In spring of 2004, Blue Hill at Stone Barns opened within the Stone Barns Center for Food and Agriculture in Pocantico Hills, New York, 30 miles north of New York City. Sourcing from the surrounding fields and pasture, as well as other local farms, the restaurant staff seek to highlight the abundance of the Hudson Valley.
During a celebratory meal that included a puree served in a joint of the ubiquitous invasive species, Japanese knotweed, Sara Afshar found herself reflecting on the moment, the menu, and her relationship to food, on gratitude and appetites.
A framed print of this broadside was gifted to Dan Barber, chef at Blue Hill.