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One of America's Most Famous Slow-Food Chefs Says Farm-to-Table 'Doesn't Really Work'

Dan Barber of New York's Blue Hill restaurant hammers on the blind spots of locally sourced eating.
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Dan Barber is one of the nation's most widely respected slow-food advocates: His Blue Hill restaurants in New York serve a cornucopia of goodies from nearby farms like Cherry Lane, Herondale, and Mountain Sweet Berry.

So it was discombobulating when the chef lobbed this moldy potato during this week's CityLab summit in L.A.: The farm-to-table movement "does not really work."