A few months ago I received a call from Standard Process about their desire to host an event at a Long Island organic farm. Since 1929, Standard Process has been dedicated to the field of nutritional supplements and the whole food philosophy introduced by Dr. Royal Lee. Standard Process owns organic farmland in the Kettle Moraine basin of Wisconsin where they grow strong, vital plants for use in their supplements.
Traditionally, Standard Process hosts catered events at hotels with a speaker. Their clients include chiropractors, naturalpaths, nutritionists, accupuncturists and medical doctors. Lisa Moore, President of Standard Process Metro New York, had a vision to connect her clients in a venue that aligned with their beliefs and practices and then bring in like-minded local people who are producing organic products and supplying holistic services.
As I am a long-time volunteer at Hobbs Farm, I recommended Hobbs as a venue for the event. Hobbs Farm is an all-volunteer, non-profit, 501-c3 farm that produces organic produce. Ninety percent of their produce is donated to food pantries in Long Island. Hobbs was created based on the vision and passion of one woman, Ann Pellegrino. In addition to all that they do, Hobbs Farm also has an area of raised beds that support volunteers in wheelchairs and with disabilities.
On June 5, 2016, with the help of her Standard Process Metro New York Team and volunteers from Hobbs Farm, Lisa launched her inaugural event at Hobbs Farm with over 60 clients in attendance.
Lisa heard about my chocolate adventures and asked me to do a chocolate tasting for her clients during one of the speaker breaks. As I love to talk about my chocolate adventures and share my chocolate learnings, I welcomed the opportunity. After a brief introduction to cacao and summary of my adventures, the group was ready to explore three chocolate bars from 3 different chocolate makers from 3 different regions: Mexico, Dominican Republic, & Cuba. The bars included Michel Cluizel’s Mokaya Organic 66% Cacao bar, Cacao Prieto 72% Cacao Bar, and Francois Pralus’ Cuban 75% Cacao bar. I tried to identify the favorite chocolate bar in the cacao flight, but the votes were split three ways! The group truly enjoyed the chocolate tasting and the opportunity to learn more about cacao!