Cigars & Spirits, Gourmet, Green Dan Barber’s long-term mission: to change food and farming for ever Editorial TeamonJanuary 17, 2017/Comments closed The content previously published here has been withdrawn. We apologise for any inconvenience. Tagged: Article Blue Hill at Stone Barns celebrated chef Chef Dan Barber chefs Cooking Coq au vin Environment Farming Features Food & drink Food Waste green Life and style New York Observer Food Monthly Observer Food Monthly recipes & features Pocatino Hills Restaurant restaurants sustainable Sustainable food sustainable restaurant The Observer The Third Plate Tim Adams US news