We Are Still In
Dan Barber is executive chef of Blue Hill in Greenwich Village and Blue Hill at Stone Barns, located in Pocantico Hills, N.Y., alongside Stone Barns Center for Food & Agriculture, a nonprofit farm and education center. Barber authored “The Third Plate: Field Notes on the Future of Food” and in 2009 was named one of Time Magazine’s most influential people in the world.
David Barber ’88, a Connecticut College trustee, is co-owner of Blue Hill, a working farm, restaurant, product and consulting company supporting agriculture that positively contributes to the world’s food systems. He is also a founding partner and board member of Stone Barns Center for Food and Agriculture.
David Montgomery is a professor of geomorphology in the Department of Earth & Space Sciences at the University of Washington. His research interests involve the effects of geological processes on ecological systems and human societies, and interactions among climate, tectonics and erosion in shaping topography on Earth and Mars.
Marlene Zuk is a professor in the Department of Ecology, Evolution and Behavior at the University of Minnesota, where her research focuses on animal behavior and evolution, mostly using insects as subjects. Dr. Zuk is interested in the ways that people use animal behavior to think about human behavior, and vice versa, as well as in public understanding of evolution.