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Animals play a huge role at Stone Barns Center for Food and Agriculture and
the man responsible for all of it is Craig Haney. Sheep, pigs, chickens, turkeys,
rabbits, even honeybees are cared for by Craig and his staff.

Working directly with Chef Dan Barber, who helms both Blue Hill at Stone Barns
and Blue Hill Restaurant in Manhattan, Haney knows very well what ‘top quality’
means. One bite at either restaurant will tell you that.

His intuitive feel for the animals and their needs is evident. Pastured and
(almost) pampered, the system at SBCFFAA treats animals the way they are
supposed to be treated. And it shows. It’s almost as if Craig’s charges know
him on sight. If all the animals had names, Haney would surely know each
and every one of them. This guy really cares about what he’s doing.

Shot at Stone Barns in Pocantico Hills, New York.

In southwestern Missouri, Kip Glass is raising meat the right way — on grass. His
processed chickens, turkeys, pigs and cows are scooped up at the local farmers
market every Saturday in Springfield. Loyal customers have learned to line up
early to to avoid being disappointed when he sells out completely. Which he does
on a fairly regular basis. His brand, Raised Right Meats, is being held up as an
example of animal husbandry done in a superior way — and the taste of his
products prove it. The methods Kip is using to care for the land and raise his
animals not only make environmental sense, but more and more makes business
sense as well.