The Future of Food
The environmental damage caused by industrial agriculture, the predominance of calorie-dense, nutrient poor foods in our grocery stores, and the current epidemic of obesity are just three indications that our food system is broken. But how best to repair it? What is the future of food? How can we feed the world, restore the health of our populations and our earth, and return food to its earlier place as a cultural marker? This Master Class will consider one answer to this crisis by exploring the agro-ecological methods used on the farms of Stone Barns Center and the culinary art of Chef Dan Barber as practiced in his restaurant’s kitchen.
Dan Barber, Executive Chef of Blue Hill Restaurant and Blue Hill at Stone Barns, is a visionary in the domain of food system changes and farm-driven cuisine. His writing on food and agricultural policy has appeared in the New York Times and elsewhere, and he’s the author of The Third Plate: Field Notes on the Future of Food. In 2009, he was named one of Time magazine’s 100 most influential people. He is the recipient of multiple James Beard awards, including Best Chef in New York City and Outstanding Chef in the United States. Barber’s Blue Hill was recently ranked the 11th best restaurant on the planet.
Chef Adam Kaye brings deep family ties to food and a background in environmental policy to his work as Vice President for Culinary Affairs at Blue Hill. Since joining the restaurant in 2000, he has become a leader in Blue Hill’s culinary activism and has helped spearhead WastED, an initiative that turns the “waste” which occurs at every link in the food chain into something useful.