Dan Barber on Carrots and Castration
Nov 21, 2007 chefs, sustainable agriculture
You will undoubtedly find yourself with free time over the holiday weekend, so do yourself a favor and utilize about 20 minutes of it to be truly inspired by a passionate chef and amazingly engaging speaker, Dan Barber.
The video itself is from TASTE³ which “brings together more than forty of the most compelling writers, thinkers, chefs, winemakers, journalists, artisans, and executives as speakers and hosts, joining 300 attendees who are every bit as tapped-in.”
Weird description, awesome video!
If you don’t know who he is, Barber is the chef/owner of Blue Hill Restaurant in NYC and more importantly Blue Hill at Stone Barns in Pocantico Hills, NY.
Situated on a working farm the latter is part of Stone Barns Center for Food and Agriculture…
“80 rolling acres of gardens, pastures and woods, where the rich traditions of community-based farming merge with the 21st century only 30 miles north of midtown Manhattan.”
Utilizing mostly what they grow and raise themselves I challenge you to name a chef or restaurant more committed to using local/seasonal ingredients.
And here’s a New York Times Article about Blue Hill at Stone Barns when it first opened in 2004.
And if you have 20 more minutes, watch the one after the jump too:
From the mountains of Panama and Ethiopia, to the urban-jungles of Portland and Chicago, journalist Michaele Weissman takes us behind the scenes for a look at the world of third-wave specialty coffee. How did we get to Starbucks, and where we go from here?
April 21st, 2008 at 11:38 am
[...] Barns, and if you didn’t listen to me previously, take the time out of an upcoming day to go back and watch his speeches from Taste3. They really are [...]
June 13th, 2008 at 11:51 am
[...] Of course before all that there were 50 minutes to precede my nausea and they were filled with the highlights and hilarity that keep us foodie-reality TV dorks coming back for more. Like, say, Dan Barber! [...]