Mentioned in Forbes

“Five Lessons For Making Change From 18 Impact-Driven Farmers”

After attending the Farmer Entrepreneurship Intensive at the Stone Barns Center for Food and Agriculture, our Director of Land Stewardship, Jesse Smith, was mentioned in this Forbes article, written by Nell Derick Debevoise. Thank you for the feature and thank you to Jesse for your dedication and commitment to land stewardship!

Celeb chef (and Blue Hill at Stone Barns chef and co-owner), Dan Barber, spent time with the farm-preneurs over the week. Picture Credit: Will Rosenzweig

Celeb chef (and Blue Hill at Stone Barns chef and co-owner), Dan Barber, spent time with the farm-preneurs over the week. Picture Credit: Will Rosenzweig

“I had the pleasure of starting and ending one of the last weeks of 2018 at Stone Barns Center for Food and Agriculture, a working farm that views itself as a “laboratory dedicated to sustainable farming practices,” and also home to the world-renowned restaurant, Blue Hill at Stone Barns. I was there to observe portions of their first-ever Entrepreneurship Intensive, which gathered 18 ‘farm-preneurs’ from around the country to learn from each other, the Stone Barns team, and entrepreneurship experts, including William Rosenzweig, a UC Berkeley professor and long-time social enterprise champion. As I hoped, both events I attended were deliciously enhanced by Blue Hill food, including the so-simple, but delicious radishes, which epitomize the natural beauty and nourishment for which Stone Barns farmers, and all of the 18 farm-preneurs in the Intensive, work so hard to grow…”

… “Jesse Smith, of the White Buffalo Land Trust, for one, is transitioning legacy farms into integrated agricultural systems that showcase regenerative techniques, with an explicit commitment to education and training so their impact reaches beyond the White Buffalo acreage…”

Read more at Forbes.com .