hard-wired to want to know where our food comes from.

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Yeah.

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Wasn't that long ago we were rooting around for what was, what was delicious, what was poisonous, what was- What wouldn't kill us.

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Yeah.

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You know?

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So that's still in us, and, uh

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so I think there's a part of people come here and just feel relaxed because they're surrounded by, uh, agriculture and, and nature and beauty.

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And you know, that tends to increase the appetite and allow you to taste things you otherwise wouldn't taste.

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But it's als- and it's also a, a, y- you as a chef, and especially here, it's quite a responsibility, isn't it?

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Because you are the connection between, you know, it's a bit of a, bit of a cliché, the farm and the plate, the paddock to plate, however you wanna, um, uh, term that.

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But like, you are the link.

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I've always said that you guys turn it up to 11.

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You know, like, like, 'cause we can, we can groww

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as farmers, we can grow nutritiously dense food in an environment we're improving environments at the same time.

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But that kind of doesn't cut it unless people like you turn it up to 11 and present it and, and love it.

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Um- Well, we have the opportunity to make people feel, you know?

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And in a world that is increasingly acidic, is increasingly, uh, fraught, is increasingly, uh, isolating, the ability to make you connect with the world around you through deliciousness, through food, is very powerful.

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Can we get back to day one?

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Dan Barber?

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I like to get to the ci- to the place where, where we're not just getting people to feel, but getting people to think.

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Uh, because it

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it's also, you know, a, a dinner or a plate of food cannot just connect you to the world around you, but can get you t- to jumpstart a series of questions and, and curiosity and, um-

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and something that you want to value, and take the time and the resources to replicate outside of here.

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So, as a, as an eater, who's traveled from New York and had a, had a feed here, what, I mean, and, and no doubt they would think, they'd be blown away by this, all their senses.

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What would be the next step for them in terms of that thinking?

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The thinking and how they execute on their experience?

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W- well, ideally, from your point of view?

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Well, they go directly to a farmer.

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You know?

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That's the ticket.

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Get a- get away from the supermarket.

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Get to the farmer, 'cause that's the direct connection, and, and that's the same experience you're having here.

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Uh, so it can be replicated at home.

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Let's get to

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Can you stop interrupting me when I'm asking a question?

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Don't.

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Ca- um, Dan, day one, where did you, where'd you land on, on the earth?

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Where was w- h- how was that?

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Was it a soft landing?

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Where- Day one.

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Day one here?

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One day old.

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No.

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Oh.

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We're go- we're go- we're going back to the beginning.

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Oh.

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Your regenerative y- your regenerative journey started,

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Well, I grew up on my-

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I, I, I think my understanding of these kinds of issues came from working at Blue Hill Farm, which is a dairy farm in western Massachusetts that my grandmother started, uh, 50 years ago.

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So, I was, uh, sorry, 80 years ago.

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Um, so I was, uh, I was working the farm in the summers, and I think that inculcated a sense of the possibilities around agriculture and food and food production.

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Were you

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So you were living not on a farm?

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Well, I grew up in the city, but I spent my summers working the farm.

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You got the, you were baited.

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Yeah.

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Baited.

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Yeah.

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And the dairy, was it a, a commercial dairy, conventional dairy would you say?

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Or was it- Yep.

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Was it, they were doing some pretty cool things?

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You know, the, it was a dairy when my grandmother took it over, and she actually stopped it from being dairy, and she, uh, grazed beef cattle, and then my brother and I returned it to dairy 20 years ago, uh, when we opened Stone Bar.

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'Cause we didn't have dairy here.

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Mm-hmm.

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So, it was a opportunity to fulfill the dairy needs of the restaurant.

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And your, uh, well did you have responsibilities there?

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Was it, was it, was the, the farm

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I just, I'm a- I'm, I'm drilling down on that a bit because I grew up on our farm.

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Yeah.

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Um, and I'm 8th generational farmer in Australia, and whatever else before that.

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But I kind of appreciate the impact that nature would have on anyone growing up on a farm.

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D- did you have responsibility?

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Was it just a playground?

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Were you, was there any, um, appreciation- No, no.

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It was a very serious fa- I mean, it was, you know, we, we were haying, and we're moving cattle, and haying for the w- You were working?

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You were working?

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Oh, working.

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Oh, man.

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Yeah.

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Yeah, yeah.

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Cool.

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Yeah.

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It was great.

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Oh, it was very serious.

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It's a, it's a, you know, it's 100 acre, 150 acres of pasture.

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So, it's, it's, uh, big for us.

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Big, big operation just for the summer.

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Big deal.

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Yeah.

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Um, and schooling?

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With schooling, did you, uh, sort of head towards subjects that were agricultural?

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Or that was just what you did on the ho- in the holidays, and you were doing, were you gonna be a doctor?

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Or what were you gonna do when you were in school?

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Or was food always your, your bag?

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No.

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I didn't know what I

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I mean, in, in college, I cooked a bit because I was earning a little extra money, and I had a friend who was interested in food.

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And so we did it sort of on the side.

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I t- I was thinking about becoming a writer, actually.

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So I, I, I, but f- cooking was a way to, a- gain some money on my way to writing.

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And at what point did, did, uh, the, the, the cooking as a financial, you know, kind of, uh, means turn into something like, actually this is, these pans are okay?

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Was there, was there - I don't think I ever had that moment.

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Was there a moment, was there a hamburger you were cooking and you went, "Oh my God.

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This is unreal"?

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No.

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No.

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I didn't, no.

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no.

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You know, I had a moment, uh, fif- 14 years ago when a breeder walked into my kitchen, uh, uh, a- Breeder?

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a squash breeder, yeah.

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Oh, yeah.

247
00:10:01,952 --> 00:10:02,172
Cool.

248
00:10:02,172 --> 00:10:02,742
Yeah.

249
00:10:02,742 --> 00:10:13,542
And, uh, I asked him, "If you're such a great squash breeder," 'cause he was quite well-known, "why don't you breed a, a squash that actually tastes good?"

250
00:10:13,542 --> 00:10:18,096
"You know, why do we have to add maple syrup and brown sugar to squash?"

251
00:10:18,660 --> 00:10:21,800
And that, that was a moment that changed my, changed my life.

252
00:10:21,800 --> 00:10:37,200
And actually, weirdly got me to see the power of what I'm doing in a different context, which was having a conversation not just with farmers, which a lot of people have, um, and is becoming more recognized and, and mainstream.

253
00:10:37,200 --> 00:10:42,220
But conversation with breeders, the architects of seeds and how seeds perform.

254
00:10:42,220 --> 00:10:46,040
And, and flavor is all in the recipe they're writing.

255
00:10:46,040 --> 00:11:00,420
So, that was an aha moment for the, for, you know, this- what I'm doing has reverberations, not just to the farm, but really to the blueprint for how our food system works, because it really does start with seed.

256
00:11:00,420 --> 00:11:01,300
And it- was that here?

257
00:11:01,300 --> 00:11:02,080
You said 15 years ago.

258
00:11:02,080 --> 00:11:02,420
Yeah.

259
00:11:02,420 --> 00:11:02,760
Right here.

260
00:11:02,760 --> 00:11:03,540
Right down, right over there.

261
00:11:03,540 --> 00:11:09,540
So, for the first 5 years, I mean, obviously- Well, for the first, for the first years of here, we were very much farm to table.

262
00:11:09,540 --> 00:11:11,500
And, you know, "What are we growing here?"

263
00:11:11,500 --> 00:11:15,300
And, and, and also farmers in this area, how are they growing?

264
00:11:15,300 --> 00:11:16,080
What's their rotation?

265
00:11:16,080 --> 00:11:16,840
What's their soil like?

266
00:11:16,840 --> 00:11:22,620
I got very fixated on, on those, uh, those criteria.

267
00:11:22,620 --> 00:11:27,660
Because, you know, my food, uh, and I don't know where this comes from, but my food's very simple.

268
00:11:27,660 --> 00:11:30,256
You know, if you eat at my restaurant, it's like

269
00:11:31,200 --> 00:11:34,720
I get very nervous when there's more than 3 ingredients on a plate.

270
00:11:34,720 --> 00:11:37,319.9999999998836
You know, there's usually 2.

271
00:11:37,319.9999999998836 --> 00:11:38,400
So, I'm very unplugged.

272
00:11:38,400 --> 00:11:42,600
That's, that's not in keeping with how most chefs are these days.

273
00:11:42,600 --> 00:11:51,580
And because of that, uh, I was forced to really make sure that what's on the plate sparked, you know?

274
00:11:51,580 --> 00:11:51,610
Mm-hmm.

275
00:11:51,610 --> 00:11:58,180.00000000011642
Had a spark to it, um, was really convincing, uh, for people when they had, took a bite.

276
00:11:58,180.00000000011642 --> 00:12:03,510
Uh, and so I got really good at making sure that the ingredients that went on the plate were, were, were bullseyes.

277
00:12:03,510 --> 00:12:05,350
And to do that, you have to connect with a farmer.

278
00:12:05,350 --> 00:12:06,620
To do that, you got to get to know the farmer.

279
00:12:06,620 --> 00:12:08,900
To do that, you got to get to know what kind of soil.

280
00:12:08,900 --> 00:12:11,780
You got- just, you get into a big conversation.

281
00:12:11,780 --> 00:12:16,120
That's what this place is, uh, and was when we opened.

282
00:12:16,120 --> 00:12:18,680.0000000001164
Um, and it educated me as a chef.

283
00:12:18,680.0000000001164 --> 00:12:26,760
It wasn't until that conversation with the breeder that I started to think, like, for all the onion peeling that I'm doing, I haven't gotten far enough.

284
00:12:26,760 --> 00:12:38,140
Because in many ways, when, when it hits, when the, when the farmer plants the seed, the, the cake is already baked in a lot of ways, 'cause that genetic blueprint is in there.

285
00:12:38,140 --> 00:12:43,940
Now, if the farmer does a good job, the genetics are expressed, and you get incredible jaw-dropping flavor and nutrition.

286
00:12:43,940 --> 00:12:48,269
And you're, to do that, you need biodiversity and you need healthy soil.

287
00:12:48,269 --> 00:12:49,800
And so a lot's taken care of.

288
00:12:49,800 --> 00:12:53,269
But if the genetics are not there- Mm-hmm.

289
00:12:53,269 --> 00:12:58,049
uh, you could have the best farmer in the world and those- nothing gets expressed.

290
00:12:58,049 --> 00:12:59,920
So, genetics are a big part of this.

291
00:12:59,920 --> 00:13:04,120
Um, and I didn't appreciate that until pretty late inning.

292
00:13:04,120 --> 00:13:09,380
I saw recently your post about your sweet, sweet garlic.

293
00:13:09,380 --> 00:13:10,100
Sweet garlic, yeah.

294
00:13:10,100 --> 00:13:12,180.00000000011642
I think we've got some of them in our garden.

295
00:13:12,180.00000000011642 --> 00:13:15,640
You know, garlic and leek are just doing their thing in the garden for years and years.

296
00:13:15,640 --> 00:13:17,400
And then, it's like, "I don't even know what you are anymore."

297
00:13:17,400 --> 00:13:17,950
No way.

298
00:13:17,950 --> 00:13:18,840
They're delicious.

299
00:13:18,840 --> 00:13:19,090
That's good to hear.

300
00:13:19,090 --> 00:13:19,400
I don't know.

301
00:13:19,400 --> 00:13:20,340
I could be, I could be wrong.

302
00:13:20,340 --> 00:13:21,060
I'm an Australian burger.

303
00:13:21,060 --> 00:13:23,010
Very hard to have them cross, so if that- Really?

304
00:13:23,010 --> 00:13:25,580
if it happened, you should put a fence around it.

305
00:13:25,580 --> 00:13:31,700
So, was your garlic, uh, was that a, um, a sp- was that a intentional cross?

306
00:13:31,700 --> 00:13:31,960
Yes.

307
00:13:31,960 --> 00:13:37,940
With a very famous allium breeder in Europe, who had it as his project to get it done.

308
00:13:37,940 --> 00:13:39,180.00000000011642
Because that- Yeah.

309
00:13:39,180.00000000011642 --> 00:13:41,480
it was considered very difficult.

310
00:13:41,480 --> 00:13:44,780
Well, I'm either bullshitting or we have just done it naturally.

311
00:13:44,780 --> 00:13:46,319.9999999998836
Well, yeah, yeah, it's totally possible.

312
00:13:46,319.9999999998836 --> 00:13:46,410
I don't know.

313
00:13:46,410 --> 00:13:46,950
There's no- It's just like-

314
00:13:46,950 --> 00:13:48,060
unidentified plants there.

315
00:13:48,060 --> 00:13:48,600
Okay, yeah.

316
00:13:48,600 --> 00:13:51,040
No, that's- you, you might have gotten it.

317
00:13:51,040 --> 00:13:54,090
Tell me, um, what, uh

318
00:13:54,090 --> 00:13:56,460
We've sort of bypassed a whole- a few decades of your life.

319
00:13:56,460 --> 00:13:57,740
We might get back there.

320
00:13:57,740 --> 00:14:01,040
Tell me, what is the- you said

321
00:14:01,040 --> 00:14:03,420
I mean, you're on a, you're on a journey here at the moment.

322
00:14:03,420 --> 00:14:05,160
You've been here 20 years.

323
00:14:05,160 --> 00:14:11,080
What, what's, what, what, what's the- not the gap, but what's the bit that you're hungry for next?

324
00:14:11,080 --> 00:14:16,160.00000000011642
Like, you, you seem to have so much of the, the journey covered.

325
00:14:16,160.00000000011642 --> 00:14:17,240
What- is there- is something else?

326
00:14:17,240 --> 00:14:21,240
Genetics has been a more, you know, 15 years ago, a real focus.

327
00:14:21,240 --> 00:14:22,460
Soil.

328
00:14:22,460 --> 00:14:24,380
Um, the experience for, for diners.

329
00:14:24,380 --> 00:14:26,500
Is there something else in the- Yeah.

330
00:14:26,500 --> 00:14:27,040
the puzzle?

331
00:14:27,040 --> 00:14:28,200
Get it, get it out of here.

332
00:14:28,200 --> 00:14:28,800
Get it out of here.

333
00:14:28,800 --> 00:14:36,160.00000000011642
You know, the vectors have been pointing inward to improve what we do here and get it to a very high level.

334
00:14:36,160.00000000011642 --> 00:14:38,700
But the goal is to get it out.

335
00:14:38,700 --> 00:14:47,060
Um, because there's no reason that you can't democratize the deliciousness that's rooted in good farming.

336
00:14:47,060 --> 00:14:48,446
So, what would that look like?

337
00:14:49,020 --> 00:14:52,540
Well, it would look like it becoming more accessible to more people.

338
00:14:52,540 --> 00:14:57,300
Um, I mean, I don't like the word scale things, but, but I think spread.

339
00:14:57,300 --> 00:14:58,800
You know, you spread the idea.

340
00:14:58,800 --> 00:15:01,579.9999999998836
You can't really scale great farming.

341
00:15:01,579.9999999998836 --> 00:15:03,040
It doesn't scale.

342
00:15:03,040 --> 00:15:04,819.9999999998836
What it does is spread.

343
00:15:04,819.9999999998836 --> 00:15:10,700
Um, you know, ideas spread and they recombine in different regions because there's different environments.

344
00:15:10,700 --> 00:15:21,660.0000000001164
So, farm to table, a connect, direct connection with a farmer and a chef in the Hudson Valley where we are, would look quite different in the American Southwest.

345
00:15:21,660.0000000001164 --> 00:15:23,184
Climate's drier.

346
00:15:24,260 --> 00:15:27,260
The, uh, vegetation is different.

347
00:15:27,260 --> 00:15:28,819.9999999998836
Uh, but the concept is the same.

348
00:15:28,819.9999999998836 --> 00:15:31,360
And, and that's what I think we want to do.

349
00:15:31,360 --> 00:15:38,430.0000000001164
We want to become, uh, a idea that can be shared in other regions.

350
00:15:38,430.0000000001164 --> 00:15:39,860
And it- that already is happening.

351
00:15:39,860 --> 00:15:48,780
I just would like it to happen faster because agriculture in this country, and I know a, a little bit about Australian agriculture, it's largely extractive.

352
00:15:48,780 --> 00:15:57,800
And it's, uh, denigrating and, and denuding environments, and it's denigrating and denuding our, our health.

353
00:15:57,800 --> 00:16:00,360
And that is not sustainable.

354
00:16:00,360 --> 00:16:06,608
So, how we turn that around, agriculture has to play a role in that, um-

355
00:16:08,469 --> 00:16:10,500
and, and we have the answer, you know.

356
00:16:10,500 --> 00:16:12,680.0000000001164
It's not technology.

357
00:16:12,680.0000000001164 --> 00:16:13,800
It's not technology.

358
00:16:13,800 --> 00:16:15,280
I'm not anti-technology.

359
00:16:15,280 --> 00:16:23,200
I just have not seen technology at play that overrules biology.

360
00:16:23,200 --> 00:16:29,210
Uh, you know, biological systems are really complex, and I don't think we have a language for those.

361
00:16:29,210 --> 00:16:32,960
We have a language for the tech things in agriculture, in everything, in everything.

362
00:16:32,960 --> 00:16:37,400
We have this- this- this Steve Jobs, you know, Bill Gates paradigms.

363
00:16:37,400 --> 00:16:38,940
But we very

364
00:16:38,940 --> 00:16:48,460
we struggle with- with inefficiencies and- and nature's complexity, because, it's not A to B.

365
00:16:48,460 --> 00:16:53,700
I- I always say, you can't fix a biological problem, whatever the problem is, with mechanics or technology.

366
00:16:53,700 --> 00:16:53,920.0000000001164
Yeah.

367
00:16:53,920.0000000001164 --> 00:16:55,680.0000000001164
It's just, you- you've got to use biology to- to do something.

368
00:16:55,680.0000000001164 --> 00:16:58,940
Having said that, it's not Luddite, as you- I'm sure you would subscribe to.

369
00:16:58,940 --> 00:17:07,200
You know, the- that garlik that you mentioned, the- the love child of a leek and a garlic, happened very quickly because of technology.

370
00:17:07,200 --> 00:17:18,610.0000000001164
Um, you know, because of- of advances in computer technology and- and recognizing genetic traits that have produced wonderful results.

371
00:17:18,610.0000000001164 --> 00:17:19,940
So it's not- it's not anti-tech

372
00:17:19,940 --> 00:17:21,200
I'm not Luddite.

373
00:17:21,200 --> 00:17:30,240
Uh, but- but I am questioning how you use technology with agriculture, um, because agriculture is rooted in biology, as we said.

374
00:17:30,240 --> 00:17:31,280
So it- it

375
00:17:31,280 --> 00:17:32,220
That is much

376
00:17:32,220 --> 00:17:40,500
infinitely more complex, and I think infinitely more interesting, actually, if you can tap into, uh, nature's power bi- uh, biology.

377
00:17:40,500 --> 00:17:42,480
You know, that's a- that's a power charge.

378
00:17:42,480 --> 00:17:43,460
And we're looking at it here.

379
00:17:43,460 --> 00:17:44,320
Yeah.

380
00:17:44,320 --> 00:17:46,320
I mean, that's abundant, isn't it?

381
00:17:46,320 --> 00:17:46,400
Yeah.

382
00:17:46,400 --> 00:17:53,539
Um, Will Harris said the other day, it's- it's- it's- it's lovely, what you just said, 'cause you're, you know, paralleling with

383
00:17:53,539 --> 00:17:54,380
He said

384
00:17:54,380 --> 00:17:55,320
I asked him the same question.

385
00:17:55,320 --> 00:17:56,320
How do you

386
00:17:56,320 --> 00:17:57,100
What are you going to do now?

387
00:17:57,100 --> 00:17:58,659
What- how would you see this in the world?

388
00:17:58,659 --> 00:17:59,480
And he said, "Oh, I can't

389
00:17:59,480 --> 00:18:01,520
It's not about scaling, it's about just repeating."

390
00:18:01,520 --> 00:18:01,820
Yeah.

391
00:18:01,820 --> 00:18:05,940
You know, it's the- it's the- the framework, it's the blueprint, it's the principles and so on.

392
00:18:05,940 --> 00:18:10,000
So, wouldn't I love to see one of these in Australia or all over the world.

393
00:18:10,000 --> 00:18:13,110.00000000023283
Um, Dan, let's get to

394
00:18:13,110.00000000023283 --> 00:18:14,220
so many questions.

395
00:18:14,220 --> 00:18:17,659
Um, let's just fill in that little gap there.

396
00:18:17,659 --> 00:18:21,799
From school, journ- one of the- I was training in restaurants, yeah.

397
00:18:21,799 --> 00:18:26,560
I went through a hardcore inculcation into the world of- Formal or informal?

398
00:18:26,560 --> 00:18:27,539
I went to a

399
00:18:27,539 --> 00:18:28,340
N- not really formal.

400
00:18:28,340 --> 00:18:30,020
It was more

401
00:18:30,020 --> 00:18:31,840
It was working in restaurants in France.

402
00:18:31,840 --> 00:18:31,880
Yeah.

403
00:18:31,880 --> 00:18:32,960
I spent a lot of time in France.

404
00:18:32,960 --> 00:18:33,860.0000000002328
Yeah, so

405
00:18:33,860.0000000002328 --> 00:18:34,360.00000000023283
Who are your

406
00:18:34,360.00000000023283 --> 00:18:37,020
who are your, um, any mentors or

407
00:18:37,020 --> 00:18:42,460
in your career that you just bow down to?

408
00:18:42,460 --> 00:18:43,679.9999999997672
And- Oh, there's so many.

409
00:18:43,679.9999999997672 --> 00:18:44,159
I mean-

410
00:18:44,159 --> 00:18:44,200
who- who em- em- er-

411
00:18:44,200 --> 00:18:44,560
so many.

412
00:18:44,560 --> 00:18:47,900
There's a chef, Alain Ducasse, in France, that is- Oh, yeah.

413
00:18:47,900 --> 00:18:50,720
you know, probably the greatest chef of our generation.

414
00:18:50,720 --> 00:18:58,690
Uh, and he- he was a chef who was ex- extremely white tablecloth, high end.

415
00:18:58,690 --> 00:18:59,260
Mm.

416
00:18:59,260 --> 00:19:09,440
But- but- but utilized local farmers and- and traditions, and modernized them beautifully.

417
00:19:09,440 --> 00:19:15,600
Um, f- fantastic, uh, r- uh, depth of knowledge and intuition.

418
00:19:15,600 --> 00:19:18,120
And, um, he affected me greatly.

419
00:19:18,120 --> 00:19:19,360.00000000023283
Oh, there are- there are- there are tons.

420
00:19:19,360.00000000023283 --> 00:19:19,889.9999999997672
I mean, there's

421
00:19:19,889.9999999997672 --> 00:19:20,360.00000000023283
Mm.

422
00:19:20,360.00000000023283 --> 00:19:26,400
Chefs I- I just studied under some great chefs, and I learned from amazing chefs.

423
00:19:26,400 --> 00:19:33,400
And I'm taking those ideas and practicing that craft in a very limited environment.

424
00:19:33,400 --> 00:19:41,460
Even though we're sitting here in the middle of July in abundance, most of the year here is short growing season and difficult terrain.

425
00:19:41,460 --> 00:19:50,240
Um, so navigating that and creating a recipe or a- a diet that is interconnected and healthy and delicious, I think, is the goal.

426
00:19:50,240 --> 00:19:53,429
That isn't the goal to scale that.

427
00:19:53,429 --> 00:19:57,730
The goal is to replicate those principles in different environments.

428
00:19:57,730 --> 00:19:57,920
Mm-hmm.

429
00:19:57,920 --> 00:20:03,960
We forget, the United States is enormous, with enormous geog- You're telling me.

430
00:20:03,960 --> 00:20:09,200
Yeah, with- with enormous geographical differences, environmental and ecological differences.

431
00:20:09,200 --> 00:20:12,500
Italy fits inside of New York state.

432
00:20:12,500 --> 00:20:19,980
And Italy has, you know, 30 different kinds of radicchio, uh, in no- uh, depending on what town you go to in the north.

433
00:20:19,980 --> 00:20:27,480
Was because soil conditions were different and temperature conditions started to change, and daylight, and cultural differences.

434
00:20:27,480 --> 00:20:29,780
Even in Little Italy

435
00:20:29,780 --> 00:20:37,500
not Little Italy, New York, Italy, the country, the small c- it's still teasing out differences depending on niches.

436
00:20:37,500 --> 00:20:39,740
N- ecological niches and cultural niches.

437
00:20:39,740 --> 00:20:41,820
And that is a very exciting- Mm-hmm.

438
00:20:41,820 --> 00:20:43,320
actually food future.

439
00:20:43,320 --> 00:20:49,720
I think we're, we've left the idea, at least in America, that you eat the same wherever you go.

440
00:20:49,720 --> 00:20:51,600
I don't, people don't want that anymore.

441
00:20:51,600 --> 00:20:54,100
You wanna go to, to the South of the United States- Mm-hmm.

442
00:20:54,100 --> 00:20:56,880
and eat Southern, rich Southern traditions?

443
00:20:56,880 --> 00:20:56,920
Barb- barbecue.

444
00:20:56,920 --> 00:20:58,150
Well, barbecue has- Yeah.

445
00:20:58,150 --> 00:20:58,540
exploded.

446
00:20:58,540 --> 00:21:00,560
That's a good example- Yeah.

447
00:21:00,560 --> 00:21:03,780
of a, of a thing that, yeah, you could export that to other areas.

448
00:21:03,780 --> 00:21:06,960
But it, but it leaves behind the history and the cultural imprint.

449
00:21:06,960 --> 00:21:09,070
And to me, it's much less exciting- Mm-hmm.

450
00:21:09,070 --> 00:21:11,440
than to be in p- situin place.

451
00:21:11,440 --> 00:21:17,790
And in, and in the Pacific Northwest, there's a, there's a, you know, a, a kind of ecological niche of, of abundance- Mm-hmm.

452
00:21:17,790 --> 00:21:21,820
of incredible, uh, ecological strength and that, that's there.

453
00:21:21,820 --> 00:21:23,480
You know, there's Michigan, there's certain

454
00:21:23,480 --> 00:21:26,660
You know, it's just everywhere in our country, we have the niches.

455
00:21:26,660 --> 00:21:29,760
And I think people, as they travel more, look for those niches.

456
00:21:29,760 --> 00:21:31,200
They don't look for the same thing.

457
00:21:31,200 --> 00:21:37,840
That's very different than, than when we opened Stone Barns, which was only 20 year- th- 30 years ago.

458
00:21:37,840 --> 00:21:46,140
You know, it was all about you were ranked in, like, what dishes you had and you presented in your, in your, uh, restaurant.

459
00:21:46,140 --> 00:21:48,910
If you should be a high-end restaurant, you had to have lobster or caviar or foie gras.

460
00:21:48,910 --> 00:21:50,320
You had to have a certain kind of

461
00:21:50,320 --> 00:21:53,400
And if you go back to the 1970s, God, it was even worse.

462
00:21:53,400 --> 00:21:59,620
You go back to the '50s it was, it was, it was you knew what you were going to order before you even went out to a restaurant.

463
00:21:59,620 --> 00:22:00,640
You knew what was gonna be on the menu?

464
00:22:00,640 --> 00:22:01,060
Sure.

465
00:22:01,060 --> 00:22:01,240
Yeah.

466
00:22:01,240 --> 00:22:01,260
Yeah.

467
00:22:01,260 --> 00:22:02,160
Sure.

468
00:22:02,160 --> 00:22:03,100
You know, it was like

469
00:22:03,100 --> 00:22:05,440
And, and chefs were unnamed and unknown.

470
00:22:05,440 --> 00:22:08,199
They were drunk in the basement, you know-

471
00:22:08,199 --> 00:22:10,520
uh, uh, uh, living the average age of 40, you know.

472
00:22:10,520 --> 00:22:10,880
They were

473
00:22:10,880 --> 00:22:27,139.99999999976717
It was a miserable life, and it was the maître d' and the front of the, the, the, the head of the restaurant sta- the manager, the maître d', the owner, who, who had a repertoire of dishes, classic dishes, uh, that you were ranked on how well you prepared them.

474
00:22:27,139.99999999976717 --> 00:22:28,400
And that was safe, right?

475
00:22:28,400 --> 00:22:30,800
Very safe and very boring.

476
00:22:30,800 --> 00:22:33,440
So tell me what was the

477
00:22:33,440 --> 00:22:34,920
Well- Chefs exploded that.

478
00:22:34,920 --> 00:22:35,070
Yeah.

479
00:22:35,070 --> 00:22:36,980
They, they broke the chains, you know.

480
00:22:36,980 --> 00:22:53,540
That was the nouvelle cuisine chefs of the, of the, you know, early '70s a- and later '70s, you know, that said, "We don't wanna have our, our names buried, and we're artists, and we're craftsmen, and we're going to take advantage of the morning market."

481
00:22:53,540 --> 00:22:54,760
That was the first.

482
00:22:54,760 --> 00:23:09,440
Uh, and they simplified food, and, uh, they were technically at the highest level, but the simplicity and the ingredients and the regionality of what they expressed was extraordinary.

483
00:23:09,440 --> 00:23:11,400
And it changed food forever.

484
00:23:11,400 --> 00:23:18,740
Uh, in this country, I'm a disciple, discipline, um, I'm a disciple of those nouvelle cuisine chefs.

485
00:23:18,740 --> 00:23:18,850
Mm-hmm.

486
00:23:18,850 --> 00:23:24,220
So I'm taking that idea a bit further because I have the luxury to do so here in this environment.

487
00:23:24,220 --> 00:23:29,780
There's a reputation, at least in Australia, neu- neu- nouveau cuisine was, you can guarantee it was only gonna be a very small serve.

488
00:23:29,780 --> 00:23:30,960
That was, that was the biggest thing.

489
00:23:30,960 --> 00:23:32,320
It was like, "Oh, that's really fancy-" Yeah.

490
00:23:32,320 --> 00:23:34,020
and really small-" Right.

491
00:23:34,020 --> 00:23:35,000
and I want my money back."

492
00:23:35,000 --> 00:23:35,230
Yeah.

493
00:23:35,230 --> 00:23:36,200
You know, that was a kind of a thing- Yeah.

494
00:23:36,200 --> 00:23:36,500
back then.

495
00:23:36,500 --> 00:23:42,400
That was an unfortunate phase that nouvelle cuisine went through, and then, and that got captured by the media.

496
00:23:42,400 --> 00:23:54,660
But what, the thing that was lost, uh, I think, uh, in the story of nouveau, nouvelle cuisine was the, was these leading chefs who revolted against the dictates of tradition and wanted their name on the menu.

497
00:23:54,660 --> 00:23:58,639.9999999997672
And you got the restaurant, you know, Paul Bocuse in France.

498
00:23:58,639.9999999997672 --> 00:24:06,930
Like, it was just craziness that, that y- you would go to a restaurant and see something unexpected, um, or, or combina- flavor combinations that were unexpected.

499
00:24:06,930 --> 00:24:09,639.9999999997672
It seems so crazy, but it was only 50 years ago, you know.

500
00:24:09,639.9999999997672 --> 00:24:16,399
And, and today, you're ranked on how differentiated you are and how specific you are to place and part.

501
00:24:16,399 --> 00:24:18,060
Um, that's very exciting.

502
00:24:18,060 --> 00:24:20,260
I, I think that people are, are waking up to this.

503
00:24:20,260 --> 00:24:24,900
I don't think we'll go back to, but I, I don't think we'll go back to, to, to those days.

504
00:24:24,900 --> 00:24:25,040
Mm-hmm.

505
00:24:25,040 --> 00:24:36,700
I think, in fact, that drive towards differentiation and, and niches and taking advantage of your locality will bleed down into the culture.

506
00:24:36,700 --> 00:24:37,800
Um, I, I don't

507
00:24:37,800 --> 00:24:45,020
I think the days of mass audience for s- particular foods is, is waning.

508
00:24:45,020 --> 00:24:47,550
That's not to say we're not gonna have hamburgers in this country.

509
00:24:47,550 --> 00:24:49,920
But as you can see, the explosion of- Mm-hmm.

510
00:24:49,920 --> 00:24:52,460
even hamburgers has been localized.

511
00:24:52,460 --> 00:25:01,160
You know, it's been, it's been different concepts around pizza or, or burgers that have become, you know, you go to the city to get the best burger there.

512
00:25:01,160 --> 00:25:05,400
And they, they often are purchasing meat from regional

513
00:25:05,400 --> 00:25:07,040
You know, t- this is so interesting.

514
00:25:07,040 --> 00:25:13,720
It's like that, there's been a whole turning upside down of the expectations for going out to eat.

515
00:25:13,720 --> 00:25:20,820
And I think it's true that that is impregnating itself into the everyday food culture of Americans.

516
00:25:20,820 --> 00:25:25,700
My daughter, um, Lila, is a burger, um, aficionado of sorts.

517
00:25:25,700 --> 00:25:27,960
She doesn't look like she eats a lot of burgers.

518
00:25:27,960 --> 00:25:29,220
She's very slim.

519
00:25:29,220 --> 00:25:33,960
Uh, but she has had a theory, until she came over here, that you only get good burgers in burger shops.

520
00:25:33,960 --> 00:25:38,420
But since she's been here, she's gone, "Oh, no, I'm gonna try the burger in the whatever restaurant."

521
00:25:38,420 --> 00:25:38,650
Yeah.

522
00:25:38,650 --> 00:25:41,800
And she's like, she's going, "This is, this is amazing."

523
00:25:41,800 --> 00:25:46,940
It's totally changed, deflected her whole, whole whole idea about burger shops.

524
00:25:46,940 --> 00:25:57,120
Tell me, um, Dan, is there, is there a deflection point that we are heading towards good or bad?

525
00:25:57,120 --> 00:26:09,674
Do, do you have any insight into, um, the future of food in, let's just stay in America for the moment, where we're heading towards, you know, a, a tension event, a deflection point?

526
00:26:09,674 --> 00:26:10,763
that's either good or bad.

527
00:26:10,763 --> 00:26:41,133
You know, like in terms of the evolution of food culture and farming and, and- I think we're headed into an inflection point where we can't sustain a world where food and agriculture account for 35% of greenhouse gas emissions, and we can't sustain a country's health when the vast proportion of diseases are diet-related, a vast proportion of deaths are diet-related.

528
00:26:41,133 --> 00:26:44,964
We saw that so clearly during COVID, but we see it even post- and pre-COVID.

529
00:26:44,964 --> 00:26:48,224
It's just, that- those 2 things can't last.

530
00:26:48,224 --> 00:26:52,822.9999999997672
And so the answer is w- well, how do you- how do you circle out of that?

531
00:26:52,822.9999999997672 --> 00:27:04,994.0000000002328
And I think we need to retrench, retrench and refocus our diets towards deliciousness because what- what is killing the environment and killing us doesn't taste very good.

532
00:27:04,994.0000000002328 --> 00:27:07,024
And that's the real tragedy.

533
00:27:07,024 --> 00:27:08,703
That's the real tragedy.

534
00:27:08,703 --> 00:27:16,822.9999999997672
You know, uh, food is such an opportunity to not just connect with the world around you, but to- to become a pleasure focal point for your life.

535
00:27:16,822.9999999997672 --> 00:27:29,164
And that- that opportunity, I think, as people, especially millennials, you know, this younger generation, uh, I have those cooks in my kitchen, and then Generation Z, man, they are dialed in, dialed in- Mm-hmm.

536
00:27:29,164 --> 00:27:31,884
and wanting to know where the food comes from, how it was grown.

537
00:27:31,884 --> 00:27:33,083
It's very exciting.

538
00:27:33,083 --> 00:27:34,104
Do they lift you?

539
00:27:34,104 --> 00:27:34,784
Like, do you

540
00:27:34,784 --> 00:27:36,904
I mean, I'm sure they're riding on your coattails.

541
00:27:36,904 --> 00:27:40,063
I mean, they're here and your reputation, but do you

542
00:27:40,063 --> 00:27:40,924
You know, what's the sort of

543
00:27:40,924 --> 00:27:42,614
Is there a bit of a 2way street?

544
00:27:42,614 --> 00:27:43,443
There's always a two

545
00:27:43,443 --> 00:27:43,764.0000000002328
Yeah.

546
00:27:43,764.0000000002328 --> 00:27:43,924
Yeah.

547
00:27:43,924 --> 00:27:49,344
I mean, you know, I- I get some of the best cooks in the world come from all over the world to be here.

548
00:27:49,344 --> 00:27:55,234
So, I feel the pressure to make sure that they get educated and get inspired.

549
00:27:55,234 --> 00:27:56,224
Uh, but

550
00:27:56,224 --> 00:28:00,016
And that keeps me here, so I'm here a lot, and it's because of them.

551
00:28:00,884 --> 00:28:09,804
if I don't do that, I don't get them, and if I don't get them, I lose a huge vibrancy from my life, and the quality, and- and, you know, all of that

552
00:28:09,804 --> 00:28:15,764.0000000002328
All the drive, the- the inquisitiveness, the curiousness, and the drive to learn.

553
00:28:15,764.0000000002328 --> 00:28:21,136
I mean, this- these kids out there, they're very hungry, and it's

554
00:28:24,418.00000000023283 --> 00:28:25,164
wasn't

555
00:28:25,164 --> 00:28:27,600
Is that one of your lunch guests coming?

556
00:28:30,123 --> 00:28:34,004
I wasn't- I wasn't that way when I was that age, but it's- it's great to see.

557
00:28:34,004 --> 00:28:35,514.0000000002328
Don't be alarmed if there's a bee on you.

558
00:28:35,514.0000000002328 --> 00:28:36,664
No, it's all right.

559
00:28:36,664 --> 00:28:41,624
Um, Now I'm distracted.

560
00:28:41,624 --> 00:28:45,104
Uh, one?

561
00:28:45,104 --> 00:28:53,583.9999999997672
Um, tell me about the Center for Food and Agriculture because this, when I walked in and I met Elizabeth, um, from communications, lovely, lovely girl.

562
00:28:53,583.9999999997672 --> 00:28:55,664
She helped us get us set up here.

563
00:28:55,664 --> 00:29:00,274
I- I was like, like, this feels like, um, an agricultural university.

564
00:29:00,274 --> 00:29:00,304
Yeah.

565
00:29:00,304 --> 00:29:00,924
It had a- had a

566
00:29:00,924 --> 00:29:02,054
You know, it's quite grand and there's like

567
00:29:02,054 --> 00:29:08,723
See, Elizabeth is a good example of that because she- she came as a front of the house server- Yeah.

568
00:29:08,723 --> 00:29:08,764.0000000002328
Yeah.

569
00:29:08,764.0000000002328 --> 00:29:09,764.0000000002328
but

570
00:29:09,764.0000000002328 --> 00:29:11,604
Not but, and- Hmm.

571
00:29:11,604 --> 00:29:21,313
it was very clear that she's super bright, inquisitive, very talented writer and- and speaker and- and just communicator with guests.

572
00:29:21,313 --> 00:29:30,704
And we work very closely with Stonebarn Center in terms of articulating the vision of what's happening here on the programs and the outreach.

573
00:29:30,704 --> 00:29:45,304
And she was a perfect example of the kind of people that we're lucky enough to attract and are fighting constantly to offer more if they want more than just serving in the- in the restaurant.

574
00:29:45,304 --> 00:29:59,384
Um, and there is a cohort of people who come here and are- are excited to go beyond the- the- the service, and people who don't wanna s- don't see themselves in a restaurant for their career, so we wanna give them opportunities, so we created this job for her- Mm-hmm.

575
00:29:59,384 --> 00:30:01,344
um, because she's so talented.

576
00:30:01,344 --> 00:30:04,684
Uh, but that- that's what I was saying in terms of the

577
00:30:04,684 --> 00:30:10,743
You know, being here and activating a kind of energy around this place is important because you get people like that.

578
00:30:10,743 --> 00:30:17,904
Um, tell me, uh, how do people, how do eaters and- I didn't just say that 'cause she can hear us.

579
00:30:17,904 --> 00:30:20,464
She's over she's over there.

580
00:30:21,25.99999999976717 --> 00:30:22,344
She's gonna say, she's gonna come

581
00:30:22,344 --> 00:30:25,004
Do you think she's gonna come over and say, "Now, when Dan said this"

582
00:30:25,004 --> 00:30:25,920
Can you just chop that out?

583
00:30:25,920 --> 00:30:26,080
No.

584
00:30:26,080 --> 00:30:29,214
But she might come over and say, "Can I have a raise?"

585
00:30:30,220 --> 00:30:31,100
Oh, I'll back her.

586
00:30:31,100 --> 00:30:33,040
I'll back her 'cause she's been wonderful.

587
00:30:33,040 --> 00:30:34,420
Actually, Elizabeth, do you mind?

588
00:30:34,420 --> 00:30:38,300
Can you take a photo of us like, in, in the, in the moment?

589
00:30:38,300 --> 00:30:38,760
If that's- Yeah.

590
00:30:38,760 --> 00:30:39,300
okay?

591
00:30:39,300 --> 00:30:39,500
Yeah.

592
00:30:39,500 --> 00:30:40,010
Just any time.

593
00:30:40,010 --> 00:30:40,940
Any- In the moment.

594
00:30:40,940 --> 00:30:41,760
I love it.

595
00:30:41,760 --> 00:30:42,060
I know.

596
00:30:42,060 --> 00:30:42,680
That came out

597
00:30:42,680 --> 00:30:43,160
yeah.

598
00:30:43,160 --> 00:30:43,740
How much we got?

599
00:30:43,740 --> 00:30:44,500
15.

600
00:30:44,500 --> 00:30:45,580
14.

601
00:30:45,580 --> 00:30:53,620
Um, Dan, how do guests and eaters and, and customers here interact with the Center for Food and Agriculture?

602
00:30:53,620 --> 00:30:58,350
Like, what are, what are the touch points for them to, um, engage with what you guys are doing?

603
00:30:58,350 --> 00:31:02,880
And then, and then, hopefully, go back and do something with it?

604
00:31:02,880 --> 00:31:05,000
You know, what, what are they, what are they taking home?

605
00:31:05,000 --> 00:31:19,100
We offer tours, programming, tastings, uh, lectures, cooking classes, uh, to the public and to members who can become intimately involved in gardening and in, in, in growing.

606
00:31:19,100 --> 00:31:27,580
Uh, and we, uh, are hoping that they will take that experience and bring it back to their communities.

607
00:31:27,580 --> 00:31:28,500
Yeah.

608
00:31:28,500 --> 00:31:30,520
And people can, um, turn up and wander.

609
00:31:30,520 --> 00:31:30,860
We did.

610
00:31:30,860 --> 00:31:31,700
We got here an hour early.

611
00:31:31,700 --> 00:31:33,980
We sort of wandered through here and through the courtyard.

612
00:31:33,980 --> 00:31:34,520
Are people

613
00:31:34,520 --> 00:31:36,820
Can people wander through the veggie garden and things like that?

614
00:31:36,820 --> 00:31:36,890
Oh, yeah.

615
00:31:36,890 --> 00:31:37,800
Or are some places out of that?

616
00:31:37,800 --> 00:31:38,010
Oh, yeah.

617
00:31:38,010 --> 00:31:38,120
Yeah, yeah.

618
00:31:38,120 --> 00:31:38,400
Okay.

619
00:31:38,400 --> 00:31:40,120
So it's pretty much a free-for-all.

620
00:31:40,120 --> 00:31:40,600
It's a free-for

621
00:31:40,600 --> 00:31:42,440
You can't really pick your own vegetables.

622
00:31:42,440 --> 00:31:43,860
But you can, you can walk around.

623
00:31:43,860 --> 00:31:45,140
I was looking at those apples there.

624
00:31:45,140 --> 00:31:47,040
Are they a red variety or they're just say

625
00:31:47,040 --> 00:31:47,860
they're still green?

626
00:31:47,860 --> 00:31:48,040
Or are they a green variety?

627
00:31:48,040 --> 00:31:49,400
There's both red and green.

628
00:31:49,400 --> 00:31:49,820
Yeah.

629
00:31:49,820 --> 00:31:50,340
All right.

630
00:31:50,340 --> 00:31:52,390
I didn't see any sign saying don't pick the apples, either.

631
00:31:52,390 --> 00:31:52,460
Oh.

632
00:31:52,460 --> 00:31:52,780
Okay.

633
00:31:52,780 --> 00:31:54,410
Well, they're free- I know.

634
00:31:54,410 --> 00:31:54,430
I didn't-

635
00:31:54,430 --> 00:31:55,100
for the taking.

636
00:31:55,100 --> 00:31:55,240
No.

637
00:31:55,240 --> 00:31:55,920
Hands in the air.

638
00:31:55,920 --> 00:31:56,280
Hands in the air.

639
00:31:56,280 --> 00:31:56,640
I didn't.

640
00:31:56,640 --> 00:31:59,120
I w- I wouldn't have, um, I wouldn't have done that.

641
00:31:59,120 --> 00:32:04,848
Tell me, um, any projects that are coming up that you're super pumped about?

642
00:32:05,360 --> 00:32:05,680
The, uh

643
00:32:05,680 --> 00:32:05,910
Yeah.

644
00:32:05,910 --> 00:32:07,632
There might be some that you can't tell us about.

645
00:32:08,162 --> 00:32:08,758
tell you any-

646
00:32:08,758 --> 00:32:11,020
I'll tell, tell you anything, man.

647
00:32:11,020 --> 00:32:11,480
Uh, what

648
00:32:11,480 --> 00:32:11,620
Yeah.

649
00:32:11,620 --> 00:32:12,920
What's next?

650
00:32:12,920 --> 00:32:14,320
What's the next big thing?

651
00:32:14,320 --> 00:32:24,560
You know, we've recognized that a lot of the ideas that we're generating in the kitchen, I mentioned to you we wanna get outside the 4 walls of a, you know, a white tablecloth restaurant and get out there.

652
00:32:24,560 --> 00:32:34,700
And the research that we have done over 20 years on rotational crops, on, on cover crops or on old dairy cows.

653
00:32:34,700 --> 00:32:36,940
Uh, let me give you the example of old dairy cows.

654
00:32:36,940 --> 00:32:37,090
Mm-hmm.

655
00:32:37,090 --> 00:32:48,880
At Blue Hill Farm, just 75 miles from here, a mama that's at the end of her life for milking, she's not giving as much milk.

656
00:32:48,880 --> 00:32:56,420
In America, that cow is thrown into the dog food chain or fast, fast food burgers that your daughter probably wouldn't like.

657
00:32:56,420 --> 00:32:57,560
We've recognized

658
00:32:57,560 --> 00:33:00,260
We've used the meat here starting 20 years ago.

659
00:33:00,260 --> 00:33:03,130
We recognized, wow, this, this is some of the most delicious meat.

660
00:33:03,130 --> 00:33:14,280
These older ladies, if you raise them right and you dry them off after they're done milking, you'd spend some time fattening them up, they are exquisitely delicious.

661
00:33:14,280 --> 00:33:28,400
And instead of throwing them away, seriously, at $0.60 a pound, which is what they go for on dairy farms, uh, what about if we finish them right and gave them broadcasting that they deserve?

662
00:33:28,400 --> 00:33:34,139.99999999976717
Um, we pay now for good quality dairy cow under our protocols, $6.75 a pound.

663
00:33:34,139.99999999976717 --> 00:33:34,840
So we're

664
00:33:34,840 --> 00:33:37,060
there's a $6 difference- Mm-hmm.

665
00:33:37,060 --> 00:33:40,190
per pound on a, on a 600-pound animal.

666
00:33:40,190 --> 00:33:43,260
That is a huge economic lever for dairy farms.

667
00:33:43,260 --> 00:33:50,120
I'm saying that because we wanna take that understanding that we have, that we keep here, and get it out.

668
00:33:50,120 --> 00:33:56,820
So we're starting a program, a new program on research and development within Stone Barns.

669
00:33:56,820 --> 00:34:00,700
It's a joint venture between Stone Barns Center, the not-for-profit, and Blue Hill.

670
00:34:00,700 --> 00:34:18,980
And it's gonna be, uh, an opportunity for us to R&D ideas that are equitable for the farmer, that the farmers have a stake, uh, and to get those ideas out into the world, um, faster and more democratically than in

671
00:34:18,980 --> 00:34:20,440
sitting at a table at Blue Hill.

672
00:34:20,440 --> 00:34:21,639.9999999997672
So would that in- That's the next initiative.

673
00:34:21,639.9999999997672 --> 00:34:22,940
We're gonna launch that in the fall.

674
00:34:22,940 --> 00:34:23,159.99999999976717
Yeah.

675
00:34:23,159.99999999976717 --> 00:34:23,820.0000000002328
Cool.

676
00:34:23,820.0000000002328 --> 00:34:24,679.9999999997672
Would, would that include

677
00:34:24,679.9999999997672 --> 00:34:37,080
'cause in the dairy industry, the conventional ones at least, there's a general criticism often of the male calves are either, you know, got rid of, um, 'cause they obviously can't make milk.

678
00:34:37,080 --> 00:34:38,840.0000000002328
You know, but in some

679
00:34:38,840.0000000002328 --> 00:34:42,060
you know, some people in Australia are actually going, "Well, now, there's a lot of value in these.

680
00:34:42,060 --> 00:34:45,540
There are qualities there that we're happy to explore."

681
00:34:45,540 --> 00:34:49,260.00000000023283
And so they'll keep them on as a steer, not necessarily to a bullock.

682
00:34:49,260.00000000023283 --> 00:34:49,720.0000000002328
Are you

683
00:34:49,720.0000000002328 --> 00:34:57,500
Is that another thing like, you know, like what happens to the males at, at the dairy farm at the moment in terms of like their life?

684
00:34:57,500 --> 00:34:58,920
What happens to the males?

685
00:34:58,920 --> 00:34:59,060
Yeah.

686
00:34:59,060 --> 00:34:59,400
To the males.

687
00:34:59,400 --> 00:35:01,580
Well, that's, that's the other side of the equation.

688
00:35:01,580 --> 00:35:03,220.00000000046566
I mean, the veal calves- Yeah.

689
00:35:03,220.00000000046566 --> 00:35:03,800
are

690
00:35:03,800 --> 00:35:06,720.0000000004657
Right now, on many dairy farms, they're

691
00:35:06,720.0000000004657 --> 00:35:11,279.99999999953434
if they can get someone to pick it up, a trucker to pick it up, on larger dairy farms, they have a lot of male calves that

692
00:35:11,279.99999999953434 --> 00:35:14,800
you know, at once and so they can ship them off for veal.

693
00:35:14,800 --> 00:35:18,020
Um, we don't eat a lot of veal in this country.

694
00:35:18,020 --> 00:35:18,940
Is that right?

695
00:35:18,940 --> 00:35:19,860
No.

696
00:35:19,860 --> 00:35:24,460
We produce males at 50% clip at every dairy farm.

697
00:35:24,460 --> 00:35:24,710
You know- Yeah.

698
00:35:24,710 --> 00:35:27,260
everyone who's born is 50% male.

699
00:35:27,260 --> 00:35:30,980
So there's a whole deep dark secret about what happens to those males.

700
00:35:30,980 --> 00:35:35,180
Most of them are just killed and composted, uh, right, right after they're born.

701
00:35:35,180 --> 00:35:37,190
Uh, so we

702
00:35:37,190 --> 00:35:48,660
the second part of our project is to make a big push for veal calves, um, and make veal part of, uh, a responsible diet.

703
00:35:48,660 --> 00:35:53,300
It's been maligned as a, you know, torturing baby cows.

704
00:35:53,300 --> 00:35:58,279.99999999953434
But man, that was raising them in the wrong way that was chained and having them not move and become anemic.

705
00:35:58,279.99999999953434 --> 00:36:07,480
We've discovered that if veal calves move around and oxidate the muscles and have a very happy life or young life, they have a happy life but one bad day.

706
00:36:08,908 --> 00:36:10,448
they are extraordinarily delicious.

707
00:36:10,448 --> 00:36:10,748
Mm.

708
00:36:10,748 --> 00:36:13,428
Um, so, that's the other side of the equation.

709
00:36:13,428 --> 00:36:27,207
So, so if you're going to help dairies thrive, you're gonna, you're gonna help on the, on the back end when you call out a, uh, a lady and, and give value to the farmer, and honor that meat because it's extraordinary.

710
00:36:27,207 --> 00:36:36,728
And on the other side, the males that are born were going to be broadcasting the, the amazing flavor and protein potential of veal calves.

711
00:36:36,728 --> 00:36:40,848
Well, you're helping, um, find a solution to a problem.

712
00:36:40,848 --> 00:36:41,348
Right.

713
00:36:41,348 --> 00:36:41,498
Don't you?

714
00:36:41,498 --> 00:36:41,697
Yes.

715
00:36:41,697 --> 00:36:47,488
Which is kind of, you know, not just turning things up to 11, but going, "No, we can actually, we, you know, partner," as you say.

716
00:36:47,488 --> 00:36:47,988
You know?

717
00:36:47,988 --> 00:36:48,188
Right.

718
00:36:48,188 --> 00:36:48,868
Partner on these problems.

719
00:36:48,868 --> 00:36:49,188
Right.

720
00:36:49,188 --> 00:36:53,928
And, and do it on a, on a, on a scale that's bigger than just 45 diners a night.

721
00:36:53,928 --> 00:36:54,568
Yeah.

722
00:36:54,568 --> 00:36:56,428
Uh, so that's why I want to get the ideas out.

723
00:36:56,428 --> 00:36:57,707
I just, I don't want to keep

724
00:36:57,707 --> 00:37:00,207
We're tired of keeping everything to ourselves.

725
00:37:00,207 --> 00:37:03,768
So this company that we're launching is to do that, is to get it out.

726
00:37:03,768 --> 00:37:08,868
If you were to write another chapter of The third Plate, which came out in 2014- Yeah.

727
00:37:08,868 --> 00:37:11,467
has, has people asked you this question before?

728
00:37:11,467 --> 00:37:12,508
Not really.

729
00:37:12,508 --> 00:37:13,308
What would, what would you say?

730
00:37:13,308 --> 00:37:14,967
I think I wrote the next chapter.

731
00:37:14,967 --> 00:37:16,888
It's, it's with starting the seed company.

732
00:37:16,888 --> 00:37:24,608
I started a seed company in 2018 'cause I ended the book with breeders because I kept dialing down, you know, un- peeling the onion.

733
00:37:24,608 --> 00:37:24,658
Mm-hmm.

734
00:37:24,658 --> 00:37:27,868
And I got past the farmers to the breeders.

735
00:37:27,868 --> 00:37:36,288
I just got introduced to a world that I, I just found so fascinating, these characters who are writing the recipe, as I said, for the future of food.

736
00:37:36,288 --> 00:37:42,148
So, I started a seed company instead of writing another chapter, uh, which was to advertise their work.

737
00:37:42,148 --> 00:37:48,587
And we started a seed company based on really just delicious vegetables that the big food chain was rejecting.

738
00:37:48,587 --> 00:37:52,207
Uh, it's called Row 7, uh, and I hope it gets to Australia soon.

739
00:37:52,207 --> 00:37:53,448
Have you been to Australia?

740
00:37:53,448 --> 00:37:54,268
Oh, yeah.

741
00:37:54,268 --> 00:37:55,148
I love Australia.

742
00:37:55,148 --> 00:37:56,828
I did a book tour in Australia, man.

743
00:37:56,828 --> 00:37:58,238
Wh- oh, when, when The third Plate came out.

744
00:37:58,238 --> 00:37:58,748
When the book came out.

745
00:37:58,748 --> 00:37:58,928
Yeah.

746
00:37:58,928 --> 00:38:00,28.00000000046566
I love, I love Australia.

747
00:38:00,28.00000000046566 --> 00:38:00,948
I was there a couple times.

748
00:38:00,948 --> 00:38:05,728
Have, have you got any good buddies over there that you kind of, I don't know, check in on or have anything to do with?

749
00:38:05,728 --> 00:38:07,048
Well, Joost, right?

750
00:38:07,048 --> 00:38:07,948
He's our buddy.

751
00:38:07,948 --> 00:38:08,457
He's our- Yeah.

752
00:38:08,457 --> 00:38:11,217
Yeah, well, thank you, Joost, for your- Joost.

753
00:38:11,217 --> 00:38:13,168
lovely, uh, connection.

754
00:38:13,168 --> 00:38:14,818
No, I know, boost, used, Joost.

755
00:38:14,818 --> 00:38:15,308
Joost, I'm sorry.

756
00:38:15,308 --> 00:38:17,928
I've been mispronouncing your name for 15 years, man.

757
00:38:17,928 --> 00:38:19,537
But he's super like to say, "Hey, mate."

758
00:38:19,537 --> 00:38:19,668
Well, don't.

759
00:38:19,668 --> 00:38:20,438
Yeah, no.

760
00:38:20,438 --> 00:38:20,977
I know, right.

761
00:38:20,977 --> 00:38:21,357
No.

762
00:38:21,357 --> 00:38:21,517
Don't do it again.

763
00:38:21,517 --> 00:38:22,668
That guy is angelic, man.

764
00:38:22,668 --> 00:38:22,698
He's cool.

765
00:38:22,698 --> 00:38:24,467
I think he's touched by God, that guy.

766
00:38:24,467 --> 00:38:25,448
Eh, it's beautiful.

767
00:38:25,448 --> 00:38:26,346.99999999953434
Don't, don't pump his tires up too much.

768
00:38:26,346.99999999953434 --> 00:38:26,727
Yeah, okay.

769
00:38:26,727 --> 00:38:27,227
You're right.

770
00:38:27,227 --> 00:38:27,628
You're right.

771
00:38:27,628 --> 00:38:28,108
Keep him lovely.

772
00:38:28,108 --> 00:38:32,977
But he's, he's very clever with his 0waste stuff, his construction, the sustainable, um- Yeah.

773
00:38:32,977 --> 00:38:33,607
materials.

774
00:38:33,607 --> 00:38:35,768
He, I actually don't know, and he's a florist.

775
00:38:35,768 --> 00:38:36,528.0000000004657
Yeah.

776
00:38:36,528.0000000004657 --> 00:38:36,898
Well, I don't act- Amazing.

777
00:38:36,898 --> 00:38:38,748
I actually don't know how he does it all.

778
00:38:38,748 --> 00:38:39,148
I know.

779
00:38:39,148 --> 00:38:39,988.0000000004657
He's a freak.

780
00:38:39,988.0000000004657 --> 00:38:40,808
Freak.

781
00:38:40,808 --> 00:38:42,428
Um- Beautiful family, too.

782
00:38:42,428 --> 00:38:45,87.99999999953434
So, when are you coming back?

783
00:38:45,87.99999999953434 --> 00:38:48,688
Well, I'm trying to put together a book here for, for about seeds.

784
00:38:48,688 --> 00:38:51,948
So maybe I'll be back when that thing comes out.

785
00:38:51,948 --> 00:38:52,648
Or, or before.

786
00:38:52,648 --> 00:38:54,127
I'd love to come before.

787
00:38:54,127 --> 00:38:55,048
Well, you're most welcome.

788
00:38:55,048 --> 00:39:00,837.9999999995343
Uh, not that I'm the person who lets people in and out of Australia, but, um, if you do come back, you are most welcome to, um, visit.

789
00:39:00,837.9999999995343 --> 00:39:01,828
Where's your farm?

790
00:39:01,828 --> 00:39:04,988.0000000004657
So we're about three and a half hours southwest of Sydney.

791
00:39:04,988.0000000004657 --> 00:39:05,228
Okay.

792
00:39:05,228 --> 00:39:06,188
So Canberra.

793
00:39:06,188 --> 00:39:06,508
Yeah.

794
00:39:06,508 --> 00:39:07,386.99999999953434
No one knows about Canberra, you know.

795
00:39:07,386.99999999953434 --> 00:39:07,598
Yeah, I've heard.

796
00:39:07,598 --> 00:39:08,408
It's a nation's capital.

797
00:39:08,408 --> 00:39:09,117
Yeah, yeah, sure.

798
00:39:09,117 --> 00:39:10,308
But yeah, everyone's heard of it.

799
00:39:10,308 --> 00:39:10,928
Well, not me.

800
00:39:10,928 --> 00:39:16,488.00000000046566
Uh, we're an hour and a half north of there, and we have, as I was saying before, sheep, cattle, um, pigs free-ranging.

801
00:39:16,488.00000000046566 --> 00:39:17,488.00000000046566
I've got to sort that out.

802
00:39:17,488.00000000046566 --> 00:39:21,268
Actually, I got some great tips from Joel Salatin the other day about how to keep, how to keep pigs in

803
00:39:21,268 --> 00:39:22,148
We're in my garden.

804
00:39:22,148 --> 00:39:22,886.9999999995343
How to what?

805
00:39:22,886.9999999995343 --> 00:39:25,28.00000000046566
How to keep pigs in one space.

806
00:39:25,28.00000000046566 --> 00:39:28,328
Um, so if you come down to Australia, you're most welcome to, to join us there.

807
00:39:28,328 --> 00:39:29,867
Why do you want to keep pigs in one space?

808
00:39:29,867 --> 00:39:32,587.9999999995343
I mean, the more they, the more the forage, the better tasting they are.

809
00:39:32,587.9999999995343 --> 00:39:33,28.00000000046566
Well, no.

810
00:39:33,28.00000000046566 --> 00:39:33,748
Actually, good point.

811
00:39:33,748 --> 00:39:35,328
What I need to do is secure our garden.

812
00:39:35,328 --> 00:39:35,337.99999999953434
Oh.

813
00:39:35,337.99999999953434 --> 00:39:36,548
'Cause they come in the garden.

814
00:39:36,548 --> 00:39:36,648
Oh.

815
00:39:36,648 --> 00:39:38,87.99999999953434
And just trash- I bet.

816
00:39:38,87.99999999953434 --> 00:39:39,587.9999999995343
the shit out of everything.

817
00:39:39,587.9999999995343 --> 00:39:43,587.9999999995343
Tell me, um, Dan, conscious of time, what

818
00:39:43,587.9999999995343 --> 00:39:44,886.9999999995343
This is where you might

819
00:39:44,886.9999999995343 --> 00:39:52,568
You're clearly a pretty humble sort of guy anyway, but if- You know, my dad used to say I was humble, and then he added, "But you have a lot to be humble about."

820
00:39:52,568 --> 00:39:53,488.00000000046566
Okay.

821
00:39:53,488.00000000046566 --> 00:39:54,148
All right.

822
00:39:54,148 --> 00:39:57,840
Okay, with that in mind, what, what do you think your genius is?

823
00:39:58,721.9999999995343 --> 00:40:00,348
Oh, I don't have a genius, man.

824
00:40:00,348 --> 00:40:02,28.00000000046566
I, you know, I'm in search of genius.

825
00:40:02,28.00000000046566 --> 00:40:05,328
The, the, maybe that's the genius, is that I'm in search of, like

826
00:40:05,328 --> 00:40:07,288
I'm, I'm constantly just really curious.

827
00:40:07,288 --> 00:40:10,048
But look, I'm in an environment where how could you not be curious?

828
00:40:10,048 --> 00:40:16,577
But I, I, there are people who I have s- been surrounded by, Joel Salatin is one of them- Yeah.

829
00:40:16,577 --> 00:40:26,940
uh, who just are, are, are treasures of information, uh, and knowhow, and I think I'm pretty dogged about learning from them.

830
00:40:26,940 --> 00:40:27,540
And, and if that

831
00:40:27,540 --> 00:40:32,040
if there's any, you know, super power that's attached to that, uh, it's probably there.

832
00:40:32,040 --> 00:40:34,150
Do you find that in the

833
00:40:34,150 --> 00:40:47,620
Uh, I mean, I'll use the term regenerative agriculture, sustainable ag, whatever you want to call it, that, that the tribe of those kind of people, like your Joels and your Wills and others, there are, they're a particular type of person?

834
00:40:47,620 --> 00:40:47,760
That

835
00:40:47,760 --> 00:40:52,420
I'm not saying they're better or worse than conventional farmers or whatever, but is there, is there a

836
00:40:52,420 --> 00:41:02,760
does a, does, does a regenerative farmer, do you feel, whether they're veggies or animals, require particular things to just challenge the status quo?

837
00:41:02,760 --> 00:41:03,080
Is there

838
00:41:03,080 --> 00:41:08,760
have you, have you sensed in them a particular character trait that is, um, a bit unique?

839
00:41:08,760 --> 00:41:09,620
In regenerative farmers?

840
00:41:09,620 --> 00:41:10,660
Yeah.

841
00:41:10,660 --> 00:41:11,840
Compared to conventional.

842
00:41:11,840 --> 00:41:14,940
Again, not, not putting anyone on top or below anyone else.

843
00:41:14,940 --> 00:41:16,080
Well, I would put them on top.

844
00:41:16,080 --> 00:41:17,180
Just- I don't have a problem with that.

845
00:41:17,180 --> 00:41:18,460
Okay.

846
00:41:18,460 --> 00:41:29,360
I mean, I, I think people who are thinking organically are forced into making some very complex decisions, uh, that are genius and specific to place.

847
00:41:29,360 --> 00:41:32,840
And yeah, I'd put them above the conventional guys.

848
00:41:32,840 --> 00:41:35,294
The conventional farming, you know, l-

849
00:41:36,210 --> 00:41:38,000
for the most part, pretty easy, you know.

850
00:41:38,000 --> 00:41:39,640
Because when you confronted

851
00:41:39,640 --> 00:41:42,740
when you're confronting problems, you can spray the problem away.

852
00:41:42,740 --> 00:41:42,750
Yeah.

853
00:41:42,750 --> 00:41:46,120
You can't do that in a, in a, in an organic environment.

854
00:41:46,120 --> 00:41:51,320
So I'm, I'm pretty enamored with truly organic practices.

855
00:41:51,320 --> 00:41:57,500
When I say truly, I mean they go way beyond what the level of definition of organic is.

856
00:41:57,500 --> 00:42:00,480
And, and that's, that's deep-rooted, man.

857
00:42:00,480 --> 00:42:02,240
And, and that's biological.

858
00:42:02,240 --> 00:42:04,380
That's knowing your biology, and- Mm-hmm.

859
00:42:04,380 --> 00:42:05,900
and being attuned to it.

860
00:42:05,900 --> 00:42:09,500
And, and I find it s-

861
00:42:09,500 --> 00:42:11,760
uh, staggering genius in that.

862
00:42:11,760 --> 00:42:13,980
Um, so, yeah.

863
00:42:13,980 --> 00:42:14,200
No.

864
00:42:14,200 --> 00:42:18,500
I, I would, I would rank them way above the conventional guys if you ask me.

865
00:42:18,500 --> 00:42:20,400
Thank you.

866
00:42:20,400 --> 00:42:24,640
Tell me, um, uh, you

867
00:42:24,640 --> 00:42:25,380
Oh, god.

868
00:42:25,380 --> 00:42:25,829
One more qu-

869
00:42:25,829 --> 00:42:27,520
Trying to squeeze one more question in.

870
00:42:27,520 --> 00:42:30,370
What is any philosophy

871
00:42:30,370 --> 00:42:34,820
'Cause I read somewhere, you know, that you're a philosopher, a philosophy chef you've been termed.

872
00:42:34,820 --> 00:42:36,120
You probably knew that.

873
00:42:36,120 --> 00:42:37,800
Is there anything

874
00:42:37,800 --> 00:42:38,420
What's

875
00:42:38,420 --> 00:42:42,960
Is, is there any s- the, the latest kind of angle, philosophical angle you've taken?

876
00:42:42,960 --> 00:42:44,460
You've read a book and gone, "Holy shit.

877
00:42:44,460 --> 00:42:45,480
That's cool."

878
00:42:45,480 --> 00:42:47,940
Or, you know, something that's

879
00:42:47,940 --> 00:42:51,760
This is priming you for the next question, which should be my last one.

880
00:42:51,760 --> 00:42:57,552
Uh, is there some little epiphany you've had that's just like, "Oh, shit"?

881
00:42:59,080 --> 00:43:05,280
You know, over the last couple years, the epiphanies have been endless over seed.

882
00:43:05,280 --> 00:43:06,060
Seed.

883
00:43:06,060 --> 00:43:08,160
Possibilities around seed.

884
00:43:08,160 --> 00:43:22,040
And just continuing to talk to different breeders, whether it's fruit breeders or vegetable breeders or grain breeders, like what the potential is if we really have a conversation with breeders.

885
00:43:22,040 --> 00:43:25,280
Um, I think it's just a world-changing idea.

886
00:43:25,280 --> 00:43:26,580
Um, so I, I

887
00:43:26,580 --> 00:43:30,900
Those epiphanies keep coming, because I keep meeting different and interesting breeders.

888
00:43:30,900 --> 00:43:31,600
Animals too?

889
00:43:31,600 --> 00:43:32,480
Like, like in terms of breeds of animals?

890
00:43:32,480 --> 00:43:33,380
I don't mean as m-

891
00:43:33,380 --> 00:43:36,620
I mean, the animal kingdom is not something that I'm delving into with breeding.

892
00:43:36,620 --> 00:43:39,260
But I'm fascinated by it just because of the work I do here.

893
00:43:39,260 --> 00:43:42,880
You know, what, what pigs really do taste the best on pasture, you know?

894
00:43:42,880 --> 00:43:50,960
And, and, and what is that hybrid vigor between 2 parent lines you bring together and you get this, like, unbelievable flavor and marbling?

895
00:43:50,960 --> 00:43:52,970
You know, that, that is the gift.

896
00:43:52,970 --> 00:43:53,160
I don't know.

897
00:43:53,160 --> 00:43:54,440
It's a gift from God.

898
00:43:54,440 --> 00:43:55,840
It's like, Jesus.

899
00:43:55,840 --> 00:43:56,220
It's

900
00:43:56,220 --> 00:43:56,460
You know.

901
00:43:56,460 --> 00:43:58,380
And so tha- th- but that's all genetics.

902
00:43:58,380 --> 00:43:58,520
Mm-hmm.

903
00:43:58,520 --> 00:43:59,340
It's not all genetics.

904
00:43:59,340 --> 00:43:59,600
Sorry.

905
00:43:59,600 --> 00:44:01,560
The farmer's in there big, big time.

906
00:44:01,560 --> 00:44:03,860
But, uh, man, the genetics are fascinating.

907
00:44:03,860 --> 00:44:04,200
So I

908
00:44:04,200 --> 00:44:05,000
That's

909
00:44:05,000 --> 00:44:09,920
What I, what I consider epiphany is the idea that there's just a whole life of knowledge to learn.

910
00:44:09,920 --> 00:44:10,622
And I'm

911
00:44:11,360 --> 00:44:12,784
I want to get there.

912
00:44:13,340 --> 00:44:14,120
Last one.

913
00:44:14,120 --> 00:44:15,960
Um- Last question.

914
00:44:15,960 --> 00:44:16,920
This is the grim rea- No, no.

915
00:44:16,920 --> 00:44:18,160
You know the grim reaper?

916
00:44:18,160 --> 00:44:18,420
No.

917
00:44:18,420 --> 00:44:19,480
Here k- he comes.

918
00:44:19,480 --> 00:44:21,000
He warned me about you knowing that.

919
00:44:21,000 --> 00:44:21,500
I know.

920
00:44:21,500 --> 00:44:22,079
I did.

921
00:44:22,079 --> 00:44:22,430
She comes.

922
00:44:22,430 --> 00:44:23,320
So, Dan- She takes me down.

923
00:44:23,320 --> 00:44:24,040
So yeah.

924
00:44:24,040 --> 00:44:24,779.9999999995343
We've got a big

925
00:44:24,779.9999999995343 --> 00:44:29,080
Uh, we can put a billboard, 2sided billboard next to a highway somewhere.

926
00:44:29,080 --> 00:44:30,760
Big as busy a highway as you want.

927
00:44:30,760 --> 00:44:30,960
Yeah.

928
00:44:30,960 --> 00:44:31,220.00000000046566
You've got

929
00:44:31,220.00000000046566 --> 00:44:34,960
You can put a quote, a, a word, a phrase, a question on both sides.

930
00:44:34,960 --> 00:44:38,540
You can put them on both sides, but that's wasting a side too.

931
00:44:38,540 --> 00:44:38,840
Is there

932
00:44:38,840 --> 00:44:39,180
Is there

933
00:44:39,180 --> 00:44:43,790
Is there a quote or a, or a little, um, maxim- You can put them on both sides, meaning someone's passing bys.

934
00:44:43,790 --> 00:44:47,600
Ye- ye- They're looking at it, but you don't want them to look back because- Well, no.

935
00:44:47,600 --> 00:44:49,180
They can, they can, they can see

936
00:44:49,180 --> 00:44:50,980
If they're going north, they can see one quote.

937
00:44:50,980 --> 00:44:52,520
If they're coming south, they'll see another one.

938
00:44:52,520 --> 00:44:52,880
Oh.

939
00:44:52,880 --> 00:44:54,800
I'm just saying don't put the same on both sides.

940
00:44:54,800 --> 00:44:55,660
I mean, you can if you want.

941
00:44:55,660 --> 00:44:55,690
Oh.

942
00:44:55,690 --> 00:44:57,020
If you really want to emphasize it.

943
00:44:57,020 --> 00:44:58,920
Oh, I would say, you know- And if you've got 2

944
00:44:58,920 --> 00:44:59,300
I, I would

945
00:44:59,300 --> 00:45:01,360
Well, I would do the same thing on both sides.

946
00:45:01,360 --> 00:45:09,400
If you're headed in a direction and you're deep into your journey, but you've recognized that you're going on the wrong path, it's not too late to turn around.

947
00:45:10,620 --> 00:45:11,420
That's very cool.

948
00:45:11,420 --> 00:45:12,720.0000000004657
I would say that on both ends.

949
00:45:12,720.0000000004657 --> 00:45:12,920
Yeah.

950
00:45:12,920 --> 00:45:14,180
I mean, I would say that to farmers.

951
00:45:14,180 --> 00:45:14,980
I'd say it to chefs.

952
00:45:14,980 --> 00:45:36,680
I'd say it to anybody who's in the business of producing food, that we tend to think that we have a food system or, or, or a, a structure of, of the way we work that's fixated and, and, and inconcrete and fossilized and impossible to disrupt and turn on its head.

953
00:45:36,680 --> 00:45:51,060
And my experience, and I think the experience of the last 50 years of agriculture and food says otherwise, that no matter how far you've gone on a journey, you can, you, you could, you can disrupt it quickly.

954
00:45:51,060 --> 00:45:51,740
You can get off.

955
00:45:51,740 --> 00:45:54,140
You can get on and exit and turn around.

956
00:45:54,140 --> 00:46:00,820
And that's much better than just staying the course and trying to tinker with your, your journey to make it a little bit better.

957
00:46:00,820 --> 00:46:03,600
Um, and that's, that's a lot of what sustainable agriculture is.

958
00:46:03,600 --> 00:46:08,880
We're on this fucking journey where sustainability has become let's just do this less bad.

959
00:46:08,880 --> 00:46:13,640
Less chemicals, less water use, less soil degradation.

960
00:46:13,640 --> 00:46:15,360
You know, I use 70% less chemicals.

961
00:46:15,360 --> 00:46:18,400
But that's not what's needed right now.

962
00:46:18,400 --> 00:46:18,760
You know?

963
00:46:18,760 --> 00:46:24,880
And I don't want to applaud that because it gives an excuse for tinkering at the

964
00:46:24,880 --> 00:46:28,260
around the edges of a, of a really broken system.

965
00:46:28,260 --> 00:46:31,340
And that, that's what I would say on the highway, man.

966
00:46:31,340 --> 00:46:32,520
If you're y-

967
00:46:32,520 --> 00:46:33,220.00000000046566
If, if you

968
00:46:33,220.00000000046566 --> 00:46:39,860
There is always time to make bold life-changing directional changes.

969
00:46:39,860 --> 00:46:45,240
Um, and to think otherwise is to be regretful about it later in life.

970
00:46:45,240 --> 00:46:45,880
Gold.

971
00:46:45,880 --> 00:46:46,580
Thanks so much.

972
00:46:46,580 --> 00:46:47,170
All right.

973
00:46:47,170 --> 00:46:47,250
Man, thank you.

974
00:46:47,250 --> 00:46:47,900
That's it.

975
00:46:47,900 --> 00:46:48,779.9999999995343
Thank you for your contribution.

976
00:46:48,779.9999999995343 --> 00:46:50,300
I hope you have a good lunch here.