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@vanessas_eats @vanessangyen always captures our Industry Nights so beautifully 🥹 so many hugs, smiles, and genuine conversations when we gather to share our winding paths and find new ways to support culinary industry professionals🌷To many more collaborations and connections <3

Huge thanks to the producers, brands, speakers, attendees + who make this community what it is and @thirdsbk team for being such wonderful hosts!

@astoriafarmersmarket, @busboy, @climatefarmschool, @dabahrecipes, @faina.nyc, @fuzhousisters, @gentleartefacts, @getsourmilk, @goodgrowinghome, @grownycwholesale, @heydoh.co, @metrocheeseclub, @obscure.coffee, @rakuen.nyc, @slowfoodnyc, @studiobumi.nyc, @weareroza x @luciafainzilber, @leagueofkitchens, @threeleggedcatbk, @tianajin, @grainestudios @drinkwildmannered @farmtopeople @itsginabruno @campers.show @daywithmei @madebymusashi @thubuser @anco.banquet

Video: @vanessas_eats

Last Monday at the 9th edition of Culinary Industry Night at @thirdsbk , @irisrozinsky and @kaja.parchanska created a Mexican–Polish cultural and culinary installation inspired by both of their backgrounds and shared creative language.

Working through different mediums — Kaja through spatial and visual storytelling, and Iris through culinary direction, catering, and edible design — they combined sculptural elements and ingredients from their respective cultures and creative practices, weaving together themes of memory and gathering.

Photos: @omer.kaplan.studio

Last Monday at the 9th edition of Culinary Industry Night at @thirdsbk , @irisrozinsky and @kaja.parchanska created a Mexican–Polish cultural and culinary installation inspired by both of their backgrounds and shared creative language.

Working through different mediums — Kaja through spatial and visual storytelling, and Iris through culinary direction, catering, and edible design — they combined sculptural elements and ingredients from their respective cultures and creative practices, weaving together themes of memory and gathering.

Photos: @omer.kaplan.studio

Last Monday at the 9th edition of Culinary Industry Night at @thirdsbk , @irisrozinsky and @kaja.parchanska created a Mexican–Polish cultural and culinary installation inspired by both of their backgrounds and shared creative language.

Working through different mediums — Kaja through spatial and visual storytelling, and Iris through culinary direction, catering, and edible design — they combined sculptural elements and ingredients from their respective cultures and creative practices, weaving together themes of memory and gathering.

Photos: @omer.kaplan.studio

Last Monday at the 9th edition of Culinary Industry Night at @thirdsbk , @irisrozinsky and @kaja.parchanska created a Mexican–Polish cultural and culinary installation inspired by both of their backgrounds and shared creative language.

Working through different mediums — Kaja through spatial and visual storytelling, and Iris through culinary direction, catering, and edible design — they combined sculptural elements and ingredients from their respective cultures and creative practices, weaving together themes of memory and gathering.

Photos: @omer.kaplan.studio

Last Monday at the 9th edition of Culinary Industry Night at @thirdsbk , @irisrozinsky and @kaja.parchanska created a Mexican–Polish cultural and culinary installation inspired by both of their backgrounds and shared creative language.

Working through different mediums — Kaja through spatial and visual storytelling, and Iris through culinary direction, catering, and edible design — they combined sculptural elements and ingredients from their respective cultures and creative practices, weaving together themes of memory and gathering.

Photos: @omer.kaplan.studio

Project feature for our upcoming Culinary Industry Night on Monday 5/11. Meet Farm Party @farmpartyuniverse!

Farm Party is an event series that supports small farms, gardens, and ranches by mobilizing many hands around a specific “big-push” need (barn-raiser style). Whether they are spreading truckloads of mulch, planting trees, or building compost bays - Farm Parties always opt in for the harder work that will make the biggest impact. At the end of each Farm Party is an open-fire outdoor feast: a totally collaborative cooking experience where anyone can contribute ingredients, cook, serve, and clean. With limited infrastructure and ingredients sourced from the community or grown directly on the land they’re working on, the feasts are improvisational and deeply connected to place. Somehow, every one turns into a revelatory culinary experience - perhaps made sweeter by the satisfaction of having accomplished something tangible together.

Founded by Carina Immer and Guido Lois, the initial vision for Farm Party was a dream to support small-scale land stewards in a time where small farms are rapidly disappearing across the country under the pressure of corporate buy-outs, farmer debt, and a culture that deeply undervalues the hard work that goes into great food. But once they started throwing them, Carina and Guido saw the massive impact it had on individuals and their community as a whole. It was clear that people are deeply hungry for a space to disconnect from the internet, connect with the land, and connect with each other. They’ve realized that these two missions are inherently connected. You cannot have a resilient food system without a resilient community.

Farm Party has hosted six gatherings so far across farms, ranches, and gardens in Los Angeles–including a recent 100-person restoration effort at the historic Zorthian Ranch that experienced massive devastation from the 2025 Eaton fire.

They are excited to expand Farm Party to the New York area, and are on the hunt for farms, gardens, and culinary volunteers interested in partnering. Come say hi on Monday and chat more :)

Project feature for our upcoming Culinary Industry Night on Monday 5/11. Meet Farm Party @farmpartyuniverse!

Farm Party is an event series that supports small farms, gardens, and ranches by mobilizing many hands around a specific “big-push” need (barn-raiser style). Whether they are spreading truckloads of mulch, planting trees, or building compost bays - Farm Parties always opt in for the harder work that will make the biggest impact. At the end of each Farm Party is an open-fire outdoor feast: a totally collaborative cooking experience where anyone can contribute ingredients, cook, serve, and clean. With limited infrastructure and ingredients sourced from the community or grown directly on the land they’re working on, the feasts are improvisational and deeply connected to place. Somehow, every one turns into a revelatory culinary experience - perhaps made sweeter by the satisfaction of having accomplished something tangible together.

Founded by Carina Immer and Guido Lois, the initial vision for Farm Party was a dream to support small-scale land stewards in a time where small farms are rapidly disappearing across the country under the pressure of corporate buy-outs, farmer debt, and a culture that deeply undervalues the hard work that goes into great food. But once they started throwing them, Carina and Guido saw the massive impact it had on individuals and their community as a whole. It was clear that people are deeply hungry for a space to disconnect from the internet, connect with the land, and connect with each other. They’ve realized that these two missions are inherently connected. You cannot have a resilient food system without a resilient community.

Farm Party has hosted six gatherings so far across farms, ranches, and gardens in Los Angeles–including a recent 100-person restoration effort at the historic Zorthian Ranch that experienced massive devastation from the 2025 Eaton fire.

They are excited to expand Farm Party to the New York area, and are on the hunt for farms, gardens, and culinary volunteers interested in partnering. Come say hi on Monday and chat more :)

Project feature for our upcoming Culinary Industry Night on Monday 5/11. Meet Farm Party @farmpartyuniverse!

Farm Party is an event series that supports small farms, gardens, and ranches by mobilizing many hands around a specific “big-push” need (barn-raiser style). Whether they are spreading truckloads of mulch, planting trees, or building compost bays - Farm Parties always opt in for the harder work that will make the biggest impact. At the end of each Farm Party is an open-fire outdoor feast: a totally collaborative cooking experience where anyone can contribute ingredients, cook, serve, and clean. With limited infrastructure and ingredients sourced from the community or grown directly on the land they’re working on, the feasts are improvisational and deeply connected to place. Somehow, every one turns into a revelatory culinary experience - perhaps made sweeter by the satisfaction of having accomplished something tangible together.

Founded by Carina Immer and Guido Lois, the initial vision for Farm Party was a dream to support small-scale land stewards in a time where small farms are rapidly disappearing across the country under the pressure of corporate buy-outs, farmer debt, and a culture that deeply undervalues the hard work that goes into great food. But once they started throwing them, Carina and Guido saw the massive impact it had on individuals and their community as a whole. It was clear that people are deeply hungry for a space to disconnect from the internet, connect with the land, and connect with each other. They’ve realized that these two missions are inherently connected. You cannot have a resilient food system without a resilient community.

Farm Party has hosted six gatherings so far across farms, ranches, and gardens in Los Angeles–including a recent 100-person restoration effort at the historic Zorthian Ranch that experienced massive devastation from the 2025 Eaton fire.

They are excited to expand Farm Party to the New York area, and are on the hunt for farms, gardens, and culinary volunteers interested in partnering. Come say hi on Monday and chat more :)

Project feature for our upcoming Culinary Industry Night on Monday 5/11. Meet Farm Party @farmpartyuniverse!

Farm Party is an event series that supports small farms, gardens, and ranches by mobilizing many hands around a specific “big-push” need (barn-raiser style). Whether they are spreading truckloads of mulch, planting trees, or building compost bays - Farm Parties always opt in for the harder work that will make the biggest impact. At the end of each Farm Party is an open-fire outdoor feast: a totally collaborative cooking experience where anyone can contribute ingredients, cook, serve, and clean. With limited infrastructure and ingredients sourced from the community or grown directly on the land they’re working on, the feasts are improvisational and deeply connected to place. Somehow, every one turns into a revelatory culinary experience - perhaps made sweeter by the satisfaction of having accomplished something tangible together.

Founded by Carina Immer and Guido Lois, the initial vision for Farm Party was a dream to support small-scale land stewards in a time where small farms are rapidly disappearing across the country under the pressure of corporate buy-outs, farmer debt, and a culture that deeply undervalues the hard work that goes into great food. But once they started throwing them, Carina and Guido saw the massive impact it had on individuals and their community as a whole. It was clear that people are deeply hungry for a space to disconnect from the internet, connect with the land, and connect with each other. They’ve realized that these two missions are inherently connected. You cannot have a resilient food system without a resilient community.

Farm Party has hosted six gatherings so far across farms, ranches, and gardens in Los Angeles–including a recent 100-person restoration effort at the historic Zorthian Ranch that experienced massive devastation from the 2025 Eaton fire.

They are excited to expand Farm Party to the New York area, and are on the hunt for farms, gardens, and culinary volunteers interested in partnering. Come say hi on Monday and chat more :)

Project feature for our upcoming Culinary Industry Night on Monday 5/11. Meet Farm Party @farmpartyuniverse!

Farm Party is an event series that supports small farms, gardens, and ranches by mobilizing many hands around a specific “big-push” need (barn-raiser style). Whether they are spreading truckloads of mulch, planting trees, or building compost bays - Farm Parties always opt in for the harder work that will make the biggest impact. At the end of each Farm Party is an open-fire outdoor feast: a totally collaborative cooking experience where anyone can contribute ingredients, cook, serve, and clean. With limited infrastructure and ingredients sourced from the community or grown directly on the land they’re working on, the feasts are improvisational and deeply connected to place. Somehow, every one turns into a revelatory culinary experience - perhaps made sweeter by the satisfaction of having accomplished something tangible together.

Founded by Carina Immer and Guido Lois, the initial vision for Farm Party was a dream to support small-scale land stewards in a time where small farms are rapidly disappearing across the country under the pressure of corporate buy-outs, farmer debt, and a culture that deeply undervalues the hard work that goes into great food. But once they started throwing them, Carina and Guido saw the massive impact it had on individuals and their community as a whole. It was clear that people are deeply hungry for a space to disconnect from the internet, connect with the land, and connect with each other. They’ve realized that these two missions are inherently connected. You cannot have a resilient food system without a resilient community.

Farm Party has hosted six gatherings so far across farms, ranches, and gardens in Los Angeles–including a recent 100-person restoration effort at the historic Zorthian Ranch that experienced massive devastation from the 2025 Eaton fire.

They are excited to expand Farm Party to the New York area, and are on the hunt for farms, gardens, and culinary volunteers interested in partnering. Come say hi on Monday and chat more :)

Project feature for our upcoming Culinary Industry Night on Monday 5/11. Meet Farm Party @farmpartyuniverse!

Farm Party is an event series that supports small farms, gardens, and ranches by mobilizing many hands around a specific “big-push” need (barn-raiser style). Whether they are spreading truckloads of mulch, planting trees, or building compost bays - Farm Parties always opt in for the harder work that will make the biggest impact. At the end of each Farm Party is an open-fire outdoor feast: a totally collaborative cooking experience where anyone can contribute ingredients, cook, serve, and clean. With limited infrastructure and ingredients sourced from the community or grown directly on the land they’re working on, the feasts are improvisational and deeply connected to place. Somehow, every one turns into a revelatory culinary experience - perhaps made sweeter by the satisfaction of having accomplished something tangible together.

Founded by Carina Immer and Guido Lois, the initial vision for Farm Party was a dream to support small-scale land stewards in a time where small farms are rapidly disappearing across the country under the pressure of corporate buy-outs, farmer debt, and a culture that deeply undervalues the hard work that goes into great food. But once they started throwing them, Carina and Guido saw the massive impact it had on individuals and their community as a whole. It was clear that people are deeply hungry for a space to disconnect from the internet, connect with the land, and connect with each other. They’ve realized that these two missions are inherently connected. You cannot have a resilient food system without a resilient community.

Farm Party has hosted six gatherings so far across farms, ranches, and gardens in Los Angeles–including a recent 100-person restoration effort at the historic Zorthian Ranch that experienced massive devastation from the 2025 Eaton fire.

They are excited to expand Farm Party to the New York area, and are on the hunt for farms, gardens, and culinary volunteers interested in partnering. Come say hi on Monday and chat more :)

Project feature for our upcoming Culinary Industry Night on Monday 5/11. Meet Farm Party @farmpartyuniverse!

Farm Party is an event series that supports small farms, gardens, and ranches by mobilizing many hands around a specific “big-push” need (barn-raiser style). Whether they are spreading truckloads of mulch, planting trees, or building compost bays - Farm Parties always opt in for the harder work that will make the biggest impact. At the end of each Farm Party is an open-fire outdoor feast: a totally collaborative cooking experience where anyone can contribute ingredients, cook, serve, and clean. With limited infrastructure and ingredients sourced from the community or grown directly on the land they’re working on, the feasts are improvisational and deeply connected to place. Somehow, every one turns into a revelatory culinary experience - perhaps made sweeter by the satisfaction of having accomplished something tangible together.

Founded by Carina Immer and Guido Lois, the initial vision for Farm Party was a dream to support small-scale land stewards in a time where small farms are rapidly disappearing across the country under the pressure of corporate buy-outs, farmer debt, and a culture that deeply undervalues the hard work that goes into great food. But once they started throwing them, Carina and Guido saw the massive impact it had on individuals and their community as a whole. It was clear that people are deeply hungry for a space to disconnect from the internet, connect with the land, and connect with each other. They’ve realized that these two missions are inherently connected. You cannot have a resilient food system without a resilient community.

Farm Party has hosted six gatherings so far across farms, ranches, and gardens in Los Angeles–including a recent 100-person restoration effort at the historic Zorthian Ranch that experienced massive devastation from the 2025 Eaton fire.

They are excited to expand Farm Party to the New York area, and are on the hunt for farms, gardens, and culinary volunteers interested in partnering. Come say hi on Monday and chat more :)

Project feature for our upcoming Culinary Industry Night on Monday 5/11. Meet Farm Party @farmpartyuniverse!

Farm Party is an event series that supports small farms, gardens, and ranches by mobilizing many hands around a specific “big-push” need (barn-raiser style). Whether they are spreading truckloads of mulch, planting trees, or building compost bays - Farm Parties always opt in for the harder work that will make the biggest impact. At the end of each Farm Party is an open-fire outdoor feast: a totally collaborative cooking experience where anyone can contribute ingredients, cook, serve, and clean. With limited infrastructure and ingredients sourced from the community or grown directly on the land they’re working on, the feasts are improvisational and deeply connected to place. Somehow, every one turns into a revelatory culinary experience - perhaps made sweeter by the satisfaction of having accomplished something tangible together.

Founded by Carina Immer and Guido Lois, the initial vision for Farm Party was a dream to support small-scale land stewards in a time where small farms are rapidly disappearing across the country under the pressure of corporate buy-outs, farmer debt, and a culture that deeply undervalues the hard work that goes into great food. But once they started throwing them, Carina and Guido saw the massive impact it had on individuals and their community as a whole. It was clear that people are deeply hungry for a space to disconnect from the internet, connect with the land, and connect with each other. They’ve realized that these two missions are inherently connected. You cannot have a resilient food system without a resilient community.

Farm Party has hosted six gatherings so far across farms, ranches, and gardens in Los Angeles–including a recent 100-person restoration effort at the historic Zorthian Ranch that experienced massive devastation from the 2025 Eaton fire.

They are excited to expand Farm Party to the New York area, and are on the hunt for farms, gardens, and culinary volunteers interested in partnering. Come say hi on Monday and chat more :)

We are so excited that Luke Haverty @lukehaverty, founder of A Supper Series @asupperseries, is joining us on the panel for our 9th Culinary Industry Night next Monday 5/11 alongside Maya Aristimuño @maristi and Bagus Ruswandi, founder of @studiobumi.nyc.

Luke is a New York City–based creative director, host, and storyteller. He is the founder of A Supper Series @asupperseries and the host of At The Table @atthetablepod_ , creating thoughtful experiences and conversations that bring people together through creativity, culture, and connection.

Inspired by a 1970s NYC dinner club, A Supper Series has been blending cuisine, design, music, and storytelling since 2021 to create immersive experiences that bring builders together. The work is rooted in the core belief that offline connection is the new luxury.

In 2024, Luke expanded this vision into an experience and production studio, partnering with chefs, creatives, and brands to craft immersive campaigns.

At The Table is where creatives, entrepreneurs & leaders gather to discuss what they’ve built, but who they’ve become in the process. The show tells the untold stories of leaders pushing culture, business, & self-inquiry forward.

We are so excited that Luke Haverty @lukehaverty, founder of A Supper Series @asupperseries, is joining us on the panel for our 9th Culinary Industry Night next Monday 5/11 alongside Maya Aristimuño @maristi and Bagus Ruswandi, founder of @studiobumi.nyc.

Luke is a New York City–based creative director, host, and storyteller. He is the founder of A Supper Series @asupperseries and the host of At The Table @atthetablepod_ , creating thoughtful experiences and conversations that bring people together through creativity, culture, and connection.

Inspired by a 1970s NYC dinner club, A Supper Series has been blending cuisine, design, music, and storytelling since 2021 to create immersive experiences that bring builders together. The work is rooted in the core belief that offline connection is the new luxury.

In 2024, Luke expanded this vision into an experience and production studio, partnering with chefs, creatives, and brands to craft immersive campaigns.

At The Table is where creatives, entrepreneurs & leaders gather to discuss what they’ve built, but who they’ve become in the process. The show tells the untold stories of leaders pushing culture, business, & self-inquiry forward.

We are so excited that Luke Haverty @lukehaverty, founder of A Supper Series @asupperseries, is joining us on the panel for our 9th Culinary Industry Night next Monday 5/11 alongside Maya Aristimuño @maristi and Bagus Ruswandi, founder of @studiobumi.nyc.

Luke is a New York City–based creative director, host, and storyteller. He is the founder of A Supper Series @asupperseries and the host of At The Table @atthetablepod_ , creating thoughtful experiences and conversations that bring people together through creativity, culture, and connection.

Inspired by a 1970s NYC dinner club, A Supper Series has been blending cuisine, design, music, and storytelling since 2021 to create immersive experiences that bring builders together. The work is rooted in the core belief that offline connection is the new luxury.

In 2024, Luke expanded this vision into an experience and production studio, partnering with chefs, creatives, and brands to craft immersive campaigns.

At The Table is where creatives, entrepreneurs & leaders gather to discuss what they’ve built, but who they’ve become in the process. The show tells the untold stories of leaders pushing culture, business, & self-inquiry forward.

We are so excited that Luke Haverty @lukehaverty, founder of A Supper Series @asupperseries, is joining us on the panel for our 9th Culinary Industry Night next Monday 5/11 alongside Maya Aristimuño @maristi and Bagus Ruswandi, founder of @studiobumi.nyc.

Luke is a New York City–based creative director, host, and storyteller. He is the founder of A Supper Series @asupperseries and the host of At The Table @atthetablepod_ , creating thoughtful experiences and conversations that bring people together through creativity, culture, and connection.

Inspired by a 1970s NYC dinner club, A Supper Series has been blending cuisine, design, music, and storytelling since 2021 to create immersive experiences that bring builders together. The work is rooted in the core belief that offline connection is the new luxury.

In 2024, Luke expanded this vision into an experience and production studio, partnering with chefs, creatives, and brands to craft immersive campaigns.

At The Table is where creatives, entrepreneurs & leaders gather to discuss what they’ve built, but who they’ve become in the process. The show tells the untold stories of leaders pushing culture, business, & self-inquiry forward.

We are so excited that Luke Haverty @lukehaverty, founder of A Supper Series @asupperseries, is joining us on the panel for our 9th Culinary Industry Night next Monday 5/11 alongside Maya Aristimuño @maristi and Bagus Ruswandi, founder of @studiobumi.nyc.

Luke is a New York City–based creative director, host, and storyteller. He is the founder of A Supper Series @asupperseries and the host of At The Table @atthetablepod_ , creating thoughtful experiences and conversations that bring people together through creativity, culture, and connection.

Inspired by a 1970s NYC dinner club, A Supper Series has been blending cuisine, design, music, and storytelling since 2021 to create immersive experiences that bring builders together. The work is rooted in the core belief that offline connection is the new luxury.

In 2024, Luke expanded this vision into an experience and production studio, partnering with chefs, creatives, and brands to craft immersive campaigns.

At The Table is where creatives, entrepreneurs & leaders gather to discuss what they’ve built, but who they’ve become in the process. The show tells the untold stories of leaders pushing culture, business, & self-inquiry forward.

Rebuilding a Local Grain Economy, and the room felt it!

This wasn’t just a talk. It turned into an evening of curiosity, connection, and people who didn’t want to leave.
We planned for Q&A. It went 30+ minutes and could have kept going. Conversations spilled out long after, with people gathering, asking, sharing, connecting.
A few moments that stayed with us:
• Stuart Farr of Hudson Valley Hops & Grains speaking to nutrient density and how caring for the soil directly shapes flavor and nutrition
• Patrick Shaw-Kitch of Brooklyn Granary & Mill bringing it to life through his breads and spring focaccias, naming the exact flours, farms, and blends behind each one
• An honest conversation about what it really takes to rebuild a grain economy, from combines in the field to stone mills in the bakery
This is what it looks like when a regional food system starts to come back into relationship.
Farmer <-> miller <-> baker <-> community
Thank you to everyone who showed up with so much curiosity and care.

📸 @omer.kaplan.studio for @thelibiproject
@brooklyngranaryandmill
Hudson Valley Hops & Grains

Who wants more of this?

Rebuilding a Local Grain Economy, and the room felt it!

This wasn’t just a talk. It turned into an evening of curiosity, connection, and people who didn’t want to leave.
We planned for Q&A. It went 30+ minutes and could have kept going. Conversations spilled out long after, with people gathering, asking, sharing, connecting.
A few moments that stayed with us:
• Stuart Farr of Hudson Valley Hops & Grains speaking to nutrient density and how caring for the soil directly shapes flavor and nutrition
• Patrick Shaw-Kitch of Brooklyn Granary & Mill bringing it to life through his breads and spring focaccias, naming the exact flours, farms, and blends behind each one
• An honest conversation about what it really takes to rebuild a grain economy, from combines in the field to stone mills in the bakery
This is what it looks like when a regional food system starts to come back into relationship.
Farmer <-> miller <-> baker <-> community
Thank you to everyone who showed up with so much curiosity and care.

📸 @omer.kaplan.studio for @thelibiproject
@brooklyngranaryandmill
Hudson Valley Hops & Grains

Who wants more of this?

Rebuilding a Local Grain Economy, and the room felt it!

This wasn’t just a talk. It turned into an evening of curiosity, connection, and people who didn’t want to leave.
We planned for Q&A. It went 30+ minutes and could have kept going. Conversations spilled out long after, with people gathering, asking, sharing, connecting.
A few moments that stayed with us:
• Stuart Farr of Hudson Valley Hops & Grains speaking to nutrient density and how caring for the soil directly shapes flavor and nutrition
• Patrick Shaw-Kitch of Brooklyn Granary & Mill bringing it to life through his breads and spring focaccias, naming the exact flours, farms, and blends behind each one
• An honest conversation about what it really takes to rebuild a grain economy, from combines in the field to stone mills in the bakery
This is what it looks like when a regional food system starts to come back into relationship.
Farmer <-> miller <-> baker <-> community
Thank you to everyone who showed up with so much curiosity and care.

📸 @omer.kaplan.studio for @thelibiproject
@brooklyngranaryandmill
Hudson Valley Hops & Grains

Who wants more of this?

Rebuilding a Local Grain Economy, and the room felt it!

This wasn’t just a talk. It turned into an evening of curiosity, connection, and people who didn’t want to leave.
We planned for Q&A. It went 30+ minutes and could have kept going. Conversations spilled out long after, with people gathering, asking, sharing, connecting.
A few moments that stayed with us:
• Stuart Farr of Hudson Valley Hops & Grains speaking to nutrient density and how caring for the soil directly shapes flavor and nutrition
• Patrick Shaw-Kitch of Brooklyn Granary & Mill bringing it to life through his breads and spring focaccias, naming the exact flours, farms, and blends behind each one
• An honest conversation about what it really takes to rebuild a grain economy, from combines in the field to stone mills in the bakery
This is what it looks like when a regional food system starts to come back into relationship.
Farmer <-> miller <-> baker <-> community
Thank you to everyone who showed up with so much curiosity and care.

📸 @omer.kaplan.studio for @thelibiproject
@brooklyngranaryandmill
Hudson Valley Hops & Grains

Who wants more of this?

Rebuilding a Local Grain Economy, and the room felt it!

This wasn’t just a talk. It turned into an evening of curiosity, connection, and people who didn’t want to leave.
We planned for Q&A. It went 30+ minutes and could have kept going. Conversations spilled out long after, with people gathering, asking, sharing, connecting.
A few moments that stayed with us:
• Stuart Farr of Hudson Valley Hops & Grains speaking to nutrient density and how caring for the soil directly shapes flavor and nutrition
• Patrick Shaw-Kitch of Brooklyn Granary & Mill bringing it to life through his breads and spring focaccias, naming the exact flours, farms, and blends behind each one
• An honest conversation about what it really takes to rebuild a grain economy, from combines in the field to stone mills in the bakery
This is what it looks like when a regional food system starts to come back into relationship.
Farmer <-> miller <-> baker <-> community
Thank you to everyone who showed up with so much curiosity and care.

📸 @omer.kaplan.studio for @thelibiproject
@brooklyngranaryandmill
Hudson Valley Hops & Grains

Who wants more of this?

Rebuilding a Local Grain Economy, and the room felt it!

This wasn’t just a talk. It turned into an evening of curiosity, connection, and people who didn’t want to leave.
We planned for Q&A. It went 30+ minutes and could have kept going. Conversations spilled out long after, with people gathering, asking, sharing, connecting.
A few moments that stayed with us:
• Stuart Farr of Hudson Valley Hops & Grains speaking to nutrient density and how caring for the soil directly shapes flavor and nutrition
• Patrick Shaw-Kitch of Brooklyn Granary & Mill bringing it to life through his breads and spring focaccias, naming the exact flours, farms, and blends behind each one
• An honest conversation about what it really takes to rebuild a grain economy, from combines in the field to stone mills in the bakery
This is what it looks like when a regional food system starts to come back into relationship.
Farmer <-> miller <-> baker <-> community
Thank you to everyone who showed up with so much curiosity and care.

📸 @omer.kaplan.studio for @thelibiproject
@brooklyngranaryandmill
Hudson Valley Hops & Grains

Who wants more of this?

Rebuilding a Local Grain Economy, and the room felt it!

This wasn’t just a talk. It turned into an evening of curiosity, connection, and people who didn’t want to leave.
We planned for Q&A. It went 30+ minutes and could have kept going. Conversations spilled out long after, with people gathering, asking, sharing, connecting.
A few moments that stayed with us:
• Stuart Farr of Hudson Valley Hops & Grains speaking to nutrient density and how caring for the soil directly shapes flavor and nutrition
• Patrick Shaw-Kitch of Brooklyn Granary & Mill bringing it to life through his breads and spring focaccias, naming the exact flours, farms, and blends behind each one
• An honest conversation about what it really takes to rebuild a grain economy, from combines in the field to stone mills in the bakery
This is what it looks like when a regional food system starts to come back into relationship.
Farmer <-> miller <-> baker <-> community
Thank you to everyone who showed up with so much curiosity and care.

📸 @omer.kaplan.studio for @thelibiproject
@brooklyngranaryandmill
Hudson Valley Hops & Grains

Who wants more of this?

Rebuilding a Local Grain Economy, and the room felt it!

This wasn’t just a talk. It turned into an evening of curiosity, connection, and people who didn’t want to leave.
We planned for Q&A. It went 30+ minutes and could have kept going. Conversations spilled out long after, with people gathering, asking, sharing, connecting.
A few moments that stayed with us:
• Stuart Farr of Hudson Valley Hops & Grains speaking to nutrient density and how caring for the soil directly shapes flavor and nutrition
• Patrick Shaw-Kitch of Brooklyn Granary & Mill bringing it to life through his breads and spring focaccias, naming the exact flours, farms, and blends behind each one
• An honest conversation about what it really takes to rebuild a grain economy, from combines in the field to stone mills in the bakery
This is what it looks like when a regional food system starts to come back into relationship.
Farmer <-> miller <-> baker <-> community
Thank you to everyone who showed up with so much curiosity and care.

📸 @omer.kaplan.studio for @thelibiproject
@brooklyngranaryandmill
Hudson Valley Hops & Grains

Who wants more of this?

Rebuilding a Local Grain Economy, and the room felt it!

This wasn’t just a talk. It turned into an evening of curiosity, connection, and people who didn’t want to leave.
We planned for Q&A. It went 30+ minutes and could have kept going. Conversations spilled out long after, with people gathering, asking, sharing, connecting.
A few moments that stayed with us:
• Stuart Farr of Hudson Valley Hops & Grains speaking to nutrient density and how caring for the soil directly shapes flavor and nutrition
• Patrick Shaw-Kitch of Brooklyn Granary & Mill bringing it to life through his breads and spring focaccias, naming the exact flours, farms, and blends behind each one
• An honest conversation about what it really takes to rebuild a grain economy, from combines in the field to stone mills in the bakery
This is what it looks like when a regional food system starts to come back into relationship.
Farmer <-> miller <-> baker <-> community
Thank you to everyone who showed up with so much curiosity and care.

📸 @omer.kaplan.studio for @thelibiproject
@brooklyngranaryandmill
Hudson Valley Hops & Grains

Who wants more of this?

Rebuilding a Local Grain Economy, and the room felt it!

This wasn’t just a talk. It turned into an evening of curiosity, connection, and people who didn’t want to leave.
We planned for Q&A. It went 30+ minutes and could have kept going. Conversations spilled out long after, with people gathering, asking, sharing, connecting.
A few moments that stayed with us:
• Stuart Farr of Hudson Valley Hops & Grains speaking to nutrient density and how caring for the soil directly shapes flavor and nutrition
• Patrick Shaw-Kitch of Brooklyn Granary & Mill bringing it to life through his breads and spring focaccias, naming the exact flours, farms, and blends behind each one
• An honest conversation about what it really takes to rebuild a grain economy, from combines in the field to stone mills in the bakery
This is what it looks like when a regional food system starts to come back into relationship.
Farmer <-> miller <-> baker <-> community
Thank you to everyone who showed up with so much curiosity and care.

📸 @omer.kaplan.studio for @thelibiproject
@brooklyngranaryandmill
Hudson Valley Hops & Grains

Who wants more of this?

Rebuilding a Local Grain Economy, and the room felt it!

This wasn’t just a talk. It turned into an evening of curiosity, connection, and people who didn’t want to leave.
We planned for Q&A. It went 30+ minutes and could have kept going. Conversations spilled out long after, with people gathering, asking, sharing, connecting.
A few moments that stayed with us:
• Stuart Farr of Hudson Valley Hops & Grains speaking to nutrient density and how caring for the soil directly shapes flavor and nutrition
• Patrick Shaw-Kitch of Brooklyn Granary & Mill bringing it to life through his breads and spring focaccias, naming the exact flours, farms, and blends behind each one
• An honest conversation about what it really takes to rebuild a grain economy, from combines in the field to stone mills in the bakery
This is what it looks like when a regional food system starts to come back into relationship.
Farmer <-> miller <-> baker <-> community
Thank you to everyone who showed up with so much curiosity and care.

📸 @omer.kaplan.studio for @thelibiproject
@brooklyngranaryandmill
Hudson Valley Hops & Grains

Who wants more of this?

Rebuilding a Local Grain Economy, and the room felt it!

This wasn’t just a talk. It turned into an evening of curiosity, connection, and people who didn’t want to leave.
We planned for Q&A. It went 30+ minutes and could have kept going. Conversations spilled out long after, with people gathering, asking, sharing, connecting.
A few moments that stayed with us:
• Stuart Farr of Hudson Valley Hops & Grains speaking to nutrient density and how caring for the soil directly shapes flavor and nutrition
• Patrick Shaw-Kitch of Brooklyn Granary & Mill bringing it to life through his breads and spring focaccias, naming the exact flours, farms, and blends behind each one
• An honest conversation about what it really takes to rebuild a grain economy, from combines in the field to stone mills in the bakery
This is what it looks like when a regional food system starts to come back into relationship.
Farmer <-> miller <-> baker <-> community
Thank you to everyone who showed up with so much curiosity and care.

📸 @omer.kaplan.studio for @thelibiproject
@brooklyngranaryandmill
Hudson Valley Hops & Grains

Who wants more of this?

Rebuilding a Local Grain Economy, and the room felt it!

This wasn’t just a talk. It turned into an evening of curiosity, connection, and people who didn’t want to leave.
We planned for Q&A. It went 30+ minutes and could have kept going. Conversations spilled out long after, with people gathering, asking, sharing, connecting.
A few moments that stayed with us:
• Stuart Farr of Hudson Valley Hops & Grains speaking to nutrient density and how caring for the soil directly shapes flavor and nutrition
• Patrick Shaw-Kitch of Brooklyn Granary & Mill bringing it to life through his breads and spring focaccias, naming the exact flours, farms, and blends behind each one
• An honest conversation about what it really takes to rebuild a grain economy, from combines in the field to stone mills in the bakery
This is what it looks like when a regional food system starts to come back into relationship.
Farmer <-> miller <-> baker <-> community
Thank you to everyone who showed up with so much curiosity and care.

📸 @omer.kaplan.studio for @thelibiproject
@brooklyngranaryandmill
Hudson Valley Hops & Grains

Who wants more of this?

Rebuilding a Local Grain Economy, and the room felt it!

This wasn’t just a talk. It turned into an evening of curiosity, connection, and people who didn’t want to leave.
We planned for Q&A. It went 30+ minutes and could have kept going. Conversations spilled out long after, with people gathering, asking, sharing, connecting.
A few moments that stayed with us:
• Stuart Farr of Hudson Valley Hops & Grains speaking to nutrient density and how caring for the soil directly shapes flavor and nutrition
• Patrick Shaw-Kitch of Brooklyn Granary & Mill bringing it to life through his breads and spring focaccias, naming the exact flours, farms, and blends behind each one
• An honest conversation about what it really takes to rebuild a grain economy, from combines in the field to stone mills in the bakery
This is what it looks like when a regional food system starts to come back into relationship.
Farmer <-> miller <-> baker <-> community
Thank you to everyone who showed up with so much curiosity and care.

📸 @omer.kaplan.studio for @thelibiproject
@brooklyngranaryandmill
Hudson Valley Hops & Grains

Who wants more of this?

Rebuilding a Local Grain Economy, and the room felt it!

This wasn’t just a talk. It turned into an evening of curiosity, connection, and people who didn’t want to leave.
We planned for Q&A. It went 30+ minutes and could have kept going. Conversations spilled out long after, with people gathering, asking, sharing, connecting.
A few moments that stayed with us:
• Stuart Farr of Hudson Valley Hops & Grains speaking to nutrient density and how caring for the soil directly shapes flavor and nutrition
• Patrick Shaw-Kitch of Brooklyn Granary & Mill bringing it to life through his breads and spring focaccias, naming the exact flours, farms, and blends behind each one
• An honest conversation about what it really takes to rebuild a grain economy, from combines in the field to stone mills in the bakery
This is what it looks like when a regional food system starts to come back into relationship.
Farmer <-> miller <-> baker <-> community
Thank you to everyone who showed up with so much curiosity and care.

📸 @omer.kaplan.studio for @thelibiproject
@brooklyngranaryandmill
Hudson Valley Hops & Grains

Who wants more of this?

Rebuilding a Local Grain Economy, and the room felt it!

This wasn’t just a talk. It turned into an evening of curiosity, connection, and people who didn’t want to leave.
We planned for Q&A. It went 30+ minutes and could have kept going. Conversations spilled out long after, with people gathering, asking, sharing, connecting.
A few moments that stayed with us:
• Stuart Farr of Hudson Valley Hops & Grains speaking to nutrient density and how caring for the soil directly shapes flavor and nutrition
• Patrick Shaw-Kitch of Brooklyn Granary & Mill bringing it to life through his breads and spring focaccias, naming the exact flours, farms, and blends behind each one
• An honest conversation about what it really takes to rebuild a grain economy, from combines in the field to stone mills in the bakery
This is what it looks like when a regional food system starts to come back into relationship.
Farmer <-> miller <-> baker <-> community
Thank you to everyone who showed up with so much curiosity and care.

📸 @omer.kaplan.studio for @thelibiproject
@brooklyngranaryandmill
Hudson Valley Hops & Grains

Who wants more of this?

Rebuilding a Local Grain Economy, and the room felt it!

This wasn’t just a talk. It turned into an evening of curiosity, connection, and people who didn’t want to leave.
We planned for Q&A. It went 30+ minutes and could have kept going. Conversations spilled out long after, with people gathering, asking, sharing, connecting.
A few moments that stayed with us:
• Stuart Farr of Hudson Valley Hops & Grains speaking to nutrient density and how caring for the soil directly shapes flavor and nutrition
• Patrick Shaw-Kitch of Brooklyn Granary & Mill bringing it to life through his breads and spring focaccias, naming the exact flours, farms, and blends behind each one
• An honest conversation about what it really takes to rebuild a grain economy, from combines in the field to stone mills in the bakery
This is what it looks like when a regional food system starts to come back into relationship.
Farmer <-> miller <-> baker <-> community
Thank you to everyone who showed up with so much curiosity and care.

📸 @omer.kaplan.studio for @thelibiproject
@brooklyngranaryandmill
Hudson Valley Hops & Grains

Who wants more of this?

Rebuilding a Local Grain Economy, and the room felt it!

This wasn’t just a talk. It turned into an evening of curiosity, connection, and people who didn’t want to leave.
We planned for Q&A. It went 30+ minutes and could have kept going. Conversations spilled out long after, with people gathering, asking, sharing, connecting.
A few moments that stayed with us:
• Stuart Farr of Hudson Valley Hops & Grains speaking to nutrient density and how caring for the soil directly shapes flavor and nutrition
• Patrick Shaw-Kitch of Brooklyn Granary & Mill bringing it to life through his breads and spring focaccias, naming the exact flours, farms, and blends behind each one
• An honest conversation about what it really takes to rebuild a grain economy, from combines in the field to stone mills in the bakery
This is what it looks like when a regional food system starts to come back into relationship.
Farmer <-> miller <-> baker <-> community
Thank you to everyone who showed up with so much curiosity and care.

📸 @omer.kaplan.studio for @thelibiproject
@brooklyngranaryandmill
Hudson Valley Hops & Grains

Who wants more of this?

Rebuilding a Local Grain Economy, and the room felt it!

This wasn’t just a talk. It turned into an evening of curiosity, connection, and people who didn’t want to leave.
We planned for Q&A. It went 30+ minutes and could have kept going. Conversations spilled out long after, with people gathering, asking, sharing, connecting.
A few moments that stayed with us:
• Stuart Farr of Hudson Valley Hops & Grains speaking to nutrient density and how caring for the soil directly shapes flavor and nutrition
• Patrick Shaw-Kitch of Brooklyn Granary & Mill bringing it to life through his breads and spring focaccias, naming the exact flours, farms, and blends behind each one
• An honest conversation about what it really takes to rebuild a grain economy, from combines in the field to stone mills in the bakery
This is what it looks like when a regional food system starts to come back into relationship.
Farmer <-> miller <-> baker <-> community
Thank you to everyone who showed up with so much curiosity and care.

📸 @omer.kaplan.studio for @thelibiproject
@brooklyngranaryandmill
Hudson Valley Hops & Grains

Who wants more of this?

Rebuilding a Local Grain Economy, and the room felt it!

This wasn’t just a talk. It turned into an evening of curiosity, connection, and people who didn’t want to leave.
We planned for Q&A. It went 30+ minutes and could have kept going. Conversations spilled out long after, with people gathering, asking, sharing, connecting.
A few moments that stayed with us:
• Stuart Farr of Hudson Valley Hops & Grains speaking to nutrient density and how caring for the soil directly shapes flavor and nutrition
• Patrick Shaw-Kitch of Brooklyn Granary & Mill bringing it to life through his breads and spring focaccias, naming the exact flours, farms, and blends behind each one
• An honest conversation about what it really takes to rebuild a grain economy, from combines in the field to stone mills in the bakery
This is what it looks like when a regional food system starts to come back into relationship.
Farmer <-> miller <-> baker <-> community
Thank you to everyone who showed up with so much curiosity and care.

📸 @omer.kaplan.studio for @thelibiproject
@brooklyngranaryandmill
Hudson Valley Hops & Grains

Who wants more of this?

this past Monday we hosted an event in collaboration with @megginwang x @climatefarmschool at @brooklyngranaryandmill

we invited Patrick Shaw-Kitch, Owner/Baker of @brooklyngranaryandmill and farmer Stuart Farr, Owner/Farmer of Hudson Valley Hops & Grains to a discussion on their roles in the critical work of rebuilding our local grain economy

the room was filled with those curious about what it really means to build direct relationships between farmer and baker, and how those relationships shape the food we eat, from soil to table

what felt especially meaningful is that almost three years ago, when I started The Libi Project and Culinary Industry Nights, the intention was pretty clear, to get chefs and farmers in the same room

that hasn’t always been easy, so our community naturally evolved into a multidisciplinary culinary creative space, which made this gathering feel especially significant as we continue to curate programming that deepens the original mission

photos: @omer.kaplan.studio

this past Monday we hosted an event in collaboration with @megginwang x @climatefarmschool at @brooklyngranaryandmill

we invited Patrick Shaw-Kitch, Owner/Baker of @brooklyngranaryandmill and farmer Stuart Farr, Owner/Farmer of Hudson Valley Hops & Grains to a discussion on their roles in the critical work of rebuilding our local grain economy

the room was filled with those curious about what it really means to build direct relationships between farmer and baker, and how those relationships shape the food we eat, from soil to table

what felt especially meaningful is that almost three years ago, when I started The Libi Project and Culinary Industry Nights, the intention was pretty clear, to get chefs and farmers in the same room

that hasn’t always been easy, so our community naturally evolved into a multidisciplinary culinary creative space, which made this gathering feel especially significant as we continue to curate programming that deepens the original mission

photos: @omer.kaplan.studio

this past Monday we hosted an event in collaboration with @megginwang x @climatefarmschool at @brooklyngranaryandmill

we invited Patrick Shaw-Kitch, Owner/Baker of @brooklyngranaryandmill and farmer Stuart Farr, Owner/Farmer of Hudson Valley Hops & Grains to a discussion on their roles in the critical work of rebuilding our local grain economy

the room was filled with those curious about what it really means to build direct relationships between farmer and baker, and how those relationships shape the food we eat, from soil to table

what felt especially meaningful is that almost three years ago, when I started The Libi Project and Culinary Industry Nights, the intention was pretty clear, to get chefs and farmers in the same room

that hasn’t always been easy, so our community naturally evolved into a multidisciplinary culinary creative space, which made this gathering feel especially significant as we continue to curate programming that deepens the original mission

photos: @omer.kaplan.studio

this past Monday we hosted an event in collaboration with @megginwang x @climatefarmschool at @brooklyngranaryandmill

we invited Patrick Shaw-Kitch, Owner/Baker of @brooklyngranaryandmill and farmer Stuart Farr, Owner/Farmer of Hudson Valley Hops & Grains to a discussion on their roles in the critical work of rebuilding our local grain economy

the room was filled with those curious about what it really means to build direct relationships between farmer and baker, and how those relationships shape the food we eat, from soil to table

what felt especially meaningful is that almost three years ago, when I started The Libi Project and Culinary Industry Nights, the intention was pretty clear, to get chefs and farmers in the same room

that hasn’t always been easy, so our community naturally evolved into a multidisciplinary culinary creative space, which made this gathering feel especially significant as we continue to curate programming that deepens the original mission

photos: @omer.kaplan.studio

this past Monday we hosted an event in collaboration with @megginwang x @climatefarmschool at @brooklyngranaryandmill

we invited Patrick Shaw-Kitch, Owner/Baker of @brooklyngranaryandmill and farmer Stuart Farr, Owner/Farmer of Hudson Valley Hops & Grains to a discussion on their roles in the critical work of rebuilding our local grain economy

the room was filled with those curious about what it really means to build direct relationships between farmer and baker, and how those relationships shape the food we eat, from soil to table

what felt especially meaningful is that almost three years ago, when I started The Libi Project and Culinary Industry Nights, the intention was pretty clear, to get chefs and farmers in the same room

that hasn’t always been easy, so our community naturally evolved into a multidisciplinary culinary creative space, which made this gathering feel especially significant as we continue to curate programming that deepens the original mission

photos: @omer.kaplan.studio

this past Monday we hosted an event in collaboration with @megginwang x @climatefarmschool at @brooklyngranaryandmill

we invited Patrick Shaw-Kitch, Owner/Baker of @brooklyngranaryandmill and farmer Stuart Farr, Owner/Farmer of Hudson Valley Hops & Grains to a discussion on their roles in the critical work of rebuilding our local grain economy

the room was filled with those curious about what it really means to build direct relationships between farmer and baker, and how those relationships shape the food we eat, from soil to table

what felt especially meaningful is that almost three years ago, when I started The Libi Project and Culinary Industry Nights, the intention was pretty clear, to get chefs and farmers in the same room

that hasn’t always been easy, so our community naturally evolved into a multidisciplinary culinary creative space, which made this gathering feel especially significant as we continue to curate programming that deepens the original mission

photos: @omer.kaplan.studio

this past Monday we hosted an event in collaboration with @megginwang x @climatefarmschool at @brooklyngranaryandmill

we invited Patrick Shaw-Kitch, Owner/Baker of @brooklyngranaryandmill and farmer Stuart Farr, Owner/Farmer of Hudson Valley Hops & Grains to a discussion on their roles in the critical work of rebuilding our local grain economy

the room was filled with those curious about what it really means to build direct relationships between farmer and baker, and how those relationships shape the food we eat, from soil to table

what felt especially meaningful is that almost three years ago, when I started The Libi Project and Culinary Industry Nights, the intention was pretty clear, to get chefs and farmers in the same room

that hasn’t always been easy, so our community naturally evolved into a multidisciplinary culinary creative space, which made this gathering feel especially significant as we continue to curate programming that deepens the original mission

photos: @omer.kaplan.studio

this past Monday we hosted an event in collaboration with @megginwang x @climatefarmschool at @brooklyngranaryandmill

we invited Patrick Shaw-Kitch, Owner/Baker of @brooklyngranaryandmill and farmer Stuart Farr, Owner/Farmer of Hudson Valley Hops & Grains to a discussion on their roles in the critical work of rebuilding our local grain economy

the room was filled with those curious about what it really means to build direct relationships between farmer and baker, and how those relationships shape the food we eat, from soil to table

what felt especially meaningful is that almost three years ago, when I started The Libi Project and Culinary Industry Nights, the intention was pretty clear, to get chefs and farmers in the same room

that hasn’t always been easy, so our community naturally evolved into a multidisciplinary culinary creative space, which made this gathering feel especially significant as we continue to curate programming that deepens the original mission

photos: @omer.kaplan.studio

this past Monday we hosted an event in collaboration with @megginwang x @climatefarmschool at @brooklyngranaryandmill

we invited Patrick Shaw-Kitch, Owner/Baker of @brooklyngranaryandmill and farmer Stuart Farr, Owner/Farmer of Hudson Valley Hops & Grains to a discussion on their roles in the critical work of rebuilding our local grain economy

the room was filled with those curious about what it really means to build direct relationships between farmer and baker, and how those relationships shape the food we eat, from soil to table

what felt especially meaningful is that almost three years ago, when I started The Libi Project and Culinary Industry Nights, the intention was pretty clear, to get chefs and farmers in the same room

that hasn’t always been easy, so our community naturally evolved into a multidisciplinary culinary creative space, which made this gathering feel especially significant as we continue to curate programming that deepens the original mission

photos: @omer.kaplan.studio

Producer Feature for our upcoming Culinary Industry Night on 5/11 at @thirdsbk. Meet @gatasnyc :)

Gatas is a New York–based flan project rooted in Filipino tradition, with a tendency to push things a little further than expected.

Gatas started pretty unintentionally. David and Anne host a lot of dinners at home, where flan became their staple dessert, something Anne missed from back home and began learning how to make and refine over time. When a friend organizing a market suggested they sell at a pop-up, they laughed at first, then thought, why not. That moment sparked Gatas.

They take a dessert people think they already understand and approach it with curiosity. Coming from backgrounds in design, they treat Gatas as traditional meets design, evolving the classic through flavors like tea, citrus, spice, sesame, subtle florals, and combinations like pea and chamomile, while dialing in a balance that favors depth over sugar.

Their releases are small, seasonal, and a little obsessive. The goal isn’t to reinvent flan for the sake of it, but to show how far it can go when you actually pay attention to it.

What happens when you take flan seriously.

Join us on 5/11 to learn more about what it takes to start a pop-up in NYC - ticket link in bio 🌷

Producer Feature for our upcoming Culinary Industry Night on 5/11 at @thirdsbk. Meet @gatasnyc :)

Gatas is a New York–based flan project rooted in Filipino tradition, with a tendency to push things a little further than expected.

Gatas started pretty unintentionally. David and Anne host a lot of dinners at home, where flan became their staple dessert, something Anne missed from back home and began learning how to make and refine over time. When a friend organizing a market suggested they sell at a pop-up, they laughed at first, then thought, why not. That moment sparked Gatas.

They take a dessert people think they already understand and approach it with curiosity. Coming from backgrounds in design, they treat Gatas as traditional meets design, evolving the classic through flavors like tea, citrus, spice, sesame, subtle florals, and combinations like pea and chamomile, while dialing in a balance that favors depth over sugar.

Their releases are small, seasonal, and a little obsessive. The goal isn’t to reinvent flan for the sake of it, but to show how far it can go when you actually pay attention to it.

What happens when you take flan seriously.

Join us on 5/11 to learn more about what it takes to start a pop-up in NYC - ticket link in bio 🌷

a look back at our producers prepping for our f&b friends arrival at the last industry night this past Feb

a few more tickets left for our upcoming industry night on may 11 on @thirdsbk ticket link in bio :)

video: @omer.kaplan.studio @thelibiproject

Culinary Creatives Collective 04 with @weareroza this past week at @bonstudionyc 🌷

Always such a special feeling to gather in a room full of people building thoughtful, intentional work around food. Thank you all for sharing your projects, your processes, and your feedback for others. So much to learn from each of you !

We spent time talking about where we’re currently stuck, where things are gaining momentum, and what’s next, from challenges in building sustainable models to the small wins that keep things moving forward.

See you at the next one <3

Photos: @omer.kaplan.studio
Producers: @eatwildthing @drinktractor @pitaraco

Culinary Creatives Collective 04 with @weareroza this past week at @bonstudionyc 🌷

Always such a special feeling to gather in a room full of people building thoughtful, intentional work around food. Thank you all for sharing your projects, your processes, and your feedback for others. So much to learn from each of you !

We spent time talking about where we’re currently stuck, where things are gaining momentum, and what’s next, from challenges in building sustainable models to the small wins that keep things moving forward.

See you at the next one <3

Photos: @omer.kaplan.studio
Producers: @eatwildthing @drinktractor @pitaraco

Culinary Creatives Collective 04 with @weareroza this past week at @bonstudionyc 🌷

Always such a special feeling to gather in a room full of people building thoughtful, intentional work around food. Thank you all for sharing your projects, your processes, and your feedback for others. So much to learn from each of you !

We spent time talking about where we’re currently stuck, where things are gaining momentum, and what’s next, from challenges in building sustainable models to the small wins that keep things moving forward.

See you at the next one <3

Photos: @omer.kaplan.studio
Producers: @eatwildthing @drinktractor @pitaraco

Culinary Creatives Collective 04 with @weareroza this past week at @bonstudionyc 🌷

Always such a special feeling to gather in a room full of people building thoughtful, intentional work around food. Thank you all for sharing your projects, your processes, and your feedback for others. So much to learn from each of you !

We spent time talking about where we’re currently stuck, where things are gaining momentum, and what’s next, from challenges in building sustainable models to the small wins that keep things moving forward.

See you at the next one <3

Photos: @omer.kaplan.studio
Producers: @eatwildthing @drinktractor @pitaraco

Culinary Creatives Collective 04 with @weareroza this past week at @bonstudionyc 🌷

Always such a special feeling to gather in a room full of people building thoughtful, intentional work around food. Thank you all for sharing your projects, your processes, and your feedback for others. So much to learn from each of you !

We spent time talking about where we’re currently stuck, where things are gaining momentum, and what’s next, from challenges in building sustainable models to the small wins that keep things moving forward.

See you at the next one <3

Photos: @omer.kaplan.studio
Producers: @eatwildthing @drinktractor @pitaraco

Culinary Creatives Collective 04 with @weareroza this past week at @bonstudionyc 🌷

Always such a special feeling to gather in a room full of people building thoughtful, intentional work around food. Thank you all for sharing your projects, your processes, and your feedback for others. So much to learn from each of you !

We spent time talking about where we’re currently stuck, where things are gaining momentum, and what’s next, from challenges in building sustainable models to the small wins that keep things moving forward.

See you at the next one <3

Photos: @omer.kaplan.studio
Producers: @eatwildthing @drinktractor @pitaraco

Culinary Creatives Collective 04 with @weareroza this past week at @bonstudionyc 🌷

Always such a special feeling to gather in a room full of people building thoughtful, intentional work around food. Thank you all for sharing your projects, your processes, and your feedback for others. So much to learn from each of you !

We spent time talking about where we’re currently stuck, where things are gaining momentum, and what’s next, from challenges in building sustainable models to the small wins that keep things moving forward.

See you at the next one <3

Photos: @omer.kaplan.studio
Producers: @eatwildthing @drinktractor @pitaraco

Culinary Creatives Collective 04 with @weareroza this past week at @bonstudionyc 🌷

Always such a special feeling to gather in a room full of people building thoughtful, intentional work around food. Thank you all for sharing your projects, your processes, and your feedback for others. So much to learn from each of you !

We spent time talking about where we’re currently stuck, where things are gaining momentum, and what’s next, from challenges in building sustainable models to the small wins that keep things moving forward.

See you at the next one <3

Photos: @omer.kaplan.studio
Producers: @eatwildthing @drinktractor @pitaraco

We’re grateful to have a longtime libi friend Bagus Ruswandi joining us on the panel for our 9th Culinary Industry Night on 5/11 alongside @maristi & @lukehaverty :)

Bagus is the founder of Studio Bumi, an experiential studio designing connection through communal dining.

Originally from Indonesia, Bagus left a 7-year stint in law to share food that felt like home. Over time, and through multiple applied research projects on urban loneliness, that work expanded into designing systems for connection, where guests often become hosts themselves instead of simply attending. Through Studio Bumi, his work focuses on creating the conditions for people to gather with more intention by making hosting feel possible. Where to do it, how to do it, who to do it with, and how the room is held are all part of the design.

Bagus runs Studio Bumi on the premise that connection does not happen accidentally. It has to be designed, hosted, and practiced. In a world optimized for efficiency, he believes people need spaces that ask a little more of them, not less. Something with more friction. To him, a dinner naturally checks all of these hypotheses.

Photos: @omer.kaplan.studio @joeywang__ , @edithannphoto , @annaletson

We’re grateful to have a longtime libi friend Bagus Ruswandi joining us on the panel for our 9th Culinary Industry Night on 5/11 alongside @maristi & @lukehaverty :)

Bagus is the founder of Studio Bumi, an experiential studio designing connection through communal dining.

Originally from Indonesia, Bagus left a 7-year stint in law to share food that felt like home. Over time, and through multiple applied research projects on urban loneliness, that work expanded into designing systems for connection, where guests often become hosts themselves instead of simply attending. Through Studio Bumi, his work focuses on creating the conditions for people to gather with more intention by making hosting feel possible. Where to do it, how to do it, who to do it with, and how the room is held are all part of the design.

Bagus runs Studio Bumi on the premise that connection does not happen accidentally. It has to be designed, hosted, and practiced. In a world optimized for efficiency, he believes people need spaces that ask a little more of them, not less. Something with more friction. To him, a dinner naturally checks all of these hypotheses.

Photos: @omer.kaplan.studio @joeywang__ , @edithannphoto , @annaletson

We’re grateful to have a longtime libi friend Bagus Ruswandi joining us on the panel for our 9th Culinary Industry Night on 5/11 alongside @maristi & @lukehaverty :)

Bagus is the founder of Studio Bumi, an experiential studio designing connection through communal dining.

Originally from Indonesia, Bagus left a 7-year stint in law to share food that felt like home. Over time, and through multiple applied research projects on urban loneliness, that work expanded into designing systems for connection, where guests often become hosts themselves instead of simply attending. Through Studio Bumi, his work focuses on creating the conditions for people to gather with more intention by making hosting feel possible. Where to do it, how to do it, who to do it with, and how the room is held are all part of the design.

Bagus runs Studio Bumi on the premise that connection does not happen accidentally. It has to be designed, hosted, and practiced. In a world optimized for efficiency, he believes people need spaces that ask a little more of them, not less. Something with more friction. To him, a dinner naturally checks all of these hypotheses.

Photos: @omer.kaplan.studio @joeywang__ , @edithannphoto , @annaletson

We’re grateful to have a longtime libi friend Bagus Ruswandi joining us on the panel for our 9th Culinary Industry Night on 5/11 alongside @maristi & @lukehaverty :)

Bagus is the founder of Studio Bumi, an experiential studio designing connection through communal dining.

Originally from Indonesia, Bagus left a 7-year stint in law to share food that felt like home. Over time, and through multiple applied research projects on urban loneliness, that work expanded into designing systems for connection, where guests often become hosts themselves instead of simply attending. Through Studio Bumi, his work focuses on creating the conditions for people to gather with more intention by making hosting feel possible. Where to do it, how to do it, who to do it with, and how the room is held are all part of the design.

Bagus runs Studio Bumi on the premise that connection does not happen accidentally. It has to be designed, hosted, and practiced. In a world optimized for efficiency, he believes people need spaces that ask a little more of them, not less. Something with more friction. To him, a dinner naturally checks all of these hypotheses.

Photos: @omer.kaplan.studio @joeywang__ , @edithannphoto , @annaletson

We’re grateful to have a longtime libi friend Bagus Ruswandi joining us on the panel for our 9th Culinary Industry Night on 5/11 alongside @maristi & @lukehaverty :)

Bagus is the founder of Studio Bumi, an experiential studio designing connection through communal dining.

Originally from Indonesia, Bagus left a 7-year stint in law to share food that felt like home. Over time, and through multiple applied research projects on urban loneliness, that work expanded into designing systems for connection, where guests often become hosts themselves instead of simply attending. Through Studio Bumi, his work focuses on creating the conditions for people to gather with more intention by making hosting feel possible. Where to do it, how to do it, who to do it with, and how the room is held are all part of the design.

Bagus runs Studio Bumi on the premise that connection does not happen accidentally. It has to be designed, hosted, and practiced. In a world optimized for efficiency, he believes people need spaces that ask a little more of them, not less. Something with more friction. To him, a dinner naturally checks all of these hypotheses.

Photos: @omer.kaplan.studio @joeywang__ , @edithannphoto , @annaletson

Going to the printer this week <3

Issue No. 1 / Threads of New York / Part 1 / Launching Soon

words by @sarahkatepanini
design by @frenchbreadstudio
photos by @omer.kaplan.studio

We are so excited that Maya Aristimuño @maristi will be moderating the panel for our next Culinary Industry Night on 5/11 at @thirdsbk featuring Bagus Ruswandi, founder of @studiobumi.nyc & Luke Haverty @lukehaverty, founder of @asupperseries

Maya is the founder of Maristi Creative @maristicreative, a Barcelona/New York studio that produces community driven brand activations. She began her entrepreneurial journey (and love for cooking) as a kid, from making mud pies on the playground to working in fashion at 15. Growing up in the brand and media world, she collaborated with Refinery29, CFDA, and Milk while still in high school growing her studio and network. As the oldest daughter of immigrant parents from Argentina & India, her multicultural upbringing shaped her vision to bring creatives together across disciplines.

Her practice has evolved into designing immersive, long form experiences that create space for connection. She began by hosting casual, “third culture dinner” pop-ups in places like Paris, Milan, and Mallorca, naturally merging her love for brand storytelling and cooking.

Rooted in the belief that food is family, her studio’s grown spanning global pop-ups, culinary retreats, and experience led brand activations. She’s worked with brands like Thinking Mu, Susmie’s, and Adobe to produce community first events that live far beyond the table.

Link in bio to join us🌷

We are so excited that Maya Aristimuño @maristi will be moderating the panel for our next Culinary Industry Night on 5/11 at @thirdsbk featuring Bagus Ruswandi, founder of @studiobumi.nyc & Luke Haverty @lukehaverty, founder of @asupperseries

Maya is the founder of Maristi Creative @maristicreative, a Barcelona/New York studio that produces community driven brand activations. She began her entrepreneurial journey (and love for cooking) as a kid, from making mud pies on the playground to working in fashion at 15. Growing up in the brand and media world, she collaborated with Refinery29, CFDA, and Milk while still in high school growing her studio and network. As the oldest daughter of immigrant parents from Argentina & India, her multicultural upbringing shaped her vision to bring creatives together across disciplines.

Her practice has evolved into designing immersive, long form experiences that create space for connection. She began by hosting casual, “third culture dinner” pop-ups in places like Paris, Milan, and Mallorca, naturally merging her love for brand storytelling and cooking.

Rooted in the belief that food is family, her studio’s grown spanning global pop-ups, culinary retreats, and experience led brand activations. She’s worked with brands like Thinking Mu, Susmie’s, and Adobe to produce community first events that live far beyond the table.

Link in bio to join us🌷

We are so excited that Maya Aristimuño @maristi will be moderating the panel for our next Culinary Industry Night on 5/11 at @thirdsbk featuring Bagus Ruswandi, founder of @studiobumi.nyc & Luke Haverty @lukehaverty, founder of @asupperseries

Maya is the founder of Maristi Creative @maristicreative, a Barcelona/New York studio that produces community driven brand activations. She began her entrepreneurial journey (and love for cooking) as a kid, from making mud pies on the playground to working in fashion at 15. Growing up in the brand and media world, she collaborated with Refinery29, CFDA, and Milk while still in high school growing her studio and network. As the oldest daughter of immigrant parents from Argentina & India, her multicultural upbringing shaped her vision to bring creatives together across disciplines.

Her practice has evolved into designing immersive, long form experiences that create space for connection. She began by hosting casual, “third culture dinner” pop-ups in places like Paris, Milan, and Mallorca, naturally merging her love for brand storytelling and cooking.

Rooted in the belief that food is family, her studio’s grown spanning global pop-ups, culinary retreats, and experience led brand activations. She’s worked with brands like Thinking Mu, Susmie’s, and Adobe to produce community first events that live far beyond the table.

Link in bio to join us🌷

We are so excited that Maya Aristimuño @maristi will be moderating the panel for our next Culinary Industry Night on 5/11 at @thirdsbk featuring Bagus Ruswandi, founder of @studiobumi.nyc & Luke Haverty @lukehaverty, founder of @asupperseries

Maya is the founder of Maristi Creative @maristicreative, a Barcelona/New York studio that produces community driven brand activations. She began her entrepreneurial journey (and love for cooking) as a kid, from making mud pies on the playground to working in fashion at 15. Growing up in the brand and media world, she collaborated with Refinery29, CFDA, and Milk while still in high school growing her studio and network. As the oldest daughter of immigrant parents from Argentina & India, her multicultural upbringing shaped her vision to bring creatives together across disciplines.

Her practice has evolved into designing immersive, long form experiences that create space for connection. She began by hosting casual, “third culture dinner” pop-ups in places like Paris, Milan, and Mallorca, naturally merging her love for brand storytelling and cooking.

Rooted in the belief that food is family, her studio’s grown spanning global pop-ups, culinary retreats, and experience led brand activations. She’s worked with brands like Thinking Mu, Susmie’s, and Adobe to produce community first events that live far beyond the table.

Link in bio to join us🌷

We are so excited that Maya Aristimuño @maristi will be moderating the panel for our next Culinary Industry Night on 5/11 at @thirdsbk featuring Bagus Ruswandi, founder of @studiobumi.nyc & Luke Haverty @lukehaverty, founder of @asupperseries

Maya is the founder of Maristi Creative @maristicreative, a Barcelona/New York studio that produces community driven brand activations. She began her entrepreneurial journey (and love for cooking) as a kid, from making mud pies on the playground to working in fashion at 15. Growing up in the brand and media world, she collaborated with Refinery29, CFDA, and Milk while still in high school growing her studio and network. As the oldest daughter of immigrant parents from Argentina & India, her multicultural upbringing shaped her vision to bring creatives together across disciplines.

Her practice has evolved into designing immersive, long form experiences that create space for connection. She began by hosting casual, “third culture dinner” pop-ups in places like Paris, Milan, and Mallorca, naturally merging her love for brand storytelling and cooking.

Rooted in the belief that food is family, her studio’s grown spanning global pop-ups, culinary retreats, and experience led brand activations. She’s worked with brands like Thinking Mu, Susmie’s, and Adobe to produce community first events that live far beyond the table.

Link in bio to join us🌷

We are so excited that Maya Aristimuño @maristi will be moderating the panel for our next Culinary Industry Night on 5/11 at @thirdsbk featuring Bagus Ruswandi, founder of @studiobumi.nyc & Luke Haverty @lukehaverty, founder of @asupperseries

Maya is the founder of Maristi Creative @maristicreative, a Barcelona/New York studio that produces community driven brand activations. She began her entrepreneurial journey (and love for cooking) as a kid, from making mud pies on the playground to working in fashion at 15. Growing up in the brand and media world, she collaborated with Refinery29, CFDA, and Milk while still in high school growing her studio and network. As the oldest daughter of immigrant parents from Argentina & India, her multicultural upbringing shaped her vision to bring creatives together across disciplines.

Her practice has evolved into designing immersive, long form experiences that create space for connection. She began by hosting casual, “third culture dinner” pop-ups in places like Paris, Milan, and Mallorca, naturally merging her love for brand storytelling and cooking.

Rooted in the belief that food is family, her studio’s grown spanning global pop-ups, culinary retreats, and experience led brand activations. She’s worked with brands like Thinking Mu, Susmie’s, and Adobe to produce community first events that live far beyond the table.

Link in bio to join us🌷