Grazing the garbage-filled menu at WastED, a pop-up restaurant meant to bring awareness to food waste. The menu at the experimental pop-up restaurant WastED, which recently had an 18-day run inside ...

What happens to the little ends of cucumber that get cut off by big-time food processors to make pickles? At the Michelin-starred Manhattan restaurant Blue Hill, chef Dan Barber has tried turning that ...

We’ve heard of restaurants that serve foraged food, but what about food waste? That’s the idea behind NYC’s newest pop-up experiment: WastED. Starting today, renowned chef and sustainable food leader ...

An almost obsessive dedication to regional and seasonal foods has netted Dan Barber a first-ever culinary hat trick in the nation’s top restaurant awards. The James Beard Foundation on Monday named ...

Certain chefs define trends. El Bulli’s Ferran Adria popularized molecular gastronomy; Rene Redzepi of Noma in Copenhagen put foraging on the map. For farm-to-table, the pioneer was Dan Barber. His ...

Forbes contributors publish independent expert analyses and insights. TRAVEL REINVENTED. Get inspired. Plan your trip. Pack your bags. The pop-up restaurant lauched on February 24 and will run through ...

Dan Barber is the award-winning chef of Blue Hill, a restaurant in Manhattan’s West Village, and Blue Hill at Stone Barns, located within the nonprofit farm and education center Stone Barns Center for ...

Your meal at Blue Hill at Stone Barns doesn’t begin with a menu; it starts with a conversation. You’ll notice a little booklet with your place setting, but it doesn’t reveal much about what the ...

It’s the first year his famed Tarrytown restaurant has been eligible for Michelin stars since opening in 2004, and it debuted with an impressive two. Barber’s restaurant has long been excluded from ...