Dan Barber: King of Kale

The New York chef is rooting his activism in delicious cooking

About three years ago, Mark Overduin noticed something strange happening to his kale. The president of Bejo Seeds, he had long been accustomed to flat sales for the challenging vegetable. "But almost overnight we watched our kale-seed sales quadruple," he says. "It's a nice example of a prominent chef's influence."

That chef is Dan Barber. From his restaurant Blue Hill at Stone Barns--located on a working farm in the Hudson Valley--he not only helped usher in the Great Kale Leap Forward of 2010 by publishing a recipe for his popular kale chips in Bon App├ętit the year before, but also brought...

Want the full story?

Subscribe Now

Subscribe
Subscribe

Learn more about the benefits of being a TIME subscriber

If you are already a subscriber sign up — registration is free!