Chef of Blue Hill, and Blue Hill at Stone Barns, located within the nonprofit farm and education center, Stone Barns Center for Food & Agriculture. He is an inspiration to restaurateurs who want to make a positive impact on the soil; by supporting farmers and ranchers who work with nature, and not trying to control it.
His book, The Third Plate, is sure to be an inspirational read for any chef / restaurateur.Visit Website
Best known as writer of books enlightening readers on food, where it comes from, and what kinds of agriculture we should be supporting.
His books “Cooked” and "The Omnivore's Dilemma", are at the core of the Farmboy mission.Visit Website
At Polyface Farms, Joel Salatin's mission is to develop environmentally, economically, and emotionally enhancing agricultural prototypes and facilitate their duplication throughout the world. You may better understand why he calls himself a "grass farmer" once you visit his site and learn more about this mantra!
His books ”Family Friendly Farming”; and “Folks, This ain’t Normal”, are available in our lending library. Joel also shed a lot of light for us on forestry management, and inspired us to use wood-smoke as our primary cooking medium at Farmboy.Visit Website
Jere & Emilee Gettle
At Baker Creek Heirloom Seeds, Jere and his family have made heirloom, open-pollinated seeds available to gardeners and farmers world-wide. He has been called the Indiana Jones of heirloom seeds. Baker Creek carries one of the largest selections of seeds from the 19th century.
Their book ”The Heirloom Life Gardener” is an unbelievable yet simple guide to the wide world of heirloom seeds and gardening.Visit Website