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Snapshots From Blue Hill at Stone Barns

New York J. Kenji López-Alt 13 comments

Dinner at Blue Hill at Stone Barns is a unique experience, to say the least. Situated in the beautiful Pocantico Hills about 45 minutes north of the New York City, the restaurant is located in the middle of a fully functional farm and education center. Take a look at the farm, the food, and more! More

Quote of the Day: Test-Tube Hamburger: Yea or Nay?

A Hamburger Today Robyn Lee 4 comments

"I would rather eat a test-tube hamburger than a Perdue chicken. At least with the burger you are going to know the ingredients." —chef Dan Barber in The New Yorker on lab engineered meat. More

Would You Eat Lab Engineered Meat?

Erin Zimmer 52 comments

In this week's New Yorker there's a piece called "Test-Tube Burgers" on the controversial work being done to engineer meat in a lab. The stem-cell biologists, tissue engineers, animal rights activists, and environmentalists involved all share one goal: to grow muscle without the use of animals, and produce it in quantities that are large enough to sell in grocery stores. Would eating it give you the heebie-jeebies? Or does thinking about the factory farm slaughterhouses freak you out more? More

Mix It Up: The Dark and Carrot-y at Blue Hill

New York Laren Spirer Post a comment

[Photograph: Laren Spirer] Greenwich Village's Blue Hill is not a cocktail destination. Although Michelle Obama was reported to indulge in a martini or two when she went there with her husband on a date night, they, like many others,... More

A Chat With Frank Bruni and Jonathan Safran Foer

New York Chichi Wang 17 comments

"Why not fix the system by making the model farm the rule, rather than jettisoning the entire notion of eating animals?" What would a restaurant critic say to a vegetarian author? We found out at a sold-out auditorium at the... More

New York Culinary Experience: Q&A with Dan Barber

New York Chichi Wang Post a comment

[Photograph: Chichi Wang] In a Q&A session with Dan Barber at the New York Culinary Experience, the issues of the day were sustainability, the true meaning of "organic," and the role of taste in changing our collective behavior and... More

The Meat and Chocolate Trend

Sweets Heather Rawlinson 19 comments

"As long as you stay on this side of the sweet-savory line, the meat and chocolate trend is a great one." Chocolate-covered bacon from Roni-Sue's. [Photographs: Robyn Lee] Chocolate and meat may have started with the Aztecs (in their thick,... More

Dan Barber Says We Need to Like Organ Meat

Erin Zimmer 10 comments

Duck parts. [Photograph: Chichi Wang] According to chef and food activist Dan Barber, we don't know a lot of things. We don't know where our meat comes from, we don't know what the animal we're eating ate, and we sure don't know how to get behind the stove and take control of what we put in our mouths. In this article in The Nation, Barber writes about the "protein paradox," or the huge waste of edible animal parts such as liver, kidney, and tripe. Barber really wants us to like, or learn to like, organ meat—the bits and bobs typically saved for hot dogs, sausage links, and yes, dog food. He hopes that people will eat meat modestly, and... More

Dan Barber on the Hipster Locavore Movement

New York Erin Zimmer Post a comment

"From the hipster perspective, I think people are just catching up to what other people already knew and supported for the last thirty to fifty years. This is not a new phenomenon," Dan Barber said in this roundtable discussion (about... More

Market Scene: Union Square Greenmarket

New York Hannah Geller 4 comments

"Sorry, Dan Barber, but the greenhouse-grown raspberries were absolutely delicious." Greenhouse-grown raspberries from Fruit Valley Orchard in Oswego, New York We headed back to the Union Square Greenmarket this weekend, mainly to pick up some sheep's milk ricotta from Valley... More

In Videos: Chef Dan Barber Speaks on Sustainable Foie Gras

Erin Zimmer 17 comments

Last week, Dan Barber (Blue Hill) won this year's Outstanding Chef Beard Award. This video of him at the Taste3 conference in Napa Valley last year focuses on the politics of foie gras. More

What We Learned at the Brooklyn Food Conference

New York Hannah Geller 4 comments

Photographs by Nancy Siesel, unless otherwise noted. It seems that Brooklynites will emerge from their brownstones in droves for anything concerning local, sustainably produced food. The Brooklyn Food Conference on Saturday was a free, educational event, consisting mainly of... More

'Eat, Memory' Reading at the New School Tonight

New York Erin Zimmer Post a comment

The anthology Eat, Memory features a collection of food-inspired essays edited by Amanda Hesser, originally published in the eponymous New York Times magazine column. Hesser will join Henry Alford, Dan Barber, and Alex Prud'homme to read passages tonight at the... More

Ethicurean Reviews New Documentary 'Food Fight,' Underwhelmed

Erin Zimmer Post a comment

The Ethicurean, a blog devoted to the organic and sustainable eating ethos, is predisposed to love a film like Food Fight (not to be confused with Foodfight!), where the premise rests on the same mantra. But get ready for a plot twist—they didn't love it. Here’s where I bite the nice hands who fed me the DVD review copy. We three found ourselves squirming restlessly in our pews. Too many putative saints were being paraded past us on litters of glistening lettuces, and the familiar hymns sounded off key in their new arrangements. Ethicurean founder Bonnie Powell watched a preview copy (screenings are just in Los Angeles currently) and while she found it beautiful visually, said it could have... More

Blue Hill at Stone Barns: The Most Important Restaurant in America

New York Ed Levine 34 comments

Eating at Blue Hill at Stone Barns requires serious eaters to put their faith in chef Dan Barber and company. Trust me and trust them. They will deliver a meal so provocatively thoughtful and delicious you'll never look at fine dining the same way again. More

Stone Barns Wonders if You'd Like to See Where Your Meat Comes From

New York Zach Brooks 7 comments

Dan Barber is considering adding their slaughterhouse to the farm tour before diners eat at the Stone Barns location of Blue Hill. More

My James Beard Case for Dan Barber: A Food Porn Essay

New York Zach Brooks 5 comments

I have to admit that I am totally rooting for Dan Barber to take home Outstanding Chef at the James Beard Awards. An essay in pictures makes my case. More

Michael Pollan, Joan Dye Gussow, Dan Barber: Healthy, Green, and Hedonistic?

Adam Kuban 2 comments

On weekdays, we try to bring you a short food video you can get through quickly during your busy day. But seeing how it's Saturday and you have more time, here's a longer, more weighty, but nevertheless interesting video in which Michael Pollan, Joan Dye Gussow, and Dan Barber talk about whether we can eat all the good stuff we love while still being green and healthy. Sit back and enjoy.... More

The Power of Food Blogging

Adam Roberts 24 comments

Blogging has ousted political leaders, written dialog for Samuel L. Jackson, and forced Doogie Howser out of the closet. Food blogging is just beginning to gain power. Restaurateurs and chefs are starting to take notice of the strange quiet types scribbling notes and taking pictures of their food. More

Dan Barber: Smart, Articulate, and Opinionated.

Nathalie Jordi 1 comment

We love chefs who write (Tony Bourdain, Michael Ruhlman). We love restaurateurs who write (Danny Meyer). We love farmers who write (Wendell Berry, Verlyn Klinkenborg, Andy Griffin, David Mas Masumoto, and our favorite Arkansas homeboy/Slavok Zizek devotee, Ragan Sutterfield). But we LOVE writers who happen to be all three rolled into one, and cute to boot. Dan Barber's latest in the NY Times: Amber Fields of Bland.... More

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