From World Famous Chef To Small-Scale Farmer

[4:52] Intro
[5:44] Chef’s relationship with farmers
[10:49] David’s background working in french kitchens
[12:25] The famed Bresse chicken
[17:27] The story of Joe Beef
[23:55] The art of living – from city chef to countryside farmer
[26:15] The joys and challenges of growing grapes and making wine
[42:16] Deer overpopulation and wild game in restaurants
[55:52] Natural wine deep dive
[57:14] Why has the craft beer movement not embraced organic agriculture?
[1:25:54] Why David is cooking the best food of his career right now at home on his farm
[1:31:23] History of food and the bread of ancient Rome
[1:32:49] Are we losing precious things in our modern culture?
[1:42:23] Is social media ruining regional cuisine?
[1:53:52] Importance of home cooking
[1:57:37] Anthony Bourdain – kitchen culture – Gen-Z vs Gen-X
[2:08:15] Finding happiness on the farm
[2:11:20] New book and TV show in the works (World’s oldest restaurants?!)
[2:20:32] A History Of Food by Maguelonne Toussaint-Samat
[2:20:56] Nothing If Not Critical: Selected Essays on Art and Artists by Robert Hughes
[2:23:49] The mystery of David’s grandmother’s toast