Dan Barber at Blue Hill Farm

@corahilts with @chefdanbarber of @bluehillfarm

`@corahilts interviewing @chefdanbarber of @bluehillfarm

Dan Barber at Blue Hill Farm
Cora Hilts at Blue Hill Farm

@corahilts at @bluehillfarm

Dan Barber at Blue Hill Farm Restaurant

Our conversation with Dan

Today’s guest is the amazing Dan Barber. He is the Chef of Blue Hill Restaurant in Manhattan’s West Village and Blue Hill at Stone Barns. His views on food and agricultural policy have been featured in the New York Times along with many other publications. Dan has received multiple James Beard awards including Best Chef: New York City (2006) and the country’s Outstanding Chef (2009). In 2009 he was named one of Time magazine’s 100 most influential people in the world.

Barber draws on the knowledge of chefs, farmers, and seed breeders worldwide. He suggests a new way to define ethical and tasty eating. Barber paves a hopeful path for both eaters and chefs. He encourages everyone to envision a future where our national cuisine is delicious and sustainable.

Dan also applies his passion to work outside his establishments’ walls. He co-founded Row 7 Seeds with vegetable breeder Michael Mazourek. Their goal is to create tasty and nutritious foods. They offer seeds like citrusy Patchwork Peppers and nutty Upstate Abundance Potatoes to the public. He also hosts educational programs. One is WastED, a pop-up at Manhattan’s Blue Hill in 2015. It served tasty dishes made from ingredients many people wouldn’t think to use. He has also done a lot of recognition for compost which we love.

 

 

Stone Barns, Blue Hill Farm

Cora Hilts at Blue Hill Farm wearing Mate the Label organic cotton

 

“Dan and I discussed what lead him to create Row 7 seeds. Just FOUR companies own over 60% of the world’s seed crops. This means that most of our food sources are controlled by a few corporations. These companies are agribusinesses, such as Bayer. They design seeds to be genetically modified. These seeds only thrive when a specific pesticide is applied. Bayer produces that pesticide, which can be used generously from the time the seeds are planted. Meaning our food contains chemicals from it’s inception in many cases. As disease rises in many populations, I think about the link to pesticides and toxic fertilizers. Our food often absorbs chemicals even before it grows. Not to mention what it means to have businesses hold the rights to something as fundamental as the seeds that grow our food.” – Cora Hilts

 

 

 

Blue Hill Farm kitchen garden

“Restaurants can be broadcasting stations for larger ideas. Influential art museums can change your perspective. Restaurants have the opportunity to do this too. They can change how we want our food to be grown. You can be in the middle of the city and affect the world by what restaurant you’re going to, and what your ordering. You can then take those ideas and make them your own, in your own home and in your community. That’s powerful.”

 

Dan Barber – Blue Hill Restaurant

 

Merci To Our Sponsor For This Episode!

 

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Dirtea packaging and cup of matcha

Useful links for this episode.

 

@chefdanbarber on Instagram.

@bluehillfarm on Instagram.

Blue Hill’s Website.

 

What To Wear To Blue Hill Farm


olistic-the-label-scortea-shirt-product-image
Olistic The Label
Scortea Organic Cotton Shirt
£582
or-and-elle-bracelet-george-reviere-product-image
Or & Elle
Bracelet George Riviere
£10,160

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