Video: Dan Barber Explains Sheep Sonograms, Biochar, and Cooking With Compost Video: Blue Hill Chef Dan Barber's Science and Cooking Public Lecture at Harvard Video: Dan Barber Explains Sheep Sonograms, Biochar, and Cooking With Compost Video: Blue Hill Chef Dan Barber's Science and Cooking Public Lecture at Harvard
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Video: Dan Barber Explains Sheep Sonograms, Biochar, and Cooking With Compost Video: Blue Hill Chef Dan Barber's Science and Cooking Public Lecture at Harvard

by Peter Smith

December 19, 2010

The manicured grounds of Stone Barns boast flocks of handsome turkeys, chickens, and sheep. Heritage-breed pigs root around in the hardwood forest near steaming compost piles. At Blue Hill restaurant, the menu revolves around the idea of a farmer’s feast, where cooks plan and prepare each night's dinner around the day’s harvest. And the fabled pedigrees extend to the place itself. The Rockefellers set up the barns in the 1890s.

Barber's cooks also cooked potatoes inside a compost pile (as dead matter decomposes, compost heats up to around 140°F), a concept you might think was reserved for a heady column in Mother Earth News. [The staff at Blue Hill asked me to clarify by saying these potatoes were part of an experiment and are not served on the restaurant's menu.]

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Video: Dan Barber Explains Sheep Sonograms, Biochar, and Cooking With Compost Video: Blue Hill Chef Dan Barber's Science and Cooking Public Lecture at Harvard