Dan Barber, champion of the farm-to-table movement, noticed that farming and consuming foods locally still wasn't all that sustainable.

Dan Barber, champion of the farm-to-table movement, noticed that farming and consuming foods locally still wasn't all that sustainable.

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The New York Restaurant That Should Be On The World's Best Restaurant List Over the last decade, Chef Dan Barber's Blue Hill at Stone Barns has transformed into one of the best dining experiences in America By Alan Richman July 2014 --- NYC

The New York Restaurant That Should Be On The World's Best Restaurant List Over the last decade, Chef Dan Barber's Blue Hill at Stone Barns has transformed into one of the best dining experiences in America By Alan Richman July 2014 --- NYC

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Lessons and a Recipe from Dan Barber's Pioneering Pop-Up, WastED | Food & Wine

Lessons and a Recipe from Dan Barber's Pioneering Pop-Up, WastED | Food & Wine

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Dan Barber Wants You to Eat Smarter, Waste Less, and Just Maybe Save the World - Bon Appétit

Dan Barber Wants You to Eat Smarter, Waste Less, and Just Maybe Save the World - Bon Appétit

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Chef Dan Barber shows you how to make this vegetarian cauliflower steak with minimal prep
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By chef Dan Barber's  Blue Hill at Stone Barns in Tarrytown, New York.
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Chef Dan Barber squares off with a dilemma facing many chefs today: how to keep fish on the menu. With impeccable research and deadpan humor, he chronicles his pursuit of a sustainable fish he could love, and the foodie's honeymoon he's enjoyed since discovering an outrageously delicious fish raised using a revolutionary farming method in Spain.

Chef Dan Barber squares off with a dilemma facing many chefs today: how to keep fish on the menu. With impeccable research and deadpan humor, he chronicles his pursuit of a sustainable fish he could love, and the foodie's honeymoon he's enjoyed since discovering an outrageously delicious fish raised using a revolutionary farming method in Spain.

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How Dan Barber is leading the way to the veg-and-grain-heavy dinner plate of the future.

How Dan Barber is leading the way to the veg-and-grain-heavy dinner plate of the future.

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