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Watch Blue Hill's Dan Barber Advocate Beyond Farm-to-Table

"Our urban foodshed does not really work."

Earlier this week, Blue Hill at Stone Barns' chef/owner Dan Barber stepped onstage at The Atlantic's CityLab 2014 conference to talk about going "beyond" the farm-to-table mindset. "Our urban foodshed does not really work," Barber says. "Despite the best efforts of chefs, eaters, farmers, farm-to-table is not shifting, and has not shifted in a fundamental way, the political and economic forces that shape our food system."

The problem, Barber suggests, is that responsible agriculture lacks a language that describes "the nuts and bolts of good farming... it's about a thousand times more complicated than anything I could do in my kitchen." Watch as Barber describes everything from soil replenishment to crop rotation in his effort lay down a language that may help fuel future "farm-to-table" conversations.

Blue Hill at Stone Barns

630 Bedford Road, Pocantico Hills, New York 10591

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