530: How Chef Dan Barber is Creating the Thanksgiving Meal of the Future

Update: 2016-11-12

Description

This week from the test kitchen, host Bridget Lancaster speaks to James Beard Award-winning chef Dan Barber, who co-owns of Blue Hill at Stone Barns in Westchester County, New York. He's thinking about how sustainable and delicious the Thanksgiving of the future could be. We'll hear your Thanksgiving horror stories. And, Tina Antollini, host of the podcast Gravy, tells us how the Lumbee Indians of North Carolina celebrate Thanksgiving today. America's Test Kitchen's Jack Bishop also reviews Thanksgiving rookie mistakes and takes your calls. Plus, cookbook author Andrea Nguyen talks about her family's complicated relationship with Brussels sprouts.

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530: How Chef Dan Barber is Creating the Thanksgiving Meal of the Future

#box-pro-ellipsis-176126277218774{-webkit-line-clamp:2;}530: How Chef Dan Barber is Creating the Thanksgiving Meal of the Future

530: How Chef Dan Barber is Creating the Thanksgiving Meal of the Future

America's Test Kitchen

530: How Chef Dan Barber is Creating the Thanksgiving Meal of the Future