You might have a scallion, shooting out of its bulb, sitting in your windowsill. Or a stalk of romaine, stretching up and away from its leafy base, waiting to be plucked. The coronavirus pandemic and widespread stay at home orders saw our ideas about kitchens, and our practices of feeding ourselves take new shape, much of it couched in self-sufficiency. As we eke into the fifth month spent relatively homebound, the team at Blue Hill at Stone Barns is developing an even more comprehensive way to grow at home.
When COVID-19 hit, like many restaurants across the country, Blue Hill at Stone Barns was forced to let go of a majority of their employees. Located an hour north of New York City, the restaurant and the farmland upon which it sits were suddenly, uncharacteristically empty. Chef Dan Barber and Jack Algiere, the Stone Barns farm director, considered their now-jobless cooks, starting with a guiding inquiry: “What would it look like if out-of-work cooks around the world dug in and built a garden?” Thus, the The Kitchen Farming Project, was born: An online curriculum for first-time gardeners wanting to plant, harvest, and cook all their own food at home.
from Food52 https://ift.tt/2Xb0yHD
0 Comments