Dan Barber is the chef and co-owner of Blue Hill and Blue Hill at Stone Barns, and is a buyer of Hardwick Beef. In his May 11 Op-Ed piece in the New York Times, Dan argues that as the price of oil increases, small farmers have an easier time competing with industrial agriculture.
He writes, "With the price of oil at more than $120 a barrel (up from less than $30 for most of the last 50 years), small and midsize nonpolluting farms, the ones growing the healthiest and best-tasting food, are gaining a competitive advantage. They aren’t as reliant on oil, because they use fewer large machines and less pesticide and fertilizer."
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