Experts
Dan Barber
Chef, Blue Hill
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Dan Barber: Is the locavore trend reviving local farmers?
Its the mid-size farmer thats getting squeezed, Barber says. Read More
April 15, 2008 | In Arts & Culture
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Dan Barber: Why does your pork taste better?
Dan Barber: The importance of fat and old-world breeding methods. Read More
April 15, 2008 | In Arts & Culture
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Dan Barber: Translating Theory into a Working Farm
Adapting the writings of Elliott Coleman and Joel Salatin to 300 acres. Read More
April 15, 2008 | In Arts & Culture
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Dan Barber: What is Blue Hill at Stone Barns?
Barbers farm-based restaurant teaches eaters what theyre eating. Read More
April 15, 2008 | In Arts & Culture
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Dan Barber: What sparked your interest in food?
Barber overcompensated for his grandmothers bad cooking. Read More
April 15, 2008 | In Inspiration & Wisdom
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Dan Barber: Growing Up in New York, Finding Peace on a Farm
Barber's grandmother had a farm where he learned the basics of tending the earth. Read More
April 15, 2008 | In History
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Chef Dan Barber of Blue Hill constructs a lover's feast. Read More
February 13, 2008 | In Arts & Culture
Dan Barber is the chef and co-owner of Blue Hill restaurant in New York City, a 2001 James Beard Award nominee for best new restaurant and a noted neighborhood eatery that continues to celebrate the farms of the Hudson Valley with its menus. In the summer of 2002, Food & Wine Magazine featured Dan as one of the country's "Best New Chefs." He has since been featured in The New Yorker and Gourmet Magazine, and included in "The Next Generation" of great chefs in Bon Appétit's 10th annual restaurant issue. To expand on his philosophy of cooking with sustainably grown, local ingredients, Dan has been working with such organizations as the Kellogg Foundation, Slow Food USA and Earth Pledge to minimize the political and intellectual rhetoric around agricultural policies and to instead maximize the appreciation of eating good food. Focusing on the issues of pleasure, taste and regional bounty-and how these imperatives are threatened-Dan helped create the philosophical and practical framework for Stone Barns Center for Food and Agriculture and continues to help guide it in its mission to create a consciousness about the effects of everyday food choices.
