Dan Barber

Dan Barber is one of the most influential chefs in food industry’s who represents sustainable eating and cooking. Its seems that the James Beard Award-winning chef of New York’s storied Blue Hill at Stone Barns is now going to step into agriculture, focusing on the seed business. Recently Barber launched Row 7 Seeds, a company that will bring flavor-optimized seed varieties to a large-scale market, collaborating with chefs, breeders and growers to produce delicious, good-for-the-earth seeds.


“Good flavor and changing the food system go hand in hand,” Barber tells Food & Wine. “When you select for flavor from the very beginning, you’re also selecting for qualities like nutrition. And you’re selecting for soil health, too, because you’re seeking out varieties that thrive under organic conditions — the systems that produce the most delicious food. It turns out being greedy for good food is a pretty good way to improve our diets and our landscapes.” he added.

The idea, then, is to optimize seeds quality for flavor and for the environment, long before a chef conceives of a dish or a farmer harvests a crop. All of the Row 7 seeds are 100% certified organic and non-GMO. “These methods create stronger, more reisilient plants, capable of thriving without synthetic chemicals,” reads the company’s website. “Stronger plants are tastier plants.”

Row 7 Seeds just announced its first seven varieties.

The Badger Flame Beet


Robin’s Koginut Squash



Habanda Pepper


Upstate Abundance Potato


898 Squash


7082 Cucumber


Butternut 661

“There was a huge butternut squash on the prep station, and I half-jokingly asked him if it was possible to breed a butternut squash that actually tastes good — no brown sugar required,” Barber tells F&W. “Michael told me it was the first time that someone had asked him to breed for flavor. For me, as a chef, there’s a before and after that moment. I realized that breeders are the people writing the original recipe for our food — and that recipe decides exactly what an ingredient brings to the table.”

Barber spent years experimenting in the kitchen and field to formalize the idea and figure out a way to bring chefs and breeders together “to write recipes from the ground up.”

The chef is joined by fellow founders Mazourek and Matthew Goldfarb, an organic seed grower in the Finger Lakes.

News Reporter

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: