There is a popular story among early-Wallpaper* reminiscences, and it is about the then-similarly nascent London design studio Barber Osgerby. Now a prolific, multidisciplinary design practice with ...

“How do you create dishes... that become important to someone to repeat? ... And what if people started requesting them over and over again? Does it become a cuisine in my lifetime?” Barber the ...

Inside the kitchen at Blue Hill at Stone Barns, Chef Dan Barber calls out orders not based on what diners requested, but based on what the farm harvested that day. His methodology is redefining ...

New York chef Dan Barber’s new book The Third Plate is a 450-page manifesto on American cuisine, agriculture, and diet, and how they can be improved. He argues that the nose-to-tail philosophy that’s ...

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London studio Barber and Osgerby has worked with Knoll on a collection of tables with light-fast and waterproof enamel tops that mean they can be used both indoors and outdoors. The studio has ...

Award-winning chef and food pioneer Dan Barber has bad news for farm-to-table disciples: their efforts to disrupt Big Food are not working. The farm-to-table philosophy, which advocates locally grown ...

Dan Barber is the award-winning chef of Blue Hill, a restaurant in Manhattan’s West Village, and Blue Hill at Stone Barns, located within the nonprofit farm and education center Stone Barns Center for ...