With Montauk’s Dock to Dish, chefs including Dan Barber, Bill Telepan, Eric Ripert and April Bloomfield help shorten the supply chain for local and sustainably caught fish.
Tag: Dan Barber
Our 13 most read stories of 2013 cover all of the Edible bases. They took us around the world — both by yacht and by plane — where we sampled everything from North African salad to Romanian rosé.
For more than a decade Dan Barber has been among the most influential chefs working at the intersection of ecology and gastronomy. Last Monday, with a veritable United Nations Security Council of the world’s top chefs as his allies, he exhorted cooks to think not just about how and where their food is grown, but about what forces are influencing the very DNA of our ingredients.
Thanks to a collaboration with Blue Hill and Stone Barns, ICC culinary students have a field day.
Thanks to a collaboration with Blue Hill and Stone Barns, ICC culinary students have a field day.
Just 30 minutes from Midtown, the Stone Barns Center can make you a farmer for life—or just an afternoon.
Last week I saw the future of sustainable seafood. It involves plankton, lots of it.…
Trailblazing farmer Rick Bishop has caused city cooks to swoon for twenty-five years.
The literary luminary explains the relationship between pastured poultry and light cigarettes and why policy can’t accomplish what meatless lunches can.
Despite a modest demeanor and a London address, he might be New York’s most influential cook.
Eat Drink Local week is about savoring the local harvest and meeting the people who…
