2022-11-15T18:45:25-08:00 2021-12-31 261726741 WATSONRICE LLP 5 Penn Plz FL 19 New York NY 10001 990 2021-01-01 134150082 Stone Barns Restoration Corp DBA Stone Barns Center for Food & AGRI STON 9143666200 630 Bedford Road Pocantico Hills NY 10591 Peggy Dulany Board Chair 2022-11-15 true Peggy Dulany 999009999 Baruti Bediako CPA P00740658 2124477300 2 AAL1 IAL1 FAL1 2021 2022-09-23 18:48:47Z Peggy Dulany 630 Bedford Road Pocantico Hills NY 10591 20722813 false X www.stonebarnscenter.org X 2000 NY Stone Barns Center is a nonprofit farm, education, and research center with a mission to catalyze an ecologically restorative food culture. Key programs highlight sustainable, regenerative agriculture and the pattern of eating needed to support it. They include: outreach and programs for adults and families, research and data collection, and on-farm experimentation to explore best practices in sustainable food production. 14 11 92 41 0 5463947 4263787 1048140 1277054 2382897 -1024635 -9299 3448515 8885685 7964721 308704 34560 0 3988385 5237843 0 537303 5377524 10041067 9674613 15313470 -788928 -7348749 108363543 107933883 893858 1378031 107469685 106555852 X Stone Barns Center is a nonprofit farm, education, and research center with a mission to catalyze an ecologically restorative food culture. Since 2004, we have been driving innovation in ecologically sustainable farming practices and mindful food choices that benefit human health, strengthen communities, and protect the environment. Our Hudson Valley campus, shared with the restaurant Blue Hill at Stone Barns, is a place where farmers, chefs, visitors, diners, educators, and artisans come together to push the boundaries of sustainable farming and eating. true true 5176328 2539858 Chef-in Residence Innovative culinary and educational programs. See Schedule O. 4031073 401196 Public Programs - Engaging and educating the community on regenerative agriculture and healthy eating. See Schedule O. 3438139 484067 Innovation Labs - Fostering research and innovation that drives food culture change. See Schedule O. 12645540 true true false false false false true false false true true false false false false true true false false false false false false false true false false true true true false false false false false true false true false false false false false false false false false true 87 0 true 92 true false false false false false true true false 0 false false false false false false false X 14 11 true false false false false false false true true false false true true false true true false true true false NY X Laura Perozo 9143666200 630 BEDFORD ROAD POCANTICO HILLS NY 10591 X Jack Algiere Farm Director 40.00 0.00 190948 0 91439 Rick Parnell Executive Dir. 40.00 0.00 X 261238 0 12675 Matthew Andersen Director Events 40.00 0.00 160680 0 12249 Jill Parsh Finance Director 40.00 0.00 149706 0 20008 Lauren Yarmuth Assoc Dir Philanth 40.00 0.00 156107 0 12328 Irene Hamburger Director of Educ. 40.00 0.00 150533 0 13037 Frederick Kirschenmann President 8.00 0.00 X X 62985 0 0 Peggy Dulany Board Chair 1.00 0.00 X X 0 0 0 Kathleen Merrigan Secretary 1.00 0.00 X X 0 0 0 Lawrence Lunt Treasurer 1.00 0.00 X X 0 0 0 Adrian Miller Director 1.00 0.00 X 0 0 0 Catherine Fazio Director 1.00 0.00 X 0 0 0 Bill King Director 1.00 0.00 X 0 0 0 David Barber Director 1.00 0.00 X 0 0 0 Kevin Schuyler Director 1.00 0.00 X 0 0 0 Gerry Marzorati Director 1.00 0.00 X 0 0 0 Susan Cohn Rockefeller Director 1.00 0.00 X 0 0 0 Diane Holland Director 1.00 0.00 X 0 0 0 Zia Khan Director 1.00 0.00 X 0 0 0 Dawn Smalls Director 1.00 0.00 X 0 0 0 1132197 161736 7 false true true Blue Hill at Stone Barns 630 Bedford Road Pocantico Hills NY 10591 catering & prog. ser 4981254 Tamar Podell 23 Usonia Rd Pleasantville NY 10570 Fundraising 100367 Catherine Kelley 42 Matthiessen Park North Irvington NY 10533 Communication Service 101120 3 239615 527022 3497150 4035 4263787 Cafe Operations 900099 105073 105073 Chef-in Residence 900099 770785 770785 Public Programs 900099 401196 401196 1277054 -1742199 -1742199 0 0 1459732 195405 1264327 1264327 1264327 11936988 11219424 717564 717564 717564 142656 527022 225991 -83335 -83335 0 3371806 1117272 2254534 2254534 Miscellaneous Revenue 900099 12989 12989 12989 7964721 3544577 156357 X 25920 25920 8640 8640 0 0 860084 416376 442434 1274 0 3599827 2959559 413243 227025 52646 45132 782 6732 430088 344033 45838 40217 295198 245625 31718 17855 0 333518 333518 41866 41866 0 0 272994 272994 5773609 5446310 156352 170947 182805 169623 543 12639 369840 306891 35522 27427 193307 112674 64242 16391 0 445948 328546 108429 8973 55251 34170 19516 1565 0 7062 5712 765 585 0 0 1392919 1386618 5986 315 190247 125911 59408 4928 REPAIRS AND MAINTENANCE 466230 368329 97471 430 LIVESTOCK and Other Farm Exp 285407 285407 Cafe Expenses 30064 30064 0 15313470 12645540 2130627 537303 145261 221554 8845500 5499868 197002 408500 110355 286979 0 0 0 28258 16037 59763 159527 61725752 20909927 40599360 40815825 42532166 60261034 15845878 264559 0 0 0 108363543 107933883 893858 1378031 893858 1378031 X 106922622 105830074 547063 725778 107469685 106555852 108363543 107933883 -7348749 6434916 X false true X true false X 33537212 27688722 1938724 5463947 4263787 72892392 0 0 33537212 27688722 1938724 5463947 4263787 72892392 57337185 15555207 1816406 1613155 3413916 1916072 1459732 10219281 0 21990 7604 1222 814 12989 44619 83156292 10797612 0.18710 0.17160 X Prior Year Facts and Circumstances: How we maintain the facilities for public access and enjoymentStone Barns Center closed to the public in March 2020 due to COVID and remained closed to the general public until October 2021. However, Stone Barns reopened the property for Member visiting hours Thursday through Sundays starting in August of 2020. Stone Barns Center shares a porous border with the Rockefeller State Park Preserve, and the public accesses the grounds via an easement with RSPP. General public: Public programs including classes, lectures, guided tours, and agricultural and culinary experiences were available starting on October 7, 2021. Chef-in Residence: From January 2021 until September 2021: Chef-in Residence at Stone Barns was a program that brought diverse, visiting chefs to the Blue Hill kitchen and Stone Barns farm to foster the interdisciplinary innovation that drives widespread change in our food culture. The Residency at Stone Barns, executed by partner restaurant, Blue Hill, exemplified the guiding principle that food system change happens through food culture change. The Residency invited an international roster of chefs to interpret the ingredients of our farm and region through the prism of their unique, historic culinary traditions. Each four week residency included in-depth educational programs for our communityfrom Stone Barns and Blue Hill staff to national and international food system changemakers and the public at large.Explore Tours: Explore: The Innovation Labs - Led by a Stone Barns farmer and a Blue Hill cook, tour participants are immersed in the connection between healthy soil and delicious food through the Labs, by showing them the work of the Mill, Bakery, Meat Processing, Preservation, Seed and Arts & Ecology Labs.Explore: Farm - Walks tour participants through the growing spaces and pastures with a Stone Barns farmer and a Blue Hill cook.Explore: Family Field Trips Specially geared towards educating children, these trips take tour participants on a child-friendly walk of the farm that focuses on a different farm-related educational topic each week.How we reach a broad range of people beyond our facility:We expand public support for regenerative agriculture and our work through social media, our website, virtual programming, research and community partnerships, virtual and in-person conferences, press coverage, speaking engagements, educational videos, and convenings which bring together scientists, chefs, artisans, business leaders, agricultural professionals and other food system stakeholders to engage in bidirectional learning and experimentation.Our 2021 Chef-in Residence program broadcast over 130 classes, workshops, and panel conversations with a diverse group of changemakers around the country and the globe. These included Cooks & Farmers Meetings, which offered cultural, ecological, and economic insights for staff and members of our extended community; At the Pass, a weekly program that offered a behind-the-scenes look at the culinary and agricultural influences and techniques that shaped each Residency menu; and Elements Days, monthly half-day public programs that reflected the thematic thread that represented each residency.We measure success in numerous ways, including but not limited to tracking the number of people we reach through mediums including: 20,000 visitors to Stone Barns Center, over 1,100 memberships, a social media reach of nearly 140,000, and over 45,000 email newsletter subscribers. Fundraising activities undertaken to support our workStone Barns continuously pursues a wide range of fundraising strategies to broaden its donor base and secure philanthropic support. We offer a membership program to individual supporters, promote our work through digital newsletters, attend community events to share information about our educational work, and establish partnerships to engage new supporters. Stone Barns development staff members meet regularly with interested individuals, corporate representatives, and foundation officers to discuss funding opportunities. We also host annual fundraising events with a portion of tickets including a tax-deductible donation. RESTRICTED RESTRICTED RESTRICTED RESTRICTED RESTRICTED RESTRICTED RESTRICTED RESTRICTED X X X 1 93 1 true false 4544821 375430 181800 4738451 4145007 565614 165800 4544821 3816965 644042 316000 4145007 4082062 -265097 3816965 3528318 694944 141200 4082062 1.00000 false false false 10956400 10956400 48221439 18683994 29537445 2230085 1954397 275688 317828 271536 46292 40815825 Bain Capital Doube Impact Fund 264559 F X 16122441 6434916 184136 1538668 8157720 7964721 7964721 17036274 184136 1538668 1722804 15313470 15313470 Part II, Line 5: Summarized Policy All costs associated with this easement are rolled into the farm budget. Staff time is captured in the farm compenstation costs; any other costs are included in the respective functional chart of account category. Part II, Line 9: Organization Reporting of conservation easements. All costs associated with this easement are rolled into the farm budget. Staff time is captured in the farm compensation costs; any other costs are included in the respective functional chart of account category. The esaement is included in fixed assets on the balance sheet. Part X : FIN48 Footnote Accounting principles generally accepted in the United States of America require management to evaluate tax positions taken by the Center and recognize a tax liability if the Center has taken an uncertain tax position that more likely than not would be sustained upon examination by the Internal Revenue Service. The Center is subject to routine audits by taxing jurisdictions; however, there are currently no audits for any tax periods in progress. Management believes it is no longer subject to income tax examinations prior to 2018. Part XI, Line 2d: Other revenue amounts included in F/S but not included on form 990 Rental income Related expenses $195405 Cost of Goods Sold $1117272 Special event exp.netted against revenue $225991 Part XII, Line 2d: Other expenses and losses per audited F/S Rental income Related expenses $195405 Cost of Goods Sold $1117272 Special event exp.netted against revenue $225991 false Harvest Feast 669678 527022 142656 172742 53249 669678 527022 142656 172742 53249 225991 -83335 true El Compadre PK LLC 1149 S 9th Street Philadelphia PA 19147 853058889 8640 0 Stipends to Chefs and Students Honeysuckle Projects LLC 4142 Parrish Street Apt 2 Philadelphia PA 19104 851648316 8640 0 Stipends to Chefs and Students Isabahlia Ladies of Elegance 150 Amboy Street Brooklyn NY 11212 272519508 501(3) 8640 0 Stipends to Chefs and Students 1 2 Stipend 1 8640 X true X X true false false false false false false false false Frederick Kirschenmann President 62985 62985 Irene Hamburger Director of Educ. 2759 147774 13037 163570 Jack Algiere Farm Director 190678 270 7842 83597 282387 Jill Parsh Finance Director 148932 774 6130 13878 169714 Lauren Yarmuth Assoc Dir Philanth 156097 10 12328 168435 Matthew Andersen Director Events 159906 774 12249 172929 Rick Parnell Executive Dir. 225732 35506 12675 273913 Part I, Line 1a: Relevant information in regards to selections on 1a. letter and lease in personnel file regarding residence for personal use. Part II, Compensation from Unrelated Organizations Frederick Kirschenmann, the President of the Board, received $25,485 from Iowa State University for services rendered to the organization. The organization reimbursed Iowa State University for this portion of his compensation. Blue Hill LLC See Suppl. Info. 4984769 See supplemental info. false Blue Hill LLC See Suppl. Info. 724200 See Supplemental Info. false Blue Hill LLC See Suppl. Info. 249451 See Supplemental Info. false Blue Hill LLC See Suppl. Info. 113330 See Supplemental Info. false Blue Hill LLC See Suppl. Info. 1328868 Blue Hill pd Rent to SBC false Laureen Barber See Suppl. Info. 30000 SBC paid Prof. fees false Blue Hill LLC See Suppl. Info. 835669 See supplemental Info. false Blue Hill LLC See Suppl. Info. 24526 See Supplemental Info. false Schedule L, Part V Supplemental Information Line 1,2,3,4,5,7,8 column (b) - Entity more than 35% owned by David Barber, current Director and Dan Barber, Former Director.Line 1, column (d) - Stone Barns Restoration Corp (SBC) paid Blue Hill LLC for consulting on various programmatic work, Chef-in Residence,Labs and CEW.Line 2, column (d) - Blue Hill LLC paid SBC for sales of farm livestock and Labs products.Line 3, column (d) - SBC paid Blue Hill LLC for catering events held by SBC.Line 6, column (b) - Spouse to David Barber, Director.Line 6, column (d) - SBC paid for Design work for capital improvements.Line 7, column (d) - SBC purchased food and supplies from Blue Hill LLC for Chef-in Residence. Line 8, column (b) - SBC paid Blue Hill LLC for staff time spent on SBC's charitable programs. Form 990, Part III, Line 2: New Services Chef-in Residence - Innovative culinary and educational programs.The Chef in Residence Program celebrated cultural heritage and brought diverse visiting chefs to the Blue Hill kitchen and Stone Barns farm, fostering the type of interdisciplinary innovation that drives lasting change in our food culture. The program was designed to combat some of the racial and gender inequities in the kitchen by giving chefs from underrepresented communities a platform at one of the top-rated restaurants in the world and to provide a means of educating others about their food cultures and traditions. The visiting chefs worked with our Labs and farmers to help bring the foods of different cultures to the forefront of the Labs innovation efforts.The program generated, broadcasted, and documented over 130 classes, workshops and panel conversations with a diverse group of changemakers around the country and the globe. Co-designed and led with Blue Hill, programs included Cooks & Farmers Meetings, which offered cultural, ecological, and economic insights for Stone Barns Center and Blue Hill staff and members of our extended community; At the Pass, a weekly program that offered a behind-the-scenes look at the culinary and agricultural influences and techniques that shaped each Residency menu; Elements Days, monthly half-day public programs that reflected the thematic thread that represented each residency, including Goat, Rice, Terrain, The Coast, BBQ, Milpa, and Seeds; and Residency Stories, bi-weekly updates to internal teams, broadcasted the vivid collaboration between the Resident Chef, the Stone Barns farm, the Blue Hill kitchen, and the Labs through video recordings, photographs, external learning materials, and reports on a wide variety of topics.HARVEST CORPS - An extension of the Chef in Residency Program. Alumni Chefs in Residence paired with a nominated community garden of their choice and worked together with Stone Barns Center farmers to promote an ecologically sustainable food system by growing and cooking together. Form 990, Part III, Line 3: Ceased Conducting or Significant Changes To Services The ResourcED program, a program jointly operated by Stone Barns Center and Blue Hill restaurant, was an educational initiative supporting the independent local food movement during the Covid-19 crisis and beyond. Through ResourcED, Stone Barns Center offered a series of food and farm boxes featuring vegetables, whole grains and fresh bread, local meats, fish, flowers, and pasteurized eggs. Proceeds from the sales of the boxes supported regional farmers, food-insecure neighbors and our broader community, enabling us to provide meals to local healthcare providers and communities experiencing food emergencies. The program also included the Kitchen Farming Project, an initiative to give out-of-work cooks and others the encouragement and instruction to start their own gardens; this project ultimately engaged more than 4,000 participants worldwide through weekly newsletters, emails, and videos shared across the combined Blue Hill/Stone Barns platforms. ResourcED ended when the acute emergency phase of the pandemic ended as we transitioned to the Chef-in Residence program. Growing Farmers InitiativeThe Growing Farmers Initiative was discontinued due to a change in programmatic priorities. Form 990, Part VI, Line 2: Description of Business or Family Relationship of Officers, Directors, Et Peggy Dulany, Officer and Susan Cohn Rockefeller, Director family relationshipDavid Barber, Director and Dan Barber, former Director Family relationship Form 990, Part VI, Line 11b: Form 990 Review Process The full Board will be provided with an advance copy of the 990 and will be given the opportunity to provide the organizations Finance Director and Board Finance Committee Chair comments. Following comments from the Board, the Finance Director and Finance Committee Chair will review the final draft of the 990 before it is submitted to the IRS. Form 990, Part VI, Line 12c: Explanation of Monitoring and Enforcement of Conflicts Each member of the Board of Directors signs off on the conflicts policy each year at the organizations annual meeting. Each member is asked to disclose any known conflicts, if they exist, to the organizations Audit Committee. Conflicts are reviewed, discussed and addressed by the Board of Directors. Form 990, Part VI, Line 15a: Compensation Review & Approval Process - CEO, Top Management The independent search firm who placed the Executive Director, reviewed, and set the salary based on comparability data. The Executive Director compensation is reviewed bi-annually by the Board Governance Committee and Chair of the Board. Form 990, Part VI, Line 15b: Compensation Review and Approval Process for Officers and Key Employees The performance and compensation of all other officers and key employees is reviewed annually by their direct supervisor. Compensation is reviewed by using comparable salary data provided by the organizations human resources consultant Paychex and data available from other resources, which utilize Forms 990 from other organizations as well as compensation surveys and studies. Form 990, Part VI, Line 19: Other Organization Documents Publicly Available Stone Barns Center for Food & Agricultures governing documents, conflict of interest policy and financial statements are available to the public upon request. Form 990, Part III, 4a - Chef-in Residence Chef-in Residence - Innovative Culinary and Educational Programs.The Chef in Residence Program celebrated cultural heritage and brought diverse visiting chefs to the Blue Hill kitchen and Stone Barns farm, fostering the type of interdisciplinary innovation that drives lasting change in our food culture. The program was designed to combat some of the racial and gender inequities in the kitchen by giving chefs from underrepresented communities a platform at one of the top-rated restaurants in the world and to provide a means of educating others about their food cultures and traditions. The visiting chefs worked with our Labs and farmers to help bring the foods of different cultures to the forefront of the Labs innovation efforts.The program generated, broadcasted, and documented over 130 classes, workshops and panel conversations with a diverse group of changemakers around the country and the globe. Co-designed and led with Blue Hill, programs included Cooks & Farmers Meetings, which offered cultural, ecological, and economic insights for Stone Barns Center and Blue Hill staff and members of our extended community; At the Pass, a weekly program that offered a behind-the-scenes look at the culinary and agricultural influences and techniques that shaped each Residency menu; Elements Days, monthly half-day public programs that reflected the thematic thread that represented each residency, including Goat, Rice, Terrain, The Coast, BBQ, Milpa, and Seeds; and Residency Stories, bi-weekly updates to internal teams, broadcasted the vivid collaboration between the Resident Chef, the Stone Barns farm, the Blue Hill kitchen, and the Labs through video recordings, photographs, external learning materials, and reports on a wide variety of topics.HARVEST CORPS - An extension of the Chef-in Residence Program. Alumni Chefs in Residence paired with a nominated community garden of their choice and worked together with Stone Barns Center farmers to promote an ecologically sustainable food system by growing and cooking together. Form 990, Part III, 4b - Public Programs Public Programs Engaging and educating the community on regenerative agriculture and healthy eating The goal of our public outreach is to connect people to what they eat and awaken them to the health and environmental consequences of their consumption practices. SHARES & KITS - Our Vegetable Share, Flower Share, and Grass-Fed Meat Share are reflective of the farms seasonality and include inserts where recipients are able to learn more about the variety of vegetables their share contains and receive tips on how to prepare them, modeling the cooperative local food systems of the future. Our donation program reaches out to neighboring communities to address food insecurity and healthy eating through food donations and educational efforts. Our Garden Kit programs demonstrate the value of growing seasonally and regionally appropriate produce in ones own backyard or community garden. Through Kits on the Ground, participants had direct access to a Stone Barns Center farmer, who would share best garden care and maintenance practices to ensure a sustainable and bountiful harvest, followed by hearing the concerns of garden kits participants and addressing them live. COMMUNITY EDUCATION WEDNESDAY - Our Community Education Wednesdays (CEW) launched in October of 2021 with our partner Blue Hill, as a way to activate an inclusive and diverse network of leaders in the farming, hospitality, health, education, and policy fields by engaging them in bidirectional, interactive learning that utilizes the campus as a place of testing, training, and idea dissemination. REGENERATIVE FARMING FELLOWSHIP - The Regenerative Farming Fellowship was developed and programmed by Stone Barns Center for Food and Agriculture in partnership with the Northeast Grainshed, the Artisan Grain Collaborative and Arizona State University, with generous support from the General Mills. The virtual fellowship brought nine participating grain farmers together for bi-weekly seminars led by grain growers and processors, local and federal policy experts, and market specialists. Form 990, Part III, 4c - Innovation Labs Innovation Labs - Fostering research and innovation that drives food culture changeThe farmers, land stewards, and artisans at Stone Barns Center build on their collaborative work with our partner chefs in the kitchen at Blue Hill at Stone Barns through a network of Innovation Labs that support ongoing research and experimentation. This framework includes the Arts & Ecology Lab, Seed Lab, Meat Processing Center, Preservation Lab, Cold Storage Lab, a Bakery & Mill, and the Broadcasting Center.The Labs allow for a more democratic and cooperative environment for R&D among the producers, processors, and researchers, beyond the farmers and chefs of Stone Barns and Blue Hill. We test in real world settings the innovative techniques and research that the farm and the Labs perform. Examples of our collaborative work include grain production systems and trials, seed breeding and trials for grain, floral, and vegetables, and preservation and storage. As part of the collaborative process, ecology and farm directors work with their culinary and artisan counterparts on innovative and interdisciplinary projects developed in each Lab.