Dear customers,

The Kitchen Farming Project is an initiative started by Chef Dan Barber of the New York restaurant Blue Hill. It encourages chefs to grow their own vegetables at home or in their restaurant gardens, deepening the connection between farming and cooking, and promoting a more sustainable food culture. The project began during the COVID-19 pandemic, a time when many restaurants shut down and small-scale farmers were struggling. By growing their own produce, chefs aim to highlight the value of food and strengthen their support for local farmers.

It also shines a light on the vital role of local farmers as guardians of heirloom and traditional vegetable varieties. Restaurants, in turn, can help sustain these farmers, building a food system based on collaboration, care, and shared responsibility.

In 2020, I was featured in The New York Times as one of the chefs involved in this project. Since then, I’ve continued farming with my family—not just as a way to source ingredients, but as a way of life. We grow a variety of vegetables and figs, which inspired the name of my restaurant, Cadota. Bringing what we grow directly into our kitchen allows us to serve food that’s deeply personal, seasonal, and rooted in our soil.

#kitchenfarmingproject

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0 いいね！ （'25/04/28 07:29 時点）