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Slow Tools, Fast Change

New tools show promise to revolutionize small-scale farming  | learn more

The A – Bee – Cs Of Swarms

Stone Barns Center’s beehives were bursting with activity this spring—quite literally.  | learn more

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How Do You Like Them Tomatoes?

Tomato grafting experiment may invigorate harvest  | learn more

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Good Dirt

Promising news from our fields and pastures  | learn more

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Waste Not

New energy source from compost comes online  | learn more

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The Good Earth

What the loss of soil means to our food future  | learn more

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New Layers Out on Pasture

If you've visited us in seasons past, you may have noticed that the clucking, laying hens foraging around the egg-mobiles (hen-houses on wheels) look different. That’s because, they are! The pasture is bustling with “Ambers.”  | learn more

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Bulking Up on Organics

The ups and downs of finding organic grains for Stone Barns’ livestock  | learn more

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Wake-Up Your Garden

The spring alarm clock is ringing! Check out these tips and a slideshow on how to wake up your garden from its winter sleep.  | learn more

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The Root of It: "Bellwether"

2012 is in full swing and with it, is the lead up to the November presidential election—and there are few things like politics that bring out the animal related expressions.  | learn more

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The Root of It: "Birds of a Feather”

It’s a well-studied phenomenon that we are attracted to individuals that resemble ourselves—and it’s true of our domesticated birds as well.  | learn more

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The Root of It: "Living High on the Hog”

Ah, to live high on the hog.  Since the beginning of human history, we’ve all had days when we’ve wanted to upgrade our standard of living and start “living high on the hog.”  | learn more

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The Root of It: "Chickens Come Home to Roost"

Forms of this expression have been around for so long, at least since the early 19th Century, that the original expression— “curses, like chickens, come home to roost,” has been shortened.  | learn more

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The Root of It: "Scarce as Hen’s Teeth"

People have lived with chickens for nearly 10,000 years but it’s only been in the past generation or two that kids’ experiences with domesticated fowl have become, well, as "scarce as hen's teeth."  | learn more

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The Root of It: "Spring Chicken”

In her later years, after asking one of us grandkids to help with a chore like re-tarring her garage roof, I often heard my grandmother exclaim, “You know, I’m no spring chicken anymore.”  | learn more

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The Root of It: "Dyed in the Wool”

Around 1830, Federalist orator Daniel Webster labeled his opponents as “dyed in the wool” Democrats ...  Ten thousand years into the human relationship with wool, everyone knew exactly what the phrase meant.  | learn more

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Basil Growing Tips from Farmer Jack // Part One: Seeding

Start your seed out right. In this video, Stone Barns Center’s Vegetable Farm Manager Jack Algiere walks us through the first step of growing basil: seeding.  | learn more

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Basil Growing Tips from Farmer Jack // Part Two: Potting Up

Give your seedling room to grow. In this video, Stone Barns Center’s Vegetable Farm Manager Jack Algiere walks us through the second step of growing basil: potting up.  | learn more

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Grow your Own Jam: Tips from Rachel Saunders

In June, Stone Barns Center kicked off its “Grow Your Own” program series with a jam class led by Rachel Saunders, the gal behind Blue Chair Fruit Company and author of The Blue Chair Jam Cookbook.  | make it

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Common Good All Purpose Cleaning Spray

Our friends from Common Good share their natural recipe for a homemade, all-purpose cleaning spray!  | make it

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The Farm and Wellness: Upcoming Classes and a Summer Recipe

The Center is looking forward to more programs in The Farm and Wellness series, featuring classes taught by local herbalists and Stone Barns Center growers. The series offers a holistic view of growing and using herbs, from basic knowledge and seasonal preparations to handmade supplements and goods.  | make it

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Finding Time for Tool Care

It’s easier to make maintenance time in the slower, colder seasons. But with summer in full swing and farmers and tools working extra hard, it’s as important as ever to make sure your tools are sharp and ready to be as efficient as possible.  | learn more

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Strawberry-Marsala Jam with Rosemary

A tasty jam recipe by our friend Rachel Saunders, from her book The Blue Chair Jam Cookbook.  | make it

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Spring Chicks!

Through this engaging partnership with the Cornell Cooperative Extension, over 8,000 New York State elementary-school students in 140 schools learn about where chickens come from by incubating eggs and hatching chicks right in their classrooms.  | learn more

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Canned Whole Tomatoes

Step by step canning instructions for you to enjoy this season's tomatoes late into the year.  | make it

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A Salty and Sweet Summer Salad for Two

Use summer berries to make this fresh salad.  | make it

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Chicken and Eggs Resources

Find interactive activities, useful information and fun facts about the day-to-day life of the chickens at Stone Barns Center...  | learn more

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Jack's Kale Crostini

A kale recipe from the Center's Four Season Farm Director.  | make it

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Using Stone Barns Braising Mix

Next time you’re at the Farm Market, grab a bag of our Braising Mix. Here’s a simple way to enjoy it.  | make it

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The Perfect Fried Eggs

Tips on making the perfect fried egg from Livestock Manager Craig Haney.  | make it

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Simple Carrot-Ginger Soup

A simple soup recipe from the Stone Barns Staff that showcases the rich flavor of these tasty roots.  | make it

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Craig's Grilled Spatchcock Chicken

A classic grilling preparation from Craig Haney, Livestock Manager.  | make it

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Teacher Training

Read about our teacher training programs.  | learn more

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Visitor Information

Plan your visit! Admission information, hours, directions and other details.
 | learn more

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Blue Hill Café and Blue Hill at Stone Barns

Dining at at Blue Hill Café and Blue Hill at Stone Barns.  | learn more

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There's an App for That!

In the spirit of blending agricultural tradition and modern innovation, explore the farm with the interactive, family-friendly Stone Barns Center app.  | learn more

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Corporate Sponsorship

Stone Barns works with corporate partners who share our interest in changing the way America eats and farms. From event sponsorships to employee engagement opportunities to consumer promotions, our partnerships are creatively tailored to the unique needs of each partner.

 | learn more

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Technical Consultancy Program

Through the Technical Consultancy Program, NOFA-NY and Stone Barns Center for Food and Agriculture are facilitating short-term, technically-focused mentorships between new and experienced farmers.  | learn more

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Farm Apprenticeships

In all four seasons, Stone Barns offers apprenticeship programs to young people who are committed to working the land.  | learn more

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Tomatoes, Two Fresh Ways

Two fresh and piquant ways to enjoy a variety of summer tomatoes and spice up your meals!  | make it

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Kohlrabi: Cooked and Raw

Two ways to bring kohlrabi to your table.  | make it

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iExplore

New iPhone app connects you to life on the farm.  | learn more

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Grains of Truth

Reimagining the art of baking with heirloom flours.  | learn more

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Sandy's Visit to Stone Barns Center

Some news about super-storm Sandy's affects on Center, and links on how to support those still in need.  | learn more

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Winter Cover Crops: The What, Why and When to Plant

What happens in the Stone Barns field when the corn stalks fall, the squash are picked and set to cure and the fall plants are pulled? Farmers plant winter cover crops.  | learn more

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Pantry Teas by Clare Pierson

When I am thinking about the holidays and fun things to do with herbs, I think about what we already have in our kitchens...  | learn more

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Brooklyn Brew Shop Pie Crust

A nutty pie crust featuring spelt grain flour...  | learn more

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From Soil to Health: Food for Thought from Fred Kirschenmann

We have a unique opportunity to design a food and farming system that solves for pattern [...] to demonstrate a pattern of solutions that link soil to cuisine to health.  | learn more

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Farm Camp 2016

Registration for summer 2016 is now full.  | learn more

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Cheese Plate Tips from McEvoy Ranch

Tips for creating that perfect holiday cheese plate, showcasing artisanal preserves.  | learn more

Mom's Morning Crumb Cake

More crumb than cake, a perfect treat for the morning after a holiday meal.  | learn more

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Steve Brill's Crab-Free Krabby Patties

Tasty veggie patties from an expert forager!  | learn more

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Spiced Ginger Tea

A cold weather drink perfect for those winter nights, and especially good if you're feeling under the weather.  | learn more

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Rolled Candles from the Bees

There’s nothing quite like the scent of an all-natural beeswax candle. Here's how to hand-roll your own...  | learn more

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Meats at the Winter Market

Tips for preparing some of the meats you can find at the Winter Farm Market!  | learn more

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A Grange of One’s Own

Our online hub is bringing together beginning farmers to give them the resources and community to succeed.

 | learn more

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Farm Store and Visitor Center

Shop for seasonal farm products and housewares at Stone Barns Center's Farm Store.

 | learn more

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Winter on the Farm: A Slideshow

Shorter days, farmer planning, a full barnyard and  hearty crops--this is what winter on the farm looks like.

 | learn more

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Great Grandma Turano's Meatballs and Sauce // from Dinner: A Love Story

Jenny Rosenstrach, author of Dinner: A Love Story shares this tasty recipe for a classic meal--perfect for making ahead and freezing for later.  | learn more

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Tomato and White Bean Soup // from Dinner: A Love Story

Jenny Rosenstrach, author of Dinner: A Love Story shares this delicious go-to recipe--perfect for planning weeknight meals.  | learn more

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Cookbook Club Kick Off: Dinner A Love Story

At the premiere Stone Barns Center Cookbook Club, Jenny Rosenstrach, author of Dinner: A Love Story shared valuable and practical advice on how to cook with strategy and make family dinners possible.  | learn more

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Maple Tapping on the Farm

It's maple sugaring season! From late February to early March, Farmer Craig Haney is tapping sugar maple trees around farm to collect their sap  | learn more

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The Root of It: "What's Good for the Goose is Good for the Gander"

A look at this hundreds of years-old phrase, and how it applies to the roles of male and female farmers.  | learn more

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Parsnip and Feta Dip // from The Four Season Farm Gardener's Cookbook

Barbara Damrosch, author of The Four Season Farm Gardener's Cookbook shares a sweet and tangy recipe.  | learn more

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Bite into Earth Day: A Le Pain Quotidien Partnership

This Earth Day, we're partnering with Le Pain Quotidien to help the Center on its mission to change the way America eats and farms.  | learn more

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Newest Additions to the Farm: 2013 Lambs

Check out the newest members of our Finn-Dorset flock, and see our new apprentices are learning  | learn more

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America Eats

Stone Barns hosts the Summit on Sustainable Food Service, the first “laboratory” of its kind to explore how American institutions are changing the way they are feeding us.  | learn more

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Chicken Run

A new egg mobile design gives more chickens the run of the land during the day and a cozy berth at night

 | learn more

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Family Meals: Fresh Pesto Pasta + Apple Lemon Soda

A fresh and tasty meal that's fun to make with big cooks and little cooks alike.  | learn more

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Whole Wheat All-Purpose Dough from Le Pain Quotidien

A bread recipe straight from the Le Pain Quotidien bakery kitchen!  | learn more

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Knowing Meat

If your butcher is selling pork shoulder, how do you know if it’s the cut known as the Boston Butt or the cut known as the Picnic? And, does it matter? Find out!  | learn more

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What’s the Buzz?

Stone Barns Bees to Help NASA Study Climate Change  | learn more

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Escarole Soup

A soup to showcase spring escarole.  | learn more

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Garlic Chives: Add a Kick to Your Dressings

Garlic chives can pack a punch in your basic vinaigrette.  | learn more

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Stone Barns Center CSA

Through the Stone Barns Center CSA, dig deeper into not only our delicious farm bounty, but into our farm innovation and experimentation as well.  | learn more

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What Seasonal Eating Looks Like

What seasonal eating looks like, through the lens of our CSA. What do you see when you look at your CSA box or Farm Market purchases? We want to know!  | learn more

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Brainstorming Garlic Scapes

Got garlic scapes? See what the Stone Barns team came up with as we brainstormed how to bring them from Farm Market to our table.  | learn more

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Cabbage and Carrot Slaw

Crisp, sweet and refreshing, these crops are the perfect pair for a seasonal slaw!  | learn more

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Refrigerator Pickled Carrots

The way to go from carrot to quick pickle!  | learn more

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Dill Black Pepper Bread

An abundance of dill? Try baking it into a spelt bread!  | learn more

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Blooming Farm Business

Bring seasonality and a touch of the farm to your event or special occasion.  | learn more

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Backyard to Table

How to eat year-round from your backyard.

 | learn more

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Farm Hats Off to the Pollinators

It's National Pollinator Week! Fun facts for sharing our appreciation of these crucial members of our food system—honeybees and beyond!

 | learn more

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Oregano Aioli

A tasty, herbaceous dip for all those fresh summer veggies.  | learn more

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Herbal Sun Tea

This summer beat the heat with refreshing, herbal sun tea.  | learn more

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Beet Green Lasagna

Don't toss those tops! Cook your beet greens into this tasty lasagna.  | learn more

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Foolproof Pesto

This fresh sauce or spread is the essence of summer. It's also a cinch to make.  | learn more

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Root Veg and Lentil Salad

Got beets? Kohlrabi? Carrots? Onions? Here's a not-too-heavy way to enjoy those root veggies this summer.  | learn more

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Chilled Fennel Carrot Soup

The sweet flavors of carrot and fennel pack a powerful punch when chilled.  | learn more

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Marinated Eggplant

A delcious topping for crostinis and pastas.  | learn more

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Farm Camp Beet Gnocchi and Creamy Pesto

This recipe was a big hit with campers, not only for its taste, but also for its color, which one group dubbed “electric pink.”  | learn more

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Farm Camp Beet, Carrot and Cabbage Slaw with Lemon Garlic Dressing

Parents and kids alike enjoyed this seasonal dish at this year's Farm Camp Open House.

 | learn more

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Farm Camp Moroccan Carrot Sandwiches

A fresh sandwich for summer picnics--Farm Camp approved!  | learn more

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Cucumber Yogurt Soup

This soup really is "cool as cucumber."  | learn more

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Zucchini Basil Gratin

A simple, delicious dish for weeknight family meals, weekend cookouts and potlucks.

 | learn more

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Chocolate-Beet-Orange-Brownies

A dessert from Farm Camp... featuring beets!  | learn more

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Farm Camp Carrot Risotto

Risotto from the farm.  | learn more

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Chocolate-Quinoa-Zucchini Bread

A CSA Member shares her inspiration for using an abundance of zucchini.  | learn more

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Tomatoes: A Plethora of Color, Shape, Size and Taste

A look at the rainbow of tomatoes, heirlooms and hybrids, that are ripe on the vine so far.  | learn more

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Sowing Diversity, Seeding Change

Our seed trials and experiments are not only yielding delicious new varieties of vegetables, but they’re helping give small farmers a voice—and more choice—in the marketplace.  | learn more

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Shared Harvest

Community-supported agriculture ventures are on the rise, changing the way Americans eat as well as our relationships with farmers, the land—and with one another.  | learn more

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Farmer Jack's Salsa!

Straight from Farmer Jack Algiere's kitchen, his go-to recipe for when the fruit bowl gets full.  | make it

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Cream of Beet Soup

Forget roasting! Try this beet soup recipe for a chilly fall night.  | make it

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Carrot Cake Oatmeal

Carrots for breakfast???  Farm Campers said, YES!  | make it

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Potato and Leek Soup

Citrus plays a surprising role in this version of one of our favorite fall soups  | make it

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Thrifty Applesauce from Saving the Season by Kevin West

Save the flavors of fall with this applesauce recipe from cookbook author Kevin West.  | learn more

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Learning the Language of Seed Saving

Thinking about saving seed from your home garden? Here are some basic things to think about from the Hudson Valley Seed Library founder.  | learn more

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Of Rice and Glenn

Grain expert catalyzes an unusual growing experiment.  | learn more

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Bucking the Trend

Raising heritage chickens to prevent extinction.  | learn more

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Farmers Afield

One of the best things we continue to grow is farmers.  | learn more

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Wisdom 101: Wendell Berry at Stone Barns

Beloved poet, writer and farmer offered advice—and plenty of inspiration—at the Young Farmers Conference.

 | learn more

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Low Tunnels for Winter Growing

What you need to build your own tunnel for winter growing.  | learn more

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Vegetable Egg Drop Soup

A family-friendly recipe for delicious soup.  | learn more

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Ruminant Ruminations

10 years of Stone Barns Center.  | learn more

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Working the Land: Sarah Groat

An interview with our Manager of Soil, Recycling and Compost Operations.  | learn more

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The Gift That Keeps on Heating

Farm-to-table energy from compost.  | learn more

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Budding Taste Buds

Preschoolers harvest and cook their way to a broader palate.  | learn more

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Bellwether Behavior

In the Northeast, a sheep market on the rise amid national decline.  | learn more

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Eat for Change

If you’re reading this, chances are you’re a food citizen.  | learn more

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Serving Up Change

A convening of food leaders to share ideas about how to effect more change in institutional food service.  | learn more

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Crop Rotation: Three Seasons in the Stone Barns Vegetable Field

See what three seasons of planting in vegetable field looks like and learn why crop rotation matters.  | learn more

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Consumer demand can drive change—but only if everyone is hungry for it.

Jane Black considers the role of consumer demand in creating change.
 | learn more

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Should People Fear or Embrace GMOs?

Where is the conversation on genetically modified food headed? Jane Black takes a look.
 | learn more

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Going, Going . . . Farmland in the Balance

Jane Black examines the future of land belonging to aging farmers.  | learn more

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10 Year Anniversary Celebration

Join us on September 28 for a special farm supper to benefit the Center in celebration of our 10 year anniversary.  | learn more

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Cover Crops: It’s What’s for Dinner

Bringing indispensable plants to the table.  | learn more

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Working the Land: Zach Wolf

An interview with the Director of our Growing Farmers Initiative.  | learn more

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It Takes One to Know One

Farmer Zach Wolf returns to lead farmer training.  | learn more

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The Bees Needs

High school experiment seeks help for honey bees.  | learn more

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The Meat of the Matter

Jane Black looks at the costs--environmental and otherwise--of raising meat.  | learn more

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Love the Land You're With

On affection for our land and our farmers.  | learn more

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A Feast for the Senses

Two ongoing programs invite visitors to explore the farm in new ways.  | learn more

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Can High Tech Grow on Small Farms?

Jane Black investigates the role of tech on small farms.  | learn more

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In Search of a School-Food Playbook

How do we change young taste buds and eating habits at school? Jane Black takes a look at what is happening and what else can be done.  | learn more

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Little Cooks Recipe: Squash, Bean and Kale Soup

Try this recipe at home with your little one, who can help shell beans, and peel and cut squash.  | make it

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Stone Barns at 10

Wrapping up the 10th year at Stone Barns.  | learn more

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The Grass Is Always Greener

Grazing experiment targets invasive species  | learn more

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The Ley of the Land

Field rotation for long-term resilience  | learn more

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Working the Land: Chris O'Blenness

An interview with our Livestock Manager, Chris O'Blenness.  | learn more

Life in the Hive

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Finding the Food Movement’s Path to Progress

Jane Black's coverage of the New York Times Food for Tomorrow Conference.  | learn more

JOIN US at the MOBILE KITCHEN CLASSROOM FOUNDER'S TABLE

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A Win-Win for Agriculture

What is resilient agriculture? Jane Black examines the practices that make "carbon farming" the growing focus of agricultural experts.  | learn more

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Tyler Dennis

2012 Field Apprentice, 2013 Propagation Apprentice

 | learn more

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Fred Kirschenmann on Organics, Religion and Community

A Q&A with our board president after he received a Lifetime Achievement Award from IFOAM – the International Federation of Organic Agriculture Movements.

 | learn more

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Food Pyramid Politics

Jane Black weighs in on whether sustainability should shape our national dietary guidelines.  | learn more

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It All Adds Up: The True Costs of Farming

Jane Black on calculating the true cost of agriculture.  | learn more

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Leanna Mulvihill

2012 Compost Apprentice  | learn more

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Support for Young Farmers: The Farm Bill’s Shining Star

Stone Barns receives grant in support of beginning farmer training work.

 | learn more

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Sustainable Agriculture’s Missing Link

Jane Black on how food hubs and distribution centers are key to the success of an evolving food system.  | learn more

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Working the Land: Sara Elliott

An interview with our Director of Programs, Sara Elliott.  | learn more

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Casting a Long Shadow

Celebrating Fred Kirschenmann’s impact.  | learn more

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Temple Grandin: Understanding How Animals Think and Feel

An audio recording of Dr. Temple Grandin's Stone Barns talk on April 24, 2015.  | learn more

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EPA Gives a Nod to Collaborative Grazing

The U.S. Environmental Protection Agency awarded Stone Barns Center and the Rockefeller State Park Preserve its Environmental Champion Award.  | learn more

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Digging Deeper: Seven Questions with Gary Nabhan

Gary Nabhan, agroecologist, ethnobotanist, farmer and W.K. Kellogg chair of Sustainable Food Systems at the University of Arizona, talks monarch butterflies and eating ecologically.  | learn more

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The Shape of the World

Why government leadership in broadening the notion of what constitutes human health is so important.  | learn more

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Historic Drought. Historic Opportunity?

How the California drought has us talking not just about water, but about how and where we grow our food.  | learn more

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Digging Deeper: Seven Questions with Elizabeth Kolbert

Jane Black talks to Elizabeth Kolbert, staff writer at the New Yorker, about climate change, agriculture and what it will take to get policy makers to act.  | learn more

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Fast Minds for Slow Tools

Students gain on-farm design-build experience.

 | learn more

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Radical Roots: Michael Mazourek

For the past eight years, Stone Barns Center has been partnering with Michael Mazourek on several seed-breeding experiments.  | learn more

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Words to Live By, Words to Farm By

Wendell Berry at Stone Barns Center.  | learn more

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John Agostinho

2011-2012 Livestock Apprentice  | learn more

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Amethyst Flores: Food Citizen

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Shephali Patel: Food Citizen

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Weekends at Stone Barns

See how visitors are experiencing the farm through hands-on activities, tours and more.  | learn more

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Welcome the 2015 Class of Apprentices!

As part of our Growing Farmers Initiative, these six beginning farmers are gaining practical knowledge of everything it takes to run a resilient farm.  | learn more

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The 2014 Young Farmers Conference

An inside look at the 2014 Young Farmers Conference.  | learn more

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Food For Tomorrow

New York Times Conferences Held at Stone Barns Center

 | learn more

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Blooming Opportunities

Stone Barns trials new flower varieties.  | learn more

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History

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Signs of Change: Michael Pollan

Michael Pollan notices a dramatic increase in the public’s interest in food and farming issues.  | learn more

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Signs of Change: Dan Barber

Dan Barber sees people demmanding to know where their food comes from and how it's grown.  | learn more

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Signs of Change: Kathleen Merrigan

Kathleen Merrigan sees new voices and diversity of thought being brought to agricultural policy debates.  | learn more

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Rick Schnieders: Food Citizen

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The Good and the Bad of Saving the Ugly

Jane Black investigates the market's trending "defense of ugly fruit," and its effectiveness in managing food waste.  | learn more

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Digging Deeper: Seven Questions with Andrew Winston

Author Andrew Winston talks about some of the most critical challenges ahead for food and agriculture.  | learn more

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Digging Deeper: Seven Questions with Fred Kirschenmann

Our Board President, Fred Kirschenmann, on Organics, Religion and Community.  | learn more

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Jason Grauer

2011-2012 Greenhouse Apprentice  | learn more

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Sarah Isbell

2012 Field Apprentice, 2013 Greenhouse Apprentice  | learn more

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Nichole Norby

2011 Garden and Landscape Apprentice, 2013 Growing Farmers Initiative Fellow  | learn more

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Alexis Barbalinardo

2013 Greenhouse Apprentice, 2014 Propagation Apprentice  | learn more

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Teachable Moments

How one teacher, Kate Albero, is making change.  | learn more

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Digging Deeper: Seven Questions with Mary Berry

Jane Black talks with Marry Berry, daughter of Wendell Berry and executive director of the Berry Center, about her family's work to support farmers and conserve farmland.  | learn more

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Wheel of Farming

Multispecies rotational grazing increases farm productivity.  | learn more

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Presidential Politics to Sink Your Teeth into

With a new poll showing Americans care greatly about their food, Jane Black examines what that means for food policy.  | learn more

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A Look at the 2015 Young Farmers Conference

An inside look at the 2015 Young Farmers Conference.  | learn more

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Digging Deeper: Seven Questions with Claus Meyer

Jane Black interviews culinary entrepreneur Claus Meyer, who is looking for ways to use food to change the world around him.  | learn more

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Farm-Driven Cuisine in 2015

See what farm-driven cuisine looks like through the lens of our 2015 CSA.  | learn more

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Crop Insurance to Ensure Diversity

A new federal program levels the playing field for smaller and diversified farmers. Jane Black looks at how.  | learn more

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Getting Real About the Food Movement

A look at where the Food Movement sits—how big is it really? How big does it need to be?  | learn more

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Digging Deeper: Seven Questions with Dr. Daphne Miller

Dr. Daphne Miller, a practicing family physician, author and associate clinical professor at the University of California, San Francisco, envisions health workers and farmers sharing the responsibility for maintaining a resilient, healthy population.
 | learn more

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Megan Schilling

2012 Livestock Apprentice  | learn more

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Making Ends Meat (and Milk)

Former Stone Barns apprentice now managing goats on the west coast.  | learn more

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Making the Farm Health Connection

More people and doctors are asking for holistic health care that takes into account how our food is grown and the health of the ecosystem around us.  | learn more

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Carrot Top Pesto

Use the whole carrot! The perfect snack for discussing the issue of food waste.  | make it

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Agrarian Elders Bring “Youngers” to California

Agrarian Elders looking to pass the torch, induct next generation into the agrarian “youngers,” among them Jack Algiere, Stone Barns Center's farm director.  | learn more

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Anatomy of a Dish: Biodiversity

The Biodiversity Edition. A collaboration in which a Stone Barns farmer is paired with a Blue Hill chef to create a dish that embodies farm-driven cuisine and addresses a food-system challenge.

 | learn more

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To Know an Elephant

It’s complicated, this holistic, whole-systems thinking. But it is necessary to understanding wicked problems and to begin to try to solve them.  | learn more

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Working the Land: Craig Haney

An interview with director of the Growing Farmers Initiative, Craig Haney.  | learn more

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Growing a New Organic Standard

Is organic really the best choice? Jane Black examines whether or not "organic" is enough, and where the term is headed.  | learn more

Whole-Roasted, Juicy Chicken

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Food Education for Change

A high school education program turns students into food citizens.

 | learn more

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Going Whole Hog

Former Stone Barns apprentice now managing pasture and a flock of sheep with dreams of an integrated livestock and vegetable operation.  | learn more

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Arian Rivera

2013 Livestock Apprentice  | learn more

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Anatomy of a Dish: Food Waste

The Food Waste Edition. A collaboration in which a Stone Barns farmer is paired with a Blue Hill chef to create a dish that embodies farm-driven cuisine and addresses a food-system challenge.  | learn more

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A Squash of a Different Color

On-farm plant breeding in pursuit of a new squash  | learn more

Letters to a Young Farmer

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Indigenous Inspiration

Jane Black on the culinary comeback of indigenous foods and the Native American chefs who are leading the way.  | learn more

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Thoughts for Food

Watch Stone Barns Center's Thought for Food segments from the 2016 New York Times Food for Tomorrow conference.  | learn more

The Prescription: Dr. Maya Shetreat-Klein

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Farming for the Future

Two of the most defining challenges of our time are how we choose to feed ourselves and how we choose to deal with climate change. Both are profoundly linked, and both have fundamental consequences for our collective future.  | learn more

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Growing Good Policy in the Trump Era

Jane Black on agricultural policy, rural America and the president-elect.  | learn more

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An (In)convenient Truth

Jane Black on the role of convenience foods in United States food culture.  | learn more

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Letters to a Young Farmer

In our quest to support young farmers and our food future, Stone Barns Center organized and edited our first book, an anthology of 36 essays and letters from some of the most influential farmers, writers and leaders of our time.

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Photography Policy

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Group Tours

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Gratitude for Founder David Rockefeller

Honoring the vision, leadership and legacy of Stone Barns Center's founder, David Rockefeller.

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The Future of Grassfed Beef Is Green

On April 19, more than 100 beef buyers, retailers, chefs and producers gathered at Stone Barns Center for Food and Agriculture to discuss the findings of a new study and where the grassfed beef industry is headed.  | learn more

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2017 Stone Barns Exchange Fellowship

The Stone Barns Exchange Fellowship is an interdisciplinary program designed to connect change-makers from different sectors of the food system, immerse them in the principles of agroecology and farm-driven cuisine, and focus them on strategies for accelerating food system change.

 | learn more

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Eating Like A Pig

Last year, rather than purchasing feed for the pigs at Stone Barns Center, our livestock team decided to see how we could tap into local waste streams to feed them.  | learn more

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The "Beef Conversation"

To eat, or not to eat. That is the question—and one that we at Stone Barns Center are asked a lot. Isn’t it better for the planet to swear off beef? Or should we consume more burgers and steaks, but only if they’re grassfed?

 | learn more

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Krisan Christensen

Greenhouse apprentice  | learn more

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Working the Land: Fiona Harrar

An interview with our livestock manager, Fiona Harrar  | learn more

2016 Donors

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Whole Farm Frittata

The diversity of ingredients in the whole-farm frittata reflects the diversity of our landscape, encouraging us to taste the whole farm with an understanding of the benefits each plant and animal provides. 

 | make it

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Kirschenmann Lecture: Ricardo Salvador

Watch Ricardo Salvador's 2017 Kirschenmann Lecture presentation entitled "Gambling Humanity's Future: War, Cheating and Agriculture."  | learn more