The Third Plate by Dan Barber: A Reading and Discussion Program Entitled: The Serious Side of Food: Past, Present and Future funded by Humanities New York
February 26 2pm-3:30pm Southold Historical Society Complex (Ann Currie Bell House) 55200 Main Road, Southold, New York 11971
In this New York Times bestseller, author Dan Barber offers a radical new way of thinking about food. He points to a future of a “third plate”: a new paradigm of American eating where good farming and good cooking intersect. He challenges eaters and chefs to imagine a food system that is as sustainable as it is delicious.
In this program, participants will have the opportunity to read a series of (4) books that tell the story of our fascination with food: past, present and future. Participants are welcome to any and all of the book discussions. The discussions will be led by Karen Lund Rooney, Southold Historical Society Executive Director. Copies of the books, which are provided by Humanities New York, will be available for loan at the Society office (The Prince Building, 54325 Main Road, Southold 11971) and at Peconic Landing Community Center(1550 Brecknock Road, Greenport, NY 11944) starting February 1.