2021 ANNUAL REPORT

Dear Friends,

Changing the food system requires everyone to have a seat at the table. We cannot advance our mission of catalyzing positive change in our food culture without welcoming, listening to, and amplifying the rich chorus of stakeholder voices, including chefs, farmers, producers, processors, artisans, scientists, teachers, community leaders, and more. In 2021 we welcomed many thought leaders to the Stone Barns Center campus and shared their vision for a networked and inclusive food future with visitors and collaborators.

Chef in Residence at Stone Barns brought nine diverse chefs, all luminaries within the culinary world, to Blue Hill at Stone Barns restaurant to pair their distinct perspectives with the delicious and soil-enriching resources of our farm. The result was a transformative experience that raised the profile of the Center and its mission while bringing thousands of new diners to campus.

I was impressed by the breadth of education and learnings that were shared with the Center’s members and followers. The “At the Pass” digital lecture series and Cooks & Farmers conversations offered weekly behind-the-scenes looks at the culinary and agricultural influences shaping each Chef in Residence and allowed us to bring their insights to an international audience.

Education was a big theme this year as we invested in trainings and presentations for Stone Barns Center and Blue Hill staffs, as well as community partners of diverse backgrounds, to share the ongoing work of our farmers, butchers, artisans, and chefs. As we used the pause of the pandemic in 2020 to conduct boundary-pushing research on the intersection of regenerative agriculture and culinary innovation, we used 2021 to begin the vital work of broadcasting our discoveries. What a rich experience to witness the Crops team’s seed breeding and the wool fiber craft in the Arts & Ecology department become talking points for our Innovation Labs and the Farm tour, which launched to the public in Fall 2021.

One of the key messages in these tours is “Your choices matter.” What you eat, what you buy, and what you grow has the potential to transform local economies and prioritize agricultural practices that can slow the ravages of climate change and build a more resilient future for all. The choices can begin with something as small as a seed and grow into something as large as carbon sequestration, drought mitigation, and food sovereignty. 

It’s a huge vision, and it starts here. One of our proudest moments was when Stone Barns Center was recognized by the Food System Vision Prize as one of ten top “Visionaries” transforming the future of food systems across the globe. I encourage you to watch this video to see and hear how we’re planning to build a healthier and more delicious food future by the year 2050. Each year’s work advances us toward this vision, and we thank you for bringing it within reach.

With warm regards,

Peggy Dulany

Chair, Stone Barns Center Board of Directors