On Monday of this week I was in New York City for a very special event, a press dinner for KAMUT® International presenting the results of our latest study on Cardiovascular Disease. I wanted to share with you some highlights from this event. As you all know there are thousands of restaurants in New York City, so finding one with such synergy and in alignment with our goals and mission was remarkable.
The Blue Hill restaurant in New York City is the original one, opened in 2000. If you have never been there, it’s a little hard to find tucked away down three steps below street level in Greenwich Village just off of Washington Square Park. I’m trying to set the scene for you, because from just looking at the restaurant from the street or even while standing just inside their large dinning room, you would have no idea of the magic that goes on there. We had our little event in the garden room, in the back, which was a quiet oasis in the middle on one of the busiest cities in the world.
Blue Hill’s menu showcases local food and a wine list with producers who respect artisanal techniques. Ingredients come from nearby farms, including Blue Hill Farm in Great Barrington, Massachusetts, and Stone Barns Center for Food and Agriculture, a forty-five minute drive from New York City. Executive Chef and Co-Owner, Dan Barber created two special KAMUT® wheat dishes as part of our four course menu, and what a wonderful menu it was!– just take a look.
As we were getting started, Dan’s brother, David, also a co-owner, stopped by to welcome us to the restaurant and promised that Dan would also be by before the evening was over. Chef Dan Barber has a very unique perspective on food and agricultural policy as I’m discovering reading his book The Third Plate. It seems we know and worked with many of the same people, who have shaped and influenced our thinking. So, imagine how pleased I was to meet him after our wonderful dinner. It was such a pleasure to eat in a restaurant where not only was the food exceptional, but there was a shared passion of bringing the principles of good farming directly to the table. I hope one day to visit the Blue Hill Farm and hope to one day welcome the Barber brothers to the Quinn family farm near Big Sandy!
I hope you enjoy looking at some pictures from the evening and many thanks to our special guests from Time Magazine, The Huffington Post, Family Circle, Prevention, Woman’s Day, Real Simple, First for Women, Epicurious, Shape and Metro New York. It’s always nice to meet new people and share the KAMUT® wheat story. It was especially nice to do it in such a congenial informal setting Besides the great food, and taking a few minutes to introduce the Kamut project in general and our research comparing ancient and modern wheat in particular, we had plenty of time for questions and lively discussions on a myriad of topics related to wheat, health and organic agriculture. By the time everyone left, I felt I had made many new friends which made the evening even more special.