Waste-Less Recipe: Dan Barber's Root Vegetable Peel Chips


Our latest mantra: think before you toss! Chances are you can stretch your market haul into many more meals by just reimagining items you’d normally chuck in the trash (or, for bonus points, compost). Here, multiple JBF Award winner Dan Barber of New York City's acclaimed Blue Hill recommends turning oft-discarded peels from root vegetables (anything you have on hand will work, such as carrots, turnips, or parsnips) into crunchy, addictive chips. This simple, delicious recipe makes creative use of a kitchen staple you’re most likely already buying, and in turn, does wonders for your wallet—and the environment.... Read more >

Comments (0)

The Bookshelf: Dan Barber's "The Third Plate"


This past spring JBF Award winner Dan Barber took the nose-to-tail and root-to-stalk philosophy a step further by transforming his acclaimed Blue Hill restaurant into the high-profile pop-up, wastED. The monthlong project tackled the food waste problem head-on, featuring dishes like monkfish wings and kale-rib stew. Barber credits his inspiration for the concept to the research he did for The Third Plate, which details his vision for the future of food, and won the medallion for Writing and Literature at our JBF Book, Broadcast, and Journalism Awards this year. Below, Barber digs into how our cultural history shapes our view of food, why wastED was so successful, and what chefs are doing to combat waste in the kitchen and on the table. 


JBF: In The Third Plate, you characterize America’s cultural conception of food as being based on everlasting... Read more >

Comments (0)

Sustainability Matters: July 31, 2015


Crisis in the culinary world: extreme heat, fruit flies, and bacteria threaten our olive oil supply. [NY Daily News]


You can say goodbye to complimentary glasses of water in California restaurants. [Grist]


Trips to the farmers' market will be stress-free thanks to GrowNYC Greenmarket’s new app. [MF]

Boston supports sustainability with a new permanent, year-round, local food market. [Boston]... Read more >

Comments (0)

Interview with Dan Barber of Oustanding Restaurant Nominee Blue Hill at Stone Barns


Located just 30 miles north of New York City, Blue Hill at Stone Barns feels worlds away, sourcing its ingredients from the vast surrounding landscape and spinning them into dishes served in an idyllic, rustic-chic setting. Beyond the acclaimed cuisine, this Outstanding Restaurant nominee is also a staunch advocate for better food-system choices. We recently caught up with co-owner and executive chef Dan Barber for a look at what’s happening at the restaurant this season, his team’s experimental pop-up featuring food waste, and how we should rethink farm-to-table fare.


JBF: Can you tell us about a dish or two currently on your menu at Blue Hill at Stone Barns that really speaks to the restaurant’s perspective or philosophy?


Dan Barber: The farm director at Stone Barns Center, Jack... Read more >

Comments (0)

What We're Reading: March 17, 2015



An unassuming greenhouse in England specializes in preserving the world’s cocoa supply. [The Salt


Q&A: Eric Ripert identifies the next kale and the one food he just won’t eat. [Yahoo


At Blue Hill, Dan Barber launches a pop-up focused on food waste, where guest chefs will prepare dishes out of the trimmings that are usually discarded. [Grub Street


Dine like the First Lady: a roundup of Michelle Obama’s restaurant favorites. [... Read more >

Comments (0)

On the Red Carpet: The Next Big Trend?

Bio charred bones...the Next Big Trend?

Comments (0)

On the Red Carpet: Summer Vacation

Barcelona, Shanghai, Italy, Norway, Denmark, Sardinia, Blue Hill at Stone Barns...where to find all the big chefs this summer.

Comments (0)

On the Red Carpet: Espresso or French Press?

Jennifer Leuzzi asks the parade of food celebrities which is their preferred coffee: espresso or French press?

Comments (0)

On the Menu: American Icons Gala Auction and Dinner

American Icons More than 35 years after James Beard wrote American Cookery, American chefs have transcended their underdog status. Among those chefs who have achieved celebrity in their own right, some have even become icons. At this year's gala dinner and auction we're celebrating American cuisine and the icons who helped create it. And what better way to do so than a fantastic multi-course menu? Here's a preview of what will grace the tables at Wednesday's sold-out event at the Four Seasons Restaurant: Reception JBF Award Winner Fabio Trabocchi, The Four Seasons Restaurant, NYC Otoro with Fennel Pollen Kumamoto Oysters with Cauliflower and Lobster Aspic Parsnip Cappuccino with Périgord Black Truffles Foie Gras Sandwiches on Pain d'Epice Nantucket Bay Scallops with Parsley and Piment d'Espelette Dinner JBF Award Winner Dan Barber

Comments (0)


JBF Kitchen Cam