Row 7 Seed is the first seed company built on chef-breeder collaboration. Working together, it creates, trials and distributes delicious plant varieties to make an impact in the soil and at the table. It believes flavor can succeed where commodification has failed, that it can change how we eat and, in turn, how we grow. Join us for a conversation on Row 7’s work with two of the company’s co-founders: chef Dan Barber of Blue Hill at Stone Barns, and Cornell University professor and plant breeder Michael Mazourek.
Dan Barber is the chef and co-owner of Blue Hill and Blue Hill at Stone Barns, and the author of The Third Plate (May 2014, The Penguin Press). Barber has received multiple James Beard awards including Best Chef: New York City (2006) and the country’s Outstanding Chef (2009). Dan continues the work that he began as a member of Stone Barns Center for Food and Agriculture’s board of directors: to blur the line between the dining experience and the educational, bringing the principles of good farming directly to the table. His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. In 2009, he was named one of Time magazine’s 100 most influential people in the world.
Michael Mazourek is the Calvin Knoyes Keeney Associate Professor of Plant Breeding at Cornell University’s School of Integrative Plant Science. His research focuses on breeding vegetables that serve grower needs through improving disease and insect resistance as well as flavor in agroecologically-based production systems. The vegetables he has breeded have been featured internationally, including the honeynut squash, which ranked #39 on the Saveur 100 in 2015.
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