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How-To

From Farm to Table

Fine Cooking Issue 71
Photos: Amy Albert
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When it comes to marrying fine food with ecologically sound farming, Stone Barns Center for Food and Agriculture in Pocantico Hills, New York, is an inspiring example of talking the talk and walking the walk. This nonprofit center is a working farm on a mission: to practice, teach, and promote local, community-based food production. What has made this unique venture possible is financing by David Rockefeller inmemory of his wife, Peggy, a hands-on cattle farmer, who was deeply committed to farmland and farm communities. “We’re hoping to create more awareness about where food comes from, whether it’s through visiting the farm, attending a class, or eating dinner at the restaurant,” says Dan Barber, Stone Barns Center’s creative director. “Connecting to the world around us through good food—what could be tastier than that?”

Chefs Dan Barber (left) and Michael Anthony prepare a crab salad with roasted beets and micro greens in Blue Hill’s kitchen
Organic lettuces, carrots, endive, and other produce grow just steps away from the kitchen all year round. Behind the garden, there’s a greenhouse with a heating system that kicks in if the temperature dips below 45°F.
Cotswold sheep graze year round. ­Rotational farming methods are used, so livestock graze a given pasture in particular sequence, benefiting both the land and the animals.
 Dan Barber picks herbs from an organic garden right outside the kitchen door.

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