I’ve spent the past year and a half reporting out this three-part investigative series, in which dozens of former Blue Hill at Stone Barns and Stone Barns Center employees allege widespread and systemic mismanagement at these two institutions. The first story focuses on Blue Hill at Stone Barns, the Michelin-starred restaurant whose chef, Dan Barber, seeks to transform the food system. Former employees allege the restaurant’s working conditions were anything but sustainable eater.com/22996588/blue-…