Dan Barber on Supporting Local Farmers
The restaurant industry was hit incredibly hard by the pandemic. In 2020, Add Passion and Stir connected with chefs to...
About This Episode
The restaurant industry was hit incredibly hard by the pandemic. In 2020, Add Passion and Stir connected with chefs to learn how the pandemic was affecting them. We're revisiting these inspiring conversations to showcase the resilience of the restaurant industry and its commitment to service. In April 2020, Add Passion and Stir connected with NYC’s Blue Hill and Blue Hill at Stone Barns chef and co-owner Dan Barber to discuss how vulnerable the pandemic had made the farm-to-table movement. “There’s a network of farmers that we’re connected to, whether you know it or not. That network has been shattered,” laments Barber. To help, Barber and Stone Barns launched resourcED which sold food in boxes as a way to give the farmers that supply his restaurants a revenue stream. In this updated epsiode, we revisit this conversation with Barber and share updates on how things are going now. Click here to hear the original interview with Dan Barber.Resources and Mentions:
Dan Barber
Chef and co-owner of Blue Hill and Blue Hill at Stone Barns in New York, and the author of The Third Plate. He is currently serving as the director of resourcED, a collaboration between Blue Hill and Stone Barns Center for Food and Agriculture to support independent local farms during this pandemic crisis and beyond. Barber also co-founded Row 7 Seed Company, which brings together chefs and plant breeders to develop new varieties of vegetables and grains. Barber has received multiple James Beard awards including Best Chef: New York City (2006) and the country’s Outstanding Chef (2009).
Blue Hill
https://www.bluehillfarm.com/Stone Barns is a world-renowned, award-winning restaurant located in one of the historic stone buildings at Stone Barns Center. The chefs at Blue Hill partner with the farmers at Stone Barns to demonstrate innovative farm-driven cuisine for our visitors and program participants, bringing the field and pasture to the plate and increasing awareness of our shared philosophy. Farmers, chefs and educators all work together to advance innovation and experimentation in sustainable agriculture and the creation of delicious, nutritious cuisine. As a celebrated restaurant, Blue Hill wields a strong influence on the food-system dialogue in which other chefs, suppliers, corporations and eaters are taking part.
resourcED
https://www.resourcedny.comA program to strengthen local food systems and defend independent farmers during the pandemic and beyond.
Michelin Green Star for Sustainability
https://guide.michelin.com/kr/en/article/features/what-is-a-michelin-green-star-krChef-in-Residence at Stone Barns
https://www.stonebarnscenter.org/residency/Kitchen Farming Project
https://resourcedny.com/the-kitchen-farming-projectRelated Episodes
Jamila Robinson on Bon Appétit, Food Culture, and Sustainability
Jamila Robinson, the new Editor-in-Chief of Bon Appétit, discusses her vision for the magazine and more broadly how food ca...
Stacy Dean and Zee Zaidoff on Fighting Summer Hunger
Well before the school year ends for American children , advocates like USDA Deputy Under Secretary for Food, Nutrition, and...
Alicia Kennedy and Katherine Miller on Food Justice
Food and culture writer Alicia Kennedy and chef advocacy trainer and Table81 founder Katherine Miller discuss food justice and how...