His hope, he added, is to get these foods “out of this white tablecloth cathedral and into the hands of the everyday shopper.” Founded with plant breeder Michael Mazourek and seed farmer Matthew ...

Blue Hill isn’t just the name of chef Dan Barber’s elegant American restaurant (and its beautiful Westchester satellite). It’s also the name of the hundred-acre Berkshire farm his grandmother bought ...

Farm-to-table has become part of our lexicon over the last decade. More than just a phrase, it has come to define a movement and our expectation for fresh and local food. But in truth, the ...

Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page. NEW YORK — At Blue Hill, ...

Dan Barber is the award-winning 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 ...

Certain chefs define trends. El Bulli’s Ferran Adria popularized molecular gastronomy; Rene Redzepi of Noma in Copenhagen put foraging on the map. For farm-to-table, the pioneer was Dan Barber. His ...

Just because farm-to-table has become an overused buzzword doesn’t mean our work in that arena is done. Far from, says Dan Barber, whose visionary 14-year-old West Village restaurant Blue Hill (75 ...

NEW YORK — Dan Barber emerges one recent afternoon from the Union Square Greenmarket with a spring bounty: asparagus, purple kohlrabi, ramps, fiddlehead ferns and dandelion greens. They're luscious, ...

NEW YORK CITY (WABC) -- A program to sell boxes of food straight from local farms has been a lifeline to farmers, workers on the frontlines of the coronavirus pandemic and people negatively impacted ...

Chef Dan Barber has a straightforward reason for accepting an invitation to speak at a cancer center fundraising dinner. “I’m a cancer survivor,” he said. “I have a stake in the game here.” In fact, ...