Tag: Dan Barber

Reviving An Heirloom Corn That Packs More Flavor And Nutrition

Reviving An Heirloom Corn That Packs More Flavor And Nutrition

| August 24, 2013 | 0 Comments

Imagine corn on the cob that naturally tastes creamy and buttery — no added fat required. Native Americans bred such a variety, but its kernels were almost lost to history. Now one chef is bringing back the heirloom corn — and hoping it will serve as a lesson in what can happen when crops are bred to be flavorful and colorful, not just big.

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Foie Gras: Duck, duck, goose

Foie Gras: Duck, duck, goose

| February 1, 2009 | 1 Comment

For a high-profile chef from New York City, it takes a certain amount of moxie to stand up at the recent Ecological Farming Conference at Asilomar and admit how much you love foie gras. It’s especially provocative if you’re Dan Barber, buddy of Michael Pollan, chef of the acclaimed Blue Hill and Blue Hill at Stone Barns restaurants, and very vocal advocate of local, seasonal, and sustainable cooking.

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