Civil Eats

On Saturday, 3,000 people gathered at John Jay public high school for the Brooklyn Food Conference, a grassroots, volunteer-organized discussion around the state of our food system, featuring keynote talks by Dan Barber, Anna Lappé, Raj Patel, and LaDonna Redmond.  Along with these talks were 70 workshops throughout the classrooms of the school, on subjects as varied as growing your own food, starting a co-op and the value of breastfeeding.

According to the accompanying bright yellow guide, one of the goals of this event was to “bring Brooklynites together to demand — and participate in creating — a vital, healthy, and just food system available to everyone.” By my assessment, that is just what’s begun to happen. Read More

Normally I don’t like soft-boiled eggs.  But there I was, sitting at Blue Hill restaurant at Stone Barns Center for Food and Agriculture in Tarrytown, New York, with a plate of delicately cooked spinach in a savory sauce crowned with a battered, soft-boiled egg and enjoying every last bite.  That is because chef Dan Barber is out to refocus our attention on the spoils of the farm right outside: an 80 acre four-season and pastured livestock farm that grows and raises most of the food served on the premises.  Watching chickens scratch around on pasture, and then enjoying their eggs elegantly prepared is transparency you can taste. Read More

I spoke with Dan Barber last week about his restaurant Blue Hill, located at Stone Barns Center for Food and Agriculture, an 80 acre four-season and pastured livestock farm in Tarrytown, New York that provides most of the food for the restaurant and conducts educational programs open to the public.  I wrote about my experience at Stone Barns and the restaurant here. Read More