Salad greens in Stone Barns Center's 22,000-square foot, minimally-heated greenhouse. Photo: Roberto Falck PhotographyThis weekend, the Wall Street Journal featured renowned chef Dan Barber and his deep and passionate commitment to the local food movement. It’s a commitment that has brought great notoriety to both his cooking and the Stone Barns Center where his unique restaurant, Blue Hill at Stone Barns, resides. The brilliant chef shares his thoughts on everything from the myth of guilt-free eating to locavorism. He’s convinced we are just seeing the beginning of locavorism’s potential. Read the article from Friday’s Wall Street Journal here.
For more on the Stone Barns Center, see our previous post, Growing a New Crop of Farmers.
