A Decade of Growing Good Things - Stone Barns Center for Food

Stone Barns Center at 10
A Decade of Growing
Good Things
annual report 2013
We are on a
mission to create
a healthy and
sustainable food
system that
benefits us all.
A Decade of Growing Good Things
Stone Barns Center for Food and Agriculture is the
product of a collaborative experiment. Its seeds were
planted in the 1990s by the Rockefeller family together
with conservation planners, organic farmers and many
others who came together to set a common vision and
purpose for the land.
Yet it was anything but common in those days to
establish a working farm practicing resilient, transparent,
four-season agriculture and open to the public
as a hub of learning, creativity and experimentation. But that is just what our founders grew
here at Stone Barns. They envisioned a place
where people could connect with the land and
farmers; a place that would help to inspire
people to grow and eat sustainably produced
food. With the inclusion of Blue Hill at Stone
Barns on site, Stone Barns Center had a partner
that would help to bring the food grown and
raised here to life. The partnership between a
nonprofit education center and a restaurant
was rare. Together, we set out to demonstrate
the concept of an ecological cuisine—seasonal
and regionally appropriate food grown and
raised in harmony with the ecosystem of which
the farm is a part.
Ten years later, a lot has changed. Around the country,
more Americans are now aware of the environmental
problems spawned by unsustainable agricultural practices; of the human-health problems linked to poor diet;
of food justice and animal welfare issues—and they
are asking for more nutritious, sustainably grown food.
Public awareness and demand for sustainable foods
have risen sharply.
Over the past decade,
Stone Barns Center has
been at the leading edge
of that wave of change,
and we’re delighted to
be part of an expanding
community practicing
and advocating for
sustainable agriculture.
On the farm, our work and scope have grown beyond
an initial focus on public awareness and children to
include the Growing Farmers Initiative, our program
to educate and train beginning farmers and help them
get the resources they need to succeed. And we’ve
branched out to embrace and encourage on-farm experimentation—trialing and testing different growing
practices and tools that can benefit other small and
midsize sustainable growers, as well as bring us all
nutritious and delicious new foods to enjoy.
As we mark the 10th anniversary of Stone Barns
Center, we look back on some of the highlights of
our journey to this point—milestones and achievements that were made possible with your generous
support and shared vision. In these pages, you’ll
also see some of our projects on the horizon—new
developments in our ongoing work to change the way
America eats and farms.
Thank you for your belief in our mission and for
joining us on this journey.
Jill Isenbarger
Executive Director
2013 annual report
Fred Kirschenmann
President, Board of Directors
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Then
& Now
2014
5,381,000 acres
2004
Number of CSAs (communitysupported agriculture) listed in
LocalHarvest’s CSA Directory
2,347,000 acres
2005
2014
6,167 CSAs listed
U.S. sales of
organic products
a decade of change
A look at some of the broad
cultural indicators of a sea
change—on the farm and at
the table—that’s been taking
place across America since
2004, the year Stone Barns
Center opened to the public.
Acres of land in the U.S. that
are managed organically
2005
Number of farmers markets
$13.3 billion
Obesity rate in 2- to 5-year-olds
2004
2004
2012
14% were obese
8% were obese
Number of documented
farm-to-school programs
2014
2014
3,706 farmers markets
8,144 farmers markets
$35 billion
Number of World Wide
Opportunities on Organic
Farms (WWOOF) members
2004
2004
2014
400 farm-to-school programs
more than 2,350 documented
farm-to-school programs
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824 CSAs listed
stone barns center for food & agriculture
2014
17,300 members
1,000 members
2013 annual report
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We convene
thought-leaders
and change-makers.
— In September 2010, First Lady Michelle Obama
brought the spouses of 31 visiting heads of state to
Stone Barns Center for a day exploring the farm
alongside third graders from Westchester County.
michael pollan
Author, Journalist
— In September 2013, a group of the world’s top
chefs (the “G9”) came to the farm to discuss the
frontiers of seed breeding, convened by Dan Barber.
What’s the most hopeful
sign of change you’ve seen in
American food and agriculture
over the past 10 years?
The dramatic increase in the
public’s interest in food and
farming issues is the single
biggest change we can point
to. These were marginal issues
back then. They didn’t have any
attention in the White House,
for instance, and the conversation in Congress was completely
dominated by agribusiness.
Now, it’s a conversation that
millions of people are taking
part in, and it has changed their
buying and eating habits. There
is an alternative food economy
today that was tiny 10 years ago.
But it’s important to recognize
that none of the problems have
been solved. The public health
and environmental problems
tied to the food system have
scarcely diminished, if at
all. And in the last 10 years,
we’ve seen the American way
of eating, with all its costs,
spreading around the world. It
is encouraging that people in
places like Brazil are beginning
to question this way of eating
and growing food, but little
has been done to dislodge it,
except in the case of a relatively
small number of individuals.
— Food service leaders, corporate executives and
innovators gathered at Stone Barns Center in March
2013 for the Summit on Sustainable Food Service,
a conference co-hosted by Stone Barns Center, the
Institute at the Golden Gate and Rockefeller Brothers
Fund to urge the adoption of more sustainable and
healthful food services in schools, hospitals, national
parks and other large venues around the country.
— In spring 2014, we were
honored to host Chinese and
Mongolian conservationists,
scientists and agricultural
experts associated with
The Nature Conservancy’s
China Program, who came
to explore our resilient
agricultural practices.
on the horizon
— Michael Pollan, Alice Waters, Wendell Berry, Bill
McKibben, Wes Jackson, Peter Raven: these and many
other leading voices in food, agriculture and conservation have come to Stone Barns to speak to farmers and
the public.
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stone barns center for food & agriculture
What is the top challenge ahead
for food system change?
Stone Barns Center will be the site of a New York
Times conference, Food for Tomorrow, which
will gather together academics, philanthropists,
change-agents, business executives, and food
and agriculture leaders in November 2014.
The greatest challenge going
forward is to demonstrate
that the types of sustainable
farming and sustainable eating
we’re advocating can work on
a national and global scale.
2013 annual report
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We help young and
beginning farmers get
started and succeed.
In 2008, we welcomed to the farm our first
apprentices—aspiring farmers who come each year
to learn about diversified, resilient farming practices.
Soon, we began to recognize mounting demand from
beginning farmers from around the country for quality
training, experiential learning and mentoring.
In response, we organized the first National Young
Farmers Conference in December 2008, an annual
gathering that, six years later, draws farmers from
more than 30 states. The next year we launched the
Growing Farmers Initiative, our comprehensive program
to help beginning farmers get the training, resources
and guidance to create economically and ecologically
resilient farm enterprises.
Where
Are They
Now?
Highlights of the Growing Farmers Initiative
65%
of apprentices who
have received hands-on
training and mentorship
through our Apprentice
Program are active in
agriculture today.
600
people have participated
in our technical workshops for farmers.
1,500
more than
Farm Apprentice Alumni
beginning farmers have attended our
annual National Young Farmers Conferences;
20 percent have received scholarship funds
to attend.
sarah isbell
With a degree in biology from
Dickinson College and two
seasons’ experience in farmbased education under her belt,
Sarah came to Stone Barns in
2012 for an apprenticeship in
field production and stayed
for another to learn the winter
greenhouse operations. Today
she is the Greens Manager at
Obercreek Farm, in Wappingers
Falls, N.Y., where she sells yearround produce to retail stores
and restaurants, at farmers
markets in Westchester County,
and through a CSA.
over
38,000
unique visitors have used the Virtual
Grange since our launch in December 2012.
(virtualgrange.org)
on the horizon
david weisberger
In partnership with other experts, we are
expanding our offerings to farmers to include
business management training, land access
opportunities, experience with midscale
production and adaptation strategies
for climate change.
A landscape apprentice in
2012, David went on to work at
Windfall Farms, in Montgomery,
N.Y. This year, the New York City
native moved to Ames, Iowa,
to begin a master’s program
in sustainable agriculture at
Iowa State University. His
research project will focus on
the constraints to organic small
grain profitability in Iowa. “I’m
excited and want to make sure I
am doing right by all the farmers
and researchers with whom I’ll
be working.”
Pioneer organic farmer Eliot Coleman demonstrates modular
greenhouse design to beginning farmers.
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stone barns center for food & agriculture
2013 annual report
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We help children
discover how good food
is grown and tastes.
— Stone Barns Center is part of a supportive community
of farm-based educators around the country. In 2006,
we were one of a handful of founding members of the
Farm-Based Education Network, which has expanded
to 2,050 members.
— More than 60,000 children K – 12 have participated
in some 2,000 school programs on the farm over the
past decade. Approximately 25 percent of them have
received scholarships that enable whole classrooms
of economically disadvantaged children to participate.
Where
Are They
Now?
— Through Nominate Your Teacher, our annual campaign
in partnership with Whole Foods Market, teachers from
New York, New Jersey and Connecticut expand their
knowledge of sustainable farming while learning how to
incorporate food and agriculture facts and issues into
their classroom lessons. More than 300 teachers have
attended these and other professional development
workshops over the years.
Two Students
— In 2013, we launched
the Little Cooks and
Gardeners Program,
targeting children in the
formative preschool years.
The program is part of
our emerging emphasis
on children ages 3 – 8,
a pivotal time in which
to inspire and influence
food-choice behaviors.
brent shaeffer
In 2007, 11-year-old Brent began
coming to Stone Barns as a
summer Farm Camper, where
she was especially enamored
of the geese and exploring the
woodland paths. This year, the
Oberlin College rising junior was
back on the farm as our Farm
Camp Livestock Specialist—her
second summer in this role. At
Oberlin, she’s taken courses on
American agriculture and is currently pursuing studies in public
health and creative writing.
— For 10 summers, we’ve run Farm Camp,
which brings more than 400 kids to the
farm over the course of a summer to
connect with nature, farmers, animals and
good food straight from the land. In sum,
4,000 children have attended, including
many through needs-based scholarships.
sarah marino
Intrigued by Colony Collapse
Disorder among honeybees,
high school sophomore Sarah
came to Stone Barns Center in
2013 to gather information for
her science project. Working
closely with beekeeper Dan Carr,
Sarah began an investigation
into varroa mites, a contributing
stress to hives. Her passion to
find a non-chemical treatment
for the mites earned her third
place in the Westchester Science
and Engineering Fair’s animal
science category and the Acorda
Scientific Excellence Award.
She will be applying to Cornell
University to study entomology.
on the horizon
The Mobile Kitchen Classroom is a multidisciplinary program
designed to deliver an outstanding science curriculum to New
York City teen-agers through the medium of food. The program
is a partnership among Stone Barns Center, Bard High School
Early College Manhattan and SHFT, a lifestyle platform
founded by producer Peter Glatzer and actor Adrian Grenier.
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We help food citizens
stay informed, engaged
and connected.
— Some 1 million people have come through our gates
since we opened in 2004, drawn from the New York City
metropolitan area especially, to learn how good food is
grown and tastes and to explore the changes taking place
in agriculture today. Both the annual Harvest Fest in
October and Sheep Shearing Festival in April are among
our most popular events.
dan barber
Executive Chef and Co-Owner,
Blue Hill at Stone Barns
Board Member, Stone Barns Center
What’s the most hopeful
sign of change you’ve seen in
American food and agriculture
over the past 10 years?
People are becoming more
demanding about their food—
they want to know who’s farming it, where it comes from, how
it was grown. They’re starting
to engage with a new kind of
recipe—the kind that begins
in the fields and pastures, with
a vibrant community both
above and below ground.
— Through our Farm Market, Farm Store and communitysupported agriculture (CSA) program, people from around
the region can bring home the fruits of our highly diversified
—and delicious—form of agriculture.
— In spring 2014, we launched a partnership with awardwinning journalist Jane Black to examine complex, timely
issues in food and agriculture. Her monthly columns appear
on our website and through social media.
What is the top challenge ahead
for food system change?
Our most urgent challenge may
be gathering the seed stock for
the future of eating. This will
require not only revitalizing a
tradition of regionalized plant
breeding, but also marrying
these new, locally adapted
varieties with forward-thinking
farming systems. After all, the
conditions a plant is grown
in are just as important as its
genetics. If the soil isn’t well
managed, even the greatest
genetics won’t be expressed.
— “Seven Bells for Stone Barns,” a sonic art installation
created by Bruce Odland and commissioned by the
Caramoor Center for Music and the Arts, is helping
summer and fall 2014 visitors experience the farm like
never before—through
bells that chime with the
movement of bees, pigs,
water and other parts of
the farm ecosystem.
— More than 25,000 people have attended our public
education programs covering topics in cooking, gardening
and composting as well as big-picture lectures on current
issues in food and agriculture.
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stone barns center for food & agriculture
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We are a catalyst for
change in how America
eats and farms.
— In our quest for a more ecological cuisine—one that gets
people to eat from all parts of a farm system, not just the most
select things it can produce—Blue Hill at Stone Barns and
Stone Barns Center host aspiring chefs from the International
Culinary Center for the Farm-Powered Kitchen™ program, in
which they learn how ingredients are shaped by the natural
environment and by farmers who breed and grow them.
kathleen merrigan
Executive Director,
Sustainability Institute,
George Washington University
Board Member, Stone Barns Center
— Our farm is a laboratory dedicated to improving and
spreading sustainable growing practices. Because Stone
Barns is not just a farm—it’s a nonprofit education
center, too—we can experiment with, test and develop
new tools, methods, types of crops to be grown and
animals to be raised.
What’s the most hopeful
sign of change you’ve seen in
American food and agriculture
over the past 10 years?
A renaissance of interest in
American agriculture is infusing
new voices and diversity of
thought into agricultural policy
debates. I’m particularly
excited by the new crop of
young people who are farming
or engaged in food businesses
and their determination to
change the status quo.
— Our farmers are dedicated to continual improvement
in pursuit of a truly resilient, sustainable farming
enterprise. We continue to hone our practices, such
as multispecies rotational grazing and heat generation
from compost, to have the least environmental impact.
— We convene and partner with a wide range of experts,
from universities such as Cornell, to seed companies
such as Bejo, to innovators such as Glenn Roberts
of Anson Mills, the catalyst behind our upland rice
experiment. Our experiments lead to new methods,
vegetable varieties, tools and models that other
farmers can use and replicate.
What is the top challenge ahead
for food system change?
Commonly, people cite
feeding 9 billion people as our
biggest challenge and offer up
technology as the solution. But my focus is on empowering
women, who are the majority
of farmers in the developing
world. The U.N. Food and
Agriculture Organization has
said that if women had the
same access to education,
resources and leadership
positions as men, world food
production would increase by
30 percent—the equivalent of
feeding 150 million. Wouldn’t
that change everything?
on the horizon
In fall 2014, we will present a panel discussion
on the value of soil to hundreds of changemakers, environmental advocates and innovative
funders from around the country at the South by
Southwest (SXSW) Eco event in Austin, Texas.
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Wendell Berry at
Stone Barns Center
Words to Live By, Words to Farm By
In December 2013, Wendell Berry came to Stone Barns
Center to speak at the National Young Farmers Conference. It was an honor for us, and a momentous occasion—one of the best and brightest in our first decade,
and a moment that the beginning farmers assembled
will surely never forget.
Poet, writer, sage and one of the most respected and beloved advocates of farming and the agrarian way of life,
Berry doesn’t like to leave his home place in Kentucky
much these days. But he will when he can help a cause
he believes in; when he can guide and inspire others to
take up farming and care for the land. Berry believes in
farming that responds to the nature of a particular place,
practiced in harmony with the environment. The following are selected excerpts from his talks at Stone Barns.
Wendell Berry appeared in conversation with his daughter,
Mary (right), at the National Young Farmers Conference.
Mary Berry is executive director of The Berry Center, which
archives and preserves her father’s and family’s writings
and works to foster sound land use, farm policy, farmer
education, urban education about farming and local
food infrastructure.
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on the s tate of farming
Our county at home the last two years has been invaded
by corn and beans. It’s like being the pharaoh of old and
seeing the plagues let loose upon the country. Farms
that have been mostly in grass all my life are now stuffed
from line fence to line fence with corn or beans.
—
The idea of using the land according to ecological principles means using it according to your best intelligence.
[But] what we’ve done is train our farmers to take instructions from experts; “you’re just a farmer.” Put that
“just” in front of it, and you’ve made a radical reduction
.…People have to have freedom to use their own intelligence in their own work, and this means everything
we’ve ever meant by freedom.
—
Wes Jackson has said [our universities] have only one
major: upward mobility. We need another one: home
coming. Educating people to go home is shockingly
new in our time.
—
Patience. If you think of farming as a science in some
kind of collaboration with mechanical and chemical
engineering, then you don’t see any reason for patience.
If you see it as an art that rises out of respect for places,
and love for places, and the wish to do the best by the
places that you’re using, then you see that patience has
to enter in.
—
My friend, [a] forester, says to know a patch of forest
takes decades; that’s all there is to it. He’s talking not
just about accumulating data, but accumulating sympathy that permits the place to speak back to the person
who’s using it.
stone barns center for food & agriculture
to beginning farmers
observations
I don’t think that a bunch of young farmers have ever
been placed exactly the way you are. Things are really in
a bad state on the land.…It’s been getting worse right
on until you’ve come to your turn to take up the care of it.
—
These things—mountaintop removal, fracking—show
our willingness to go the limit in land destruction. Some
people will destroy it completely, and a lot of people will
tolerate it. So it’s a very hopeful thing to see so many
people here with an interest in farming. But you’re burdened first of all with this burden of land use—this pit
that it’s fallen into. You’re also burdened with a terrific
responsibility because you’re
going to be finding solutions
and making examples, solving
problems, setting patterns for
the next bunch who’re going to
come after you.
—
It better be possible [for a farmer
to form a deep connection to
the land and place if he or she
wasn’t born there].…but you
have to take on patience as
a virtue. Learn to practice it;
accept your own ignorance and
mistakes as a curriculum. This
is very humbling to do. It’s after
all what hereditary farmers do.
And it doesn’t hurt to have a job
in town.…But it is possible; it all depends a lot on your
character, your strength, your doggedness, your ability
to suffer.
—
You’re not going to get familiar with your place by being
frantic on it all the time, hurrying from one job to the
other.…You’re going to learn a lot about your place from
sitting down and looking at it.…Going somewhere and
sitting down is a country pleasure.…Not working on
Sunday is a terrific idea.
I live at an old river landing… on the Kentucky River.
My community of Port Royal is up at the top of the hill.…
The consciousness of the community is oriented toward
the river.…[Today], the boys, the girls are not going to
the river to swim. When my mother was a girl, she and
her friends would go all the way to the river to swim.…
My brother and I hitchhiked and rode bicycles from the
county seat, 10 miles to the river to go swimming, and
we had the run of all the territory between. I grew up in
bunches of boys roaming the countryside, pretty much
had the run of it when we weren’t put to work. That’s
just gone. You don’t see kids outside the houses
any more.…And the practical
pertinence is that children playing
outdoors learn a lot that would be
useful to them if they stayed on
and farmed.…The loss of country
pleasures is a big, big loss.
—
I’ve done a lot of sitting and
looking; that’s called writing.…
Sometimes I’ll watch the creatures
who are neighbors to me in that
place. And finally it came to me:
those are not wild animals, those
creatures. They’re leading their
domestic lives, they’re making
homes, raising their children,
hunting up food—more seriously,
more skillfully domestic than my
life.…The wild creatures inhabiting that landscape now
are these out-of-control industrial humans, and these
domestic, native, original creatures of the place know it.
—
There’s no place as interesting to me as my only little
own place. That’s because of the associations that
have gotten to be piled up on it. Every step I take, I’m
crossing the tracks of someone I’ve known well and
loved, and I recover these stories in my mind, and I give
thanks.…I come under the influence of it more all the time.
2013 annual report
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An Enduring Investment
for the Future
The Hudson Valley’s agricultural roots run
deep, and the rolling hills and pasture of
Pocantico are testament to this history.
The land on which Stone Barns Center sits
was once farmed by Dutch settlers. In the
1930s, our family operated a dairy farm
here. Later Peggy Rockefeller, beloved wife,
mother and tireless advocate for farmland
preservation, raised Simmenthal cattle on
this tract. It was in her memory that we
established Stone Barns Center for Food
and Agriculture in 2004.
How proud she would be to see Stone
Barns today—for not only is it a vibrant
working farm dedicated to sustainable
agricultural practices and community-based
food production, but it has become a catalytic gathering place for beginning farmers, children, families and
people everywhere who care about good food and better
farming. Through myriad programs, projects and experiments, Stone Barns Center looks to the future of our
food system and is committed to its improvement.
The Center’s success has vastly exceeded what we
thought was possible when we launched it. Since then,
more than 1 million people have come here to connect
with the source of good food and to learn about resilient
farming in harmony with nature.
We set out to establish Stone Barns Center as a robust
institution with an independent future; for it to have a
life and impact beyond our family. And we believe we are
well on the way toward that goal. So many people have
come to love the Center and appreciate its mission—
people like you, our treasured community of supporters
—and that makes us happier than you can know. To all
of you who have helped us grow and strengthen Stone
Barns over these past 10 years, our most sincere thanks
and warmest gratitude.
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To have a farm farmed again—this was our hope.
To have it producing food grown with respect for the soil,
livestock and the landscape of which it is a part, as well
as for the farmers growing it—these are the qualities of an
enduring agriculture in America. For that farm to provide
the opportunity for people to learn and grow, to be a
catalyst for food system change across the country—
this is what we remain dedicated to.
Sustainable farming is one of the most important
investments we can make in the future of our society.
Thank you for your commitment toward our shared goals.
A Brief History of Stone Barns
The land and buildings that are home to Stone Barns
Center were once part of a 1930s dairy operation.
In 2003, the Rockefeller family donated the 80-acre
property and restored the barns to form the nonprofit
Stone Barns Center for Food and Agriculture, to honor
the memory of Peggy Rockefeller—farmer and farmland
preservationist. Blue Hill, a Manhattan restaurant that
had been started by Dan, David and Laureen Barber in
2000, was selected to be the on-site restaurant partner. Both Stone Barns Center for Food and Agriculture
and Blue Hill at Stone Barns opened their doors to the
public in April 2004.
Many experts collaborated on the farm’s design and the
education center’s programs. Among them was leading
organic farmer Eliot Coleman, who recommended that
Jack Algiere be hired as head vegetable farmer; Jack
became the Center’s first hire in 2003. Soon after, Craig
Haney was hired to manage the pastured livestock operation; Dan Barber had been sourcing meat from Craig’s
farm in upstate New York.
Stone Barns Center’s education programs began with an
initial focus on children and farm visits for the general
public, but the scope was soon expanded to encompass
the training of beginning farmers. The first National
Young Farmers Conference was held in 2008. Our work
continues to grow, and today includes on-farm research
and development geared toward resiliency, tools and resources to help beginning farmers succeed, and drawing
from the principles of nature to inform our relationship
to the land. Our partners and collaborators are many
and varied, among them Cornell University, The New
York Times, New York State, JFK Magnet School in Port
Chester and Bard High School Early College Manhattan.
In our quest to change the way America eats and
farms, we continue to serve as a resource, as well as
a source of inspiration to children, farmers and food
citizens everywhere.
Warm regards,
David Rockefeller and Peggy Dulany
Co-founders, Stone Barns Center for Food & Agriculture
stone barns center for food & agriculture
2013 annual report
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Our Supporters
in 2013
founders
David Rockefeller
Peggy Dulany
Farmer
($100,000 and over)
Beginning Farmer
and Rancher Development
Program of the
National Institute of
Food and Agriculture,
USDA
Caretaker
($5,000 – 9,999)
Clif Bar Family Foundation
Fujisankei
Communications
International, Inc.
Agnes Gund
Waka Foundation
Brian Lindquist and David
Schmidt
Maurice Amado
Foundation
Roy A. Hunt Foundation
Harvester
($25,000 – 49,999)
Anonymous
Chipotle Mexican Grill
Dorian Goldman and
Marvin Israelow
Mimi and Peter Haas Fund
Lesley and Bill King
Lawrence and Victoria Lunt
David Lyons
The New World Foundation
Newman’s Own Foundation
Wallace Genetic Foundation
Whole Foods Market
Steward
($10,000 – 24,999)
Anonymous
Judy Bernstein Bunzl and
Nick Bunzl
Green Meadow Waldorf
School
Toni and Paul Lubetsky
The Ritz-Carlton,
Westchester
Mr. and Mrs. George D.
O`Neill
Tina Doufekias
Jennie Lyons
Lynn Dreifus
Rennio Maifredi
Mary and Kenneth Edlow
The Perlmutter Family
Foundation
Jason Feldman
Sheila and Martin Major
Christopher Ferrara
Mark and Jennifer Marino
Alina Fisch
Rachel Mears and Farzin
Firooznia
Susan Babcock
Robert B. Menschel
Frances Bassett
Lee Michel
Pierre G. Beauport
Marcia Fosnot
Seema Mohanty
Sue and Ken Fuirst
Susan Morgenthau
William F. Beck and Joanna
D. Murray
Aurora and Gabe Gelman
Jenny Mui
Robin Beckett
Linda Goelz
Lisa H. Newton
Nadia Bernstein
Dawn and Brian Gonick
Brian and Andrea Orlando
Emily Berry
Bianca Pendziakow
Nicolas and Teresa Black
Guler Sabanci
Rachel, David and Samuel
Gordon
Ann Borthwick
Susan and Richard Schnall
Rachi Grant
Clare M. Pierson and Peter
J. Humphrey
Kevin W. Schuyler
Irene Hamburger
Neil Brown
Matt Hamilton
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Polemis
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Farm Credit
AgEnhancement Program
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First Cornerstone
Foundation
Nancy Galdi
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Giammalva
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Louise and Jim Hagan
Mr. and Mrs. Arnold
Jacobs
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The Fine and Greenwald
Foundation, Inc.
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Rockefeller Financial
Services
Susan and David
Rockefeller
Beth and Rick Schnieders
Dr. Lucy R. Waletzky and
Mr. Jim Hamilton
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Krista Smith
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Rockefeller
Mr. and Mrs. Michael
Rockefeller
Carol Rosenberg
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Con Edison
Abby Rockefeller and
Lee Halprin
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O’Connor
CultivatoR
($1,000 – 2,499)
Anonymous (3)
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Cataldo
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Cowie
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Brad Foote
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Solomon
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Adams
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Mei
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20
Gardener
($250 – 499)
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Mrs. Nelson A. Rockefeller
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Anita Suchdeo
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Polaner
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Barbara Mundy
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($2,500 – 4,999)
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Weber
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Ford Foundation Matching
Gift Program
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Michele Hertz and
Lawrence Friedman
IBM Corporation
Jacob Burns Foundation,
Inc.
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Direc tor, Loc al Economies
Projec t, New World Foundation
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The Local Economies Project supports our Growing Farmers Initiative.
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AIG Matching Grants
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Michelle and Ron Saltz
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Mr. and Mrs. F.W. Herlitz
Jennifer Olmsted
Haley Satnick
Inez D’Arcangelo
Gloria Pacchiana
Simon Schama
Molley and Mark Darden
Janet and Thomas
Himmelright
Fred Schroeder and Allison
Whiting
Jessica Davis
David Skorton and Robin
Davisson
Maarten de Ruiter
Maida Snapper
Lynn Sobel
Samara Solan-Weinberg
and David Weinberg
Krista and Brian Callaghan
Kimberly Cantor
Andrea and Mark Kramer
Elizabeth Strong-Cuevas
Stella Chang
Shirley Kubo
Jayne Sutton
Julie Chang
Pamela and Ron Lake
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Dorothy S. Lakner
Linnet Tse
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Joyce Lee and Robert
Brackett
Diane Viton
Phyllis Strauss
Nancy Davis
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Cynthia Dessy
Ariel Devine
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Suzanne Harwood
Hawkes Family
Abigail and Steven
Hoffman
Honeydrop Beverages
Jennifer Marie Hoogstra
Matthew Hughes
Prem Itharat
Lisa and David Jacobsen
Marty Jaramillo
Karen Doeblin and Rob
Lacy
Julie and William Jarosz
Serge Dore
Bita Javadizadeh and
Henrik Brun
Nancy Dotlo
John Egan
Holly and Joe Eiden
Jennifer Jerutis
Gwenyth Jones and Eric
Knoff
What’s the most hopeful sign
of change you’ve seen in food
and agriculture in America?
Growing public awareness.
It’s in the newspaper, on
the TV, in everyday conversations on the street, at the
farmers market. More people
are waking up to the reality
of our broken food system.
They’re paying attention to the
challenges and realizing they
can do something about it.
Jenna and Michael
Lebowich
David Portny
Barbara and Leonard
Kobren
stone barns center for food & agriculture
Barbara Abeles
Diane Elam
Osa and John Murphy
Antoinette Atseva Muti
Victoria and Wilson Neely
Dan and Christina Papes
Roger and Caroline
Paradiso
Carol and Steven Parker
Sherida Paulsen and
Steven Margulis
Nanette and Kenneth
Pigaga
Michael Pollan and Judith
Belzer
Kathy Purvis
Diane D. Rapp
Ally Rich
Lexann and Andrew
Richter
John and Colleen Riley
What has surprised you most about Stone Barns Center
over the years?
The degree to which it’s become a resource for people
from all walks of life. A quick example: one day I was
there, and there were inner-city school children exploring
and working in a garden; research scientists in conversation with Farmer Jack in the greenhouse; a cooking
demonstration for suburban moms; and farmers from
Red Tomato meeting to talk about food distribution
channels. Where else does all this happen in one day?
What has the Center done well?
It’s done a lot well. In particular, it convenes major
stakeholders in the food system arena and facilitates
meetings that lead to action. Many of us are in jobs
that convene meetings, but they don’t necessarily have
the impact we are looking for. Last year, Stone Barns
Center held a conference on getting local food into
institutions like hospitals, universities and airports.
All the big names in the industry were there. In the end,
there was agreement to collaborate, and this year, things
are actually happening with the group formed that day.
The National Young Farmers Conference is another
example of Stone Barns’ ability to convene. It has credibility, so people show up because they know it’s going
to be successful and it’s going to make a difference.
What issues are you watching to determine what’s next
for the foundation’s work in the areas of nutrition, food
and agriculture?
Farmer development and food systems infrastructure
(processing facilities, distribution channels,
aggregation). And social justice—farm and food
workers rights, food access for the underserved.
2013 annual report
21
Eve Herzog Robbins and
Jack Robbins
Joan and Howard Rothman
Sayada and Alan Rothchild
Bernardine Wu
Terry Biaggi
Catherine Wu
Jennifer and Paul Bianco
Marie Yuvienco
Heather Bird
Sara Zion
Gail Blumenfeld
Jane Ruman
Juliette Saisselin
Jeanne and Murray Bodin
Ralph Santana
Seedling
($125 – 249)
Jill Scheuer
Anonymous
Allison Schlegel-Topik and
Chris Topik
Hidenao Abe
Patricia Scott
Danielle Seltzer
Richard and Christine
Semsel
Mr. and Mrs. Douglas
Sesler
Nicole Shahida
Houda Silcock
Andrea Simon
Amanda Sinclair
Alva Solomon
Christine Spears and
Harris A. Decker
Lisa and Stuart Sternberg
Diana Tapper
Melissa Termya and
Matthew Gardiner
Lauren and Mark
Thompson
Mariya Treisman
Frances Tucci
Victoria Turchetti and Eric
Donahue
Tracy and Chris Turner
Vanetta Vancak
Leeana Vidlock
Donna Vilardi
Vanessa Voorham
Jennifer Vorhoff
Jennifer Waltman
Megan and Peter Ward
Lindsay and Craig Warnke
Nina and Paul Warren
Tom White and Shannon
Lee
Robin and Phil Whitney
Ayelet Wiener
Ann Acheson
Nancy and Howard Adler
Leah Alani
Debbie and Craig Allan
Mary Ellen Allegra
Dean Allen
Allison Nied
Simone Almeida
Mary Lou Alpert
Anthony Amoriello
Lauren Amsterdam and
Michael Wilson
Aliki and Phillip Anastos
Scott and Tiffany Andersen
Anton Angelich
Edward and Susan Apuzzo
Rachel Arnold
Dana Arrighi
Thomas and Dana Asher
Richard A. Attridge
Michele Avantario
Tara Bacigalupo
Julie Balber
Susan Bandes
Moe Bardach
Alex Barrett
Jonathan Barron
Franz Bauerlein
Kara Baylor
Eric Woodworth
Teresa and Kevin Brady
Kate Brady
Andrea Brandt
Janine Braun
Mary Breslin
Dr. Keith and Brenda
Brodie
Sue Bronico
Tracy Brown
Judith Bruce
Heather and Joshua
Brumberg
Kim Burke
Patricia Butter
Mabel W. Cahill
Susan Stern Calenda
Louise Callahan
Martin Canellakis
Judith Caplan
Susanne Caramanica
Sharon Carpenito
Lenore Carpinelli
Sara Carter
Karen Casey
Timothy Casey and Kara
Morrow
Amy Chan
Dipa Chandra
Diane Chapman
Angus Chen
Rebecca Beaton
Lucy Bedell and Family
Margo Berger
Ruth and Bruce Bergquist
Richard Bernstein
Lynne and Joshua Berrett
Maria Betancourt and
Jeffrey Maldonado
22
Managing Direc tor, Newman’s Own Foundation
Newman’s Own Foundation supports our Growing Farmers Initiative.
What’s the most hopeful sign
of change you’ve seen in food
and agriculture in America?
There is so much dynamic
activity and experimentation
around healthy and sustainable farming, as well
as approaches to increase
access to delicious, nutritious
food in low-income communities. New models are
changing the way we think about, distribute and access food,
and there are increasing efforts to promote affordability.
This, combined with educating children and families about
nutrition, offers hope for healthier people and planet.
Jennifer Chen
Mr. and Mrs. Joseph
Chiocchi
Jeffrey Chou
Judy Clark
Joan and Bill Clifford
Sandra Clothier
Delina Codey-Barrachin
and Marc Barrachin
Kathy Colby
Kristina and Anthony
Costello
Lucy and Joseph Flynn
Alisa Hegyi
Jeanne Lapsker
Elaine McMahon
Laura Fox
Heider Family
Mary Lazin
Shane McMahon
Ellen Fox
Claudia Heitler
Phyllis and John Leary
Dr. James G. McMurtry
Jessica Franklin and Sul
Khawaja
James and Monica Hens
Christine and Marc
Lebowitz
John F. McTague
Flavius Craciunas
Peter and Stefanie Crean
Eli Freedberg
Patreece and Patrick
Creegan
Rachel Frimer
James Cox
Jenna and Cornel Crabtree
Sheila Crespi and Andy
Sparks
Brian and Laura Crowley
What has the Center done well?
Newman’s Own Foundation has been supporting the Growing
Farmers Initiative for the past four years. The initiative fills
a critical need by training farmers and providing resources
to those who want to practice sustainable agriculture.
It’s a great way to foster successful farm enterprises and
bring innovation to the rich tradition of farming. We applaud
Stone Barns Center for developing this initiative and thank
all of the farmers who are so dedicated to this movement.
What issues are you watching to determine what’s next
for the foundation’s work in the areas of nutrition, food
and agriculture?
We’re looking into seed funding for innovative models that
can make a discernible impact and have potential to scale
nationally. We feel that Newman’s Own Foundation can help
make a difference by supporting organizations that have keen
insight for developing new advances in nutrition education and
expanding fresh food access for underinvested communities.
Ellen Conrad
Maura Coolican
stone barns center for food & agriculture
Deborah Frishman
Sonia Fujimori
Elizabeth Galletta
Marcie Cuff
Huba Gancsos and Cindy
Yeung
Shirley Culman and Janet
Walsh
Denise Garcia
Katherine Curry
Margaret and Michael
Curry
Garepis Holland Family
Sarah Geiger
Jeremy and Cindy Gerson
Sumy C. Daeufer
Nadia Ghannam
Nancy D’Ambrosio
Arthur Glauberman and
Judith Spanier
Bobbie D’Andrea
Michael and Carol Dawley
Estela De La Cruz
What has surprised you most about Stone Barns Center
over the years?
There are so many points of entry to the Center’s
multifaceted approach to sustainable food and farming,
from innovative, resilient agricultural practices to education and retail operations. We are amazed that a
single organization can provide such a broad range of
programming to inform and influence students of all ages,
farmers, consumers and food service providers—reaching
more than 100,000 people a year. SBC is a leading voice
in “new agriculture” and serves as a national model.
Arrington Carr
Louise Beach and Brian
Skarstad
Linnea Beckwith and David
Waverly
Andy Woo
Heather Boyriven
Alexis Charnee and Mary
Clark
Michael Williams and
Sally Russ
Julie Wilsker and Michael
Pinkus
Cheryl Boyer
Claudine and Jason
Bazinet
Maria Williams
Kristin Willoughby
Dennis Boutsikaris
Lois J. Brandt
Olga Aleshina and Vadim
Potanin
Ellie Becker and Norman
Parton
Yolanda Willmore and
Jean-Pierre Latrille
Nicole Botticelli
Lisa Walker
Joanna and Tony Dean
Deborah and Russell
Dekker
Melissa Demarest
Michelle Dhanda
Carolyn Dilemme
Irene Dillon
Gloria Dillon
Ruth and Chris DiLorenzo
Peter Diskint and J. Kessler
Melanie Dodson and
David Granger
Craig Gleason
Rebecca Glen
Bettina and Robert Gold
Amy Goldstein
Nancy and Steve Golow
Steve Gomory and Beth
Hanson
Kristin Goodwin
Eve Gordon
Kathie Gordon
Julia and Steven Gosset
Kerry Gould-Schmit
Jen Granger
Hilary and Angelo Grasso
Ashley and Stephen Dolan
LaRuth Gray-Morgan
Julia Downes
Eleanor Grosz
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duChateau
Douglas S. Grover and
Adrienne A. Scerbak
Alexandra Duffy
Jeannette Grullon-Fahmy
and Farris Fahmy
Andrea Dunham
Jillian Dunham
Katherine duQuesnay and
Richard Dresner
Mark Edgar
Janine Gunderman
Joanna and Andrew Gurley
Karen B. Guttmann
Erica and Eli Halliwell
Terri Elbaum
Sally Hammond
Sherry Ellenzweig and
Frank Horvath
Vin Han and Yoonmi Kim
Roseanne Erickson
Eric Feinstein and Lauri
Nemetz
Lisa Feldman
Bonnie Fenster
Erin Ferguson
Tammy Fine
Marie Finucane
Peter Fleishman
Mary-Claire Flynn
Maureen Hanagan
Allison and Steve Harr
Nigel Hart
Kristen and Brian Harvey
Kristin and Nikhil
Hattiangadi
Sarah Hayes and Andrew
Hubner
Susan and Douglas
Haynes
Rachel W. Hearst
Suzanne and Paul Herzner
Bo Yoon Lee
Ellen Hilburg
Arlene and Michael
Leichtling
Catherine Hong
Claire Horikawa
Pauline and Martin Leitzes
Amy Horowitz
Terri Letica
Amy Hsieh
Eugene and Maxine Levy
Shu Huang and Ricardo
Murcia
Nancy Lewis
Jonathan Lewis
Lynn Huddon
Patricia Lindemann
Lisa Hurwitz Kedem
Phoebe Lindsay
Daniel and Fulga Iancu
Christopher Irving
Monica Issar and Samant
Virk
Tamara Jachimowicz
David Janes
Yvonne Lundie
Desmond and Kerry Lyons
Kristin Johnson
Rachel Mack
Diane Johnston
Dana MacNaughton
Stephen Jones
Lisa Magliato
Irene Jong
Jessica and Rob Malionek
Tina and Edward Malone
Kim and Brenden Maloof
Renee Kashuba
Rachel and Matthew
Mandell
Norma Katz
Suzy Marchetti
Mary Jean Keenan
Stephen and Carolyn
Maresco
Melba Kelly
Lisa Kim
Sangeeta Marfatia
Bokyoung Kim
Michael Marino
Mr. and Mrs. Timothy King
Lynn M. Klein
Janine Marlowe
Naomi and Paul Marrow
Marlo Klein
Candace Martin
Susan Kohn
Diana Martocci
Steven P. Kowalczyk
Alison Masick
Paul Kramer
Jane Kresch
Christopher Michael
Mason
Nancy Krim
Suzanne Mathews
Mrs. George Kruger
Nancy and Ari Mayerfield
Dan Kusnetz
Julia McAskin
Susan La Mantia
Margaret McCaffery
Karina and Brian Lacek
Alison McCartin
Polly Lagana
Joan and Greg McGinty
Mary LaLonde and Doug
Bramel
Mimi McGrath and Jim
Mitchell
Dominic Lamanuzzi
Rita Landman
Renata and Jethro Miller
Adam and Amanda Moore
Augusto Moreno
Claudia Mulas and
Slawomir Malendowicz
Lindsay Jerutis
Brian Kaminer
Scott Miller
Karen Lo
Jacqueline Lynch
Sue Kaewching
Julia Miller and Thomas
Yagoda
Barbara and Van Mow
Cathi Luski
Tara Jepson
Jennifer Meyers
Anne Liska
Michael Lukianoff
Toni and Walter Janeczko
Michelle Meyercord
Lisa Lindstrom
Alejandro Luciano
Thomas Jacoby
Michele Metsch
Mirla and George
Morrison
Kristina Loock
Jeff Jacob
Deborah Melincoff
Paula McKeever
Staci Mclaughlin
2013 annual report
Lesley and David
Quattrone
Philippe Radley
Suzanne Raffalli
Katie Reback
Jeanne Reilly
Joseph and Kristin Rella
Christine Reslmaier
Amy Richards and Peter
Sloan
Hagar Riley and Lewis
Farberman
Susan Rivera
Walter Rivera
Nathalie Rizos
Faye and Bruce Robb
Shelley Robinson
Lisa Rode
Collin Rodolitz
Sarah Elizabeth Murphy
Marjorie Rosenfield
Janet Nadile
Jennifer Ross
Rosalie Nathan
Eric Rothenberg
Monique Neal
Christine Rousseau
Marcia Newhart
Numa and Kaaren
Rousseve
David Nicola
Robin Nigro
Lauren Norquist
Patricia Kenney Rubertone
and Dan Rubertone
Andrea O`Rourke
Max, Margot and Richard
Runes
Jennifer Oakes
Mary Salke-Roth
Dr. and Mrs. Peter Odell
Pamela Sandler
Cynthia and Abraham Ofer
Katherine and Drew
Saunders
Amy Oringel and Daniel
Stoller
Marilyn Scharbach
Lucy Oswald
Jill Lakin Schatz
Michael Overstreet and
Kate West
David Schloss
Marianne Pagello
Michelle and Sung Pak
Ritu Pande
Kathi Pavlick and Bill
Aguado
Anasazi Pence
Michael Peppard
Jose Perillan
Phyllis Perkins
Susan and Joe Schlosser
Emily Schmalholz
Julie Schoelzel
Debra and Craig Schor
Kelly Schunk
Gail and Max Schwartz
Sandra Seaborn and
Matthew Scott
Gina Sebastiano
Melanie Peters
Nina Segal and Will
Kennedy
Steve Petrie and Ellen
Hexter
Madeline and Victor
Seguinot
Janet Pietsch
Dianny and Robert Shaw
Gillian Pinchin
Eric Shea
Peter Pockriss
Erin Shea
Susan Porcino
Charlie Sheerin
Judy Poser
Karen Shehadeh
Jenny Prizer
Andrea Sherman
Justine Putney
Jennifer Sicard
23
Jennifer Lescot t
Bronx ville, N.Y.
Jennifer and her husband support our summer Farm Camp program.
What’s your earliest
good-food memory?
I have many early memories
of enjoyable meals with my
grandparents. Both sets
of grandparents lived in
Nebraska, and my grandmothers spent most of the
day in the kitchen orchestrating meals. My paternal
grandparents lived on a
farm where we could enjoy
fresh-from-the-field corn.
The pace of life was slower there and left plenty of time for
making memories and savoring time with people and food.
What experience first led you to explore, question
or want to better understand our food system?
Preparing first foods for my daughter showed me how
children innately prefer fresh, natural food. I feel an
incredible responsibility to help shape my children’s
palates and provide a range of healthy options for them.
What has surprised you most about Stone Barns Center
over the years?
I’ve been surprised and delighted to see how passionate
other people are about the Center. From the first moment
I stepped onto the property, I felt a strong connection.
Apparently I’m not the only one. At Sheep Shearing we
ran into friends who live in New Jersey—more than 40
miles away. And each year there are many families from
my town who make the 30-mile round trip commute twice
per day to get their kids to Farm Camp. It’s gratifying
to see how the Center connects with people.
What has the Center done well?
You make farm life accessible. The realities of farm chores,
animal care and crop care can be daunting to the uninitiated.
The way the Center offers a chance to see these things in an
authentic way that is accessible and meaningful is remarkable.
When it comes to food, what is your top concern for
America’s youth?
I’m concerned that children aren’t exposed to a wide variety
of natural food and aren’t taught to prepare healthful
food. I suspect that many children today eat most of their
meals as “fast food”—whether inside or outside the
home. The experience of slow food is rich and meaningful.
My hope is that all children have memories of those
experiences to fuel their own choices throughout life.
What’s the most hopeful sign of change you’ve
seen in food and agriculture in America?
It’s gratifying to see so many children going to farm
camps, and many schools with their own gardens.
Joni Siegler
Dr. Mary Siemes
Elizabeth Singh
Linda and Richard Sitman
Howard and Beverly Smith
Steven and Wendy Smith
Keira Smith
Alison and Richard Smith
Stephanie and Nathaniel
Smith-Marrone
Daniel H. Soloway
Compton and Catherine
Spain
Judith Spokony
Kelly Stanislavsky
Kathleen and Darwin
Stanley
Beverley and Sabin
Streeter
Julia Unis
The Don Ames Family
Dana Wegman
Pamela Yee and Charles
Paolino
Helen and Leonard
Andrew
Taleen Stroud
Eva and Stanley Taben
Suzanne Valetutti
Susan F.C. Weil
Alison Yew
Dr. Linda L. Anstendig
Alyssa Tarantino
Thomas Van Stockum and
Brittany Forras
Eileen and David Weiner
Simon Young
Danielle Weisberg
Deborah Miller Young
Sven Armster and Vered
Mishkal
Nobuyo Tashiro
Sonya Terjanian
Anne Termini
Patricia Tetlow
Lauren Thaler and William
Null
Janine and Joe Thompson
Maya Tichio
Mary and Paul Torres
Luz Towns-Miranda and
Luis Miranda
Doug Vaughan
Albert & Kelly Wenzel and
Family
Alice Victor
Linda and Jack Viertel
Marina Volchegurski
Birgit von Roemeling
Ken Wachs
Alex White
Ivan Zimmerman
Mimi and Richard Beaven
Rachel Whitehead
Nan and Steve Zinaman
Mary Beck
Megan and Chris Whitten
A. Wiener
Eva Winkler
Ingrid Winn
Michael Winston
Barbara Walkley
Michele Stockwell
UBS Matching Gift
Program
Stephen Wall and Evelyn
Ha
Eric and Julie-Ann Ulbrich
Linda Weber
Joseph Barbalinardo
Scott and Melissa Barshay
Joel W. Wagman
Julie Tustin-Levenson
Alexa and Stephen
Zannetos
Michael A. Baker
Marian and James Zhang
Carolyn Wade
Edward Michael Steen
24
Peter and Sarah Wells
Michael and Loretta
Vickers
Lenore Walding
Marina Stopler
Jasper and Cassandra Yang
United Way of New
York City
Mirella Tronco
Julie Stoller
Yee-Ling Weeks and
William D. Weeks, Jr.
Judith Wolf
Elena and Jason Wolfe
Stella Wong
Anne and Chris
Wyser-Pratte
Frank Becker
Sprout
($75 – 124)
Zaynab Abdullah
Madeleine Aberg
Amy Adler
Jed Aicher
Emily Alessio
Yael Alkaloy
Laetitia Allexant
stone barns center for food & agriculture
Joanne Mays Becker
Cindy Beesmer
Pat Belanoff
Andrea and Philip Benza
Karen Bernard
Judy Bernstein
Suzanne D. Bethel
Lara Bhasin
Judith Biancardi
David Lyons
Jennifer Bienenstock
Thomas Eppinette
Eric Isenbarger
Poc antico Hills, N.Y.
Lydia and Ron Blake
Bonnie Esposito
Marie Blue
Eileen Evans
Beverly and Terry
Isenbarger
Sabine Borgogni
Bea and Kevin Farley
Jackie Brandt
Leslie and Arthur Fass
Mary Bristow
Joan Fisher
Susan Broat
Robert Fleming
Mary and William Brown
Steven A. Fondiller
Barbara S. Brundage
Lynne Foote
Martin Burkhardt
Charlotte Ford
Carole Burton
L. Frey
Nicole Byrne
Erin Fulton
Monica Buller Cabral
Robin and Robert Gaines
Lisa Cali
Beth Gantz
Jean-Claude Canfin
Rebecca Garfield
Robert Capurso
Jean and Bruce Gavril
Wendy Weaver Chaix
Robert L. Corcoran
Ivy Chang
Susan P. Geffen
Caroline Chester
Viktor Geller
Rockwell Chin
Natasha, Beatrice and
Gwen Georgiades
David is a longtime supporter of our education programs.
What is your earliest
good-food memory?
My dad did the food
shopping when I was
growing up. He took
up Chinese cooking at
one point, and he and
his buddies liked to
cook a Chinese New
Years feast. It was such
a happy preparation
that it got to be where I
would ask for a Chinese
dinner from my dad as a gift whenever I had the opportunity. He would spend the day shopping at the farm markets
in New York City, then come back and prepare the meal for
me and my friends. He passed on this joy to me. I like to do
the food shopping for my family, and I’m pretty good at it!
Stacey Chin
Dorothea Clarke
Howard Code
What experience first led you to explore, question or want
to better understand our food system?
Stone Barns did, really. Being exposed to it by seeing the
fresh vegetables growing. Just having this resource here
helped me become “food conscious.” It helped me pay
attention to what I eat and why.
Mara Cohen
Teresa Coles
Shelly Colley
Carol Collins
Jill Conklin
Russel Considine and
Margaret Waters
What’s the most hopeful sign of change you’ve
seen in food and agriculture in America?
The awareness that is everywhere right now. Realizing
that it is not okay to spray pesticides on everything without
realizing that those chemicals will fundamentally affect
the whole system. People are starting to question many
of the things that we were told growing up and just blindly
accepted. To have places like Stone Barns serve as a resource
helps with this interest and growing awareness. My dad
would love this place!
When it comes to food, what is your top concern for
America’s youth?
Education. I’m a big believer in this. Young people need to
be given the knowledge to make an informed choice. The key
to everything, really, is education. I hope a place like Stone
Barns Center will continue to educate and inspire. It certainly
inspires me.
John Cox
Lisa Gimpel
Phillip Gioia
Giorgio Sebnem
Anita Gittelson
Ann Gladding
Meredith Goldman
Joan S. Goldsmith and
Kenneth Cloke
Deborah and William
Goldstein
Mary Cronin
Stacy Curchack
Rita Greenberg
Asit and Karen Dan
Lisa and Mark Griffin
Raquel de los Reyes
Gilda Grund
Susan Delisle
Stefanie Grupp-Clasby
Carmela DeLuca
Damodar Gujarati
Melinda DeRocker
Olga Gutman
Samuel Desiderio
Samuel Haffey
Nicolai and Christina
Dillow
Mary and Flaam Hardy
Amy Harter
Jean Divney
Hedy Hartman and
Andrew Chait
Randell Dodge
Madeline Hauptman
Ralph H. Donnell, Jr.
Lindsay Havern
Kelly Donovan
Robert Hayes
Elizabeth Dore
Graciela Heymann
Julia Dorff
Joanne Hickcox
Nina and Brent Dorsett
Cathy Hildenbrand
Tracy Dudgeon
Cari and Allen Hochman
Graham Duncan
Janice and Doug Hopkins
Lisa Ebel
Melissa and Joshua
Howard
Amy Echelman
Nancy Hulnick
2013 annual report
Samantha James
Karmen Johnson
Philip Johnson
Jean Crum Jones
Carolee and Charles Jones
Vicky Kahn
Susan and Mark Kaminsky
Carolyn Gray and Marc
Garlasco
Corrinne DiVestea
Katherine and Matthew
Jacobs
25
Alexander Kang
Laura Kelleher
Elizabeth Kemler
Joan Kent
Maureen Killeen
Leslie Klein
Hilde and Fred Klinger
Hugh Knowlton
Bret Kovacs
Pascaline Lahmeur
Patti Lancaster and Joanne
Drinane
Kristin Lang
Kim Larson and Gary Knell
Julie Latzer
Jennifer Lawlor
Margy Lawrence
Nancy Lee
Eileen and Peter Lehrer
Matt Leonard
Teri and Marty Levine
Rachel Levine
Beth and Richard Lewis
Virginia Lieberfreund
Mary A. Lincoln
Jennifer Lobato-Church
David Loesch Catering LLC
Karen Lometti
Marisa Lorenzo
Ann Patton and Arthur
Lowenstein
Cristina Lozito
Denise Lupia
Katherine Lusk
Mary Magnusson
Edward Manley
Siguard Martensson
Patrice and Robert Martin
Margaret Masiello
Lori Master
Michelle Mayer
Nancy Mayers
Scott B. McClintock
William and Francesca
McHale
Sujean Rim and Bob
Bianchini
Katherine Roberts
Peter McHugh
Edna Robinson
M.B.T. McNamara
Jessica Rogers
Keely and Timon
McPhearson
Marnie and Mark
Rosenberg
Barbara and Paul Meberg
Jeanne and Oleg Rupchini
Dean Medico
Lisa and Stephen Ryan
Beth Mescolotto
Alice Sabia
Karen Messenger
Michele Saferstein
Ivana Mestrovic
Helen Sansone
Jennifer Meyer
Janet Sapir
Ellen Mittenthal
Marie-Helene Sarfas
Morgan Stanley
Community Affairs
Margaret Scerba
Luisa and Joseph Mortelliti
Estela Moscoso
Muffins Shop Cafe
Joan and Mal Nechis
Charmaine Oakley and
James Coleman
Ilona and Peter O’Connor
Kathy O’Connor
Sunny Oh
Linda O’Neill
Patrick O’Neill
Senator Suzi Oppenheimer
Anne Owen
Susanne and Richard
Pandich
Susan Parapetti
Elizabeth Parks
Ann Pedersen
Jane and John Phelan
John Pierce
Stephanie Pierson
Felice Piggott
Catherine Scheibe
Marilyn Schultz
Katarina Schuring
Heidi and Robert Schwartz
Susan and Wolfgang
Schwarz
Ashley Corbin-Teich
Julie Tancharoen
Photography
Nancy and Matthew
Thornton
Twah Dougherty
Elizabeth Tigani
The Edible Schoolyard
Bard High School Early College
Manhattan
Betsy Tumbas
Project
Bejo Seeds
Marvin Turner
Fruition Seeds
Blue Hill at Stone Barns
William Twomey
Green & Tonic
Christy Uhrowczik
Harney & Sons
Nona Ullman
Joseph Heller
Drusilla R. Van Hengel
High Mowing Organic
Gabrielle Vazquez
Laura Vazquez
Kathleen Lepore Vestal
Barbara Waesche
Earl Walton
Jennifer Ward
Margaret Waters
Dawn Watson
David Wax
Liz Selzer
Amy Weesner
Karen Seo
Jennifer Seshadri
Lorraine Sesti
Sara Shahbazi
Isaac Shamah
Tara and Geoffry Sharp
Martha and Andrew
Sherman
Maya Shetreat-Klein
Courtney Shore
Hillary Short
Paige Siempelkamp
John Simonds
Karen Simons
Tracy Piniarczyk
Norman and Charlotte
Sissman
Anatoly Podkopaev
Grace and Fred Sisto
Donna Polizio
Elena Slater
Christina Pollard
Claudia Smith
Jane Potenzo
Glenn Solotaroff
Rhonda and Henry Powell
Susan Sparkman
Marilyn Power
Jason Sparks and Joe
Grandy
Jeff Preston
Chipotle Mexican Grill
Amy Swiss
Nancy Vayo
Karen F. Schatzel
Key Partners
Hannah Swett
Matthew and Heather
Weidner
American Farmland Trust’s Hudson
Valley Farmlink Network
Photography
Caramoor Center for Music
and the Arts
Columbia University – Teachers
College
Seeds
Cornell University, Plant Breeding
and Genetics Section
Historic Hudson Valley
Michael Hoffman
Cornell University, Crop and Soil
Sciences Section
Hudson Valley Seed Library
Cornell University,
Animal Science Department
Indian Valley Organic Farm
and Garden
Cornell Cooperative Extension
of Westchester County
Johnny’s Selected Seeds
KelSo
CRAFT (Collaborative Regional
Alliance for Farmer Training) –
Mid-Hudson and Lower-Hudson
chapters
KIND
Landmark Print
Tamara Mount
Organic Valley
Farm-Based Education Network
Rick's Picks
Historic Hudson Valley
Lisa and Peter Weidner
Rose Press
Rachel Weiss
Rebeka Schott
Ruth Welch
Valiant
Kimberley Westad
Whole Foods Market
Hudson Pines Farm
Hudson Valley Agribusiness
Development Corporation
Hudson Valley Seed Library
Ana-Maria Wheatcroft and
Jonathan Kellner
Jacob Burns Film Center
Shannon and Gary Wiggers
John F. Kennedy Magnet School,
Port Chester, N.Y.
Julia Gonick Wike
Johnny’s Selected Seeds
Don Willemann
Andrew Willmott
Judith Watts Wilson
Greg Wirtz
Lorraine Witt
Woerner Family
Alexa and Todd Yannuzzi
Johanna Zeilstra
in-kind donors
Baker Creek Heirloom
Seed Co
Our deepest thanks to
those staff and board
members who have served
Stone Barns Center since
its founding.
Life Lab
Jack Algiere
The Livestock Conservancy
Shannon Algiere
Main Street School, Irvington, N.Y.
Peggy Dulany
Craig Haney
Blue Box Dumpster
Blue Hill at Stone Barns
Laura Perkins
Stephanie Radecki and
Nigel Wood
Nelson Staley, Jr.
Bobbysue's Nuts
David Rockefeller
Paulina Ram
Daniel and Alexandra
Steffens
Bronx Brewery
Lisa Zimmerman
Shanna and William
Sullivan
Captain Lawrence Brewing
Annegret Wolf Rice
Bryna and Michael
Sweedler
Organic Seed Alliance
Erica Helms
Ann Sprayregen and Stan
Sperber
Deborah Revesz
Northeast Organic Farming
Association (NOFA) – New York
Bill Graham
Walter and Diana Quast
Mark and Stephanie Rejtig
Northeast Organic Farming
Association (NOFA)
James Ford
Balthazar Bakery
Beth Reilly
New York State Department
of Health
David Barber
Rhonda Spevak
Daniel Purcell
The New York Botanical Garden
Dan Barber
The Pocantico Center of the
Rockefeller Brothers Fund
Fred Kirschenmann
Pocantico Hills Central School,
Pocantico Hills, N.Y.
Rockefeller State Park Preserve
SHFT
Brooklyn Brewery
University of Pennsylvania Veterinary
School, Swine Program
Company
Wellness in the Schools
Center for Agroecology &
Sustainable Food Systems
26
stone barns center for food & agriculture
2013 annual report
27
Board of Directors
David Rockefeller
Co-Chair
New York, NY
Peggy Dulany
Co-Chair
Tarrytown, NY
Founder and Chair
The Synergos Institute
Fred Kirschenmann
President
Ames, IA
Distinguished Fellow
Leopold Center for
Sustainable Agriculture
Iowa State University
Jill Isenbarger
Pelham, NY
Executive Director
Stone Barns Center for Food
and Agriculture
Dan Barber
New York, NY
Executive Chef and Co-owner
Blue Hill at Stone Barns
David Barber
Pound Ridge, NY
Co-owner
Blue Hill at Stone Barns
Richard Cataldo*
Treasurer
Croton on Harmon, NY
Associate
Rockefeller Family
& Associates
James Ford
Tarrytown, NY
Chairman and CEO
Scarabee Holdings, LLC
Charles Granquist
New Haven, CT
Executive Director (retired)
The Pocantico Center
Rockefeller Brothers Fund
Janet Hawkes
Ithaca, NY
Managing Director
HD1, LLC
Our Financials
Peter Johnson
Schoharie, NY
Associate
Rockefeller Family
& Associates
Bill King
Old Greenwich, CT
Owner
Back Forty Farm
John Kinsella
Charlotte, NC
Vice President
Experience Architecture
Lowe’s Home Improvement
Brian Lindquist
Tarrytown, NY
Gerald Marzorati
Pelham, NY
Editor
The New York Times
James S. Sligar*
Secretary
New York, NY
Partner
Milbank, Tweed, Hadley
& McCloy LLP
2013 income
in thousands
Government Grants
$303
5%
Individual Contributions
$2,031
31%
Corporate & Foundation
$329
5%
New, as of September 2014:
Farm
$904
14%
Kathleen Merrigan
Washington, DC
Executive Director
Sustainability Institute
George Washington
University
Program
$679
10%
Investments
$702
11%
Other (Rentals, Store, Investment)
$1,594
24%
total
$6,542
100%
2013 expenses
in thousands
Farm and Research Programs
$1,459
23%
Education Programs
$3,305
52%
Retail
$532
9%
Development
$393
6%
General and Administration
$640
10%
total
$6,329
100%
Statement of Financial Position
in thousands
Total Assets
$49,126
Total Liabilities
$336
Susan Rockefeller
New York, NY
Filmmaker and Designer
*Ex Officio
Richard Schnieders
Santa Fe, NM
Co-founder and CEO
MoGro
Not pictured:
James Ford, John
Kinsella, Kathleen
Merrigan, Susan
Rockefeller, Richard
Schnieders
This report was prepared with
great care, but if errors have
occurred, please contact Erica
Helms, Director of Marketing
and Philanthropy,
at 914 366 6200 x121 or at
[email protected].
photography
Jessica McConnell Burt, Twah
Dougherty, Roberto Falck, Nicole
Franzen, Guy Mendes, Greg Mihalko,
Rebekah Schott, Adriana Stimola,
Jonathan Young, Blue Hill at
Stone Barns
Net Assets
Unrestricted
$48,784
Temporarily Restricted
$6
Total Net Assets
$48,790
Total Liabilities & Net Assets
$49,126
All figures are based on audited financials.
28
stone barns center for food & agriculture
2013 annual report
29
About Stone Barns Center
How We Farm
Stone Barns Center for Food & Agriculture is a
501(c)(3) nonprofit organization that operates
an 80-acre farm and education center.
At Stone Barns Center, we use resilient,
regenerative farming practices in our fields,
pastures and greenhouse to grow seasonal,
regionally appropriate food.
we work to:
Train beginning farmers in resilient, restorative
farming techniques.
Help children discover the sources of their food
while preparing them to steward the land that
provides it.
Increase public awareness of healthy, seasonal
and sustainable food.
Experiment with and improve sustainable
farming practices.
Our highly integrated methods of composting
and crop and animal rotations enrich soils
and their ability to produce nutritious food.
These methods contribute to a dynamic,
self-renewing system of farming that doesn’t
need chemical fertilizers, pesticides or other
artificial inputs.
our goals for resilient agriculture:
• Restore and maintain soil health and fertility
through composting, crop rotation, diversification, waste recycling, mineral balancing and
other methods.
• Use both natural resources and non-renewable resources efficiently and sparingly.
• Husband animals to the highest ethical and
humane standards.
• Harness the power of natural biological cycles and
ecosystem function to control weeds and pests and
address other problems that arise.
• Respect wildlife, native biodiversity and the
ecosystem of which we are a part.
Our work is strengthened by our partnership with
Blue Hill at Stone Barns, the celebrated restaurant that
occupies one of the farm’s historic stone structures. Blue
Hill chefs collaborate with farmers in selecting the food
we grow, and their inventive cuisine reflects the agroecological harmony we seek. Our high-impact partnership
is rare: a nonprofit organization and a business working
hand-in-hand on the same land toward the shared goal of
changing the way America eats and farms.
30
stone barns center for food & agriculture
• Help people discover and appreciate the sources
of good food—both the land and water in which it is
grown, and the farmers who grow it.
In all we do, we aim for the
highest standards for farming
in harmony with nature.
2013 annual report
31
Change is
in the ground.
It starts with the soil;
with farmers practicing
resilient agriculture;
withJoinfood
citizens
us as we work with
our natural environment
to improve the way asking for
everywhere
America eats and farms.
well-grown
Explore our fields. food.
Stroll through our pastures.
Walk our woodlands.
Talk with our farmers.
Support our cause.
Be part of it.
630 Bedford Road
Pocantico Hills, NY 10591
914 366 6200
www.stonebarnscenter.org
630 Bedford Road
Pocantico Hills, NY 10591
(914) 366-6200
stonebarnscenter.org
Printed on Mohawk Options, 100% post
consumer recycled fiber manufactured entirely
with wind energy.