TIME magazine recently featured a piece called "The Farm-to-Table Fetish," which profiles chef Dan Barber, of Blue Hill at Stone Barns, and the movement that he and the restaurant/farm have come to embody. TIME's John Cloud follows Barber (right) out into the fields that produce much of the produce and meat that appear on Stone Barns' menu. One interesting detail is that the turkeys and Cornish chickens raised at Blue Hill are the same breast-heavy, fast-maturing varieties used by large-scale producers like Perdue. The birds raised at Blue Hill are pastured on grasses, however, as opposed to being penned and raised on grain and other feed. All in all, it's a pretty idyllic profile.TIME talks "farm-to-table"
TIME magazine recently featured a piece called "The Farm-to-Table Fetish," which profiles chef Dan Barber, of Blue Hill at Stone Barns, and the movement that he and the restaurant/farm have come to embody. TIME's John Cloud follows Barber (right) out into the fields that produce much of the produce and meat that appear on Stone Barns' menu. One interesting detail is that the turkeys and Cornish chickens raised at Blue Hill are the same breast-heavy, fast-maturing varieties used by large-scale producers like Perdue. The birds raised at Blue Hill are pastured on grasses, however, as opposed to being penned and raised on grain and other feed. All in all, it's a pretty idyllic profile.Comments [0]
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