The book is divided into 4 sections: Soil, Land, Sea, and Seed. The sections mainly encompass the who farm to for movement and the search of sustainable food, whether it is from foie gras to the perfect flour.
Barber discusses the progression of American food from the "first plate" of industrial, protein-rich meals, to the "second plate" of organics and grass-fed meat. He discusses his beliefs on how neither of the approaches are ultimately sustainable or healthy. Barber proposes moving on to the "third plate" based on seasonal choices, livestock patterns and rhythms, whole-grains, and small amounts of free-range meet.
In a summary, this may seem very dull and uninteresting, but Barber manages to incorporated his proposals into a richly woven tale of the search for a truly sustainable meal.
Obviously, my interests are different than yours, but if you enjoy reading The Third Plate, I also recommend reading The Omnivore's Dilemma and Fast- Food Nation.
Let me know what you think in the comments section below. Happy Thanksgiving!! :)
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