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"For years, Dan Barber has been extolling the virtues of farm-to-table, nose-to-tail cooking. As the chef and owner of two award-winning New York restaurants, Blue Hill and Blue Hill at Stone Barns, as well as a frequent scribe on topics of sustainability, Barber has helped propel the movement further and faster than almost anybody else."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.clevescene.com/cleveland/a-better-plate-dan-barber-wants-to-change-the-way-we-eat/Content?oid=4333232>