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As the unofficial spokespeople for our organic-eating, Food Network-watching ways, when chefs talk, Americans tend to listen. And Dan Barber — the farm-to-table icon behind restaurants Blue Hill in New York City and Blue Hill Stone Barns in Tarrytown — isn’t wasting his platform.Barber has given a wildly popular TED talk, been counted among TIME’s 100 most influential people, been appointed to the President’s Council on Fitness, Sports & Nutrition and, as of last week, authored a nearly 500-page book laying out a radical new vision for the future of food.So when Barber came out last weekend with a New York Times op-ed detailing the shortcomings of the farm-to-table movement he had previously helped promote, people paid attention. While we like to pat ourselves on the back for eating seasonally and locally, Barber’s contentious argument went, the foodie fad that grew to become the face of sustainable eating has failed to bring about the promised revolution. Industrial agriculture still rules, Barber argued. And as it keeps growing, more and more small farms and native prairie disappear under Big Ag’s plow.If we really care about changing our food system (as anyone who hopes to feed our growing world should), Barber believes we’re going to need a true revolution. And “The Third Plate“ is his thesis, over a decade in the works, for what that change must look like.Among other things, change means thinking holistically, embracing diversity in ingredient choice and cuisine, and shifting meat over from its vaulted place at the center of the dinner plate. But while the solutions Barber describes are frighteningly extensive, they also, in his telling, sound delicious. That, more than any warning about the consequences of continuing along with the status quo, could be thing that ends up making a difference.

The math behind these formulas may be elegant, but applying them is more complicated.

When the artist Peggy Weil first learned about the National Ice Core Laboratory, a few years ago, she was captivated. She contacted Geoffrey Hargreaves, the lab’s curator, and soon found herself inside a giant freezer, bundled in an Arctic-ready parka. (The temperature was minus thirty-eight degrees Fahrenheit.) With the help of lab assistants, she loaded up a cart with cannisters made of thick cardboard, each containing a small segment of a two-mile-long core from the Greenland ice sheet. Weil trundled her specimens to a cylindrical scanner and photographed them in high resolution. Eventually, she strung together eighty-eight scans, top to bottom. Then she animated them and added an accompanying score, creating a four-and-a-half-hour video, designed to be projected onto a wall.