Dan Barber

Blue Hill at Stone Barns

[Dan Barber @DanBarber]

Pea ice cream

cc: Mimi Leonard

[Dan Barber @DanBarber]

Tinned Vegetables Are Finally Having Their Sardine Moment: Row 7’s ready-to-eat cooked vegetables make dinner faster without sacrificing flavor.
@Row7Seeds @foodandwine @WineAndBre
https://t.co/0TNoDcWVoP

[Dan Barber @DanBarber]

Pea²

[Dan Barber @DanBarber]

‘Flavor is under siege in this country’: how food in America lost its taste

@GuardianUS @Row7Seeds
https://t.co/Sju6hkaDFI

[Dan Barber @DanBarber]

How Artisan Grains Helped Skagit County Rebuild Its Economy
@CivilEats
https://t.co/toHPrP6N7F

[Dan Barber @DanBarber]

Sometimes the monkfish heads come mid consumption. This one had a crab in its trap.

[Dan Barber @DanBarber]

Red pepper eggs in the snow

Photos by James Lynch

[Dan Barber @DanBarber]

Larder lineup. Winter tastes better with ferments.

The team is deep in taste testing to determine what will go where..

[Dan Barber @DanBarber]

Rosalb radicchio crepinette, stuffed with chioggia radicchio marmalade

@bluehillfarm
@StoneBarns
Photos by James Lynch

[Dan Barber @DanBarber]

We’re studying the impact of breed, working on a replicable waste feeding diet. What’s the recipe? Stay tuned.

https://t.co/c4c86oI4VJ
@StoneBarns

[Dan Barber @DanBarber]

A pig raised on nearly 100% food scraps means no food miles from imported grain, healthier pigs, more nutritious pork and endless ways to virtue signal. But this bravura pork is also demonstrably more delicious...

[Dan Barber @DanBarber]

Cover crop stained glass.

[Dan Barber @DanBarber]

Intercropping with rye is a brilliant strategy to retain nutrients and improve water holding capacity, but it won’t happen if we don’t eat more rye.
https://t.co/n854hMxJ9b

[Dan Barber @DanBarber]

The fish cooks have been experimenting with preparations for each cut, from the tongue, to the marrow, to the cheek, to parts of the head I didn’t know existed—so fatty they look like the toro that led to the no-bluefin-at-Blue Hill dictum in the first place.

[Dan Barber @DanBarber]

I don’t serve bluefin tuna.***

It’s been the rule since 2008 when I disastrously served a group of major food editors a course of toro. The plates returned to the dish pit with the tuna belly glaringly untouched...

[Dan Barber @DanBarber]

These reject parts yielded a huge amount of delicious meat (photos by James Lynch, https://t.co/VPjGrxIWyo)