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5 Foods That Owe Their Existence to Dan Barber

Farm-to-table cooking is no longer just a trend — at any restaurant worth its salt, it’s an assumption. This is thanks, in part, to Dan Barber, the chef/co-owner of Blue Hill at Stone Barns in Pocantico Hills, New York. But for Barber, this process starts even earlier than sourcing locally grown ingredients — at the genetic level. "It’s just another way of looking at a recipe," he says.
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