EATER

JULY 6, 2022

In the course of reporting this story, I’ve spoken with more than 20 sources. The Stone Barns Center for Food & Agriculture opened in 2004 on 80 acres of rolling hills and verdant forest that were once part of the extensive Rockefeller family holdings in the hamlet of Pocantico Hills, New York.

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Modern Restaurant Management

MARCH 8, 2024

These platforms are proving to deliver ROI through access to and normalization of data, unlocking capabilities for single source of truth and guest personalization. Established in 2004 by Japanese chef Masa Takayama, it has earned the maximum of three Michelin Stars. They were ranked based on their standard menu pricing per person.

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EATER

JULY 6, 2022

While staff did work with local, seasonal, unique ingredients, servers and cooks alike say they grew uncomfortable telling stories about some of the restaurant’s sourcing and preparation practices, including for a number of its signature dishes, which they considered misleading.

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The Wine Knitter

JANUARY 12, 2021

Gary sold the winery in 2004, but to this day his legacy continues with collaborative partnerships with top growers and dedication to making wines that capture the essence and unique character of each distinctive vineyard. Theresa said, “Vintage and site designation is the most important in making quality wine. The winery.

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EATER

FEBRUARY 13, 2024

The pizzeria functions as both a source of income and a center of gravity for the three, who hover on the cusp of adulthood with dreams of what they want their futures to be. Nadia Chaudhury, Eater Austin editor Harold & Kumar Go to White Castle (2004) There is no truer modern odyssey than a munchies-fueled quest for fast food.

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EATER

JUNE 3, 2024

In every queerphobic stereotype, what and how we eat is a source of fear. But with an open mind, food might just become a liberating source of power. It offers an option in a world designed to keep queer people from what they need. I don’t think it’s manly.” Diet soda may be off limits, but Coors Light isn’t.

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EATER

AUGUST 21, 2020

One of an emerging generation of culture hounds who took food seriously as a badge of cool, Meehan started his career working for Bittman, who helped him land a gig writing the New York Times ’s $25 and Under column in 2004, a plum position for an emerging food writer. Then, she says, Meehan seemed to catch himself and back away.

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EATER

JULY 6, 2022

Given the pervasive influence of Stone Barns, Blue Hill, Dan Barber, and the Rockefeller family, numerous sources for this story have requested anonymity out of fear of retaliation. This was somewhat by design: Blue Hill at Stone Barns, led by Dan Barber, was conceived as a showcase for, and financial supporter of, the work of Stone Barns.

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EATER

JULY 8, 2020

When you look past the Times Roman font and taupe background, the Food Timeline happens to be the single most comprehensive inventory of food knowledge on the internet, with thousands upon thousands of pages of primary sources, cross-checked research, and obsessively detailed food history presented in chronological order.

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