Chef Dan Barber tells the story of a small farm in Spain that has found a humane way to produce foie gras. Raising his geese in a natural environment, farmer Eduardo Sousa embodies the kind of food production Barber believes in.
Dan Barber is a chef and a scholar -- relentlessly pursuing the stories and reasons behind the foods we grow and eat. He's the chef and co-owner of Blue Hill, in New York and Westchester.
Full bio: http://www.ted.com/index.php/speakers/dan_barber.html