Alice Waters opened her restaurant, Chez Panisse, 42 years ago, and the farm to table movement was born. Dan Barber opened his restaurant Blue Hill at Stone Barns in 2003, creating a sustainable cooperation between farm and restaurant, serving food that is grown on-site.
They both spoke recently at The Sone Barns Center for Food and Agriculture, about the importance of eating local, supporting farmers, and respecting the soil. Who knew you could get emotional about soil.
Michael Pollan has said that these food trends are part of a social food revolution that will heal the earth and feed the world healthier food. It’s all exciting, especially when we think about the legacy we’ll leave for our kids.
I hope you take a moment to think about what you will eat today, where it came from, who, besides you, it might benefit. If you live near Westchester, NY, take a trip down to Stone Barns, or go to your local farm or farmers market and support them as they grow our food for tomorrow.