Dear Friends,
In 2022, Stone Barns focused on engaging in collaborative research projects that bridge the gap between agriculture, gastronomy, and ecology. Each of our research projects capitalizes on and complements our interdisciplinary campus while exploring solutions for food system transformation that start on the farm and end at the table. This collective passion for food and farming innovation has forged deeper connections between us at the Stone Barns Center, our partner restaurant, Blue Hill, and our growing network of farmers, scientists, chefs, and university partners.
We supported our region by developing and sharing an evolving series of Northeast adapted, nutrient rich and flavorful seed varieties in collaboration with breeders from across the country. Stone Barns hosted our first ever Seed Lab Advisory Committee convening, as well as Breeders in Residence, bringing attention to the importance of independent, regional seed efforts.
Blue Hill butchers and Stone Barns livestock farmers worked to influence stakeholders and consumers to recognize the value of grass-fed, and pasture-raised livestock as tools for conservation management, and a component of a healthy human diet. During Project Tasty, a 2022 pilot, livestock farmers and Blue Hill butchers engaged with Dr. Jill Clapperton of Edacious Labs to analyze the quality of meat from lambs raised on different pasture grasses and understand the link between ecological health, nutrition, and flavor. Additionally, our sold-out-in-minutes educational Meat Share program introduced the public to lesser-known steak cuts, using muscles that are typically employed in ground meat at a loss to the farmer.
Stone Barns received a Climate Adaptation Award from the Wildlife Conservation Society to support our ecological program and Native Warm Season Grasslands Restoration Project. In this project, spanning three years, we will convert dozens of acres of pasture to wildflower grassland using native seed mixes that provide high forage quality, ecological services, and are adapted to future climate conditions.
We welcomed tens of thousands of visitors to our campus, and cultivated mindful connections between our public programming and research initiatives to directly influence consumers. The Cut Flower and Vegetable Garden Kit and weekly Flower and Vegetable Shares invited our local gardeners to explore gardening in their own backyards and promote regional agriculture.
Each of these accomplishments represent a step closer to achieving our mission of catalyzing an ecological food culture. Based on findings and lessons learned from 2022, we have significantly expanded the scope of our suite of food and farming projects in 2023.
It has been a pleasure to share some more information about Stone Barns Center’s work and initiatives with you as we close out an amazing year. We thank you for supporting this organizational growth and success. None of this work would be possible without your help and we hope you continue to be engaged in this place for years to come.
With warm regards,
Peggy Dulany
Chair, Board of Directors
Stone Barns Center for Food and Agriculture
"This collective passion for food and farming innovation has forged deeper connections between us at the Stone Barns Center, our partner restaurant, Blue Hill, and our growing network of farmers, scientists, chefs, and university partners."
Focused on amplifying the impact of public, education, and training programs to create a healthy and sustainable food system.
Board Chair
Board Secretary
*Excluding gains/losses associated with investment accounts