GREAT BARRINGTON — Acclaimed chef Dan Barber says that if cows are raised the good old-fashioned way, they aren’t at all a menace to the climate and their meat and dairy will taste good and healthy.

On a recent Sunday afternoon as a fall rain coated Brooklyn with mist, a family of three trudged past a soaked cardboard box of miniature pumpkins and into the Gowanus Whole Foods. They had come to ...

Dan Barber (LA '92) returned to his alma mater last night as part of the annual Janover Family Lecture Series to speak about his career and the future of food with Sarah Janover (LA ’85), former chief ...

Row 7, cofounded by chef Dan Barber, has pioneered seeds, tasty and nutritious vegetables, and a groundbreaking new line of tinned produce. Maybe we don’t need to stop eating meat to save the ...

August in the Berkshires has it all — from sweet corn and ripe tomatoes to the culmination of our cultural season. For many, August means a little time off in which to enjoy this marvelous time. I am ...

Chef 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 ...

Michelin-star chef Dan Barber is disrupting the $1.5 trillion grocery industry with tinned ‘designer’ vegetables. One night in January, chef Dan Barber and his team are gathered in the kitchen, ...

"Waste, in so many ways, is the American experience. ... It's the American diet." — New York chef Dan Barber quoted in a Salon.com story about his two-week restaurant pop-up "wastED," in which he ...

One night in January, chef Dan Barber and his team are gathered in the kitchen, plating course after course of vegetables. Vegetables have always been the draw at Blue Hill at Stone Barns, the ...