Dan's Writing

Dan's Writing

 New Stories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Saveur, January 2011  Dan Barber joins top cooks as they share their favorite tools, books, ingredients, restaurants, tips, recipes and more in The Saveur 100 chefs' edition.

TED: How I fell in love with a fish  Dan Barber squares off with a dilemma facing many chefs today: how to keep fish on the menu. With impeccable research and deadpan humor, he chronicles his pursuit of a sustainable fish he could love, and the foodie's honeymoon he's enjoyed since discovering an outrageously delicious fish raised using a revolutionary farming method in Spain.

The Nation: Why Cooking Matters, September 2, 2009  We need radical thinking, but we don't need a revolution. We don't need an overthrow of capitalism. Nor do we need to become vegetarians. We need not become spartans. We're just going to have to learn how to cook.  It's impossible to overemphasize the importance of good farming for safe and nutritious food.

Leading figures of this country's food movement including Michael Pollan, Alice Waters, Anna Lappé and Raj Patel reflect on how food democracy can be achieved, here and now in The Nation's September 21, 2009 issue:  Food for All – how to grow democracy.  

New York Times Op-Ed Contributor: You Say Tomato, I Say Agricultural Disaster, August 8, 2009  If the hardship of growing vegetables and fruits in the Northeast has made anything clear, it’s that the list of what can go wrong in the field is a very long one.

Read Dan's forward in David Mas Masumoto's most recent book "Wisdom of the Last Farmer: Harvesting Legacies from the Land"

Martha Stewart Living: Ripe for the Eating, August 2009 Many years ago, as a young line cook wandering through a farmers' market in Provence, I stood in front of a mountain of apricots.  It was the second week of August, prime time not just for French housewives on the prowl, with their large straw baskets and sharp eyes, but also for the famed tree fruits of the region.

More Stories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Ted.com:  Dan Barber's Surprising Foie Gras Parable At the Taste3 conference, chef Dan Barber tells the story of a small farm in Spain that has found a humane way to produce foie gras. Raising his geese in a natural environment, farmer Eduardo Sousa embodies the kind of food production Barber believes in.

New York Times Op-Ed Contributor:  Change We Can Stomach, May 11, 2008 Cooking, like farming, for all its down-home community spirit, is essentially a solitary craft. But lately it's feeling more like a lonely burden ...

New York Times Op-Ed Contributor:  Amber Fields of Bland, January 14, 2007 There's invariably something risky, if not risible, about allowing Congress to decide what's for dinner. Bad decisions about agriculture have defined government policy for the last century; 70 percent of our nation's farms have been lost to bankruptcy or consolidation, creating an agricultural economy that looks more Wall Street than Main Street.

New York Times Op-Ed Contributor:  Food without Fear, November 23, 2004 Now that the bloom is finally off the Atkins diet rose, now that the instinct to, say, make a puree of potatoes feels slightly less suicidal, let us take a moment to realize that, when it comes to food, Americans have the tendency to lose all reason.

New York Times Op-Ed Contributor:  Big Apple Circus, November 12, 2003 This is the story of two apples that live just across the street from each other.  One apple, the Winesap, grew up in upstate New York and is on sale, alongside more than 90 other apple varieties, at the Union Square Greenmarket.

Gourmet Magazine:  The Mouth That Matters, October 2007 (recipient of the IACP's Bert Greene Journalism Award 2008) "Bill Grimes is in the house."  I hear it from across the kitchen, above the whir of the blender, the scream of the espresso machine, and the clap of stacking plates.

New York Times Magazine:  The Great Carrot Caper, February 27, 2007 Last December, right around Christmas, I received a small package from Jean-Marc Montegottero, an artisanal-nut-oil producer in Burgundy. The package contained a shoebox filled with dust. Flummoxed, I phoned his American distributor and importer and our mutual friend, Olivier Wittmann, to inquire about this strange gift.

Food and Wine Magazine:  Creating Flavor in the Field, July 2007 Some farmers are turning to science to improve the flavor of crops. Their efforts, says chef Dan Barber, mean more delicious food for us.

Food Arts:  Farming for Flavor September 2008 Last fall, after several nights of freezing temperatures, Jack Algiere, the head farmer at Stone Barns Center for Food and Agriculture harvested a row of Mokum carrots from the greenhouse.  They were impossibly sweet.

Edible Manhattan:  Eng's World – how a young pastry cook inspired Blue Hill's cheese plate and a worldview, September 2008 Jane Austen Wrote, "It is truth universally acknowledged, that a single man in possession of good fortune must be in want of a wife." And a chef in possession of good fortune is usually in want of a cheese plate.  At least I was.

Plenty Magazine:  Sweet summertime treat from Dan Barber, June 2008 We got some good runners this year, Jack Algiere, Stone Barns' vegetable farmer, said to me last summer, trying to explain how, as if by magic, the number of strawberry plants had multiplied from 500 to 4,000.

Plenty Magazine:  Farm to Fork with Dan Barber, April 2008 A rose is a rose is okay, but I can tell you an egg is certainly not an egg. We learned the hard way four years ago when Blue Hill at Stone Barns opened, and we switched from conventional eggs to Stone Barns' pastured eggs.

Plenty Magazine:  Farm to Fork with Dan Barber, February 2008 By the time Blue Hill at Stone Barns opened, I had sourced enough lamb from local farmers and roasted enough chops to recognize a good lamb when I ate it. What I never considered was what does a lamb want to eat.

The Snail: Talking Turkey (and Beef and Chicken), Fall 2007 ALBC's Don Bixby tells Dan Barber what it takes to save a rare breed.

Gourmet Magazine:  Back on the Farm, July 2004 We learn as children that there is no free lunch. That a farmer's work is never done. Waste not, want not. But for a chef and his cooks in the middle of Manhattan's Greenwich Village, this can be far from evident.