Dan Barber on Re-Localizing Food, and Building a Restaurant Around Vegetables
November 5th, 2008 By Paula Crossfield
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