The Rye Bread Project and its first initiative, ‘Smørrebrød Table’, has been growing thanks to the joined-up thinking and collaborative contributions of farmers, chefs, bakers, sellers, market organizers, food policy analysts, regional planners, food-systems designers and researchers, green developers and many others. Please find a list of names below.
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Founders and facilitators of the Rye Bread Project and its first initiative, Smørrebrød Table:
Trine Hahnemann, Danish Chef and Cookbook Writer, Founder of Hahnemann’s Køkken, based in Copenhagen, Denmark.
Claire Hartten, Integrative Sitopian Designer and Co-Founder of Green Rabbits, based in Brooklyn, New York.
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Core collaborators and supporting organizations:
Ambassador Consul Jarl Frijs-Madsen, Maiken Tandgaard Derno, Cultural Attaché of Denmark, and Ulla Dubgaard, Press and Communications Officer of the Consulate General of Denmark in New York.
Robert LaValva, Founder and President of New Amsterdam Market, New York City.
Shelley Rogers Ursula Carrasco and Georg Pedersen of Little Bean Productions, New York City.
Simo and Tuomas Kuusisto, Chefs, Bakers and Founders of Nordic Bread, New York City.
Jimmy Carbone, Founder of the Good Beer Seal, restaurant Jimmy’s No. 43, and Food Karma Productions, New York City.
June Russell of Greenmarket’s Grains Week, GrowNYC, New York City.
Michael Conard of the Urban Design Lab, Columbia University, who facilitated the Smørrebrød Table’s discussion over lunch, and Carolyn Steel, author of Hungry City: How Food Shapes Our Lives, who generously helped Michael Conard and Claire Hartten prepare their approach to the discussion and to look through a sitopian lens at the project’s subject as a part of greater issues and opportunities.
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Funding for the Rye Bread Project’s video (2011) and for the Rye Bread Project’s Smørrebrød Table (2010) has been provided by The Consulate General of Denmark in New York and Green Rabbits.
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Collaborators:
Chef Sharone Yaron, Adrienne Haeberle and Rye Young, who cooked with Trine Hahnemann.
Paul Neuman, Founder and President of Neuman’s Catering, New York City, who donated use of his kitchen to chef Trine Hahnemann and her team.
Farmers Thor Oeschner and Erick Smith of Cayuga Pure Organics and Farmer Ground Flour in Trumansburg, New York, who supplied all the organic rye grain and flour for bread used in this project.
Chefs Simo and Tuomas Kuusisto, Chefs, Finnish rye bread bakers and Founders of Nordic Breads, New York City, who baked all of the Danish rye bread for this project.
Jimmy Carbone, craft-beer specialist, who provided both Danish and locally-produced craft beers, and, together with his team, created the biergarten in the New Amsterdam Market.
Anne Saxelby and Benoit Breal of Saxelby Cheese Mongers, New York City, who supplied local cheeses and dairy products.
Thor Hartten, an integrative green-building consultant and researcher who supports the creation of more sustainable food systems, who assisted in the planning and carrying out of the public event.
Artist Christina Sun who created the drawing of boats and buildings used for this project’s invitations and in the title page of the video.
Artist Robert Warner and designers Annie Belfoure and Erin Edwards, who made decorations and ambiance for the project, including paper cutouts inspired by those of Danish artist-author Hans Christian Andersen.
Debra Delaney, who contributed calligraphy for the table settings of the lunch-discussion.
Special thanks to the film students and Professors Amy Shore, Bennet Schaber, & Jake Dodd at SUNY Oswego for screening a rough cut of this film and offering astute comments.
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Guest participants (in alphabetical order) of the Rye Bread Project’s Smørrebrod Table discussion over lunch on November 10th, 2010 in the classroom-office of the New Amsterdam Market:
Hillary Baum
Jimmy Carbone
Michael Conard
Marian Lapsley Cross
Sarah Timmins DeGregory
Maiken Taandgaard Derno
Carmen Devito
Helena Rose Durst
Joanna Frank
Evelyn Guzman
Niels-Peter Hahnemann
Trine Hahnemann
Claire Hartten
Dr. Rita Hindin
David Hughes
Claudia Keel
Alice Marcus Krieg
Simo Kuusisto
Tuomas Kuusisto
Robert LaValva
Bob Lewis
June Russell
Stefan Senders
Anne-Cecilie Speyer
Kerry Trueman
Tracy Van Cort
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Chefs who interpreted the smørrebrød tradition using local seasonal ingredients while competing in the Smørrebrød Table competition at New Amsterdam Market
on November 14th, 2011:
Chef Alejandro Alcocer of Green Brown Orange
Christophe Hille and Chris Ronis of Northern Spy
Chef Patrick Connolly of Bobo
Chef Simo Kuusisto of Nordic Breads
Chef Andrew Dorsey of Marlow and Daughters
Chefs Rebecca Collerton, Elizabeth Schula and Caroline Fidanza of Saltie
The guest judges of the Smørrebrød Table’s competition on November 14th, 2010:
The Danish Ambassador Jarl Frijs-Madsen, Ambassador, Consul General of Denmark in New York.
Jimmy Carbone of Jimmy’s No.43.
Ed Levine, Food Writer and Founder of Serious Eats blog.
Peter Berley, Chef and Cook Book Author.
Erick Smith, Rye Farmer and Co-Founder of Cayuga Pure Organics.
June Russell of Greenmarket’s Grains Week.
Ilene Rosen, Chef and Restaurateur
New Amsterdam Market Team:
Robert LaValva
Julie Yeung
Lisa Fischoff
Orion Blake
Alen Agaronov
Anthony Conte
Anneliese Miller
Brian Whiten
Ceasar Hassell
Danelson D Munoz
Diomar N. Dominguez
Donald Johnson
Jennifer Markowitz
Keone Davis
Matt Hefferman
Michael Fuentes
Nicole Potenec
Sarah Bagge
Timothy James Garbinsky
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New collaborators who are helping to shape the Rye Bread Project as it grows!
Christine Rico of Green Rabbits and Waste to Wealth Ventures