![\"third](\"http:\/\/www.ancientrails.com\/wp-content\/uploads\/2018\/03\/third-plate-e1521494873913-420x209.jpg\")
Mentioned The Third Plate<\/span> a few posts ago. A book by chef Dan Barber, owner of the Blue Hill restaurant in Manhattan and a principle in the Stone Barns Center for Food and Agriculture in Westchester County.<\/p>\n![\"bluehillny\"](\"http:\/\/www.ancientrails.com\/wp-content\/uploads\/2018\/03\/bluehillny.png\")
<\/div>\nFARMER’S FEAST$108<\/span><\/a><\/h3>\n<\/div>\n\nDAILY MENU$95<\/span><\/a><\/h3>\n<\/div>\n<\/div>\n\nSELECT TASTING OR DAILY MENU<\/div>\n<\/div>\n\n\n\n\n\nRotation Grains<\/div>\n<\/div>\n\nsmoked farmer’s cheese and broccoli pistou<\/div>\n<\/div>\n<\/div>\n\n\n~<\/div>\n<\/div>\n<\/div>\n\n\nMaine Diver Scallop<\/div>\n<\/div>\n\nbacon, winter squash and kohlrabi<\/div>\n<\/div>\n<\/div>\n\n\n~<\/div>\n<\/div>\n<\/div>\n\n\nStone Barns Pig<\/div>\n<\/div>\n\ntsai tsai, horseradish and pickled grapes<\/div>\n<\/div>\n<\/div>\n\n\n~<\/div>\n<\/div>\n<\/div>\n\n\n11 day dry-aged bolero carrot steak<\/div>\n<\/div>\n\nmushroom, kale and onion rings<\/div>\n<\/div>\n<\/div>\n\n\n~<\/div>\n<\/div>\n<\/div>\n\n\nblue hill farm milk<\/div>\n<\/div>\n\nyogurt, turmeric and ginger<\/div>\n<\/div>\n<\/div>\n\n\n~<\/div>\n<\/div>\n<\/div>\n\n\nMalted Triticale porridge<\/div>\n<\/div>\n\nWhite Chocolate, quince and Beer Ice Cream<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n![\"Stone](\"http:\/\/www.ancientrails.com\/wp-content\/uploads\/2018\/03\/blue-hill-420x281.jpg\")
Stone Barns Center for Food and Agriculture<\/figcaption><\/figure>\nHe uses four big concept areas, pictured at the top: Soil, Land, Sea, Seed to tell a story about what he sees as the future of food. He’s trying to take the conversation about food beyond the now well known critiques of books like Hard Tomatoes, Hard Times,<\/span> Michael Pollan’s The Omnivore’s Dilemma, <\/span>Aldo Leopold’s The Sand County Almanac,<\/span> and any number of books published in the late sixties like Eull Gibbons, Stalking the Wild Asparagus<\/span>, Small is Beautiful<\/span> by E.F. Schumacher. Throw in Wes Jackson’s Becoming Native to This Place<\/span>, almost anything by Wendell Berry and the thought world championed by John Muir and Edward Abbey and you can see the big conceptual field Barber has tried to plow.<\/p>\nHe seems on to something. Using examples like the dehesa<\/a> in Spain that produces jambon iberico, <\/em>The Bread Lab<\/a> run by Washington State plant geneticist Stephen Jones, the farm of Klaas Martens<\/a> who teaches him about reading the language of the soil, Veta La Palma<\/a>, a Spanish aquaculture corporation set up in an estuary of the Gulf of Cadiz, and Anson Mills<\/a>, a fascinating concept by Glenn Roberts who uses landrace farming to resurrect old grain crops and nurture new ones, he seems to propose a recursion to localized crops, that is, wheat, for example, that grows best in upstate New York.\u00a0 This recursion includes animals, too, where their rearing takes on the characteristics that oenologists call terroir in wines.<\/p>\n![\"nutrition\"](\"http:\/\/www.ancientrails.com\/wp-content\/uploads\/2018\/03\/nutrition-420x313.jpg\")
<\/p>\n
This recursion would have chefs take their cues, their menus, from what farmers can grow in their immediate area and from those sites with a focus on sustainability and ecosystem regeneration. The fascinating aquaculture experiment that is Veta La Palma\u00a0 uses the Guadalquivir River and the salt water of the Gulf of Cadiz to farm high quality sea bass. The focus does not have to be only local or regional but can include instances of food production with ecosystem supportive techniques.<\/p>\n
This seems similar to the disaggregation idea in power production, local solar and wind and geothermal and hydro.\u00a0 Anything that deemphasizes the industrial and the corporate in favor of the local and ecological.<\/p>\n
![\"EatLocal\"](\"http:\/\/www.ancientrails.com\/wp-content\/uploads\/2018\/03\/EatLocal-420x523.png\")
<\/p>\n
He talks about his idea in agriculture as middle agriculture, that is agriculture smaller than corporate, but larger than the small family farm or the boutique garden. He’s trying to get to scale sufficient that it could actually feed large numbers of people.<\/p>\n
It makes me want to cook in the way he suggests. That is, find food grown here in the Rockies, use it along with food sourced from the Veta La Palmas, the dehesas or the Bread Labs, and build our menus at home around it, changing with the seasons. Right now that would take a good bit of work, but it might be possible and it would certainly be worth it.<\/p>\n
A continuing theme.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
Imbolc\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 New Shoulder Moon Mentioned The Third Plate a few posts ago. A book by chef Dan Barber, owner of the Blue Hill restaurant in Manhattan and a principle in the Stone Barns Center for Food and Agriculture in Westchester County. FARMER’S FEAST$108 DAILY MENU$95 SELECT TASTING OR DAILY MENU Rotation Grains smoked farmer’s cheese … Continue reading The Future of Food<\/span>
DAILY MENU$95<\/span><\/a><\/h3>\n<\/div>\n<\/div>\n\nSELECT TASTING OR DAILY MENU<\/div>\n<\/div>\n\n\n\n\n\nRotation Grains<\/div>\n<\/div>\n\nsmoked farmer’s cheese and broccoli pistou<\/div>\n<\/div>\n<\/div>\n\n\n~<\/div>\n<\/div>\n<\/div>\n\n\nMaine Diver Scallop<\/div>\n<\/div>\n\nbacon, winter squash and kohlrabi<\/div>\n<\/div>\n<\/div>\n\n\n~<\/div>\n<\/div>\n<\/div>\n\n\nStone Barns Pig<\/div>\n<\/div>\n\ntsai tsai, horseradish and pickled grapes<\/div>\n<\/div>\n<\/div>\n\n\n~<\/div>\n<\/div>\n<\/div>\n\n\n11 day dry-aged bolero carrot steak<\/div>\n<\/div>\n\nmushroom, kale and onion rings<\/div>\n<\/div>\n<\/div>\n\n\n~<\/div>\n<\/div>\n<\/div>\n\n\nblue hill farm milk<\/div>\n<\/div>\n\nyogurt, turmeric and ginger<\/div>\n<\/div>\n<\/div>\n\n\n~<\/div>\n<\/div>\n<\/div>\n\n\nMalted Triticale porridge<\/div>\n<\/div>\n\nWhite Chocolate, quince and Beer Ice Cream<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\nStone Barns Center for Food and Agriculture<\/figcaption><\/figure>\nHe uses four big concept areas, pictured at the top: Soil, Land, Sea, Seed to tell a story about what he sees as the future of food. He’s trying to take the conversation about food beyond the now well known critiques of books like Hard Tomatoes, Hard Times,<\/span> Michael Pollan’s The Omnivore’s Dilemma, <\/span>Aldo Leopold’s The Sand County Almanac,<\/span> and any number of books published in the late sixties like Eull Gibbons, Stalking the Wild Asparagus<\/span>, Small is Beautiful<\/span> by E.F. Schumacher. Throw in Wes Jackson’s Becoming Native to This Place<\/span>, almost anything by Wendell Berry and the thought world championed by John Muir and Edward Abbey and you can see the big conceptual field Barber has tried to plow.<\/p>\nHe seems on to something. Using examples like the dehesa<\/a> in Spain that produces jambon iberico, <\/em>The Bread Lab<\/a> run by Washington State plant geneticist Stephen Jones, the farm of Klaas Martens<\/a> who teaches him about reading the language of the soil, Veta La Palma<\/a>, a Spanish aquaculture corporation set up in an estuary of the Gulf of Cadiz, and Anson Mills<\/a>, a fascinating concept by Glenn Roberts who uses landrace farming to resurrect old grain crops and nurture new ones, he seems to propose a recursion to localized crops, that is, wheat, for example, that grows best in upstate New York.\u00a0 This recursion includes animals, too, where their rearing takes on the characteristics that oenologists call terroir in wines.<\/p>\n<\/p>\n
This recursion would have chefs take their cues, their menus, from what farmers can grow in their immediate area and from those sites with a focus on sustainability and ecosystem regeneration. The fascinating aquaculture experiment that is Veta La Palma\u00a0 uses the Guadalquivir River and the salt water of the Gulf of Cadiz to farm high quality sea bass. The focus does not have to be only local or regional but can include instances of food production with ecosystem supportive techniques.<\/p>\n
This seems similar to the disaggregation idea in power production, local solar and wind and geothermal and hydro.\u00a0 Anything that deemphasizes the industrial and the corporate in favor of the local and ecological.<\/p>\n
<\/p>\n
He talks about his idea in agriculture as middle agriculture, that is agriculture smaller than corporate, but larger than the small family farm or the boutique garden. He’s trying to get to scale sufficient that it could actually feed large numbers of people.<\/p>\n
It makes me want to cook in the way he suggests. That is, find food grown here in the Rockies, use it along with food sourced from the Veta La Palmas, the dehesas or the Bread Labs, and build our menus at home around it, changing with the seasons. Right now that would take a good bit of work, but it might be possible and it would certainly be worth it.<\/p>\n
A continuing theme.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
Imbolc\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 New Shoulder Moon Mentioned The Third Plate a few posts ago. A book by chef Dan Barber, owner of the Blue Hill restaurant in Manhattan and a principle in the Stone Barns Center for Food and Agriculture in Westchester County. FARMER’S FEAST$108 DAILY MENU$95 SELECT TASTING OR DAILY MENU Rotation Grains smoked farmer’s cheese … Continue reading The Future of Food<\/span>
He uses four big concept areas, pictured at the top: Soil, Land, Sea, Seed to tell a story about what he sees as the future of food. He’s trying to take the conversation about food beyond the now well known critiques of books like Hard Tomatoes, Hard Times,<\/span> Michael Pollan’s The Omnivore’s Dilemma, <\/span>Aldo Leopold’s The Sand County Almanac,<\/span> and any number of books published in the late sixties like Eull Gibbons, Stalking the Wild Asparagus<\/span>, Small is Beautiful<\/span> by E.F. Schumacher. Throw in Wes Jackson’s Becoming Native to This Place<\/span>, almost anything by Wendell Berry and the thought world championed by John Muir and Edward Abbey and you can see the big conceptual field Barber has tried to plow.<\/p>\n He seems on to something. Using examples like the dehesa<\/a> in Spain that produces jambon iberico, <\/em>The Bread Lab<\/a> run by Washington State plant geneticist Stephen Jones, the farm of Klaas Martens<\/a> who teaches him about reading the language of the soil, Veta La Palma<\/a>, a Spanish aquaculture corporation set up in an estuary of the Gulf of Cadiz, and Anson Mills<\/a>, a fascinating concept by Glenn Roberts who uses landrace farming to resurrect old grain crops and nurture new ones, he seems to propose a recursion to localized crops, that is, wheat, for example, that grows best in upstate New York.\u00a0 This recursion includes animals, too, where their rearing takes on the characteristics that oenologists call terroir in wines.<\/p>\n This recursion would have chefs take their cues, their menus, from what farmers can grow in their immediate area and from those sites with a focus on sustainability and ecosystem regeneration. The fascinating aquaculture experiment that is Veta La Palma\u00a0 uses the Guadalquivir River and the salt water of the Gulf of Cadiz to farm high quality sea bass. The focus does not have to be only local or regional but can include instances of food production with ecosystem supportive techniques.<\/p>\n This seems similar to the disaggregation idea in power production, local solar and wind and geothermal and hydro.\u00a0 Anything that deemphasizes the industrial and the corporate in favor of the local and ecological.<\/p>\n He talks about his idea in agriculture as middle agriculture, that is agriculture smaller than corporate, but larger than the small family farm or the boutique garden. He’s trying to get to scale sufficient that it could actually feed large numbers of people.<\/p>\n It makes me want to cook in the way he suggests. That is, find food grown here in the Rockies, use it along with food sourced from the Veta La Palmas, the dehesas or the Bread Labs, and build our menus at home around it, changing with the seasons. Right now that would take a good bit of work, but it might be possible and it would certainly be worth it.<\/p>\n A continuing theme.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":" Imbolc\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 New Shoulder Moon Mentioned The Third Plate a few posts ago. A book by chef Dan Barber, owner of the Blue Hill restaurant in Manhattan and a principle in the Stone Barns Center for Food and Agriculture in Westchester County. FARMER’S FEAST$108 DAILY MENU$95 SELECT TASTING OR DAILY MENU Rotation Grains smoked farmer’s cheese … Continue reading The Future of Food<\/span> <\/p>\n<\/p>\n