New York Time: At Blue Hill at Stone Barns, Plates to Match the Cuisine  Diners at Blue Hill at Stone Barns may have noticed a recent addition to the table: porcelain pieces by the ceramicist Dana Brandwein Oates. Ms. Oates, whose company is dbO Home, created a bread-and-butter plate, a platter, a votive candleholder and a vase that are used in service and sold in Stone Barns Center Farm Store.

Town and Country: The Barbers of Blue Hill  In fiction, a storyteller first sets the scene.  If it is done well, his characters will spring from that vivid landscape seemingly inevitably.  This is usually the case in real life, too: who and what we become as adults can be largely determined by the paths we roamed as kids.  It's not difficult, then, to picture how Dan and David Barber, small boys racing along the rutted dirt roads of their maternal grandmother's Blue Hill Farm, in Great Barrington, Massachusetts, ended up the proprietors first of the celebrated Blue Hill restaurant, which opened in New York City's Greenwich Village in 2000, and later of Blue Hill at Stone Barns, twenty miles up the Hudson Rivers in Pocantico Hills.

Delta Sky: 3 Farm-to-Table Chefs  Today a handful of companies are responsible for 75 percent of what ends up on U.S. tables.  But just 50 years ago, communities sourced food from neighbors who sold produce and livestock in small well-managed quantities.  "For small farmers to be able to provide good food for every community, we need to revive the regional infrastructure that's disappeared over the last 50 years," say Dan Barber chef and co-owner of Blue Hill at Stone Barns in New York.

The Foodshed: Breadwinners  There’s something simple and comforting about a bag of flour. Plunging one’s fingers into its cool, dry softness is a nostalgic pleasure, and one that is always reassuringly consistent.

Food and Wine: The World's Top 10 Life Changing Restaurants  Blue Hill at Stone Barns is has been honored as one of Food and Wine Magazine's top 10 life-changing restaurants.

Washington Post: Blue Hill restaurant in Tarrytown, N.Y., sparkles in winter  Making the pilgrimage to a temple of the farm-to-table movement in January might seem foolhardy, especially when the place is in New York state, not Napa Valley. The air is frigid, the ground frozen, and any exposed crops have withered on the vine. What would we eat? Duo of Potato and Flight of Cabbage?

Conde Nast Traveller: Spoilt for Choice  Manhattanite foodie Reggie Nadelson was born and lives in downtown Manhattan, and is always being asked by friends and visitors where they should eat. While the area has been invaded by celebrity chefs, their restaurants are rarely in her recommendations:  "I prefer to eat in a place where the chef is actually in the kitchen and not on TV, and where the staff are friendly no matter who you are," she says. "I don't have time to join a six-week waiting list or a table, or the inclination to go to a restaurant where you have to know somebody who knows somebody who will get you the 'secret' phone number."

The Journal News: The Fifth Annual Sausage and Beer Dinner  Adam Kaye, the chef and kitchen director at Blue Hill at Stone Barns, has this romantic image in his head: An old man walks through a French village with a baguette under his arm. He opens the creaky door of his farmhouse and puts the bread down on a stained wooden table. He pours a short glass of Bordeaux, breaks off a chunk of crusty bread and sits down to a simple supper of his own house-cured sausage.

Time Magazine: Can Ethical Foie Gras Happen in America?  Crouching in a verdant pasture in the early summer sun, Eduardo Sousa plucks a few blades of grass and extends them toward a flock of geese. "Hello, my darlings," he coos. "Hello, hello, hello." It is the Spanish farmer's first visit to the Stone Barns Center, a farm and education center dedicated to sustainable agriculture in Pocantico Hills, some 30 miles (48 km) north of New York City, and Sousa is impressed with what he sees. "If I lived here," he says, reaching affectionately toward the geese, "I could make some amazing foie."

WNYC Talk to Me:  Dan Barber and the Locavore Movement  Dan Barber, owner of the restaurant Blue Hill at Stone Barns and a recently gilded member of the Time Magazine’s 100 Most Influential People, recently joined New York’s director of farmers markets Michael Hurwitz and Ian (pronounced EYE-an) Marvy, the head of the urban farming organization Added Value for a discussion at the Museum of the City of New York last month. The conversation was moderated by Edible Brooklyn editor-in-chief Gabrielle Langholtz. (She’s also the wife of Stone Barns’ livestock manager Craig Haney, who Barber likened to Bill Gates at one point during the evening!)

New York Magazine: Grub Street  This week, Dan Barber made the Time 100, took home a National James Beard Award for Outstanding Chef of the year, championed sustainability at the Brooklyn Food Conference, and still found time to cook at both Blue Hill locations. In a cheeky recap of last season’s Top Chef at Stone Barns, Adam Platt called Barber a “high priest of locavorism.” But does the chef of the hour eat as purely as he preaches? See what’s worth an indulgence in the New York Diet.

TIME Magazine: The 2009 TIME 100  Ethics, passion and transformation are three words that define the work of Dan Barber. For a long time, I'd heard of his family's restaurant, Blue Hill at Stone Barns, and the surrounding organic farm in New York, but I finally visited it in October 2008. To go there is to see Barber's soul.

The Atlantic: Best Chef, Best Speech  Dan Barber, of Blue Hill, won the grand prize, Outstanding Chef, at Tuesday's James Beard Foundation Awards, and ended the ceremony with sober substance and restrained, generous joy.

The New York Observer: Time-Lauded Toque Dan Barber Anticipates the Michelle Obama Effect Last week, the 39-year-old executive chef and co-owner of Blue Hill in Greenwich Village and Westchester’s Blue Hill at Stone Barns (and nominee for outstanding chef at tonight's James Beard Foundation Awards) found his name printed among those of Barack Obama, Hillary Clinton, Tiger Woods, Arianna Huffington, Tina Fey and the founders of Twitter, to name just a few, when Time magazine released its annual 100 World's Most Influential People list.

New York Times: At the Table|Dan Barber's Radical Evolution, September 2008 There are only a handful of chefs who have the financial flexibility and skill to be artists, and whose style, like that of a great musician, morphs through the years and lands them in a very different place from where they started. A great chef's menu should never read like his greatest hits.

Time Out New York: 100 best 2008 - 10 best Bacon worship still runs rampant in food-geek circles because chefs like Blue Hill's Dan Barber keep upping the ante.

Esquire Magazine:  Endorsement November 2008 In honor of our annual Best of Restaurants section in this issue, I endorse Blue Hill at Stone Barns.

O Magazine: A Delicious Revolution, September 2008 Every day, at least a hundred times, you open your mouth and put something in it: a french fry, yogurt, lasagna, chocolate.  Whatever it is, it links you tangibly to the natural world ...

Restaurant Girl: Q & A with Alex Grunert Alex Grunert, the pastry chef of Blue Hill at Stone Barns, seizes upon his Viennese upbringing in his ardent commitment to the restaurant's "locavore" philosophy.

New York Restaurant Insider: The Miracle at Stone Barns One very enjoyable way to discover what makes the cuisine of Dan Barber so special is to take a guided tour through the gently sloping fields at Stone Barns Farm.

Gourmet Magazine:  Ground Swell, August 2008 As more chefs seek to minimize the distance fresh produce travels from field to table, some, like Dan Barber, have planted their restaurants right on the farm.  Here, his take on the best the season has to offer. Recipes

T Magazine:  The Individuals, Fall 2004 David and Dan Barber|Restauranteurs

Town and Country:  Stone Barns - Farm Fresh, January 2005 A Rockefeller-family barn complex is reborn as an educational center that celebrates the connection between flavorful food and its agrarian roots.

Bon Appétit:  The 10th Annual Bon Appétit Awards Being a good chef isn't only about preparing good food. Recipes

Arrive Magazine: Garden of Eating, September 2008 The Hudson Valley is one of the preeminent food regions of the world.

New York Times: Dine at the Rockefellers', Get in Touch with the Earth, April 2004 The aristocratic preserve of Pocantico Hills, N.Y., home to the Rockefeller family since the 1890's, became the site of a bold new commercial experiment last Wednesday, one that is meant to take the culinary revolution started by Alice Waters at Chez Panisse in 1971 into the 21st century.

Gourmet: Plow to Plate, August 2007 The hands that compose your salad may be the same ones that planted the seeds. It's the age of the farmer-chef.

Tufts Magazine: Earth, Air, Water, Food - an "educated chef" savors the rhythms of nature, Summer 2008 As you wind down the long driveway that leads to Blue Hill at Stone Barns, near Tarrytown, New York, Cornish Cross chickens peck at the thick grass on either side of the road. You'll meet them again later in your visit, perhaps served alongside spicy pea shoots and the first fava beans of the season.

Martha Stewart Weddings: Savoring the Moment, Fall 2008 A quintessential New York City couple heads upstate to celebrate their wedding and delight their guests with a venerable feast featuring the local seasonal harvest

Continental: Local Hero, March 2007 When you bite into an egg at Blue Hill Restaurant in New York, it tastes like an egg. A real egg, loaded with flavor.

Vermont Public Radio: Vermont Edition Interview with Dan Barber, August 4, 2008 The farm-to-table movement has some ardent supporters across the country, and particularly in this region. We examine the ways that restaurants can support local agriculture and the value of a local food economy.

Food and Wine: First Taste: Celtuse, October 7, 2007 They say there comes a point in every meal at Blue Hill at Stone Barns when the observant diner glimpses a chef darting from the kitchen to the garden to retrieve an armload of freshly plucked produce, which appears at the table in a raw, unwashed state a few minutes later-before being whisked back into the kitchen where it's cleaned and cooked.

Berkshire Eagle: Flavor Leads the Way, June 13, 2007 Sean Stanton, a 31-year-old Great Barrington resident, is an ideal example of a concerned citizen so interested in discovering where his food came from that he became a farmer.

Audubon Magazine: Happy Meals by Rene Ebersole, Spring 2007 In a New York City suburb, a grand experiment in farming yields food that is grown locally on a small scale and free of toxins. The well-heeled diners flocking to the farm's gourmet restaurant and the carefree children attending its camps may well be getting a taste of the future.

Nations's Restaurant News: Blue Hill, May 21, 2007 At an early springtime charity event last year, many of New York's best chefs showed their culinary talent. Suckling pig was served with wild mushrooms and pickled ramps. Lamb confit was dished up with minted pea purée and preserved citrus. Attendees ate braised beef cheeks with parsnip purée and chicory sauce. Dan Barber, executive chef and co-owner of Blue Hill, handed out turnips. They had been picked that morning. Barber had simply peeled them and sprinkled them with salt, and they were the hit of the party.

New York Times: What the Egg was First, February 2007 Dan Barber had a culinary epiphany in Italy a couple of months ago over a plate of tagliatelle, one that sent him running back to his kitchen in an experimental mode. When he inquired about the pasta, he was told that its secret ingredient, what made it especially absorbent, were the eggs. But these were something quite different from the ordinary kitchen staples that come 12 to a cardboard carton.

How about Slaughterhouse Tour before Supper, Food Lover? June 6, 2008 For New Yorkers, Blue Hill at Stone Barns, the bucolic counterpart to Washington Square Park's Blue Hill restaurant, is a locavore's idyll. About 30 miles from the city, the restaurant, on the grounds of the Stone Barns Center for Food and Agriculture near Tarrytown, is set among green pastures dotted with the chickens, turkeys and pigs that will eventually show up on the menu for both Blue Hill restaurants.

New York Times: Out of the Winter and Into the Weeds, April 26, 2006 I was living in Alaska the first time I stumbled upon a patch of fiddlehead ferns. Still bleary from eight months of snow and frozen mud, the promise of something wild and green had me in a frenzy.

Plate:  Happy Accidents, March 2006 Time has turned a fermented foible into on of life's most unforgettable foods.

Food Arts:  Silver Spoon Award, December 2006 Food Arts presents the December 2006 Silver Spoon Award to Dan Barber.

Wine and Spirits: Talking Pig with Dan Barber, Fall 2005 Chef Dan Barber talks with Melissa Clark about the importance of being well bred, from Blue Hill at Stone Barns.