Take Time to Learn From Your Clients, You Won’t Regret It
July 8, 2016
As part of the hustle and bustle of the advertising agency world, we are lucky enough to work with a variety of clients, from an array of industries and specialties – making our job constantly interesting and new. Just when you think you’ve worked on every possible account out there, you get something new and unfamiliar added to your plate.
Here at the R\West NYC office, the PR department gets to learn a lot from our clients, especially from the restaurants and chefs who are constantly experimenting with new ingredients and techniques. While working with Chef Gabe McMackin and his seasonal American restaurant The Finch, we discovered a popular dish on their menu called einkorn. Have you ever heard of einkorn before? We hadn’t, so we decided to did a little extra research about it. Here are 3 fun facts about einkorn and why we should all be eating more of it.
- Einkorn is an ancient grain, which was first harvested over 10,000 years ago. It was one of the first plants to be domesticated and cultivated, but had been growing wild for millions of years before that. Einkorn has never been hybridized, so it remains one of the purest forms of wheat available.
- Einkorn contains higher levels of protein than other wheat and, for those with sensitivities to modern wheat, the gluten composition of einkorn can be easier to digest. Additionally, it contains higher levels of essential fatty acids, phosphorus, potassium, pyridoxine, and beta-carotene. Basically, it’s SUPER good for you.
- Lastly, einkorn is incredibly versatile and can be the anchor of any meal: breakfast, lunch or dinner. The Finch uses einkorn as a grain. On their menu, they have Einkorn with Trumpet Royale Mushrooms, Tasoi & an ever-changing Puree of Green Things from the kitchen, (photo below). Alternatively, Food 52 shares their “Einkorn Walnut Coffee Biscotti” recipe using einkorn flour; perfect to have with your morning cup of coffee. Both are equally delicious (I can attest) and healthy!
BONUS: Summer is here and we all know we should be working on our “summer bods,” right? Eat einkorn!
Written by: Polly Foster, PR Account Coordinator