There Aren’t Enough Slaughterhouses to Support the Farm-to-Table Economy

Everything at Blue Hill at Stone Barns in Pocantico Hills, N.Y., has a story. Servers, chefs, and farmers at the restaurant, which was recently ranked No. 11 in the world, are there to tell it to anyone with a few hundred dollars, several hours, and a reservation.

Depending on the day’s menu, the braised pork belly may come from red wattle pigs, prized by Chef Dan Barber for their high fat content. At one point during a recent meal, a diner’s candle was extinguished and poured over plates as a sauce, because—surprise: The candle was made of beef tallow. It’s likely the only fine dining establishment where a trip to the manure shed is as coveted as dessert. All are part and parcel of the Blue Hill at Stone Barns experience…

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