I know what I was going through and know how much I hurt.”
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“Last year, I showed my partner the scenes I was in, and he was ecstatic, ‘Cool, my boyfriend’s on Netflix!’ All I could think about is how sad it is. The Chef’s Table episode, in which he appears in the background hustling on the line, is painful for him to watch. “I only had four or five months to really be enamored with everything until my world flipped on me,” he says. That spring, he alleges, he was sexually assaulted by a member of the kitchen management, and in the aftermath, was devastated by how the restaurant’s leadership, including Barber, handled his allegation. This story delves inside the evolving relationship between Stone Barns, Dan Barber, and his for-profit restaurant, and its impact on the nonprofit’s charitable mission, between 20.īy May 2014, when a camera crew from Chef’s Table arrived to shoot an episode dedicated to Barber, Schaible’s enthusiasm was gone. Part Three: Feed the Rich, Save the Planet? This hopeful message, which Barber delivers from behind the pass and onstage at TED, has earned him the devotion of countless fellow luminaries, from Ruth Reichl to the Obamas. If chefs work directly with farmers, he preaches, they can create a cuisine so delicious that Americans will ditch Big Ag forever.
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Hailed as a “ philosopher chef” and a “ prophet of the soil,” he argues that the choice between a delicious meal and a sustainable future is a false one: Regenerative farming can replenish the land, nourish our bodies, and produce super-delicious squash. No chef has shaped the 21st-century conversation about the connections between agriculture, cuisine, ecology, health, and climate change more profoundly than Barber. There was so much to take in, especially from the head chef, Dan Barber. Schaible kept a notebook in his back pocket to write down everything he learned: how sheep-grazing patterns affect flavor, the proper way to butcher old dairy cattle.
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Located on a working farm that was once part of a sprawling Rockefeller estate, the restaurant is a beacon of the sustainable food movement. In November 2013, a 22-year-old cook named John Schaible arrived in Pocantico Hills, New York, to work at Blue Hill at Stone Barns. This story contains a detailed account of a sexual assault.