dICEd Blog Listing

When I started at ICE, one of my first tasks was to help create curriculum that provides students with more opportunities to interact with the farm. Now they are planting, harvesting and learning more...

The Global Salmon Initiative (GSI) is a leadership initiative established by leading farmed salmon CEOs from around the world who share a vision of providing a healthy and sustainable source of...

“The owner texted me that they caught these yesterday,” Chef Manuel González (Culinary, ‘11) tells me as a Long Island fishmonger bags three black sea bass. The vendor shows us clear eyes and red...

AeroFarms’ patented, sustainable growing system is designed for fully controlled growing environments adapted to each product. This optimized growth allows for a speedy harvest cycle, a fully...

Equally versatile in the world of cooking, they can be sturdy enough to replace the meat in tacos, rich enough to replicate cream in a soup and healthy enough to keep your engine chugging through flu...

This all started when I worked with the legendary chef Alain Chapel in a small town outside of Lyon, France. Chef Chapel would personally cart the ingredients we used in his kitchen from the markets...

Tell us about your journey to your current position at the Stone Barns Center for Food and Agriculture. I first became interested in environmental and agricultural ethics while studying at Yale. My...

Bill and Evan chat about the conundrum of what comes first: the produce or the menu, as well as the potential edge that agricultural knowledge affords up-and-coming chefs. Bill: When did you first...

Don’t let the name mislead you — Coombeshead is more ecosystem than farm, or more precisely, a farm, guesthouse, restaurant and bakery that runs largely off the fat of the land, and animals raised on...

Drifting slowly downstream, Joseph suddenly yelled out, “Pull over to the right bank — to that small island over there!” We were floating down the meandering, bucolic south fork of the Shenandoah...

Those books — most importantly, "Cooking the Nouvelle Cuisine in America" and the "Chez Panisse Menu Cookbook" — reshaped the culinary landscape and have since paved the way for such famous chefs as...

Stopping for a quick chat with your favorite farmers. Carrying the day’s bounty back to your restaurant in a little red wagon. This is every chef’s dream morning, but that’s not how it really goes...