Blogs about: Dan Barber
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Bennington Arts Guild Celebrates Year of the Dragon
Dragon hooked rug by Dan Barber When the Chinese New Year begins January 23, the Bennington Arts Guild is ready, featuring new works of art featuring spirited dragons. Painter Judith Kniffin’s oil-o… more →
What's New at the Bennington Arts Guild
Blue Hill, NYC
wrote 1 week ago: Blue Hill Chef: Dan Barber Cuisine: American Nouveau Price: Appetizers $15-20, Mains $30-40, tasting … more →
Dan Barber: A Chef That Does More than Just Cooking
wrote 3 weeks ago: Dan Barber, who is fond of wearing pyjamas and long-sleeved, waffled shirts in the kitchen, is a gas … more →
Blue Hill in Spring
wrote 4 weeks ago: blue hill, for me, has always been the ideal (so is their ‘from farm to table’ concept). … more →
Video: Chris Cosentino on foie gras
wrote 4 weeks ago: Chris Cosentino is one of my favorite Bay area chefs. His restaurant Incanto is great and he has an … more →
Slow Food
wrote 1 month ago: Lately in school I have been learning a lot about the slow food movement. I think it is so interesti … more →
True definition of Sustainablity
wrote 1 month ago: An ecological Fish Farm & Bird Sanctuary Just like the body can heal itself, the earth is an equ … more →
Tamar Adler's Everlasting Meal
wrote 1 month ago: by Malcolm Jolley When I grow up I want to be Tamar Adler. Adler is the author of An Everlasting Mea … more →
Foie Gras Foibles
wrote 2 months ago: An update on humane foie gras from the Ted Talk by Dan Barber. Dan Barber, chef of Blue Hill in NY, … more →
100 for $100 in Bennington on Saturday
wrote 2 months ago: Yup, I’m in. Come see me and purchase artworks for the insane price of $100 to support our lo … more →
Participation, Terrain and the Ethics of Realization
wrote 2 months ago: The following link will take you to the recent paper I’ve written on Marcus Pound’s … more →
Happy Foie Gras!?
wrote 2 months ago: A TED talk about Eduardo Sousa’s free range and happy geese in Spain from Blue Hill chef Dan B … more →
Blue Hill at Stone Barns: Redefining Farm-to-Table Dining
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wrote 2 months ago: by Andrew Luzmore, Cornell University It was one of those meals that afterwards compels you to cland … more →
Dan Barber: How I fell in love with a fish or How to keep fish on the menu
wrote 4 months ago: A video worth watching. Subtitles in French but you can choose your language on the bottom left side … more →
"How I Fell in Love with a Fish"
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wrote 4 months ago: A subscriber told me about this video, http://blog.ted.com/2010/03/10/how_i_fell_in_l/ and I think i … more →
Bennington Arts Guild Celebrates Year of the Dragon
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wrote 4 months ago: Dragon hooked rug by Dan Barber When the Chinese New Year begins January 23, the Bennington Arts Gui … more →
Chateau Margaux and Alain Passard
wrote 5 months ago: When your food sings to you So I have a message for Paul Pontallier: Come again to India with your s … more →
Sustainable Foie Gras?
wrote 5 months ago: Everyone knows that Foie Gras is one of the cruelest dishes in the world. The method of routinely fo … more →
To Reap What You Sow. Literally.
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wrote 5 months ago: Roberto Falck Photography, Stone Barns If there was one job I could wake up tomorrow and do, if woul … more →
Give the Gift of Art this Holiday Season
wrote 5 months ago: Click to view slideshow.Want to shop local this holiday season? The Bennington Arts Guild in Bennin … more →
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