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Dan Barber, 47, is an award-winning chef and the co-owner of Blue Hill restaurant in Manhattan and Blue Hill at Stone Barns in Pocantico Hills, N.Y. He is the author of “The Third Plate: Field Notes on the Future of Food” (Penguin). He spoke with Marc Myers.
When I was little, I didn’t like mixing the fruit at the bottom of yogurt containers. I only wanted the jelly. So I choked down the plain yogurt as fast as I could. I never…