In Hudson Valley, New York, the Stone Barns Center for Food & Agriculture envisions preservation as the pathway to creating a more sustainable food systems for 2050. Chef-in-residence Johnny Ortiz, and the preservation labs Director Cortney Burns, employ techniques from the past, and a renewed relationship to the land’s regional cuisine as an example for future farmers of hope for a more regenerative, nourishing, and just food future in 2050.
Watch the video here, and learn more about our food system visionaries at Food2050series.com.