Attach to Form 990 or Form 990-EZ.
Go to
www.irs.gov/Form990 for instructions and the latest information.
| (i) Name of supported organization | (ii) EIN | (iii) Type of organization (described on lines 1- 10 above (see instructions)) | (iv) Is the organization listed in your governing document? | (v) Amount of monetary support (see instructions) | (vi) Amount of other support (see instructions) | |
|---|---|---|---|---|---|---|
| Yes | No | |||||
|
Total |
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Calendar year
(or fiscal year beginning in)
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(a) 2017 | (b) 2018 | (c) 2019 | (d) 2020 | (e) 2021 | (f) Total | |
|---|---|---|---|---|---|---|---|
| 1 | Gifts, grants, contributions, and membership fees received. (Do not include any "unusual grant.") .. | 33,537,212 | 27,688,722 | 1,938,724 | 5,463,947 | 4,263,787 | 72,892,392 |
| 2 | Tax revenues levied for the organization's benefit and either paid to or expended on its behalf.... | 0 | |||||
| 3 | The value of services or facilities furnished by a governmental unit to the organization without charge.. | 0 | |||||
| 4 | Total. Add lines 1 through 3 | 33,537,212 | 27,688,722 | 1,938,724 | 5,463,947 | 4,263,787 | 72,892,392 |
| 5 | The portion of total contributions by each person (other than a governmental unit or publicly supported organization) included on line 1 that exceeds 2% of the amount shown on line 11, column (f) .. | 57,337,185 | |||||
| 6 | Public support. Subtract line 5 from line 4. | 15,555,207 | |||||
Calendar year
(or fiscal year beginning in)
![]() |
(a) 2017 | (b) 2018 | (c) 2019 | (d) 2020 | (e) 2021 | (f) Total | |
|---|---|---|---|---|---|---|---|
| 7 | Amounts from line 4.. | 33,537,212 | 27,688,722 | 1,938,724 | 5,463,947 | 4,263,787 | 72,892,392 |
| 8 | Gross income from interest, dividends, payments received on securities loans, rents, royalties and income from similar sources... | 1,816,406 | 1,613,155 | 3,413,916 | 1,916,072 | 1,459,732 | 10,219,281 |
| 9 | Net income from unrelated business activities, whether or not the business is regularly carried on.. | ||||||
| 10 | Other income. Do not include gain or loss from the sale of capital assets (Explain in Part VI.).. | 21,990 | 7,604 | 1,222 | 814 | 12,989 | 44,619 |
| 11 | Total support. Add lines 7 through 10 | 83,156,292 | |||||
Calendar year (or fiscal year beginning in) ![]() |
(a) 2017 | (b) 2018 | (c) 2019 | (d) 2020 | (e) 2021 | (f) Total | |
|---|---|---|---|---|---|---|---|
| 1 | Gifts, grants, contributions, and membership fees received. (Do not include any "unusual grants.") . | ||||||
| 2 | Gross receipts from admissions, merchandise sold or services performed, or facilities furnished in any activity that is related to the organization's tax-exempt purpose | ||||||
| 3 | Gross receipts from activities that are not an unrelated trade or business under section 513 ..... | ||||||
| 4 | Tax revenues levied for the organization's benefit and either paid to or expended on its behalf... | ||||||
| 5 | The value of services or facilities furnished by a governmental unit to the organization without charge | ||||||
| 6 | Total. Add lines 1 through 5 | ||||||
| 7a | Amounts included on lines 1, 2, and 3 received from disqualified persons | ||||||
| b | Amounts included on lines 2 and 3 received from other than disqualified persons that exceed the greater of $5,000 or 1% of the amount on line 13 for the year. | ||||||
| c | Add lines 7a and 7b.. | ||||||
| 8 | Public support. (Subtract line 7c from line 6.) | ||||||
Calendar year (or fiscal year beginning in) ![]() |
(a) 2017 | (b) 2018 | (c) 2019 | (d) 2020 | (e) 2021 | (f) Total | |
|---|---|---|---|---|---|---|---|
| 9 | Amounts from line 6... | ||||||
| 10a | Gross income from interest, dividends, payments received on securities loans, rents, royalties and income from similar sources.. | ||||||
| b | Unrelated business taxable income (less section 511 taxes) from businesses acquired after June 30, 1975. | ||||||
| c | Add lines 10a and 10b. | ||||||
| 11 | Net income from unrelated business activities not included on line 10b, whether or not the business is regularly carried on. | ||||||
| 12 | Other income. Do not include gain or loss from the sale of capital assets (Explain in Part VI.) .. | ||||||
| 13 | Total support. (Add lines 9, 10c, 11, and 12.).. | ||||||
| Section A - Adjusted Net Income | (A) Prior Year |
(B) Current Year (optional) |
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| 1 | Net short-term capital gain | 1 | ||||
| 2 | Recoveries of prior-year distributions | 2 | ||||
| 3 | Other gross income (see instructions) | 3 | ||||
| 4 | Add lines 1 through 3 | 4 | ||||
| 5 | Depreciation and depletion | 5 | ||||
| 6 | Portion of operating expenses paid or incurred for production or collection of gross income or for management, conservation, or maintenance of property held for production of income (see instructions) | 6 | ||||
| 7 | Other expenses (see instructions) | 7 | ||||
| 8 | Adjusted Net Income (subtract lines 5, 6 and 7 from line 4) | 8 | ||||
| Section B - Minimum Asset Amount | (A) Prior Year |
(B) Current Year (optional) |
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| 1 | Aggregate fair market value of all non-exempt-use assets (see instructions for short tax year or assets held for part of year): | 1 | ||||
| a | Average monthly value of securities | 1a | ||||
| b | Average monthly cash balances | 1b | ||||
| c | Fair market value of other non-exempt-use assets | 1c | ||||
| d | Total (add lines 1a, 1b, and 1c) | 1d | ||||
| e |
Discount claimed for blockage or other factors (explain in detail in Part VI): |
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| 2 | Acquisition indebtedness applicable to non-exempt use assets | 2 | ||||
| 3 | Subtract line 2 from line 1d | 3 | ||||
| 4 | Cash deemed held for exempt use. Enter 0.015 of line 3 (for greater amount, see instructions). | 4 | ||||
| 5 | Net value of non-exempt-use assets (subtract line 4 from line 3) | 5 | ||||
| 6 | Multiply line 5 by 0.035 | 6 | ||||
| 7 | Recoveries of prior-year distributions | 7 | ||||
| 8 | Minimum Asset Amount (add line 7 to line 6) | 8 | ||||
| Section C - Distributable Amount | Current Year | |||||
| 1 | Adjusted net income for prior year (from Section A, line 8, Column A) | 1 | ||||
| 2 | Enter 85% of line 1 | 2 | ||||
| 3 | Minimum asset amount for prior year (from Section B, line 8, Column A) | 3 | ||||
| 4 | Enter greater of line 2 or line 3 | 4 | ||||
| 5 | Income tax imposed in prior year | 5 | ||||
| 6 | Distributable Amount. Subtract line 5 from line 4, unless subject to emergency temporary reduction (see instructions) | 6 | ||||
| Section D - Distributions | Current Year | |
|---|---|---|
| 1 Amounts paid to supported organizations to accomplish exempt purposes | 1 | |
|
2
Amounts paid to perform activity that directly furthers exempt purposes of supported organizations, in excess of income from activity |
2 | |
| 3 Administrative expenses paid to accomplish exempt purposes of supported organizations | 3 | |
| 4 Amounts paid to acquire exempt-use assets | 4 | |
| 5 Qualified set-aside amounts (prior IRS approval required - provide details in Part VI) | 5 | |
| 6 Other distributions (describe in Part VI). See instructions | 6 | |
| 7Total annual distributions. Add lines 1 through 6. | 7 | |
|
8
Distributions to attentive supported organizations to which the organization is responsive (provide details in Part VI). See instructions |
8 | |
| 9 Distributable amount for 2021 from Section C, line 6 | 9 | |
| 10 Line 8 amount divided by Line 9 amount | 10 | |
| Section E - Distribution Allocations (see instructions) |
(i) Excess Distributions |
(ii) Underdistributions Pre-2021 |
(iii) Distributable Amount for 2021 |
|
|---|---|---|---|---|
| 1 Distributable amount for 2021 from Section C, line 6 | ||||
|
2
Underdistributions, if any, for years prior to 2021 (reasonable cause required-- explain in Part VI). See instructions. |
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| 3 Excess distributions carryover, if any, to 2021: | ||||
| a From 2016....... | ||||
| b From 2017....... | ||||
| c From 2018....... | ||||
| d From 2019....... | ||||
| e From 2020....... | ||||
| fTotal of lines 3a through e | ||||
| g Applied to underdistributions of prior years | ||||
| h Applied to 2021 distributable amount | ||||
|
i
Carryover from 2016 not applied (see instructions) |
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| j Remainder. Subtract lines 3g, 3h, and 3i from line 3f. | ||||
| 4Distributions for 2021 from Section D, line 7: | ||||
| $ | ||||
| a Applied to underdistributions of prior years | ||||
| b Applied to 2021 distributable amount | ||||
| c Remainder. Subtract lines 4a and 4b from line 4. | ||||
|
5
Remaining underdistributions for years prior to 2021, if any. Subtract lines 3g and 4a from line 2. If the amount is greater than zero, explain in Part VI. See instructions. |
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|
6
Remaining underdistributions for 2021. Subtract lines 3h and 4b from line 1. If the amount is greater than zero, explain in Part VI. See instructions. |
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|
7 Excess distributions carryover to 2022. Add lines 3j and 4c. |
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| 8 Breakdown of line 7: | ||||
| a Excess from 2017..... | ||||
| b Excess from 2018..... | ||||
| c Excess from 2019..... | ||||
| d Excess from 2020..... | ||||
| e Excess from 2021..... | ||||
| Facts And Circumstances Test |
|---|
| 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. |
| Return Reference | Explanation |
|---|
| Software ID: | 21013475 |
| Software Version: | 2021v4.1 |
Attach to Form 990 or 990-EZ.
Go to www.irs.gov/Form990 for the latest information.
| Return Reference | Explanation |
|---|---|
| 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. |
| Software ID: | 21013475 |
| Software Version: | 2021v4.1 |