At The Farm

Located in Pocantico Hills, NY, Stone Barns is a laboratory for learning and catalyzing a culture of informed, healthy eating.

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Teaching & Learning

By educating people about food and farming, we're encouraging the food citizens of tomorrow to make healthier life choices for themselves and the planet.

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We are working to develop a culture of eating based on what farms need to grow to build healthy soil and a resilient ecosystem.

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Spotlight on Food Entrepreneurs

Join us for a panel discussion with leading-edge entrepreneurs who are building a better food future through business innovation facilitated by David Barber, co-owner of Blue Hill and CEO of Almanac Insights. Featuring Nic Jammet, CEO of sweetgreen; Seth Farbman, CMO of Spotify; Rachel Krupa, founder of Krupa Consulting and The Goods Mart; and Mark Ramadan, CEO of Sir Kensington’s.

The discussion will focus on how new brands can scale while preserving the novelty and values alignment that today’s consumers demand. Panelists will consider whether it is possible to build an agricultural supply chain that supports these market-driven concerns while bringing about a more sustainable food system, and how to apply technology to accelerate progress.

Come early to enjoy evening farm tours. Sandwiches and salads from Blue Hill Café and Grain Bar and wine by the glass will be available for purchase. Pre-program begins at 5:00 pm.


David Barber is co-founder of Blue Hill—a working farm, restaurant, product and consulting company supporting agriculture that positively contributes to the world’s food system. The 138-acre Blue Hill Farm in Great Barrington, Massachusetts has been in the Barber family for three generations. Blue Hill restaurant has locations in Greenwich Village and Pocantico Hills, New York and is a leader in the movement to promote ecologically produced food. David’s original role as a founding partner of Stone Barns Center included design and management of the organization’s financial operating structure. He is also an early stage investor in the food and hospitality space through Almanac Investments and advisor to S2G Ventures and Acre Investments. He serves on the Board of BlueCart Corp, and is a Trustee for Stone Barns Center, Caramoor Center for the Arts, Connecticut College, the Jacob Burns Film Center, and the Collegiate School in New York City.

Nicolas Jammet is a founder and co-CEO of sweetgreen, which has become the market leader in local, organic, healthy fast food. The brand has received numerous accolades from the press, including The Washington Post, USA Today, Food & Wine, Forbes, Bloomberg, Washingtonian, CBS, and CNBC, among others. Nicolas and his partners have been selected as Forbes magazine’s “30 under 30: Food & Wine” and Food & Wine magazine’s “40 Big Food Thinkers 40 and Under.” (Washington, D.C.)

Seth Farbman is Chief Marketing Officer of Spotify Technology S.A. and previously served as President of Integrated Global Sustainability Practice at OgilvyEarth, a top-ranked sustainability marketing practice. As a worldwide managing director at Ogilvy & Mather, he developed marketing campaigns for consumer brands such as Coca-Cola, UPS, Unilever and Time Warner Cable. Mr. Farbman holds a Bachelor of Arts in Journalism from Ithaca College and a Master of Science in Communications from Syracuse University’s S.I. Newhouse School of Public Communications.

Rachel Krupa is founder of Krupa Consulting and The Goods Mart, an affordable and healthy convenience store. Her strategic PR team at Krupa Consulting focuses on supporting food brands, restaurants and wellness thought leaders, including clients such as Shake Shack, Jamie Oliver Food Foundation, TedX Manhattan, La Colombe and Fresh & Co. She launched a new vision of the convenience store earlier this year in LA with The Goods Mart, offering 300 sustainable, ethically-sourced and curated products at an affordable price.

Mark Ramadan is the Co-Founder and CEO of Sir Kensington’s, creators of non-GMO, globally-inspired condiments. Its products can be found in thousands of retailers and hospitality establishments nationwide. Sir Kensington’s mission is to bring integrity and charm to ordinary and overcooked food. Prior to Sir Kensington’s, Ramadan worked as a consultant at McKinsey & Company in New York City, specializing in the consumer goods and travel industries. He graduated in 2008 from Brown with a BA in Economics and International Relations. Ramadan has been featured on Fast Company’s “1000 Most Creative People in Business” and Forbes’ “30 under 30” list.