{"id":29583,"date":"2017-03-14T09:55:42","date_gmt":"2017-03-14T13:55:42","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=29583"},"modified":"2019-07-30T13:13:43","modified_gmt":"2019-07-30T17:13:43","slug":"chef-dan-barber-blue-hill","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/chef-dan-barber-blue-hill\/","title":{"rendered":"Voicings: Chef Dan Barber of Blue Hill"},"content":{"rendered":"

The term \u201ccelebrity chef\u201d truly applies to Dan Barber. To wit: Time<\/em> magazine named him one of its \u201c100 Most Influential People\u201d in 2009 and former President Barack Obama tapped Barber for his President\u2019s Council on Physical Fitness, Sports & Nutrition. He has given TED Talks<\/a>, written a book on farming and food systems (The Third Plate<\/em><\/a>), and racked up James Beard Awards<\/a> for his highly respected restaurants: Blue Hill<\/a> in Manhattan and Blue Hill at Stone Barns<\/a> in Pocantico Hills, New York. The chef also co-owns Blue Hill Farm<\/a> in the Berkshires\u2014its grass-fed cows supply his eateries with dairy. Here, the multitasking caseophile dishes about his newfound passion for brewing and, of course, favorite cheeses.<\/p>\n

ON HOBBIES<\/h3>\n
\"ldquo\"<\/div>\n
I\u2019ve been getting really into brewing these days\u2014it\u2019s a fascinating process. We just partnered with Grimm Artisanal Ales<\/a> on a new beer: a Berliner Weisse brewed with soil-supporting cover crops [species planted to restore nutrients, prevent erosion, or otherwise improve soil quality in fallow fields]\u2014clover, barley, oats, and rye. It\u2019s so delicious. It has this beautiful, whey-like acidity.<\/div>\n

ON UTILIZING ALTERNATIVE CROPS<\/h3>\n
\"ldquo\"<\/div>\n
We\u2019ve been working on an ice cream made with smoked milky oats. Farmers often grow oats as cover crops, mowing them down before maturity so they can enrich the soil for the next crop. We cook with just the tip of the plant\u2014the immature oat, which is still in its sweet, milky stage. The rest remains in the field to feed the soil.<\/div>\n

ON HIS IDEAL DAY OFF<\/h3>\n
\"ldquo\"<\/div>\n
Spending a day at Blue Hill Farm with my wife and two daughters. My daughter Edith makes sure to wake me up in time for the morning milking.<\/div>\n

ON GLOBAL FARMING PRACTICES<\/h3>\n
\"ldquo\"<\/div>\n
The dehesa<\/em>, a 2,000-year-old system of agriculture in southern Spain, inspires me. The landscape is essentially a manmade savannah\u2014farmers thinned the forest to create beautiful grasslands dotted with large oak trees\u2014best known for producing jam\u00f3n ib\u00e9rico<\/em>, but it\u2019s incredibly complex and interconnected. In addition to pigs are high-grade olives, cork, grain, sheep, cows, and vegetables\u2014often found on the same farm. There are also amazing sheep\u2019s milk cheeses [from the region], such as Torta del Casar<\/a> and La Serena. People managed to turn a very difficult landscape into one of the most diverse and delicious regions in the world.<\/div>\n

ON THE MOST CRITICAL ISSUE FACING THE RESTAURANT INDUSTRY<\/h3>\n
\"ldquo\"<\/div>\n
Our answer to the industrial food system has traditionally been to substitute more sustainable alternatives: organic instead of conventional; grass-fed instead of grain-fed; direct instead of anonymous. But I think we need to dig a little deeper and think about a holistic pattern of eating that supports our landscape.<\/div>\n

ON UNSUNG AGRICULTURAL HEROES<\/h3>\n
\"ldquo\"<\/div>\n
We don\u2019t give enough credit to the middlemen\u2014to the infrastructure required to support regional food systems. Take grain: Right now, there\u2019s huge demand for local grains in the city and a growing number of New York state farmers willing to meet it. But we still need more proper grain drying and storage facilities, mills, and malting houses.<\/div>\n

ON MEMORABLE MEALS<\/h3>\n
\"ldquo\"<\/div>\n
My father\u2019s rubbery scrambled eggs. They were god-awful, but I ate them [for] breakfast, lunch, and dinner.<\/div>\n

ON MUST-HAVE CHEESES<\/h3>\n
\"ldquo\"<\/div>\n
Bone Char Pearl\u2014a collaboration between Blue Hill, Seal Cove Farm<\/a>, Crown Finish Caves<\/a>, and Saxelby Cheese<\/a>\u2014is an ash-rind cow\u2019s and goat\u2019s milk cheese dusted with ground bone charcoal (carbonized animal bones). The aroma is crazy.<\/div>\n

 
\nFeature Photo Credit: Susie Cushner<\/em><\/small><\/p>\n","protected":false},"excerpt":{"rendered":"

Chef Dan Barber of Blue Hill dishes about his favorite cheese, hobbies, and the most critical issue facing the restaurant industry<\/p>\n","protected":false},"author":85,"featured_media":29511,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[14],"tags":[18325,17909,4261,18323,3057,18318,1121,1979,18329,18326,11592,3923,18327,3783,14540,18324,18320,2870,18328,4029,1028,18321,18322,18319,4139],"coauthors":[191],"class_list":["post-29583","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-voicings","tag-berkshires","tag-berliner-weisse","tag-blue-hill","tag-blue-hill-at-stone-barns","tag-bone-char-pearl","tag-chef-dan-barber","tag-cows-milk-cheese","tag-crown-finish-caves","tag-goats-milk-cheese","tag-grimm-artisanal-ales","tag-james-beard-award","tag-jamon-iberico","tag-la-serena","tag-laurel-miller","tag-manhattan","tag-pocantico-hills","tag-president-barack-obama","tag-saxelby-cheese","tag-seal-cove-farm","tag-sheeps-milk-cheese","tag-spain","tag-ted-talk","tag-the-third-plate","tag-time-magazine","tag-torta-del-casar"],"acf":[],"yoast_head":"\nVoicings: Chef Dan Barber of Blue Hill - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/chef-dan-barber-blue-hill\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Voicings: Chef Dan Barber of Blue Hill\" \/>\n<meta property=\"og:description\" content=\"Chef Dan Barber of Blue Hill dishes about his favorite cheese, hobbies, and the most critical issue facing the restaurant industry\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/chef-dan-barber-blue-hill\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:published_time\" content=\"2017-03-14T13:55:42+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-07-30T17:13:43+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/02\/VoicingsDanBarber_feature.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"750\" \/>\n\t<meta property=\"og:image:height\" content=\"368\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Laurel Miller\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Laurel Miller\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/chef-dan-barber-blue-hill\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/chef-dan-barber-blue-hill\/\",\"name\":\"Voicings: Chef Dan Barber of Blue Hill - culture: the word on cheese\",\"isPartOf\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/chef-dan-barber-blue-hill\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/chef-dan-barber-blue-hill\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/02\/VoicingsDanBarber_feature.jpg\",\"datePublished\":\"2017-03-14T13:55:42+00:00\",\"dateModified\":\"2019-07-30T17:13:43+00:00\",\"author\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/3d0f46d40c9d1fdd1405ab7c76bc178e\"},\"breadcrumb\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/chef-dan-barber-blue-hill\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/chef-dan-barber-blue-hill\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/chef-dan-barber-blue-hill\/#primaryimage\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/02\/VoicingsDanBarber_feature.jpg\",\"contentUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/02\/VoicingsDanBarber_feature.jpg\",\"width\":750,\"height\":368,\"caption\":\"Chef Dan Barber, photo credit: Susie Cushner\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/chef-dan-barber-blue-hill\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Stories\",\"item\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/category\/stories\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Voicings\",\"item\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/category\/stories\/voicings\/\"},{\"@type\":\"ListItem\",\"position\":4,\"name\":\"Voicings: Chef Dan Barber of Blue Hill\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/\",\"name\":\"culture: the word on cheese\",\"description\":\"Culture, America's magazine for cheese lovers, delivers stories about cheeses, cheesemakers, travel to gorgeous cheese regions, and practical tips on buying, presenting, and cooking with cheese.\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/3d0f46d40c9d1fdd1405ab7c76bc178e\",\"name\":\"Alyssa Kim\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/image\/147ff501c1da04994896c3d2cd8c904e\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/01\/10368310_10100947003803605_5735080190250376679_o-1-96x96.jpg\",\"contentUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/01\/10368310_10100947003803605_5735080190250376679_o-1-96x96.jpg\",\"caption\":\"Alyssa Kim\"},\"description\":\"Alyssa is culture's former Web Editor. Raised in Mass., she's excited to be back in her home state after six years of working in journalism and TV production in NYC.\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/author\/alyssa-kim\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Voicings: Chef Dan Barber of Blue Hill - culture: the word on cheese","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/chef-dan-barber-blue-hill\/","og_locale":"en_US","og_type":"article","og_title":"Voicings: Chef Dan Barber of Blue Hill","og_description":"Chef Dan Barber of Blue Hill dishes about his favorite cheese, hobbies, and the most critical issue facing the restaurant industry","og_url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/chef-dan-barber-blue-hill\/","og_site_name":"culture: the word on cheese","article_published_time":"2017-03-14T13:55:42+00:00","article_modified_time":"2019-07-30T17:13:43+00:00","og_image":[{"width":750,"height":368,"url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/02\/VoicingsDanBarber_feature.jpg","type":"image\/jpeg"}],"author":"Laurel Miller","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Laurel Miller","Est. reading time":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/chef-dan-barber-blue-hill\/","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/chef-dan-barber-blue-hill\/","name":"Voicings: Chef Dan Barber of Blue Hill - culture: the word on cheese","isPartOf":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website"},"primaryImageOfPage":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/chef-dan-barber-blue-hill\/#primaryimage"},"image":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/chef-dan-barber-blue-hill\/#primaryimage"},"thumbnailUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/02\/VoicingsDanBarber_feature.jpg","datePublished":"2017-03-14T13:55:42+00:00","dateModified":"2019-07-30T17:13:43+00:00","author":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/3d0f46d40c9d1fdd1405ab7c76bc178e"},"breadcrumb":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/chef-dan-barber-blue-hill\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/chef-dan-barber-blue-hill\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/chef-dan-barber-blue-hill\/#primaryimage","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/02\/VoicingsDanBarber_feature.jpg","contentUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/02\/VoicingsDanBarber_feature.jpg","width":750,"height":368,"caption":"Chef Dan Barber, photo credit: Susie Cushner"},{"@type":"BreadcrumbList","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/chef-dan-barber-blue-hill\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/"},{"@type":"ListItem","position":2,"name":"Stories","item":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/category\/stories\/"},{"@type":"ListItem","position":3,"name":"Voicings","item":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/category\/stories\/voicings\/"},{"@type":"ListItem","position":4,"name":"Voicings: Chef Dan Barber of Blue Hill"}]},{"@type":"WebSite","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/","name":"culture: the word on cheese","description":"Culture, America's magazine for cheese lovers, delivers stories about cheeses, cheesemakers, travel to gorgeous cheese regions, and practical tips on buying, presenting, and cooking with cheese.","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/3d0f46d40c9d1fdd1405ab7c76bc178e","name":"Alyssa Kim","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/image\/147ff501c1da04994896c3d2cd8c904e","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/01\/10368310_10100947003803605_5735080190250376679_o-1-96x96.jpg","contentUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/01\/10368310_10100947003803605_5735080190250376679_o-1-96x96.jpg","caption":"Alyssa Kim"},"description":"Alyssa is culture's former Web Editor. Raised in Mass., she's excited to be back in her home state after six years of working in journalism and TV production in NYC.","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/author\/alyssa-kim\/"}]}},"_links":{"self":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts\/29583","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/users\/85"}],"replies":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/comments?post=29583"}],"version-history":[{"count":0,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts\/29583\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/media\/29511"}],"wp:attachment":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/media?parent=29583"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/categories?post=29583"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/tags?post=29583"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/coauthors?post=29583"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}