Hot off the Stone Barns Press:
Dan Barber, co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns, is a member of the CMC coalition and also a long-time supporter and board member of the nonprofit Stone Barns Center, whose mission is to change the way America farms and eats. Says Barber of his partnership with Stone Barns Center, “Sometimes it seems chefs get a little too much credit, don't you think? I look at the farmers at Stone Barns Center—like vegetable farm manager Jack Algiere, or livestock farm manager Craig Haney, or Gregg Twehues, compost farm manager. These people face problems on the farm each day—problems that are complicated, and frustrating—and they seek to answer them ecologically. Great farmers think about solutions from a biological perspective. That's not something that chefs or eaters are trained to do. But they should be. The best chefs have merely delivered on what farmers have worked out over several centuries.”
Donations made to Stone Barns through the CMC campaign will support the Center’s Growing Farmers Initiative, which equips young farmers with the knowledge and hands-on experience to be successful in today’s changing economic and environmental landscape."
