The founder of Haven's Kitchen would eat pasta with bottarga, oil, and garlic every night if she could.
The Haven’s mission, Cayne says, is to tackle some of the core issues with big food—that she learned about while getting her masters in food studies from NYU—in a way that isn’t overly intellectualized. “You know, like farm subsidies, the fact that about a quarter of our crops are being grown for fuel rather than food, GMOs, and food deserts,” she says.
Haven’s Kitchen is a unique sanctuary where you can witness biodiversity practices firsthand , while learning to cook better at home. But, rest assured, Cayne is always wary of things getting too virtuous. “I love cheese. I really like alcohol. I put gluten in things,” she says.
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