Podcasts about stone barns

#228: Dan Barber returns to explore how farming for flavor - not just yield or shelf life - can transform our food system from the ground up. As a chef and co-founder of Row 7 Seeds, Dan argues that seed breeding should begin in the kitchen, with taste driving innovation in the field. From soil-grown crops to flavor-forward farming, this episode digs deep into what we've lost - and what we can grow back by connecting chefs, farmers, and crop breeders.https://realorganicproject.org/dan-barber-farming-flavor-first-228Dan Barber is the chef and co-owner of Blue Hill in Manhattan and Blue Hill at Stone Barns in New York's Hudson Valley His book The Third Plate is an exploration of America's relationship with food and agriculture and its overall lack of a defined food culture, which he believes has served other geographies through the intentional incorporation of fertility practices into their cuisines.The Real Organic Podcast is hosted by Dave Chapman and Linley Dixon, engineered by Brandon StCyr, and edited and produced by Jenny Prince.The Real Organic Project is a farmer-led movement working towards certifying 1,000 farms across the United States this year. Our add-on food label distinguishes soil-grown fruits and vegetables from hydroponically-raised produce, and pasture-raised meat, milk, and eggs from products harvested from animals in horrific confinement (CAFOs - confined animal feeding operations).To find a Real Organic farm near you, please visit:https://www.realorganicproject.org/directoryWe believe that the organic standards, with their focus on soil health, biodiversity, and animal welfare were written as they should be, but that the current lack of enforcement of those standards is jeopardizing the ability for small farms who adhere to the law to stay in business. The lack of enforcement is also jeopardizing the overall health of the customers who support the organic movement; customers who are not getting what they pay for at market but still paying a premium price. And the lack of enforcement is jeopardizing the very cycles (water, air, nutrients) that Earth relies upon to provide us all with a place to live, by pushing extractive, chemical agriculture to the forefront.If you like what you hear and are feeling inspired, we would love for you to join our movement by becoming one of our 1,000  Real Friends:https://www.realorganicproject.org/real-organic-friends/To read our weekly newsletter (which might just be the most forwarded newsletter on the internet!) and get firsthand news about what's happening with organic food, farming and policy, please subscribe here:https://www.realorganicproject.org/email/

The BanterThe Guys talk about the drive of hospitality and it isn't what some folks say it is. The ConversationsThe Restaurant Guys welcome writer Genevieve Yam to discuss the decline in quality of Honeycrisp apples. Genevieve, who has investigated this issue, shares what happened and how we can keep other varieties from following suit.The Inside TrackThe Guys have been fans of Honeycrisp apples since the 1990s and even gave them as birthday gifts. Genevieve's article about the apple's origin, rise and “crapification” intrigued them so they had Genevieve on to tell them about it.“Dr. David Bedford and Dr. Jim Luby, two scientists working at the University of Minnesota's fruit breeding program came across a tree that was actually slated for the trash. Bedford was extremely curious about this tree. He thought that it had not been given a fair chance and decided to do a little bit of research and what he did changed the course of apple history because what would have ended up in the trash ultimately has become one of the most popular apple varieties here in the United States,” Genevieve Yam on The Restaurant Guys Podcast 2025BioGenevieve Yam is a writer and editor based in New York. After graduating with a degree in politics and a brief stint in the start-up world, she enrolled in the International Culinary Center in New York City and cooked at Blue Hill at Stone Barns and Per Se.  After that, she became a freelance food stylist, a recipe tester and editor for the new edition of The Essential New York Times Cookbook, a personal chef, and a contributor to various publications. Most recently, she was an editor at Epicurious. Genevieve is currently an editor at Serious Eats, where she writes, edits, and develops recipes.InfoGenevieve's Honeycrisp articlehttps://www.seriouseats.com/how-honeycrisp-apples-went-from-marvel-to-mediocreCome see The Restaurant Guys LIVE with Chef Scott Conant at the New Brunswick Performing Arts Center on Thursday, April 17! VIP tickets include a Meet & Greet After-Party with Scott Conant. Restaurant Guys Regulars get a discount so subscribe here https://www.buzzsprout.com/2401692/subscribe Get tickets at https://secure.nbpac.org/scott-conant. Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

Jimmy has a chat with Jorge Gaviria- founder of Masienda and author of " Masa". They discuss all things corn, including corn beers that Jorge has collaborated on at Peekskill Brewing and Roberta's.Jorge Gaviria is the founder of Masienda, the fastest-growing masa brand in the country. Before founding his company in 2014, Jorge trained at top restaurants, including Danny Meyer's Maialino and Blue Hill at Stone Barns. He has been recognized by top international press outlets for his work and was awarded Forbes “30 Under 30” for food and wine and named one of Food & Wine's “Game Changers” of the culinary industry. His James Beard-nominated, bestselling cookbook MASA: Techniques, Recipes, and Reflections on a Timeless Staple has been praised as a best cookbook of 2022 by Los Angeles Times, Food & Wine, The Washington Post, NPR and more. He lives in Los Angeles with his wife, daughters, and dog, Reuben.

Tam Chudaree Debhakam is the owner and head chef at Baan Tepa in Bangkok. She grew up in a big Thai family, eating her grandmother's food made with old Thai recipes. After studying food science, Chef Tam decided to change her career to become a chef. She graduated from The International Culinary Center in New York City and worked for Chef Dan Barber at Blue Hill at Stone Barns for two years, learning how to cook with a sustainable food concept. Back in the outskirts of Bangkok, she started Baan Tepa in the garage of her grandmother's old home and garden. Five years later, Baan Tepa received two Michelin stars and in 2025 Chef Tam was voted Asia's Best Female Chef. She continues to focus on responsibly grown and sourced local produce, with traditional Thai flavours with a modern touch. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

Hello, Puzzlers! Puzzling with us today: author, chef, and co-owner of Family Meal at Blue Hill and Blue Hill at Stone Barns, Dan Barber! Join host A.J. Jacobs and his guests as they puzzle–and laugh–their way through new spins on old favorites, like anagrams and palindromes, as well as quirky originals such as “Ask AI” and audio rebuses. Subscribe to The Puzzler podcast wherever you get your podcasts! "The Puzzler with A.J. Jacobs" is distributed by iHeartPodcasts and is a co-production with Neuhaus Ideas. Our executive producers are Neely Lohmann and Adam Neuhaus of Neuhaus Ideas, and Lindsay Hoffman of iHeart Podcasts. The show is produced by Jody Avirgan and Brittani Brown of Roulette Productions. Our Chief Puzzle Officer is Greg Pliska. Our associate producer is Andrea Schoenberg.See omnystudio.com/listener for privacy information.

Hello, Puzzlers! Puzzling with us today: author, chef, and co-owner of Family Meal at Blue Hill and Blue Hill at Stone Barns, Dan Barber! Join host A.J. Jacobs and his guests as they puzzle–and laugh–their way through new spins on old favorites, like anagrams and palindromes, as well as quirky originals such as “Ask AI” and audio rebuses. Subscribe to The Puzzler podcast wherever you get your podcasts! "The Puzzler with A.J. Jacobs" is distributed by iHeartPodcasts and is a co-production with Neuhaus Ideas. Our executive producers are Neely Lohmann and Adam Neuhaus of Neuhaus Ideas, and Lindsay Hoffman of iHeart Podcasts. The show is produced by Jody Avirgan and Brittani Brown of Roulette Productions. Our Chief Puzzle Officer is Greg Pliska. Our associate producer is Andrea Schoenberg.See omnystudio.com/listener for privacy information.

Today, Josh and Nicole are joined by Dan Barber, chef and co-owner of Family Meal & Stone Barns to discuss the logistics and possibilities of inventing new vegetables! Leave us a voicemail at (833) DOG-POD1 Check out the video version of this podcast: http://youtube.com/@mythicalkitchen To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

You may know him from his dazzling dishes showcased on the hit Netflix TV series, “Chef's Table,” but three-Star Michelin Chef Dan Barber (Blue Hill at Stone Barns, Blue Hill NYC) has a relationship with ingredients far deeper and more complex than pretty plates of food. In this episode, Chef Dan joins Ron Steslow to discuss the politics and future of food and the consequences of how America feeds itself. To unlock exclusive content, visit: https://politicology.com/plus (02:32) The current state of American agriculture (06:15) What is the Third Plate? (11:44) The connection between flavor and nutrition (14:24) The importance of crop rotation  (34:14) Lab grown meat  Politicology is supported by listeners like you. Can you pitch in right now at https://politicology.com/donate? Follow Dan on Instagram: https://www.instagram.com/chefdanbarber/ Follow Ron on Twitter: https://twitter.com/RonSteslow Learn more about your ad choices. Visit megaphone.fm/adchoices

Babies, I consider it one of the hallmarks of professionalism to bring you people who share our tendency towards obsession, because we all know that obsession is the wellspring of genius and madness, but the best obsessions bring forth the most exquisite results. And today, we are talking to not one, but two beautifully, and I mean it, beautifully obsessed people. It is my extreme pleasure to introduce you to my very dear friends Robin Touchet and Kevin Pike of Branchwater Farms. Robin and Kevin have an incredible backstory. They have this beautiful website. I can't recommend enough that you go and read it all and look at it all. It's so pretty and well done and well thought. But more than that, they're making amazing spirits. Their story is incredible. We will get into some of it. They both have a wine background. They've graduated to something much stronger, and they've landed in this beautiful farm in the Hudson Valley. We're gonna get into all the things with Kevin and Robin, and they do their production of the various things that they grow, their ambitions are to be no -till, and we talk about the struggles with that along the way. It's a fascinating journey, and they are so wonderful, and I highly recommend you check them out and follow them. The Branchwater Farms beautiful website and Instagram Check out Mimi Casteel's Hope Well Wine and follow Stone Barns on Instagram Folks who make the show possible... Rimol Greenhouses are strong, durable and easy to assemble, offering the quality you need to grow productively year-round. Visit Rimol.com today. Discover the beauty of BCS on your farm with PTO-driven implements for soil-working, shredding cover crops, spreading compost, mowing under fences, clearing snow, and more – at bcsamerica.com. When you need proven varieties you can count on and detailed guidance from seeding to harvest, consider Johnny's your trusted growing partner. Visit johnnyseeds.com Farmhand is the only all-in-one virtual assistant built by and for farmers. Sign up for a free trial with the link in the show notes, because NOW is the best time to dial in those systems for the next growing season. ... and, as always, our work is powered by the individual growers who support us every month over at patreon.com/notillgrowers. You can pick up a copy of The Living Soil Handbook if you don't have one already, as well as a No-Till Growers hat or other merch, check out our YouTube channel, and you can ask you questions or share your insights into ecological market gardening on our free growers forum at notillgrowers.community.chat

Today, we are going to break into the uniform tranquility of a beautiful region to speak with my guest, Jason Grauer, who is the Senior Director of Farm and Innovation at the Stone Barns Center. You all may be familiar with Blue Hill at Stone Barns, the very famous and very deservingly famous restaurant in the Hudson Valley of New York, Dan Barber, being the chef there, who also authored the book The Third Plate and who has inspired chefs, eaters, and farmers the world around with his commitment to deliciousness at every level. Today we are speaking with Jason about all of the really fascinating work that they're doing at the Stone Barn Center, which is very, very interesting for those of us who are interested in market gardening or farming in general, because their financial model, their approach and their sort of nonprofit status search and ways of approaching farming systems that I think we can all appreciate being independent operators and unable to sometimes put the bill for that kind of R&D ourselves. Check out Mimi Casteel's Hope Well Wine and follow Stone Barns on Instagram Folks who make the show possible... Rimol Greenhouses are strong, durable and easy to assemble, offering the quality you need to grow productively year-round. Visit Rimol.com today. Discover the beauty of BCS on your farm with PTO-driven implements for soil-working, shredding cover crops, spreading compost, mowing under fences, clearing snow, and more – at bcsamerica.com. When you need proven varieties you can count on and detailed guidance from seeding to harvest, consider Johnny's your trusted growing partner. Visit johnnyseeds.com Farmhand is the only all-in-one virtual assistant built by and for farmers. Sign up for a free trial with the link in the show notes, because NOW is the best time to dial in those systems for the next growing season. ... and, as always, our work is powered by the individual growers who support us every month over at patreon.com/notillgrowers. You can pick up a copy of The Living Soil Handbook if you don't have one already, as well as a No-Till Growers hat or other merch, check out our YouTube channel, and you can ask you questions or share your insights into ecological market gardening on our free growers forum at notillgrowers.community.chat

Today's interview is so great. Dan Barber is the chef and co-owner of Family Meal at Blue Hill in Manhattan and of the legendary Blue Hill at Stone Barns. He's also the founder of Row 7 Seed Company, a seed company built by chefs, farmers, and breeders that is pushing the boundaries of modern agriculture. We talk about his Row 7 vegetables, including red Badger Flame beets and the semi-viral produce of the season, Sweet Garleek. We also discuss his day-to-day cooking at Stone Barns and how his aversion to tweezers has led to a philosophy that is both fresh and timeless. I so enjoyed catching up with Dan, and I hope you enjoy this conversation.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM DAN BARBER:Dan Barber Feeds the Farm to His Customers [Restaurant Hospitality]A New Nutrient-Dense Lettuce [Food & Wine]Katz's Deli Debuts a Vegan Pastrami Sandwich [NY Jewish Week]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This is a Library Selection from 2006 The Banter Francis shares about his visit to Ireland and his motorcycle trip through Austria. The Conversation The Restaurant Guys discuss the mission of Blue Hill at Stone Barns with chef Dan Barber. They dig into the philosophy and practices behind the farm including sustainable agriculture, local sourcing, and the benefits of organic and beyond-organic farming. Hear all of the benefits of using local, seasonal food, not the least of which is deliciousness.  The Inside Track The Guys admire Dan Barber's work as a top notch chef and champion of sustainable agriculture.  “When you understand who's behind it and the reasons for  the history. There's a context, for which to enjoy food, and that only increases the flavor, and as a chef, there's no seasoning, and no cooking technique that I can provide that's more appealing than, than a good story,” Dan Barber on The Restaurant Guys Podcast 2006 Bio In May 2000, Barber opened Blue Hill restaurant in New York City and a few years later, Blue Hill at Stone Barns  Pocantico Hills, New York.  He received the 2006 James Beard Foundation award for Best Chef: New York City. In 2009 he won the JBF award for Outstanding Chef and was named the Top Chef in America. In the same year Time magazine named him as 100 most influential people. Info Blue Hill at Stone Barns https://www.bluehillfarm.com/ Blue Hill Manhattan https://bluehillfarm.com/family-meal The Bar at the Merchant Hotel https://www.themerchanthotel.com/bars-restaurants Schnapps by Reisetbauer https://www.stageleftwineshop.com/websearch_results.html?kw=reisetbauer Chef Barber @chefdanbarber Our Sponsors: The Heldrich Hotel & Conference Center https://www.theheldrich.com/ Magyar Bank https://www.magbank.com/ Withum Accounting https://www.withum.com/ Our Places: Stage Left Steak https://www.stageleft.com/ Catherine Lombardi https://www.catherinelombardi.com/ Stage Left Wine Shop https://www.stageleftwineshop.com/

Send us a Text Message.Kimberly's unconditional desire to self educate lured her across the world to work as a cellar hand in Australia. She then jumped off to Napa to catch one more harvest that year before she landed at Hedges Family Estate in Washington. Countless flights and memorable conversations about the world of wines drew Kimberly back to restaurants. She has  worked in the best of the best in New York—storied places such as Terroir, Hearth, Marseille, Café D'Alsace, Maialino, Marta and Blue Hill at Stone Barns. Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.

Squash doesn't seem like the most charismatic of vegetables. Even the name sounds like a failure. But many chefs are into them. They say each one has its own unique qualities, with summer varieties offering fresh, clean tastes and winter ones providing sweetness and a sort of implied richness, despite their low fat content, that can help lighter dishes seem more satisfying.The difference between chefs' love for squash and consumer perception might be reflected in Technomic's Ignite menu data, which indicates that mentions of squash on United States menus overall decreased by 7% between the end of 2022 and the end of 2023. But butternut squash soup mentions are up by 19.6%, and squash mentions in fine-dining restaurants are up by 8%.One big squash advocate is Dan Barber, chef of Blue Hill at Stone Barns in Pocantico Hills, N.Y., and Family Meal at Blue Hill in New York City.Barber also is the founder of a seed company, Row 7, that essentially got its start developing new squash varieties, including the popular koginut, a variation of butternut that is now grown nationwide.

Justin James (Restaurant Botanic) cut his teeth in classic American bar and grills to get by but soon discovered in insatiable appetite for hospitality. Driven to learn from the best he made it into the kitchens of Eleven Maddison Park, Blue Hill at Stone Barns and all the way to executive chef of Australia's own Vue de Monde. Now he's leading the team of one of Australia's most fascinating restaurants, surrounded by the most unique kitchen garden on the planet. https://www.instagram.com/chefjustinjames/?hl=en https://www.restaurantbotanic.com.au/ Follow Deep In The Weeds on Instagram    https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.

Today, I'm exploring A Taste of Philly with a StarChefs Rising Stars panel of talented chefs in Philadelphia. You'll hear from Chef Michael Vincent Ferreri at Irwin's, Chef George Madosky at Fork, Chef Yun Fuentes at Bolo, Bartender Fred Beebe at Post Haste, and Pastry Chef Amanda Rafaiski from Friday, Saturday, Sunday. Discover how their cultural heritage influences their menus, the significance of local produce, the stories behind their acclaimed venues, and their current experiments with flavors, from savory to sweet and sippable creations. What you'll learn from this panel discussion The sauce that was the staple of the Ferreri home 3:29 An American classic that Madosky grew up with 4:25 The spicy, flavorful base of the Fuente's family kitchen 4:58 Beebe's healthy food childhood 5:48 The roots of Rafaiski's love for breakfast foods 6:48 Using competition as a driving force 7:31 Incorporating savory ingredients into desserts 8:05 Why Fuentes originally went into the food business 9:16 Ferreri's first career choice before going into the culinary trade 11:42 How Rafaiski broke the mold of her rural upbringing 13:41 Learning from Stephanie Izard 14:45 Discovering what a little seasoning can do 16:06 How Beebe channeled his interest in politics and love for food 17:39 Working at Blue Hill at Stone Barns 21:12 The inaccessibility of fine dining 23:00 Understanding the unique flavors of Sicily 25:34 A typical, low intervention Sicilian dish 27:29 Expressing cultural heritage through local ingredients is a good illustration of A Taste of Philly 28:58 Tasting Puerto Rican influence through the lens of Philadelphia 30:54 The immigrant experience and blending in to make a name for yourself reflects A Taste of Phillyv 34:31 Following traditions first, then putting your spin on a dish 37:44 The importance and difficulty of consistency 39:24 Sweet inspiration from local sources 40:44 How Rafaiski sources ideas 43:38 Why Beebe draws a hard line for sourcing ingredients 45:50 Building a classic drink with modern, local influences 48:02 Struggles with local sourcing for classic cocktails 50:12 The magic of matching what people want with what's available locally 52:57  Madosky ‘s culinary journey at Fork 54:41 The current most popular ingredients at these Philly restaurants: A Taste of Philly 56:36 The most important flavor profile of Sicilian food 1:04:00 Adapting new produce to non-traditional regions 1:05:49 The importance of going out and having food experiences 1:11:02 What brings us together as humans that AI can't replace 1:14:36   I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with chefs from Philly Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with Masako Morishita, Carlo Lamagna, and Fermín Nuñez.Interview with Restaurant Critic Craig LabanConversation with Celebrity Chef Jose GarcesConversation with Chef Richard LandauInterview with Chef Brian Duffy Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka

Our guest is Tashi Gyamtso, the chef at Enowa. Enowa is a beautiful new restaurant and hotel in Yufuin, a remote town in the southern part of Japan. Enowa represents Tashi's unique culinary philosophy, which he has developed through his diverse experiences in the U.S. and abroad, including his career as a sous chef at the Michelin-starred Blue Hill at Stone Barns in New York.On this episode, we will discuss how Tashi, who is originally from Tibet, got into cooking, his idea of the desirable food supply system and how he practices it at Enowa, the joy and the challenges of running a restaurant & hotel and even a sustainable farm in a remote area of Japan,  and much, much more!!!-----THE NOTO PENINSULA EARTHQUAKE DISASTER RELIEF As you may know, a major earthquake struck Japan's Noto Peninsula in Ishikawa Prefecture on January 1st. The death toll keeps climbing and the damage to the beautiful region is tremendous. Importantly, 10 of the 11 sake breweries in the Noto Peninsula were completely or partially destroyed. So if you can, please donate through reliable organizations including: The Japanese Red Cross https://www.jrc.or.jp/english/relief/2024NotoPeninsulaEarthquake.html Peace Winds America: A fundraiser by US-Japan Foundation/US-Japan Leadership Program https://www.globalgiving.org/fundraisers/49472/ 　The Ishikawa Sake Brewers Association https://www.ishikawa-sake.jp/index.php　(the donation account details) https://www.ishikawa-sake.jp/images/97-1.pdf) Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.

An absolutely enthralling conversation with Iming Lin on an oft-forgotten aspect of the restaurant trade - where the food comes from. Iming is a grower of interesting and unusual food plants which she supplies to local restaurants from her little 'farm' on the edge of Hout Bay. With a background growing for Ban Barber's Blue Hills restaurant at Stone Barns in New York State, Iming is incredibly knowledgable about contemporary, sustainable market gardening, and what it means to grow beautiful food for chefs at the top of their game. Meuse Farm On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited

In this episode of Arch Eats, George Mahe and Cheryl Baehr discuss the latest trends across the local dining and drink scene. The hosts predict a surge in meat alternatives, the concept of "sea-cuterie," and the rising influence of cannabis cuisine. They also discuss the ongoing popularity of bagel spots (Cheryl wonders, "Have we reached peak bagel?"), nonalcoholic drink options, and ghost kitchens. Potential new arrivals to St. Louis include high-tech meal-vending machines, an increase in fast-casual/full-service hybrid restaurants, and more. Cheryl highlights a local restaurant with "the best salad dressing ever to be invented," describing it as the "nectar of the gods" and deeming it transcendent. Plus, George and Cheryl reveal their "trend to die in 2024" and reveal their favorite Taco Bell items. The episode wraps up with a microrant about restaurants' climate-control issues in the winter and a simple, inexpensive solution. Listen, follow, and review Arch Eats on Apple Podcasts, Spotify, or wherever podcasts are available. This episode is sponsored by Repertory Theatre of St. Louis. In the heart of the ocean, a tale of revenge unfolds—"Moby Dick"—live on stage at The Rep from February 6–25. Don't miss the drama, the danger, and the hunt. Get tickets now at repstl.org. Have an idea for a future Arch Eats episode? Send your thoughts or feedback to podcasts@stlmag.com. Hungry for more? Subscribe to our Dining newsletters for the freshest coverage on the local restaurant and culinary scene. And follow George (@georgemahe) and SLM on Instagram (@stlouismag). Interested in being a podcast sponsor?  Contact Lauren Leppert at lleppert@stlmag.com. Mentioned in this episode: Southern: 3108 Olive, Midtown, closed Grace Meat + Three: 4270 Manchester, The Grove, 314-533-2700. Pappy's Smokehouse: Two locations (Midtown and St. Peters) Chuck's Hot Chicken: Three area locations (Maryland Heights, Rock Hill, O'Fallon, Mo) Heaterz Hot Chicken: Two locations (Kirkwood and Alton) Sunday Best: 4101 Laclede, CWE, 314-329-7696. Frank & Helen's Pizzeria: 8111 Olive, U City 314-997-0666. Vegan Deli & Butcher: 5003 Gravois, Bevo Mill Looking Meadow Café: 2500 Sutton, 314-550-2583. Harvest Shreds Ivy Café: 14 N. Meramec, Clayton, 314-776-9377. Parker's Table: 7118 Oakland, Richmond Heights, 314-645-2050. Bar Moro: 7610 Wydown, Clayton, 314-931-1088 Annie Gunn's / Smokehouse Market: 16806 Chesterfield Airport, Chesterfield, 636-532-3314. Sado: 5201 Shaw, The Hill, 314-390-2883. indo: 1641-D Tower Grove, Botanical Heights, 314-899-9333 Vicia: CWE, 4260 Forest Park, 314-533-9239. Blue Hill at Stone Barns, Tarrytown, NY Napoli III: 1450 Beale, St. Charles, 636-757-2418. Napoli Sea: 1450 Beale, St. Charles, 636-800-2241. Standard Meat Club Rooted Buds Chartreuse Dinner Club Proper Cannabis: Multiple locations Balkan Treat Box: 8103 Big Bend, Webster Groves, 314-733-5700. None of the Above: 3730 Foundry Way, Midtown, 314-656-6682. Tim's Chrome Bar: 4736 Gravois, Bevo Mill, 314-353-8138. New Society: 3194 S. Grand, Tower Grove South, no phone Good Company: 4317 Manchester, The Grove, not yet open Good Ice STL avenue: 12 N. Meramec, Clayton, 314-727-4141. Mi Ranchito: 887 Kingsland, U City, 314-883-1880. Taquerita Morita: 4239 Duncan, CWE, 314-553-9239. Malinche: 15939 Manchester, Ellisville, 636-220-8514. El Molino del Sureste: 5507 S. Kingshighway, Southhampton, 314-925-8431 Mr. Souvlaki: coming in Feb. 2024 to 3301 Meramec, Dutchtown, 314-706-4040. Wheelhouse Fish Co: coming in Feb. 2024 to 3301 Meramec, Dutchtown, no phone Urban Eats:  3301 Meramec, Dutchtown, 314-665-2464. Black Salt: 1709 Clarkson, Chesterfield, 636-204-6441. The Hill Food Co. (ghost kitchen): 2360 Hampton, Clifton Heights, 314-708-7670. Alibi Cookies: Multiple locations. Pizzaforno Momo: 9500 Manchester, Rock Hill, 314-942-2172. Shake Shack: Multiple locations Bagel places: Bagel Union: 8705 Big Bend, Webster Groves, 314-320-7556. Lefty's Bagels: 13359 Olive, Creve Coeur, 314-275-0959. Baked & Boiled Bagels: 1801 S. 9th, Soulard, 314-571-9017.  C&B Boiled Bagels: 62 E. Ferguson, Wood River, Il, 618-216-2269. See omnystudio.com/listener for privacy information.

Dan Barber is the chef and co-owner of Blue Hill and Blue Hill at Stone Barns in New York, and the author of the book “The Third Plate: Field Notes on the Future of Food.” His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. Dan Barber is also an agronomist, an environmentalist, an activist, and a powerful agent of change. We will hear about how he promotes better farming practices for a more sustainable agricultural system and tastier food, by taking the farm to table movement to the next level. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

The Appalachian Awakening of Chef Andy McLeod Chef Andy McLeod's journey is a testament to life's unexpected turns. Originally not envisioning a life in the culinary world, his pivotal moment came while hiking the Appalachian Trail in 2009. It was here he crossed paths with a chef from Blue Hill at Stone Barns, leading to a profound change in his culinary direction. This encounter not only sparked his passion for sustainable food sourcing but also set him on a path back to Charleston to pursue a career in culinary arts.Southern Roots Influencing a Sustainable Future Chef McLeod's South Carolinian heritage deeply influences his culinary style. His experiences growing up around traditional farming and food preservation are the foundation of his approach at Fleet Landing. Inspired by Chef Dan Barber, McLeod integrates sustainable practices into his cooking, marrying his Southern roots with a commitment to local and sustainable food sourcing. His unique perspective on traditional Southern cuisine is a direct reflection of these formative experiences.Fleet Landing Celebrating 20 Years with Innovative Additions Fleet Landing is set to celebrate its 20th anniversary with the exciting introduction of a raw bar. This addition is a testament to an innovative approach, offering guests fresh seafood experiences that complement the existing menu. McLeod emphasizes the importance of evolving while respecting the restaurant's history, ensuring Fleet Landing remains a culinary landmark in Charleston.A Chef's Life Beyond the Kitchen Outside the kitchen, Chef McLeod is a father, an outdoor enthusiast, and a lover of travel, all of which influence his culinary creations. He values the importance of bringing people together through food, a passion that extends into his personal life. His role as a father has particularly deepened his appreciation for shared culinary experiences, echoing in the dishes he creates at Fleet Landing.Vision and Advice for Future Culinary Artisans Looking towards the future, Chef McLeod envisions continued innovation and growth for both himself and Fleet Landing. His advice for upcoming chefs and culinary artisans is to stay focused on their individual paths and to find their unique voices in the culinary world. He emphasizes the importance of self-focus and authenticity in one's culinary journey, echoing his own experiences and philosophies.Chef McLeod's Personality Reflected in a Dish In line with the tradition of Chef AF, I asked Chef McLeod my signature question: if there were a dish that represented his personality, what would it be? His response was a cheeseburger, symbolizing a blend of simplicity, depth, and universality, perfectly encapsulating his approach to both cooking and life.Reflecting on a Culinary Trailblazer's Journey Chef Andy McLeod's story, from his transformative experience on the Appalachian Trail to his leadership at Fleet Landing, is a remarkable journey of passion, innovation, and dedication to the culinary arts. His commitment to sustainable practices, coupled with his deep respect for Southern culinary traditions, makes him a standout figure in Charleston's rich culinary landscape.RECIPE: Stuffed Hush PuppiesHush Puppies:House Autry hush puppy mix, follow instructions. Vegetable or canola oil, for fryingTurn fryer to medium high heat. Scoop mixture ½ cup at a time and drop into hot oil (use a 2 oz. industrial scoop to get more round shape). Fry until 75% done – about 1.5 to 2 minutes and golden brown. Shake out and release onto paper towel-lined plate. Cool in refrigerator. Make leek sauce as the puppies cool. Cut a small piece off of the top and bottom of each hush puppy to level out. Hollow out insides using a small spoon or cocktail fork. Drop them back into the fryer for 10-15 seconds.Leek Sauce:½ cup (one stick) butter½ cup all-purpose flour2 ears corn, cut off cobb2 leek whites, cut into circles1 tsp Old Bay1 tsp granulated garlic¼ tsp cayenne pepper½ tsp white pepper¼ tsp chili powder¼ tsp cumin¼ tsp paprika2 cups heavy cream¼ cup lobster base1 T crab baseSalt & pepper, to taste2 cups water, use as neededMelt butter. Saute the leeks and corn for one minute. Whisk flour in and add heavy cream and water. Stir until it has a nice saucy consistency. Add shellfish bases and seasonings, salt and pepper to taste.Mix of seafood: Rock Shrimp (or 70/90 count white shrimp), Crawfish, and LobsterHeat up in warm leek sauce, scoop into and around hush puppies, and serve!

Did you know that half of the world's agricultural land is degraded? According to the World Economic Forum, this leads to farm productivity losses and is a risk to food security in the future. They define Regenerative Agriculture as a focus on improving the health of the soil that has been degraded by the use of heavy machinery, fertilizers, and can restore agricultural land and pesticides used in intensive farming. When soil is healthy, it produces more food and nutrition, stores more carbon and increases biodiversity – the variety of species. Healthy soil supports water, land and air environments and ecosystems through natural processes including the fertilization of plants. Stone Barns Center for Food and Agriculture, located in Tarrytown (Westchester County), NY is a nonprofit farm, education and research center with a mission to catalyze an ecological food culture in the Northeast. Since 2004, they have been working to innovate ecological farming practices and mindful food choices that benefit human health, strengthen communities, and protect the environment. Their Hudson Valley campus, shared with restaurant partner Blue Hill at Stone Barns, is a living laboratory for interdisciplinary research experiments where farmers, chefs, diners, educators, and artisans come together to push the boundaries of sustainable farming and eating. Laura Perkins is horticulturalist at Stone Barns Center where she tends the formal gardens and develops and maintains the surrounding landscape while supplying Blue Hill with foraged edible foods, giving visitors opportunities for sensory immersion in the landscape, and enhancing wildlife habitat and the ecological resilience of the land. She joins the podcast, Nature Calls: Conversations from the Hudson Valley, with fascinating insights into the work performed at the Stone Barns Center and how it is helping farmers and residents better understand successful ways to regenerate soils and farming practices. Hosts: Tim Kennelty and Jean Thomas Guest: Laura Perkins Photo by: Production Support: Linda Aydlett, Teresa Golden and Annie Scibienski Resources

#142:  Dave interviews celebrated chef and author Dan Barber at Stone Barns Center for Food and Agriculture, where they discuss the potential of getting the masses to understand the value of food production practices above the final product. Dan believes the key lies in exceptional flavor and the innate human drive to pursue pleasure.Dan Barber is the chef and co-owner of Blue Hill in Manhattan and Blue Hill at Stone Barns in New York's Hudson Valley His book The Third Plate is an exploration of America's relationship with food and agriculture and its overall lack of a defined food culture, which he believes has served other geographies through the intentional incorporation of fertility practices into their cuisines.To watch a video version of this podcast with access to the full transcript and links relevant to our conversation, please visit:https://www.realorganicproject.org/dan-barber-power-of-deliciousness-episode-one-hundred-forty-twoThe Real Organic Podcast is hosted by Dave Chapman and Linley Dixon, engineered by Brandon StCyr, and edited and produced by Jenny Prince.The Real Organic Project is a farmer-led movement working towards certifying 1,000 farms across the United States this year. Our add-on food label distinguishes soil-grown fruits and vegetables from hydroponically-raised produce, and pasture-raised meat, milk, and eggs from products harvested from animals in horrific confinement (CAFOs - confined animal feeding operations).To find a Real Organic farm near you, please visit:https://www.realorganicproject.org/farmsWe believe that the organic standards, with their focus on soil health, biodiversity, and animal welfare were written as they should be, but that the current lack of enforcement of those standards is jeopardizing the ability for small farms who adhere to the law to stay in business. The lack of enforcement is also jeopardizing the overall health of the customers who support the organic movement; customers who are not getting what they pay for at market but still paying a premium price. And the lack of enforcement is jeopardizing the very cycles (water, air, nutrients) that Earth relies upon to provide us all with a place to live, by pushing extractive, chemical agriculture to the forefront.If you like what you hear and are feeling inspired, we would love for you to join our movement by becoming one of our 1,000  Real Friends:https://www.realorganicproject.org/real-organic-friends/To read our weekly newsletter (which might just be the most forwarded newsletter on the internet!) and get firsthand news about what's happening with organic food, farming and policy, please subscribe here:https://www.realorganicproject.org/email/

Today's guest is the incredible Dan Barber, who is the Chef of Blue Hill, a restaurant in Manhattan's West Village, and Blue Hill at Stone Barns, located within the nonprofit farm and education center, Stone Barns Center for Food & Agriculture. His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. Barber has received multiple James Beard awards including Best Chef: New York City (2006) and the country's Outstanding Chef (2009). In 2009 he was named one of Time magazine's 100 most influential people in the world. Drawing on the wisdom and experience of chefs, farmers and seed breeders around the world, Barber proposes a new definition for ethical and delicious eating. Barber charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious. Barber also applies his passion to work outside his establishments' walls. With vegetable breeder Michael Mazourek, he co-founded the seed company Row 7 to breed other foods for flavor and nutrition, and to make their seeds—which include marvels such as citrusy Patchwork Peppers and nutty Upstate Abundance Potatoes—available to the public. He also hosts educational programs, such as WastED, a pop-up that took place inside Manhattan's Blue Hill in 2015 and served delicious dishes made from ingredients most of us would never consider using up. He has also done a lot of recognition for compost which we love. Find out more about Blue Hill here: https://www.instagram.com/bluehillfarm/ And Dan Barber here: https://www.instagram.com/chefdanbarber/ Merci To Our Sponsor For This Episode!   The REV team has been mushroom obsessed for a long time and DIRTEA creates mushroom infused wellness products that are thoughtfully formulated for the best result. We are such a busy team and always looking for the healthiest way to keep our energy levels naturally high throughout the day without the usual jitters from too many cups of coffee. We were so thrilled to discover DIRTEA's Mushroom Coffee, which gives you energy without any crashes whilst also supporting your immune system, boosting focus, and improving your sleep. It's no secret anymore that you can get incredible health benefits by harnessing the power of mushrooms. In fact, it's been used in traditional Chinese medicine for centuries. Did you know every breath we take, we actually inhale mushroom spores? DIRTEA has done rigorous testing and development to provide the purest form of mushroom drinks to support your sleep, focus and overall well being.  Their newest blend that you have to try is their DIRTEA Matcha. If you start your morning with DIRTEA Matcha, you can truly experience all-day calm energy and heightened focus. Not to mention it tastes incredible as well. Serve hot or on ice during the summer months for a refreshing treat. For a limited time our listeners get an exclusive 10% OFF offer! Just head to dirtea.com and use the code ‘REV10' to get 10% off your first order.

#29. Tamar Adler is a celebrated author and chef with James Beard and IACP awards. She is known for her book, "Everlasting Meal" where she discusses her talent in transforming leftovers into delicious meals. She has worked with renowned chefs like Alice Waters, Dan Barber, and Gabrielle Hamilton, in addition to her editorial contributions to magazines like Harper's, New York Times, Vogue, and New Yorker. In this episode, Tamar discusses the relationship between chefs and writers, the distinctions between chefs like Alice Waters and Dan Barber, her approach to mise en place in writing, the value of spontaneity, and the parallels between preparing restaurant family meals and cooking with leftovers at home.Where to find Tamar Adler: InstagramTwitterWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(01:20) How Tamar's time at Chez Panisse with Alice Waters and Dan at Stone Barns,  has shaped her as a writer(10:38) Tamar's opinion on if chefs make great writers(17:12) How Tamar preps for a book and if there is there a semblance mise en place when she starts writing(20:46) If Tamar writes every day(27:10) When to decide when a project is finished(35:02) How running helps with Tamar's thought process(38:23) How Tamar became inspired by leftovers(25:12) How Tamar's upbringing affected how she parents and if her kids eat leftovers (50:46) Tamar's favorite peanut butter (53:20) How Tamar would feel if she wrote her greatest work but no one else could read it

#23. In this episode of The meez Podcast, we're joined by special guest Chef John Adler, the Senior Vice President of Culinary and Physical Products at Blue Apron. John's culinary journey started in some of the world's finest kitchens, including working for chefs like Thomas Keller at Per Se and Chef Dan Barber at Blue Hill at Stone Barns. He also spent time at Michelin-starred restaurants across Spain and England before becoming the chef at the beloved Franny's in Brooklyn.During the episode, John discusses what it was like to transition from the restaurant world to a large-scale institution like Blue Apron. He delves into the unique camaraderie and intimate connections formed in restaurant kitchens and how that differs from the corporate environment. John also shares how Blue Apron values customer feedback and constantly improves their recipes based on customer input. From recipe ratings to customer interviews, Blue Apron seeks to understand their customers' needs and preferences to create meaningful and delicious meals for homes across America.Join host Josh and John in this insightful and heartwarming episode as they discuss the art of culinary innovation, the impact of recipes on people's lives, and the power of food to bring people together.Where to find John Adler: InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(2:19) John's background(5:59) How Josh and John first met(7:57) Restaurant vs. Corporate environment(13:09) How Blue Apron gets customer feedback(17:59) Recipe R&D at Blue Apron(23:18) Helping Home Cooks with the Basics(26:50) What is the goal of Blue Apron?(34:00) What skillsets translate from hospitality to technology? (35:25) The importance of the entire guest experience(40:10) Soft skills in management(46:10) Why John loves to cook(51:29) The legacy and impact of food

“This experience felt very unique because it was deeply authentic. They were walking the ranch with the rancher. They were eating food that was not only grown onsite, but then also sourced from the cheesemakers, the oyster farms, the beekeepers, and they were even meeting those producers.” We're in great company with David Rust, Founder and CEO of SAGRA, a new collection of curated individual Farm Stays and experiential Farm Retreats in partnership with regenerative farms across the US where guests have the opportunity to connect with each other, the sources of our food, and the people who thoughtfully grow it.  Whether staying in a quaint private home on a dairy farm, taking a glamping adventure on the coast of a shellfish estuary, or savoring fully-serviced accommodations amongst seasonal produce, the SAGRA experience is the perfect home base for a day of exploration on the farm, unwinding in a serene natural setting, visiting nearby sights and shops, tasting the freshest food, and connecting with the people who passionately produce it.  In this episode, David shares how an interest since childhood led to a passion for a new business concept and activism in a community looking to make farming more relatable and accessible as we look forward to a new food future.  Top Takeaways [1:40] How growing up visiting his extended family's farm in Germany and agriturismo in Italy turned into a passion for farming and understanding farm culture in his adult life, even while pursuing different careers across different cities.  [7:00] It was both a slow progression and a special moment in time that brought David and his co-founders to create and actively pursue the concept of SAGRA. [11:10] “Get your hands dirty, or don't.” David shares more about his mission in making agriculture accessible to everyone, regardless of their level of interest or experience. [13:40] A look back to the beginnings of SAGRA in 2019 when David joined forces with the family behind Stemple Creek Ranch, a regenerative rotational grazing cattle ranch in Northern California, to prototype and practice this agricultural hospitality experience before opening an east coast experience, Hill Farm in Vermont.  [17:20] How SAGRA is part of a broader food and farm community, “Whether it's Dan Barber or Alice Waters, they're deeply passionate about telling a story, whether through cooking food, making a restaurant, or in our case allowing you to book a stay.” [20:10] The meaning behind “SAGRA,” an Italian word for a harvest festival, a celebration of food and community. [24:45] David explains how “hope and active optimism are powerful tools for change”, both for regenerative farmers and their guests who seek out to experience and learn more about those better ways. [31:20] Meet the 4 Farm Stays joining the SAGRA family this fall: Studio Hill in Shaftsbury, VT, Reverence Farms in Saxapahaw, NC, Silver Penny Farm in Petaluma, CA and Zuma Canyon Orchids in Malibu, CA.  [42:20] What David and his team at SAGRA are looking for in future Farm Stay locations, experiences, and types of farms, sharing their stories and supporting their businesses by broadening awareness and appreciation, one stay at a time. Visit For Yourself SAGRA Website  @sagrafarms  Notable Mentions Chef's Table on Netflix Dan Barber of Blue Hill at Stone Barns in Westchester County, NY Alice Waters of Chez Panisse in Berkley, CA Cowgirl Creamery in Petaluma, CA Biggest Little Farm Documentary  Stay In Good Company Website

“But that was really my dream. I wanted a tasting menu and to highlight the seafood. And to go forage this property and use the moss and the wild cranberries and the ocean. I mean, the ocean is literally in my backyard here, and I wanted to bring that to the plate.” We're in great company with Devin Finigan of Aragosta at Goose Cove. As an acclaimed chef and proprietor, a proud mother and community activist, Devin curates the best of Maine's bounty through her creative palate for food and hospitality. Having traveled the world learning from some of the best chefs, Devin was inspired to make Maine her home, committing to the community of fishermen and farmers who source local ingredients from the island and the ocean around it. Since 2019, she has restored Goose Cove with its 21 acres of lush greenery and rocky coasts, to house a heavenly seasonal restaurant with cozy vintage cottages for guests to have a taste of her own “chef's dream.” In this episode, Devin shares all of the senses that can be found on Deer Isle, Maine from the mossy forest floor to the salty sea air, from the wildflowers gracing her dishes to the cracking of the wood fired stoves, and what makes those memories so meaningful for her family and her guests alike.  Top Takeaways [1:30] Devin paints a picturesque memory of growing up in the mountains of Vermont, working in her father's restaurants, gardening and milking the cow with her mother, enjoying homemade ice cream, butter, and maple syrup with her three sisters. [3:40] Without a formal culinary education, Devin shadowed in Michelin starred kitchens around the world, from Thomas Keller's The French Laundry, Dan Barber's Blue Hill at Stone Barns, and Kyle Connaughton's SingleThread Farms where she learned to “highlight the ingredient as it is.” [7:45] With its original location on Main Street in Stonington, Devin set out to create beautiful dishes “from the heart,” with a feminine touch of course.  [13:25] After deciding to relocate her growing family to restore an old restaurant and cottages along the forested coastline of Goose Cove, Devin's young daughters are learning their way around her culinary world as “momma's helpers.”  [15:20] Fishing is the way of life in Deer Isle, and Devin thought what better way to highlight the prized catch of the town, than by naming her restaurant “Lobster” in Italian.  [23:50] Overnight and dinner guests alike can dine in good company with Chef Devin's multi-course tasting menu that is no fuss, no frills, just fun. [30:30] Guests can “live a chef's dream” by supporting local fishers and farmers, from scallops and oysters to carrots and mesclun. [36:15] From farming her own oysters to harvesting honey from her beehives, from private dining greenhouses to a craft cocktail beach bar, from collaborations with other local female chefs to restaurants around the world, Devin continues to build upon her island destination. Visit For Yourself Aragosta at Goose Cove Website  @aragosta.maine @aragosta.piccolomercato  Notable Mentions Maca de Castro in Mallorca, Spain  Le Labo Fragrances 44 North Coffee  Clé Tile Stonington Farmers Market Harbor Cafe in Stonington, Maine PenBay Farmed Scallops Four Season Farm Fine Line Farm Long Cove Sea Farm Verjus in Paris, France Table by Bruno Verjus in Paris, France Crown Jewel in Portland, Maine Stay In Good Company Website

This week we talk about how real food is the best medicine. Dan Barber is chef and co-owner of Blue Hill and Blue Hill at Stone Barns in New York, and the author of The Third Plate. A fierce advocate for sustainable, ethical farming and cooking, Barber's opinions on food and agricultural policy have appeared in The New York Times and other publications. He also co-founded Row 7 Seed Company, which brings together chefs and plant breeders to develop new varieties of vegetables and grains. Barber has received multiple James Beard awards including Best Chef: New York City (2006) and Outstanding Chef (2009). President Barack Obama appointed him to serve on the President's Council on Physical Fitness, Sports & Nutrition. Barber continues his work to blur the line between the dining experience and the educational, bringing the principles of good farming directly to the table. This episode was recorded live at the 2023 Aspen Ideas: Health Festival. Special thanks to the Aspen Ideas team for making this happen! Bon also wrote a blog post for the event, 5 Reasons Why Clinicians Should Think Like Designers. Episode mentions and links: Blue Hill Farm Stone Barns Center for Food and Agriculture Book: The Third Plate Row 7 Seeds Chef Dan Barber brings new veggie varieties to the aisle with Row 7 Seed Company Michael Mazourek: Culinary Breeding Network Dan's photo credit: Richard Boll Follow Dan: Twitter | Insta Follow Blue Hill Farm: Twitter | Insta Episode Website: https://www.designlabpod.com/episodes/128

On this episode of Tangents, Caitlin Taylor, Architect, Farmer, Food Systems Designer and Managing Director at Stone Barns Center for Food & Agriculture, shares her experiences developing a passion and career exploring food systems through an architectural lens.  Hear Caitlin's insights into exploring her interests deeply, finding equally passionate and driven people to work with, and the power that architects have to redesign and rebuild food systems. She describes how she looks at everything from all scales, and views everything she does as an act of love. Listen to the end to hear our highlight on Thomas Musca, Designer, Artist and Founder of Cassius Castings from the OOA community!Highlights:  Falling in love with farming while in grad school Leading the Food Systems Design Lab at MASS Design Group Opportunities at Stone Barns Center for Food and Agriculture Balancing passions, a sense of urgency and a long view of time Understanding and curiosity for systems at a range of scales More from our Sponsor:This episode is sponsored by Arcol. I know you've heard countless times here on the Tangents podcast that the tools and workflows in most AEC firms are either horribly broken or in desperate need of a redesign. Our friends at Arcol are doing just that, and they want you to be a part of the conversations helping to shape the future of BIM.Join us at Arcol's Retooling AEC event on August 15th in New York City for food, drinks, and a wide variety of speakers from large firms, startups, and education. To reserve your spot, head to Arcol.io/event. That's arcol.io/event. See you there. If you'd like to help build the future of BIM, head over to Arcol.io and join in their Closed Beta for early access to their new platform. ★ Support this podcast on Patreon ★

Welcome to the third bonus episode in our mini-series on food and drink. This week, we have a conversation with star chef Dan Barber, live from the recent US FT Weekend Festival. Dan is the chef and co-owner of Blue Hill in Manhattan, as well as Blue Hill at Stone Barns, a two-star Michelin restaurant in upstate New York. He has been a thought leader for almost two decades, and what he wants to talk about most right now are seeds. He says 65% of the world's seed supply is produced by four companies. "We have to start with seed,” he tells the FT's arts editor Jan Dalley. “If you get the wrong seed, you get everything wrong."--------------Want to stay in touch? We love hearing from you. We're on Twitter @ftweekendpod and Lilah is on Instagram and Twitter @lilahrap.--------------Links:– Dan Barber's organic seed company is called Row 7 Seed Company– His book is The Third Plate: Field Notes on the Future of Food-------------Special offers for Weekend listeners, from 50% off a digital subscription to a $1/£1/€1 trial are here: http://ft.com/weekendpodcast.--------------This episode was produced by Zach St Louis. Mixing and sound design by Breen Turner and Sam Giovinco.Read a transcript of this episode on FT.com Hosted on Acast. See acast.com/privacy for more information.

Have you ever contemplated starting your own business? How does a small, specialized business compete with the major retailers? Listen to Mike Geller as he talks to Martha about leaving his corporate job to get into the grocery business. He learned about agriculture during a journey in Botswana and an apprenticeship at Stone Barns, and launched Mike's Organic, an organic food market and delivery service in Connecticut. Martha and Mike talk about the challenges of getting sustainable, affordable, fresh food to your kitchen, and how to find the most delicious and flavorful produce.See omny.fm/listener for privacy information.

On this week's episode of Wedded, we're all about planning a sustainable and eco-friendly wedding! We're sharing stories and tips for carbon conscious couples, including how we find venues and vendors who prioritize environmentally friendly options for everything from flowers to wedding attire. It's easier than you might think! PLUS: One listener asks for advice on how to manage client meetings while balancing a full time job.Discussed in this Episode: Nordeen Bridal (www.nordeenbridal.com)Blue Hill at Stone Barns (www.bluehillfarm.com)Visit Our Website:https://www.WeddedPodcast.comGrab Our Freebies And Planning Tools:www.WeddedShop.comEmail Us All Of Your Questions and Comments:Questions@WeddedPodcast.comFind Us On Social:Instagram: https://www.instagram.com/weddedpodcastRead About Our Hosts:Tracy Taylor Ward DesignWebsite: https://www.TracyTaylorWard.comInstagram: https://www.instagram.com/tracytaylorwardShannon Leahy EventsWebsite: https://www.ShannonLeahy.comInstagram: https://instagram.com/shannonleahyevents

On this episode, I'm joined by Tara Gallina, Co-Owner of Take Root Hospitality Group, to hear how she's working to create a more empathetic hospitality industry. Tara is a fine dining veteran, having worked at the prestigious Blue Hill at Stone Barns in New York before taking her expertise to St. Louis and opening four outstanding restaurants of her own. In each of her businesses, Tara works tirelessly to cultivate a leadership team that is understanding and empathetic towards the needs of its staff. Whether it's through making space for employees to discuss their personal lives at work, or providing free mental health services to her team, Tara wants her restaurants to be a beacon of a new, more empathetic hospitality industry. She's created an outstanding culture of patience, communication and understanding that allows everyone to be their full selves at work, and it makes for a more authentic and welcoming guest experience. Tara Gallina Take Root Hospitality Group | Instagram Vicia Winslow's Table Taqueria Morita Bistro La Floraison Chris Cano Upshift If you enjoyed today's show, please leave a 5-star review. For more information and links to all of the resources mentioned in today's episode, visit HospitalityLeadersPodcast.com #Hospitality #Foodservice

My guest today is the chef-owner of Blue Hill In Manhattan, and Blue Hill at Stone Barns in Pocantico Hills, New York, with both restaurants distinguished with Michelin stars. In 2014 he wrote The Third Plate, In 2022 he ranked 25th best chef in the world by the best chef awards, and the year before that 22nd. www.davidegmartins.com info@davidegmartins.com

Chef and serial restaurateur Greg Baxtrom is behind acclaimed Prospect Heights staples Olmsted, Maison Yaki and relative newcomer Patti Ann's Family Restaurant and Baker. A little over a week ago he launched a fourth restaurant — in Rockefeller Center. He joins the podcast today to discuss his mini empire and how discovered he wanted to be a chef in the first place — turns out learning how to make beef stew in the Boy Scouts had something to do with it. We talk about his resume, which is impressive by design (Per Se, Blue Hill at Stone Barns, etc.) and he walks us through his many pandemic pivots. Baxtrom breaks down the culinary scene at large, food trends that bore him, learning to not be one of those asshole chefs and where he eats when he's not working, which is not very often.   Brooklyn news and views you can use: bkmag.com  Email: hello@bkmag.com  Follow along on Facebook: Brooklyn Magazine  Twitter: @brooklynmag  Instagram: @brooklynmagazine  Follow Brian Braiker on Twitter: @slarkpope  

ep. 113: Benedikt Bösel · Land Use Pioneer Forces of Nature is a talkshow miniseries featuring dynamic leaders from across food & environmental movements. Tune-in for a dose of optimism.   ECOLOGICAL PRINCIPLES IN LAND USE w/ host: Aaron Niederhelman Benedikt Bösel is founder and CEO of Gut & Bösel, a 3,000 hectare ecological farm and land use research center east of Berlin, Germany.  The site is quickly becoming an epicenter for the future of food & fiber production.  It's the whole ball of wax from regenerative food production practice, forestry management, savvy land use, stewardship initiatives, animal centric integration, and even a royal bed & breakfast to welcome new guests to the movement. It's a gem of a spot and a big win for the EU Regen. In 2016, Benedikt took over management of the land that's been in his family for 300 years. He changed the operating system to farm and forest by improving the ecology. In just a few short years, Gut & Bösel has grown from a concept to now tabulating positive outcomes of systemic land use management trials.   Brought together in Brandenburg, this epicenter will expand everyone's capabilities to understand and to work smarter with natural systems.  Buy-in has been good. Agtech is woven into the fabric of this innovation hot-bed, and influential players from around the Brandenburg region, across Germany and throughout Europe have responded to Gut & Bösel with resounding support. In the blink of an eye, Benedikt has laid the foundation for a Stone Barns, EURO.   --- LAND USE PIONEER ---   FARMING THE ELEMENTS Mitigating climate change & biodiversity loss, staving off hunger & malnutrition and even offering equal opportunities for all, at Gut & Bösel they believe that land use is the key to addressing many pressing problems. Through holistic pasture management, composting, syntropic agroforestry and forest conversion, and even the development of new software and technology – they're working on methods of multifunctional agriculture to build healthy, resilient and thriving ecosystems. The Brandenburg region has little precipitation and very sandy soils. It's a challenging place to farm. Benedikt came to Alt Madlitz with a grand idea. Then drought came, and everything changed. This forced him to innovate years before originally planned. Benedikt doubled down on closing the nutrient cycling loop of ecology to keep healthy production from his land. He's weathered that storm and now built resiliency.   AWARD WINNING EFFORTS & DEFT TOUCH Benedikt was named 2022 Farmer of the Year in Germany by the Federal Minister of Agriculture. The Gut & Bösel team was recently the subject of a six-part Disney+ miniseries titled ‘The Farm Experiment‘, which is expected to drop in 2023. The release of a book sharing more of the good, the bad and the journey to date is on the docket. In ep. #113 we chat about the soon to begin World Cup 2022. You get some insight into Benedikt's POV on global affairs, and where he believes change is going to come from. We also learn that despite being a German football fan at heart, it's the NBA that gets Benedikt to kick back and have a few beers. In fact, it's my hometown Boston Celtics may be his team. Go GREEN (C's & The Planet). I'm pulling for team USA in Qatar, but no matter what happens I'm just excited to see the beautiful game played on its grandest stage.  Despite all the problems that brings.   https://sourcingmatters.show  

Today's guest, Dan Barber, is known as the “philosopher chef.” He's the author of The Third Plate: Field Notes on the Future of Food and leads Blue Hill at Stone Barns, his family-run restaurant at the Stone Barns Center for Food and Agriculture, a multipurpose non-profit organic farm and education center set on a 1920's Rockefeller estate outside of Tarrytown, New York. Another Barber project is Row 7 Seeds, a vegetable seed company that breeds new varieties for flavor. Chef Barber has given TED talks and written opinion pieces for the New York Times and The Guardian; has served on President Obama's Council on Physical Fitness, Sports and Nutrition; and received multiple James Beard awards, including Best Chef: New York City and America's Outstanding Chef. He's even been previously named one of Time magazine's 100 most influential people in the world. Also on today's program, The Green Dream's literary critic Hermione Hoby returns, with a review of An Immense World: How Animal Senses Reveal the Hidden Realms Around Us, a new book by the Pulitzer-prize winning Atlantic magazine writer Ed Yong. Read the transcript of this episodeGet to know Dana Thomas and her book FashionopolisLearn more about Chef Dan Barber and Blue Hill Stone BarnsExplore the work of Hermione HobyRead more about Ed YongDiscover the fashion brand Another Tomorrow

Meat in the U.S. has had a complicated history which in recent years has spurred on the resurgence of interest in whole animal butchery and neighborhood butcher shops. But even as meat prices have risen, how have the people working behind the counter been affected?In this episode, we speak with 2 butchers who have had very different careers within the world of butchery. There's Edgar (he/him), whose career includes 20 years at Texas Roadhouse and 5 at Belcampo Meat Co. Then there's HJ (they/them), who has worked all over the country including Blue Hill at Stone Barns, The Meat Hook in Brooklyn, and now co-owns Pasture PDX, a small craft butcher shop, in Portland, OR with their business partner Kei. Guests:  HJ Schaible (they/them)Their website  |  Instagram Edgar Cisneros (he/him)Instagram  Resources: To read more about what we talked about in this episode: The price of plenty: how beef changed AmericaWhole Animal Butchery: The Growth, the Problems, and the FutureChef's Fable: Blue Hill at Stone Barns' alluring story — that a fine dining restaurant could be a model for changing the world — seduced diners, would-be employees, and thought leaders alike. But former employees say that narrative often obscured a more complicated reality.After sourcing scandal, Belcampo Meat Co. abruptly closes stores, restaurantsFormer sustainable meat darling Belcampo suddenly shuts down all operations: The news follows a summer controversy over mislabeling meatsThe Instagram thread of the employee who called Belcampo out This episode is supported by BentoBox and Clover. To learn more about their all-in-one platform for websites, online ordering, world-class point-of-sale, and payment solutions, check out getbento.com/better.

Bonus! Last week Real Organic Project Co-Director Dave Chapman traveled to the Stone Barns Center for Food and Agriculture in upstate NY, where Chef Dan Barber not only fed him, but invited him to speak to his staff of chefs about the importance of preserving the organic movement and real organic farms.  To watch a video version of this podcast please visit:https://www.realorganicproject.org/dan-barber-interviews-dave-chapman-at-stone-barnsThe Real Organic Podcast is hosted by Dave Chapman and Linley Dixon, engineered by Brandon StCyr, and edited and produced by Jenny Prince.The Real Organic Project is a farmer-led movement working towards certifying 1,000 farms across the United States this year. Our add-on food label distinguishes soil-grown fruits and vegetables from hydroponically-raised produce, and pasture-raised meat, milk, and eggs from products harvested from animals in horrific confinement (CAFOs - confined animal feeding operations).To find a Real Organic farm near you, please visit:https://www.realorganicproject.org/farmsWe believe that the organic standards, with their focus on soil health, biodiversity, and animal welfare were written as they should be, but that the current lack of enforcement of those standards is jeopardizing the ability for small farms who adhere to the law to stay in business. The lack of enforcement is also jeopardizing the overall health of the customers who support the organic movement; customers who are not getting what they pay for at market but still paying a premium price. And the lack of enforcement is jeopardizing the very cycles (water, air, nutrients) that Earth relies upon to provide us all with a place to live, by pushing extractive, chemical agriculture to the forefront.If you like what you hear and are feeling inspired, we would love for you to join our movement by becoming one of our 1,000  Real Friends:https://www.realorganicproject.org/real-organic-friends/To read our weekly newsletter (which might just be the most forwarded newsletter on the internet!) and get firsthand news about what's happening with organic food, farming and policy, please subscribe here:https://www.realorganicproject.org/email/

Episode 142: Jorge GaviriaThis week, we're thrilled to welcome Masienda founder Jorge Gaviria to #TalkCookbooks with us.Jorge's first cookbook, Masa: Techniques, Recipes, and Reflections on a Timeless Staple, explores the deep history and significance of masa—the dough made of nixtamalized corn that goes on to become tortillas, tamales, sopes, and many more Mexican and global staples. It all started with a realization while apprenticing at Blue Hill at Stone Barns. Jorge started to dream of opening the “tortilla equivalent of Tartine Bakery, the San Francisco–based high temple of sourdough.” That idea led to sourcing heirloom corn and masa harina (the dried version of masa) from local farmers in Oaxaca and supplying some of New York City's top chefs. Jorge's company, Masienda, was born.Eight years later, Masienda is on a quest to revolutionize how we think about corn—and therefore, masa, masa harina, and other products. Today he's sourcing heirloom corn from a network of 2,000 farmers across six states in Mexico. And yet, he realized something else was missing: a text.And so, he created Masa the book. It's a quite comprehensive tome (nearly 300 pages) on the history of corn and masa and a guide that's as useful for a home cook as it is for a scientist. (Want to nixtamalize your own corn at home? Jorge walks you through it! And offers practical lessons on how to make high-quality masa at home.) Somewhat shockingly, this is the first major cookbook to focus on masa.Of course, there are recipes, too. Masa offers 50 base recipes for tortillas, tamales, pozole, and more to build on, as well as inventive recipes from top chefs across the world. (Get two of them this week by becoming a paid subscriber to Salt + Spine!)Jorge writes that “like sourdough before it, craft masa is on the brink of a global culinary movement.”In today's show, we're talking with Jorge about what led him to focus on masa and launching his company Masienda, about how we're now in a “third wave” of masa, and we're putting him to the test in our signature game.[[EPISODE DETAILS GO HERE. INCLUDE BOOKSHOP LINK.]] ALSO INCLUDE AN IMAGE OF THE BOOK COVER WITH THE CAPTION "GET COOKING: BOOKSHOP OR OMNIVORE BOOKS" with links to both referral URLs.Bonus Content + Recipes This WeekThis week, paid subscribers will receive three recipes from Jorge Gaviria's Masa: Blue Masa Sourdough Bread (from Philippine-born chef turned cottage baker Karlo Evaristo) and Masa Tempura Batter (from chef Alex Stupak of New York City's Empellón). We also have the Table Tortilla Masa.And later this week, producer Clea Wurster kicks off a new series featuring beloved cookbook stores. First up, she's chatting with Matt Sartwell of New York City's Kitchen Arts and Letters.Salt + Spine is supported by listeners like you. To get full access to our exclusive content and featured recipes, and support our work, consider becoming a free or paid subscriber.This Week's New Cookbook ReleasesA big week of new cookbooks hitting the shelves this week! Here's a few:* Diasporican: A Puerto Rican Cookbook by Illyanna Maisonet* The Cookie Bible by Rose Levy Beranbaum and Woody Wolston* Ottolenghi Test Kitchen: Extra Good Things by Yotam Ottolenghi and Noor Murad* Cooking with Mushrooms: A Fungi Lover's Guide to the World's Most Versatile, Flavorful, Health-Boosting Ingredients by Andrea Gentl* Justice of the Pies: Sweet and Savory Pies, Quiches, and Tarts plus Inspirational Stories from Exceptional People by Maya-Camille Broussard* The Siete Table: Nourishing Mexican-American Recipes from Our Kitchen by The Garza Family* Somebody Feed Phil: The People, Stories, and Recipes by Phil Rosenthal* Make Every Dish Delicious: Modern Classics and Essential Tips for Total Kitchen Confidence by Lesley Chesterman* Spice: A Cook's Companion by Mark Diacono* Feed These People: Slam-Dunk Recipes for Your Crew by Jen Hatmaker* Evergreen Kitchen: Weeknight Vegetarian Dinners for Everyone by Bri Beaudoin* Mamacita: Recipes Celebrating Life as a Mexican Immigrant in America by Andrea Pons* Kolkata: Recipes from the Heart of Bengal by Rinku Dutt* Cooking with Nonna: Sunday Dinners with La Famiglia by Rosella Rago OCT 25* The Delmonico Way: Sublime Entertaining and Legendary Recipes from the Restaurant That Made New York by Max Tucci (NOV 1)* 60-Second Cocktails: Amazing Drinks to Make at Home in a Minute by Joe Harrison & Neil Ridley* Bar Menu: 100+ Drinking Food Recipes for Cocktail Hours at Home by André Darlington* The Little Book of Aperitifs: 50 Classic Cocktails and Delightful Drinks by Kate Hawkings* The Complete Book of Pasta Sauces: The Best Italian Pestos, Marinaras, Ragùs, and Other Cooked and Fresh Sauces for Every Type of Pasta Imaginable by Allan Bay Wildcrafted* Vinegars: Making and Using Unique Acetic Acid Ferments for Quick Pickles, Hot Sauces, Soups, Salad Dressings, Pastes, Mustards, and More by Pascal Baudar This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

#083: Real Organic Project co-founder Dave Chapman is joined by renowned author and market gardener Eliot Colemanm, and Stone Barns Farm Manager Jack Algiere, at the Stone Barns Center for Food and Agriculture in Tarrytown, NY. The three address an audience of chefs, doctors, nutritionists, and other organic food enthusiasts. Dave Chapman owns and operates Long Wind Farm in East Thetford, VT, which concentrates on soil-grown glasshouse tomatoes that are produced year round, a true feat in Vermont's cold climate. Dave is a longtime organic farmer, who along with fellow Vermont tomato farmer Dave Miskell noticed the suspicious appearance of  hydroponic tomatoes from other countries being sold with the USDA organic sticker a handful of years ago. Their research led to a web of injustices and untruths affecting real organic farmers throughout the organic industry, including berry growers, dairy producers,  grain farmers and more. The Real Organic Project was founded in 2017 and has evolved into an add-on food label. It is 100% farmer-led organization.Eliot Coleman is an author, market gardener, and educator. His work on the USDA study in the late 1970's, "Report and Recommendations on Organic Farming" helped lead to the formation of the National Organic Program, setting the very standards that are being ignored by corporate interests today. Jack Algiere is the Director of Agroecology at the Stone Barns Center for Food and Agriculture, a farming enterprise that welcomes the public to enjoy the nature trails, farming operation, and food grown on site at its restaurants, including the famed Blue Hill. Relying on decades of farming experience, Jack works closely with chefs in the kitchen to grow a variety of crops for their dishes. He also oversees projects that communicate the importance of land stewardship and nature-based farming to visitors. To watch a video version of this podcast with access to the full transcript and links relevant to our conversation, please visit:https://www.realorganicproject.org/dave-chapman-eliot-coleman-jackj-algiere-stone-barns-episode-eighty-threeThe Real Organic Podcast is hosted by Dave Chapman and Linley Dixon, engineered by Brandon StCyr, and edited and produced by Jenny Prince.The Real Organic Project is a farmer-led movement working towards certifying 1,000 farms across the United States this year. Our add-on food label distinguishes soil-grown fruits and vegetables from hydroponically-raised produce, and pasture-raised meat, milk, and eggs from products harvested from animals in horrific confinement (CAFOs - confined animal feeding operations).To find a Real Organic farm near you, please visit:https://www.realorganicproject.org/farmsIf you like what you hear and are feeling inspired, we would love for you to join our movement by becoming one of our 1,000  Real Friends:https://www.realorganicproject.org/real-organic-friends/

#082: Jack Algiere, Directory of Agroecology at the Stone Barns Center for Food and Agriculture, talks about the importance of exposing the public to nature, food, and farming in ways that inspire direct personal connections and help to grow bio-literacy.  Jack Algiere is the Director of Agroecology at the Stone Barns Center for Food and Agriculture, a farming enterprise that welcomes the public to enjoy the nature trails, farming operation, and food grown on site at its restaurants, including the famed Blue Hill. Relying on decades of farming experience, Jack works closely with chefs in the kitchen to grow a variety of crops for their dishes. He also oversees projects that communicate the importance of land stewardship and nature-based farming to visitors.  To watch a video version of this podcast with access to the full transcript and links relevant to our conversation, please visit:https://www.realorganicproject.org/jack-algiere-modeling-food-system-that-inspires-episode-eighty-two/The Real Organic Podcast is hosted by Dave Chapman and Linley Dixon, engineered by Brandon StCyr, and edited and produced by Jenny Prince.The Real Organic Project is a farmer-led movement working towards certifying 1,000 farms across the United States this year. Our add-on food label distinguishes soil-grown fruits and vegetables from hydroponically-raised produce, and pasture-raised meat, milk, and eggs from products harvested from animals in horrific confinement (CAFOs - confined animal feeding operations).To find a Real Organic farm near you, please visit:https://www.realorganicproject.org/farmsWe believe that the organic standards, with their focus on soil health, biodiversity, and animal welfare were written as they should be, but that the current lack of enforcement of those standards is jeopardizing the ability for small farms who adhere to the law to stay in business. The lack of enforcement is also jeopardizing the overall health of the customers who support the organic movement; customers who are not getting what they pay for at market but still paying a premium price. And the lack of enforcement is jeopardizing the very cycles (water, air, nutrients) that Earth relies upon to provide us all with a place to live, by pushing extractive, chemical agriculture to the forefront.If you like what you hear and are feeling inspired, we would love for you to join our movement by becoming one of our 1,000  Real Friends:https://www.realorganicproject.org/real-organic-friends/To read our weekly newsletter (which might just be the most forwarded newsletter on the internet!) and get firsthand news about what's happening with organic food, farming and policy, please subscribe here:https://www.realorganicproject.org/email/

Original Airdate 2/21/2017 Mark Roth joins Mark Radulich to discuss the Netflix series, Chef's Table (Volume 1) on TV Party Tonight! Chef's Table is an American documentary web series released on Netflix. Each episode of the series profiles a single world-renowned chef. Creator David Gelb considers it a follow-up to his critically acclaimed documentary Jiro Dreams of Sushi. Volume 1 consists of six episodes: Massimo Bottura (Osteria Francescana in Modena, Italy) Dan Barber (Blue Hill Restaurant at Stone Barns and in New York City, United States) Francis Mallmann (El Restaurante Patagonia Sur in Buenos Aires, Argentina) Niki Nakayama (N/Naka Restaurant in Los Angeles, USA) Ben Shewry (Attica in Melbourne, Australia) Magnus Nilsson (Fäviken in Järpen, Sweden)

Original Airdate 2/21/2017 Mark Roth joins Mark Radulich to discuss the Netflix series, Chef's Table (Volume 1) on TV Party Tonight! Chef's Table is an American documentary web series released on Netflix. Each episode of the series profiles a single world-renowned chef. Creator David Gelb considers it a follow-up to his critically acclaimed documentary Jiro Dreams of Sushi. Volume 1 consists of six episodes: Massimo Bottura (Osteria Francescana in Modena, Italy) Dan Barber (Blue Hill Restaurant at Stone Barns and in New York City, United States) Francis Mallmann (El Restaurante Patagonia Sur in Buenos Aires, Argentina) Niki Nakayama (N/Naka Restaurant in Los Angeles, USA) Ben Shewry (Attica in Melbourne, Australia) Magnus Nilsson (Fäviken in Järpen, Sweden)

Coffee is more than just a drink. It is an expression of cultural values and a vehicle through which we experience many different facets of this rich life. No matter where you are from, it is easy to think only of the our own way of enjoying coffee and then to never really explore how deeply rooted and significant coffee is around the world in cultures different from our own.  Well today we are going to balance the scales a bit and broaden our worldview of coffee by talking with the author of a new book all about global coffee culture, Lani Kingston! Lani Kingston is a food consultant, author, and founder of F&B agency, Four Seasons of Food. Her first book, How to Make Coffee: The Science Behind the Bean, was released to international acclaim in 2015 and has since been translated into several languages. Her third book on coffee, Spill The Beans: Global Coffee Culture was released by international publisher gestalten in February 2022. Lani has written extensively about food and drink for varied publications and developed F&B products and brands around the world. Armed with a Masters in Food Studies, a Masters in Education, pastry chef, and barista qualifications, she's spent the last 15 years working the breadth of the industry: she helped set up and ran the European offshoot of MAST Chocolate; led a food-waste-powered cooking school in Australia; set up a coffee company in Singapore; and worked with renowned chef Dan Barber at his prestigious farm-to-table upstate New York restaurant Blue Hill at Stone Barns. You can follow her adventures in food and coffee on Instagram @lanikingston, read more about her work at lanikingston.com, or get help with your f&b business at fourseasonsoffood.com. In our conversation with Lani we will explore how her experiences in writing, the culinary world, and coffee have influenced and shaped her pursuit of giving readers not just information about coffee, but an understanding of it through exploring its meaning and the story of its expressions globally.  We cover:  Initial career and experiences in the food industry Discovering coffee through writing Immersion into the culture of coffee Writing t give understanding Exploring global coffee culture Unfurling the true coffee story and inspiring wonder Expanding our view of what good coffee is How culture and history deepens our understanding  Allowing your understanding of culture to evolve Favorite recipes from the book   Links: www.Fourseasonsoffood.com Lani on Instagram @lanikingston   Related episodes: 022 : Founder Friday w/ Colin Harmon of 3fe Coffee, Dublin Ireland & Author of the new book, “What I know About Running Coffee Shops” 349 : Talking About 21st Century Coffee w/ Kenneth Davids 297 : Making Coffee Education Fun w/ Suneal Pabari of Leaderboard Coffee 198 : The Evolution of the Coffee Shop w/ Prof. Jonathan Morris 196 : Understanding Customer Preferences w/ Peter Giuliano Interested in consulting? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Lani is a well known coffee-writer and global food industry consultant, and has has published best-selling coffee books in the USA, Finland, Sweden, China, Korea, Thailand and the UK. In her work, she has written about the history of what a third place is through the lens of the coffee shop. She has over a decade of experience in every corner of the food industry (and every corner of the world), including serving as a barista in London.This interview is a lot of fun and shows how important third places are in our lives. After talking with Lani, we would even say that to fully live this human experience is to include finding your own Third Place.*******www.lanikingston.comIn addition to writing books about coffee, Lani has written culinary articles for a range of print magazines and newspapers; set-up and managed London's largest bean-to-bar chocolate factory; headed up a cooking school run entirely with ‘food waste'; worked as one of Chef Dan Barber's senior managers at his World 50 Best Restaurant Blue Hill at Stone Barns in Upstate New York; judged food and coffee for the UK's prestigious annual Great Taste Awards; set up food brands and retail stores in Singapore; and traveled and researched food production and preparation all around the world.With over a decade of experience in every corner of the industry (and every corner of the world), Lani saw first hand where food businesses were most in need of support. In response, she started a global food and beverage support agency, Four Seasons of Food, offering on-call, highly experienced and affordable staff for the movers and shakers of the food world.What Lani loves most about her work is that she never stops exploring and learning. Throughout her career, she's been lucky enough to bake pies in English bakeries, learn about hunting reindeer from Fäviken's gunsmith, tap maple trees in Wisconsin, mill flour in an 1800's Lincolnshire windmill, cook Peranakan cakes with Singaporean grandmothers, eat rattlesnake in the Arizona desert, forage for wild food at River Cottage, spend Swedish Midsummer on a potato farm, venture deep under the streets of London to harvest herbs from disused Air Raid bunkers, harvest cacao with local farmers in the hills of Kerala, India – and much more!*******The Third Place Podcast is a weekly podcast that invites listeners into the hard conversations that we have a tendency to avoid.We “go there” on things such as…How anger is beautifulHow to find presence amidst chaosHow to have difficult conversationsHow to be an allyHow to live with griefThe Third Place is a safe place where curiosity is encouraged, differences are welcomed, and empathy is embraced through healthy dialogue.We've forgotten how to talk to each other… Life has become polarized and dualistic - you're either with me or against me. To embrace the complex human experience is to see the world through other's eyes. The Third Place podcast helps with the disconnect. This looks like less conflict and tension and more like a peaceful existence with others. The Third Place podcast restores the art of dialogue.Support this podcast at — https://redcircle.com/the-third-place/donations

This episode is brought to you by Athletic Greens and Paleovalley. Our current food system is not working. Food waste is at an all-time high, food deserts exist in many neighborhoods, and our produce is falling short in flavor and nutrients. The good news is that innovators in various fields are implementing ideas that promote better access to fresh, nutritious, and tastier food for everyone. In today's episode, I talk with Kavita Shukla, Tobias Peggs, and Dan Barber about a creative way to reduce food waste, growing the number of farmers in urban areas, and ideas to improve the flavor and nutrition profile of produce. Kavita Shukla is the founder and CEO of The FRESHGLOW Co. and the inventor of FreshPaper, a simple innovation taking on the massive global challenge of food waste by keeping food fresher longer. FreshPaper is used by farmers and families across the globe, and The FRESHGLOW Co. has partnered with some of the largest retailers in the world, from Whole Foods to Walmart, so that people everywhere can take advantage of this incredible product and the goodness of real food. Tobias Peggs is the cofounder and CEO of Square Roots, the Brooklyn-based urban farming company known for changing the way people think about growing local food and training the country's future generations of farmers. Previously, he led Aviary, a mobile photo-editing company, as its CEO until its acquisition by Adobe and was also CEO at OneRiot, a social media analytics company, since acquired by Walmart. Tobias grew up in England and has a PhD in Artificial Intelligence from Cardiff University. Dan Barber is breaking the conventional ways we eat, cook, and think about food. He is the chef and co-owner of Blue Hill and Blue Hill at Stone Barns and the author of The Third Plate. He also cofounded Row 7 Seed Company, a seed company bringing together chefs and plant breeders in the development of new varieties of vegetables and grains. Dan has received multiple James Beard awards including Best Chef: New York City (2006) and the country's Outstanding Chef (2009). In this episode, it's clear how mutually passionate Dan and I are about changing the current food system and doing so in a way that promotes health and supports the environment. This episode is brought to you by Athletic Greens and Paleovalley.AG1 contains 75 high-quality vitamins, minerals, whole-food sourced superfoods, probiotics, and adaptogens to support your entire body. Right now when you purchase AG1 from Athletic Greens, you will receive 10 FREE travel packs with your first purchase by visiting athleticgreens.com/hyman.Paleovalley is offering my listeners 15% off their entire first order. Just go to paleovalley.com/hyman to check out all their clean Paleo products and take advantage of this deal.Full-length episodes of these interviews can be found here:Kavita ShuklaTobias PeggsDan Barber See acast.com/privacy for privacy and opt-out information.

Dan Barber is on a mission to quite literally plant seeds for a better future. Around a decade ago, after learning that the nation's largest food companies rarely breed food for flavor—and instead select for self-serving characteristics, such as the ability to produce high yields or endure long-distance travel—Barber, a chef and the co-owner of the restaurants Blue Hill in Manhattan and Blue Hill at Stone Barns in Tarrytown, New York, turned his attention to seeds. From there, he collaborated with a vegetable breeder to make the honeynut squash, a sweeter, healthier version of the butternut variety, and has since used his cooking to raise awareness about the vital roles seeds can play in our food system. A co-founder of the seed company Row 7, he is not only concerned with the beneficial impacts seeds can have on taste buds, but also on communities and the planet.Rethinking what people eat has played a constant role in Barber's practice. His cooking style, honed at restaurants including Alice Waters's Chez Panisse, favors minimal ingredients as a way of celebrating their distinctive tastes. His upstate restaurant sits on a property shared with the Stone Barns Center for Food & Agriculture, a nonprofit operation that includes a regenerative farm and robust educational programming; there, his Blue Hill kitchen staff works with the Stone Barns teams to develop new ideas around food and farming. Barber regularly hosts educational programs, too, such as WastED, a 2015 pop-up that served delicious dishes made from ingredients most of us would consider trash.On this episode, Barber talks with Andrew about the distinctive role that restaurants can play in supporting social movements, food scraps as part of a chef's DNA, and why producing more food won't solve food insecurity.Special thanks to our Season 5 sponsor, L'ÉCOLE, School of Jewelry Arts.Show notes:Full transcriptResourcED [05:07]Stone Barns Center for Food & Agriculture [09:09]Blue Hill and Blue Hill at Stone Barns [15:11]The Third Plate [15:11]Row 7 [27:35]Michael Mazourek [27:35]Eliot Coleman [51:43]WastED [01:00:32]

#058: Legendary organic farmer Eliot Coleman inspired Chef Dan Barber to focus on serving regional ingredients that could shape the food culture and ecological practices of his community for the better. This interview at NY's Stone Barns Center for Food + Agriculture culminates with some lengthy  banter about whether organic is enough, or needs to be replaced by regenerative growing practices.Eliot Coleman is an author, market gardener, and educator. His work on the USDA study in the late 1970's, "Report and Recommendations on Organic Farming" helped lead to the formation of the National Organic Program, setting the very standards that are being ignored by corporate interests today.Dan Barber is the author of the Third Plate: Field Notes on the Future of Food, the founder of Row 7 Seed Company, and the ecologically-minded chef behind the truly farm to table menu at Blue Hill at Stone Barns.  He is a multiple James Beard Award winner, including: Best Chef New York City. Dan serves on the Real Organic Project Advisory Board.To watch a video version of this podcast with access to the full transcript and links relevant to our conversation, please visit:https://www.realorganicproject.org/eliot-coleman-dan-barber-organic-vs-regenerative-episode-fifty-eightThe Real Organic Podcast is hosted by Dave Chapman and Linley Dixon, engineered by Brandon StCyr, and edited and produced by Jenny Prince.The Real Organic Project is a farmer-led movement working towards certifying 1,000 farms across the United States this year. Our add-on food label distinguishes soil-grown fruits and vegetables from hydroponically-raised produce, and pasture-raised meat, milk, and eggs from products harvested from animals in horrific confinement (CAFOs - confined animal feeding operations).To find a Real Organic farm near you, please visit:https://www.realorganicproject.org/farmsWe believe that the organic standards, with their focus on soil health, biodiversity, and animal welfare were written as they should be, but that the current lack of enforcement of those standards is jeopardizing the ability for small farms who adhere to the law to stay in business. The lack of enforcement is also jeopardizing the overall health of the customers who support the organic movement; customers who are not getting what they pay for at market but still paying a premium price. And the lack of enforcement is jeopardizing the very cycles (water, air, nutrients) that Earth relies upon to provide us all with a place to live, by pushing extractive, chemical agriculture to the forefront.If you like what you hear and are feeling inspired, we would love for you to join our movement by becoming one of our 1,000  Real Friends:https://www.realorganicproject.org/real-organic-friends/To read our weekly newsletter (which might just be the most forwarded newsletter on the internet!) and get firsthand news about what's happening with organic food, farming and policy, please subscribe here:https://www.realorganicproject.org/email/