“Farm to Table” is so 2009.

According to a pioneer of that widely popular movement, Dan Barber, a better slogan for today might be “Seed to Table.” Barber is executive chef of Blue Hill restaurant in Manhattan and Blue Hill at Stone Barns restaurant in upstate New York. He’s known for his thought-provoking TED talks and manifesto-like book, The Third Plate: Field Notes on the Future of Food. Among his latest appeals? Start listening to the land, eating more millet, and Instagramming pictures of clover.

We had a chance to sit down with Barber and ask him about millet and other things on his mind. Our conversation was edited for length and clarity.

It’s starting but it’s very small. What I see are