Blue Hill’s Dan Barber and Luke Saunders of Farmer’s Fridge are mobilizing food access efforts during the COVID-19 crisis, with help from regional farms.
To respond to COVID-19, restaurants have gotten creative and transformed into community kitchens. Here’s a running list of restaurants around the U.S. that have begun donating meals, selling groceries, and assembling meal kits.
On Food Talk, Dan Barber is breaking conventional plant-breeding wisdom: seeds can be bred to have great flavor, better nutrition, and high yield.
Ten years ago, Dan Barber was having a conversation in his kitchen with Michael Mazourek, a Cornell University seed breeder, about growing a more flavorful butternut squash. This collaboration is the starting point for Barber’s new company, Row 7, which will bring together chefs and seed breeders from around the country to develop new varieties of vegetables.