Chef Dan Barber’s respect for farming led him to open up Blue Hill restaurant in New York City in 2000 and, four years later, Blue Hill at Stone Barns in Pocantico Hills, N.Y. With access to Stone Barns’ farm, Barber was able to develop his signature approach to close-to-the-land cooking married to agriculture and stewardship of the earth. Barber believes modern agriculture has become more about high yields than flavor and nutrition. Enter Michael Mazourek,…