DAN BARBER is the Chef of Blue Hill, a restaurant in Manhattan's West Village, and Blue Hill at Stone Barns, located within the nonprofit farm and education center, Stone Barns Center for Food & Agriculture. His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. Barber has received multiple James Beard awards including Best Chef: New York City (2006) and the country's Outstanding Chef (2009). In 2009 he was named one of Time magazine's 100 most influential people in the world.
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.
He is author of the book The Third Plate: Field Notes on the Future of Food.
Dan Barber: Five ingredients that I always have on hand. You know there’s the salt and pepper deal, and then you know . . . These days I have a lot of . . . Blue Hill Farm is really gung ho into this milk deal. So like we have now nine cows that we’re milking. So I generally always have milk on hand. This is a new thing, but unpasteurized, beautiful milk, and we’re experimenting with all this stuff with it. So I would say three, four, and five is about . . . is something of milk; like either raw milk or butter, which we’re making from the milk; or ricotta cheese; or mozzarella cheese; something that’s coming out of the dairy an that’s coming from the land, you know? And that . . . That is exciting – that we’re using where I began. And we’re expanding on it, and now in the kitchen I’m making things out of it. There is nothing more pleasurable to me than having that kind of connection, and I hope to share that with more and more people.
Recorded on: 2/11/08