Blue Hill at Stone Barns Tells a Beautiful Story. Former Employees Say It’s Too Good to Be True.
EATER
JULY 6, 2022
Schaible kept a notebook in his back pocket to write down everything he learned: how sheep-grazing patterns affect flavor, the proper way to butcher old dairy cattle. No chef has shaped the 21st-century conversation about the connections between agriculture , cuisine , ecology , health , and climate change more profoundly than Barber.
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