Dalton News

Breaking Bread: Chef Dan Barber '88 Leads a Culinary Journey Through the Past, Present, and Future of Bread

At the Breaking Bread event, guests gathered for an unforgettable evening celebrating the rich history of one of humanity's oldest and most beloved foods — bread.
The evening was guided by Chef Dan Barber '88 of Blue Hill Farm, renowned for his innovative approach to food and deep respect for sustainable farming practices. As the author of The Third Plate, Dan shared stories about the evolution of bread, from ancient grains to modern loaves, and even teased a glimpse into the future of bread-making.

Throughout the event, guests were treated to a curated tasting journey, sampling breads from the past, present, and future. Each slice told a story, from heritage grains cultivated by Blue Hill Farm to the latest innovations in sustainable baking. It was a sensory experience connecting guests to the earth, the people who grow the wheat, and the timeless bread-making tradition.

In addition to the tasting, the evening featured a special raffle where five lucky attendees won signed copies of Dan's bestselling book, The Third Plate, furthering the event’s focus on sustainable and meaningful food practices.

As a final gesture of generosity, each guest received a bag of whole wheat flour from Blue Hill Farm. They were encouraged to take this gift home, bake something special, and share it with their families — continuing the cycle of nourishment, connection, and tradition that had begun that night.

The event, exclusively catered by Blue Hill Farm, was not just a meal — it was a celebration of the past, present, and future of food, and a reminder of the power of breaking bread together.

Your Breaking Bread Committee  
Deanna Neiers (P’34 and P’36) 
Kaelani Pryce (P’36)
Rubina DeCosta (P’33 and P’36)
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