– Lynne Peeples, Huffington Post, May 18, 2012
Jack Algiere has no qualms about letting his kids eat their veggies straight out of the ground from the fields and greenhouses he manages in Pocantico Hills, N.Y.
He knows the rich, organic soil will provide Sedge and Ojiah with delicious, nutrient-rich food. Not to mention a possible boost to their immune systems.
His sons have their favorites. “Carrots are up there and consumed after a brush with the shirt sleeve. But spinach in winter seems to be the prize,” said Algiere, the farm manager at Stone Barns Center For Food and Agriculture. “With most greens, they prefer to graze — no hands — rather than pick.”
Jack Algiere’s kids, Ojiah and Sedge, graze the fields at Stone Barns Center For Food and Agriculture.
This last week we returned to Stone Barns, one of our favorite shooting locations, to show the film. The process came full circle as we stood in their gorgeous hay loft (which clearly hasn’t seen hay in years. Deborah, Fred Kirschennman, and farmer Jack Algiere spoke about the project post screening.
Chef Dan Barber, of Blue Hill in New York, describes his childhood relationship to soil and the land, and how he’s integrated that understanding into his cooking.
Stone Barns is one of those places where we wish the world could exist. It’s beautiful, the air and water are clean, the people are healthy, and need we mention- the food is amazing.
Stone Barns Green House
DP John Chater Filming a taste test with the apprentices at Stone Barns
– By Jessy Beckett