The most recent program of the Bruce Museum”™s monthly series of virtual programs with thought leaders in the fields of art and science featured two innovators who discussed the emerging science of sustainable farming ”“ the practice of maximizing agricultural productivity while maintaining a harmonious, interdependent state-of-the-art, science-based techniques relationship with the environment.
The leaders of the discussion were Jack Algiere, director at the Stone Barns Center Farm in Pocantico Hills, New York, and Steve McMenamin, manager of Versailles Farms, a market garden operation in Greenwich.
At Stone Barns, Algiere has built an integrated farming operation rooted in land stewardship, innovation and community, which also serves as a training campus for young farmers, chefs, changemakers and the public. He oversees the extensive farming operations at Stone Barns, integrating a holistic farm team that works together on multispecies grass-fed livestock, grains, field crops, greenhouse, fruit, flowers, wild landscapes and compost in a four-season regenerative system. He holds a Bachelor of Science degree in horticulture from the University of Rhode Island.
McMenamin and his wife, Ingrid MaMenamin, started Versailles Farms, a market garden operation based in the backcountry of Greenwich after selling their French restaurant and patisserie, Versailles Brasserie. (The McMenamins rehabilitated Versailles, a Greenwich institution for 30 years, taking it out of bankruptcy and earning it a 4-star review by “The New York Times” in 2010.) They aim to grow food for the community with an emphasis on nutrient density, flavor and good digestion from their roughly four acres of greens on 1.5 acres of land.
