Casual lunch tray in the Cafeteria with small plates highlighting our work in whole grain baking, preservation, and whole animal butchery.

Casual dining experience celebrating seasonal ingredients from the Northeast in a market-style setting, with a thoughtful wine and cocktail selection.

Tour campus with cooks and farmers as your guides. Learn about Stone Barns' approach to agriculture and relationship with our partner restaurant Blue Hill.

Tour campus with cooks and farmers as your guides. Learn about Stone Barns' approach to agriculture and relationship with our partner restaurant Blue Hill.

Casual lunch tray in the Cafeteria with small plates highlighting our work in whole grain baking, preservation, and whole animal butchery.

Tour campus with cooks and farmers as your guides. Learn about Stone Barns' approach to agriculture and relationship with our partner restaurant Blue Hill.

Casual lunch tray in the Cafeteria with small plates highlighting our work in whole grain baking, preservation, and whole animal butchery.

Casual dining experience celebrating seasonal ingredients from the Northeast in a market-style setting, with a thoughtful wine and cocktail selection.

Casual lunch tray in the Cafeteria with small plates highlighting our work in whole grain baking, preservation, and whole animal butchery.

Casual lunch tray in the Cafeteria with small plates highlighting our work in whole grain baking, preservation, and whole animal butchery.

Casual dining experience celebrating seasonal ingredients from the Northeast in a market-style setting, with a thoughtful wine and cocktail selection.

Tour campus with cooks and farmers as your guides. Learn about Stone Barns' approach to agriculture and relationship with our partner restaurant Blue Hill.

Tour campus with cooks and farmers as your guides. Learn about Stone Barns' approach to agriculture and relationship with our partner restaurant Blue Hill.

Casual lunch tray in the Cafeteria with small plates highlighting our work in whole grain baking, preservation, and whole animal butchery.

Learn how Blue Hill’s beverage program is shaped around the availability of ingredients from the farm. Discuss what’s in season with a Stone Barns farmer, then join Blue Hill’s Beverage team for a cocktail demonstration and tasting with light bites.

Tour campus with cooks and farmers as your guides. Learn about Stone Barns' approach to agriculture and relationship with our partner restaurant Blue Hill.

Casual lunch tray in the Cafeteria with small plates highlighting our work in whole grain baking, preservation, and whole animal butchery.

A celebration of Ella Fitzgerald and Louis Armstrong, featuring musical performance and commentary by Adrienne Warren and dinner by Blue Hill.

Casual lunch tray in the Cafeteria with small plates highlighting our work in whole grain baking, preservation, and whole animal butchery.

Stone Barns Members are invited to a free, behind the scenes discussion between Blue Hill cooks and Stone Barns farmers.

Casual lunch tray in the Cafeteria with small plates highlighting our work in whole grain baking, preservation, and whole animal butchery.

Casual lunch tray in the Cafeteria with small plates highlighting our work in whole grain baking, preservation, and whole animal butchery.

Join us for a special dinner featuring Audeant's proprietor, Teal Walker, in Blue Hill's Community Table space.

Kickoff spring at our opening market—shop for produce, meat, and flowers from the farm, and for thoughtfully crafted goods from local businesses.

On Stone Barns Market days, learn and taste how Blue Hill chefs prepare peak seasonal ingredients from the farm.

Tour campus with cooks and farmers as your guides. Learn about Stone Barns' approach to agriculture and relationship with our partner restaurant Blue Hill.

Tour campus with cooks and farmers as your guides. Learn about Stone Barns' approach to agriculture and relationship with our partner restaurant Blue Hill.

Casual lunch tray in the Cafeteria with small plates highlighting our work in whole grain baking, preservation, and whole animal butchery.

Forager members and above are invited to step inside Blue Hill’s kitchen for a monthly cooking demonstration with the chefs.

Tour campus with cooks and farmers as your guides. Learn about Stone Barns' approach to agriculture and relationship with our partner restaurant Blue Hill.

Casual lunch tray in the Cafeteria with small plates highlighting our work in whole grain baking, preservation, and whole animal butchery.

Casual dining experience celebrating seasonal ingredients from the Northeast in a market-style setting, with a thoughtful wine and cocktail selection.

Casual lunch tray in the Cafeteria with small plates highlighting our work in whole grain baking, preservation, and whole animal butchery.

Casual lunch tray in the Cafeteria with small plates highlighting our work in whole grain baking, preservation, and whole animal butchery.

Casual lunch tray in the Cafeteria with small plates highlighting our work in whole grain baking, preservation, and whole animal butchery.

Get a jumpstart on the gardening season and learn how Greenhouse Manager Dan Bartush propagates seedlings and transplants. 

Casual dining experience celebrating seasonal ingredients from the Northeast in a market-style setting, with a thoughtful wine and cocktail selection.

Tour campus with cooks and farmers as your guides. Learn about Stone Barns' approach to agriculture and relationship with our partner restaurant Blue Hill.

Tour campus with cooks and farmers as your guides. Learn about Stone Barns' approach to agriculture and relationship with our partner restaurant Blue Hill.

Casual lunch tray in the Cafeteria with small plates highlighting our work in whole grain baking, preservation, and whole animal butchery.

Tour campus with cooks and farmers as your guides. Learn about Stone Barns' approach to agriculture and relationship with our partner restaurant Blue Hill.

Casual lunch tray in the Cafeteria with small plates highlighting our work in whole grain baking, preservation, and whole animal butchery.

Stone Barns Members are invited to an exclusive evening at Community Table to celebrate spring and preview our research in the year ahead.

Casual lunch tray in the Cafeteria with small plates highlighting our work in whole grain baking, preservation, and whole animal butchery.

Casual lunch tray in the Cafeteria with small plates highlighting our work in whole grain baking, preservation, and whole animal butchery.

Stone Barns Members at the Seedling level and above can customize a complimentary tray of seedlings for their home or community garden.

Tour campus with cooks and farmers as your guides. Learn about Stone Barns' approach to agriculture and relationship with our partner restaurant Blue Hill.

Tour campus with cooks and farmers as your guides. Learn about Stone Barns' approach to agriculture and relationship with our partner restaurant Blue Hill.

Forager members and above are invited to step inside Blue Hill’s kitchen for a monthly cooking demonstration with the chefs.

Stone Barns Members are invited to a free, behind the scenes discussion between Blue Hill cooks and Stone Barns farmers.

Visit our Mother’s Day Market and shop for produce and meat from the farm, and for thoughtful gifts for mom.

Taste and learn recipes that your family can replicate at home.

Pick dandelions with Stone Barns and Healthy Yards, then deliver them to the Blue Hill chefs for their spring preservation projects.

Join us for our 2026 Spring Gala on May 17th honoring women in food and agriculture, featuring special guests Sheryll Durrant, Iming Lin, Congresswoman Chellie Pingree, Ruth Reichl, and Martha Stewart. All proceeds from the event support Stone Barns Center for Food & Agriculture. 

Learn how Blue Hill’s beverage program is shaped around the availability of ingredients from the farm. Discuss what’s in season with a Stone Barns farmer, then join Blue Hill’s Beverage team for a cocktail demonstration and tasting with light bites.

Rise and join ornithology expert Elijah Goodwin on a morning birding expedition during peak spring migration.

Shop for produce, meat, and flowers from the farm, and for thoughtfully crafted goods from local businesses.

On Stone Barns Market days, learn and taste how Blue Hill chefs prepare peak seasonal ingredients from the farm.

Learn how Blue Hill’s beverage program is shaped around the availability of ingredients from the farm. Discuss what’s in season with a Stone Barns farmer, then join Blue Hill’s Beverage team for a cocktail demonstration and tasting with light bites.

Forager members and above are invited to step inside Blue Hill’s kitchen for a monthly cooking demonstration with the chefs.

Stone Barns Members are invited to a free, behind the scenes discussion between Blue Hill cooks and Stone Barns farmers.

Design a floral bouquet with guidance from Greenhouse farmers Carly Rahn and Cait Burns.