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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About Us

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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Summer Nights at Stone Barns

Summer Nights at Stone Barns

2019 Summer Nights at Stone Barns

Stone Barns Center for Food and Agriculture is pleased to present the 2019 Summer Nights at Stone BarnsFarms and pastures offer a feast for the eyes during the day, but the same land reveals new secrets and sensory experiences in the evening and nighttime. By walking the pastures at night, when Stone Barns is typically closed, we will engage with the pasture in a whole new way. We will delight in not only the sights, but also the sounds and smells, of a diverse, healthy landscape to appreciate the connections between wild and domesticated spaces, and between ourselves and the land. We expect fireflies and other species that are not apparent in the daytime to help us gain new appreciation for the magic of the pastures.

Get tickets* for this unique experience:

July 11

July 18

July 25

EXPLORER TICKET FOR JULY 25 (ADDITIONAL COST*)
Taste the season with passed hors d’oeuvres, wine and botanical beverages prepared by Blue Hill at Stone Barns in our beautiful Dooryard Garden. Reception begins at 6:30pm.

*Members receive 10% off the ticket price. To become a member and take advantage of this and other perks, head over to our Membership page.


2018 Summer Nights at Stone Barns

This lecture series featured extraordinary women working at the intersection of climate change and agriculture.

July 12, 2018: Anna Lappé
Anna Lappé is a national bestselling author and an internationally recognized expert on food systems. She spoke at Stone Barns on injustice, health and climate change in the food system and how local movements can advocate for a new future. Watch here:



July 19, 2018: Anna Chai and Nari Kye
Anna Chai is an Emmy Award-winning director and producer based in New York and the co-director of WASTED: The Story of Food Waste. She is known for her work on the James Beard Award and Emmy Award-winning series, The Mind of a Chef. In March 2018, Anna spoke at South by Southwest about how America can reimagine food waste.
Nari Kye is an Emmy-winning producer at Zero Point Zero Productions and the co-director of WASTED: The Story of Food Waste. She has worked on critically acclaimed, groundbreaking series, such as Anthony Bourdain: No Reservations, Gourmet’s Diary of a Foodie, The Layover, The Getaway, and Parts Unknown.

Anna Chai and Nari Kye screened an abbreviated version of WASTED: The Story of Food Waste documentary and held an audience Q&A about the film and the topic of food waste. Watch WASTED now!

July 26, 2018: Marcia DeLonge
Marcia DeLonge is a Senior Scientist in the Food & Environment Program at the Union of Concerned Scientists. Before UCS, Dr. DeLonge was a postdoctoral scholar at U.C. Berkeley in the Department of Environmental Science, Policy, and Management. She spoke at Stone Barns on the systemic challenges with the U.S. food production system and how agriculture can positively address climate change. Watch here:


Members receive 10% off the ticket price. If you are a member and have not received the coupon code, please call 914.366.6200 x140. To become a member and take advantage of this and other perks, click here or call 914.366.6200 x140.

We have a 48-hour cancellation policy for all tickets. For a refund, minus a $1.25 processing fee, please contact us within 48 hours of your visit at 914.366.6200 x131.


Past Events

July 13, 2017, 7:00 pm: Marion Nestle
The Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at New York University. She teaches and lectures widely about food policy and advocacy and is the author of several prize-winning books on the politics of food and nutrition, most recently Soda Politics: Taking on Big Soda (and Winning).

July 20, 2017, 7:00 pm: Rick Bayless
Award-winning chef and co-owner of restaurants in Chicago, including Frontera Grill, Topolobampo, and Xoco. He has authored nine best-selling cookbooks and hosted PBS’s Mexico: One Plate at a Time for more than a decade. Besides winning the James Beard Foundation’s highest honors, he is the recipient of Mexico’s Order of the Aztec Eagle, the highest award given to non-natives who have done great work for the country.

July 27, 2017, 7:00 pm: Raj Patel
Senior research associate in the Unit for Humanities at the South African university currently known as Rhodes University and a research professor at the University of Texas at Austin’s Lyndon B. Johnson School of Public Affairs. He is the author of Stuffed and Starved: The Hidden Battle for the World Food System and The Value of Nothing.