The first episode of In the Field with Edible Brooklyn explores how Blue Hill and Stone Barns Center for Food and Agriculture innovate to bring us closer to our food.
Tag: Blue Hill
We talked with the Blue Hill co-owner about how restaurants can use technology behind-the-scenes without interfering with the customer experience.
I couldn’t help thinking that for those who think biodynamics is a mysterious dung-filled bull horn of mystery (Bonterra actually uses a demure logo of the infamous biodynamic symbol on their single-vineyard series), listening to Blue, Chichocki, and Koball talk about it would make sense of the agricultural practice to even the most brow-furrowed doubter.
While mastering the art of turning carcasses into cuts, this butcher shop courted locals at the same time as picking up city chef clients.