Chef Dan Barber’s market boxes are a COVID-inspired pivot we hope will stick around.
Tag: Blue Hill at Stone Barns
Edible Manhattan and Edible Brooklyn editor Ariel Lauren Wilson will join eight other fellows at the Stone Barns campus this summer to tackle vexing food system challenges.
I’ve already said how inspired I am by the lifelong writings of Wendell Berry, so imagine my delight in recently listening to him in conversation with The Stone Barns Center’s president Fred Kirschenmann.
While mastering the art of turning carcasses into cuts, this butcher shop courted locals at the same time as picking up city chef clients.