Dan barber

Book your reservations now.

Food so fresh it inspired British royalty.

Ethics, passion and transformation are three words that define the work of Dan Barber. For a long time, I'd heard of his family's restaurant, Blue Hill at Stone Barns, and the surrounding organic farm...

In the latest from our series on biodiversity, the Blue Hill chef says we’ve got sustainable agriculture wrong. It’s not a question of sacrifice, but deliciousness

“Are you a ‘potatriot’?” British Vogue asked its readers in a 1917 feature. Before the First World War, it declared, kitchen gardens may have existed as a “humble Cinderella, set apart from the more showy members of the family” in the world of horticulture. Yet, as the ongoing conflict depleted provisions, that snobbery had to “go by the board”

Sweet Garleek is just what it sounds like.

Founder Michael Mazourek tells us his insider tips for cooking with squash and breaks down the appeal of the company's vibrant beets. 📷 Row 7 Seeds

Chef Dan Barber's Kitchen Farming Project is an online curriculum to teach beginners how to grow food, while deepening their understanding of the food supply chain.

Chef Dan Barber is a man on a mission, and his mission is to change how we eat for our own health and for the health of the planet, which he sees as intertwined. it was after surviving testicular cancer at 24 that Barber decided to become, ­as he puts it, ­a cook. He was driven in part by questions many cancer patients ask: What caused his cells to go rogue? Was diet involved? Could he keep it from happening again?

The chef and writer spent over a decade visiting farmers and other food producers and ruminating about the role their work plays in the wider natural world.