The Rye Bread Project’s first initiative, ‘Smørrebrød Table’, was founded and formed to offer a collaborative process for creative problem solving for specialists from many fields of research and practice, ranging from organic local farmers, bakers and chefs to international government officials, green regional ecological planners, public health experts, educators and parents. It resulted in a two event days in November of 2010. The first event was a facilitated lunch discussion on November 10th. The second event was a public smørrebrød feast on November 14th. Both were hosted by New Amsterdam Market in New York City.
Read more about The Rye Bread Project here
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