Jack Algiere is the farm director for Stone Barns Center in the New York’s lower Hudson Valley. Actively farming since the early 1990s, Jack has been the director at Stone Barns since its inception fifteen years ago. Jack oversees the extensive and diversified farm operations, including indoor and outdoor vegetable production, small grains, and a diverse array of livestock.
Most of the farm’s produce and meat is sold to the partner restaurant Blue Hill, and we dig into how this relationship has benefitted both the farm and the restaurant. We also take a look at how the vegetables are integrated into the livestock and pasture operation, the half-acre gutter connect greenhouse and how that differs from high tunnel production, and the compost heating system for the propagation operation.