Blue Hill at Stone Barns chef Adam Tan opens the doors of the restaurant's bakery for a demonstration and tasting of whole grain bread, beginning with the process of in-house milling. Adam will lead a conversation on grain sourcing, touching on recent innovations in wheat breeding. Learn how and why Blue Hill showcases resilient wheat varieties and experiments with test crops like Barber wheat, rye, and buckwheat, many of which are grown at Stone Barns Center.
