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Hello there, 

Fifteen years ago, Dr. William Li met chef Dan Barber backstage at a TED Talk. Dr. Li spoke about the body’s ability to grow new blood vessels—a process called angiogenesis—and how it plays a central role in recovery, regeneration, and disease prevention. Dan Barber followed with a talk about vegetables—and how flavor begins in the soil.

This exchange of ideas planted the seed for a shared belief: what we grow, how we grow it, and what we eat all shape our health.

This past month, that vision came full circle during the Angiogenesis Foundation’s visit to Blue Hill at Stone Barns in Tarrytown, New York—a place where food, farming, and science come together in meaningful and surprising ways.

A Visit to Blue Hill and Stone Barns

The visit offered a firsthand look at how food, farming, and science come together at Blue Hill, a restaurant and café dedicated to seasonal, soil-conscious cooking, and the Stone Barns Center for Food and Agriculture, a nonprofit farm pioneering regenerative farming practices.

Regenerative farming focuses on restoring soil health by working with nature—not against it. It’s a philosophy grounded in biodiversity, rotating crops, and minimal soil disturbance—resulting in more nutrient-dense crops, resilient farming systems, and a healthier planet.

Row 7 Seed Company: Breeding for Flavor and Resilience

In addition to Blue Hill and Stone Barns, Dan Barber is also the founder of Row 7 Seed Company. Row 7 develops vegetable seeds selected for flavor, resilience, and performance in organic and sustainable farming systems.

Rather than breeding for shelf life or size, Row 7 starts with what’s often overlooked: deliciousness. Their seeds are grown in partnership with farmers across the country and now appear in grocery aisles nationwide.

Their goal? To help shift agriculture toward crops that are better for the soil, better tasting, and potentially more beneficial for human health.

A Science Based Perspective

The Angiogenesis Foundation’s visit to Blue Hill and Stone Barns offered a firsthand look at how farming practices can influence the nutritional quality of the food we eat.

At the Angiogenesis Foundation, we study how natural compounds found in food can influence the body’s ability to grow blood vessels, reduce inflammation, and repair tissue. But these health-supportive compounds don’t appear by chance—they’re shaped by the seed, the soil it grows in, and the surrounding environment.

Seeing how the farm prioritizes soil health deepened our appreciation for how nature and science can align—reminding us that caring for the soil may be a powerful step toward supporting human health.

What We Saw in the Field

While walking the farm, the foundation explored crops grown in nutrient-rich soil—foods like ginger and tomatoes, both studied for their health-supportive properties.

• Mochi Cherry Tomatoes, known for their unusually soft, mochi-like texture, are rich in lycopene—a powerful antioxidant associated with improved blood vessel function and cardiovascular health.

• Ginger produces 6-gingerol, a natural anti-inflammatory shown in lab studies to help regulate abnormal vessel growth.

These compounds are shaped not only by the plant itself—but by the soil it grows in. Healthier soil may help amplify the nutritional value of the foods we eat.

Where Farming Meets Angiogenesis

Visiting Blue Hill and Stone Barns highlighted how food grown in healthy soil may contain higher levels of bioactives—natural compounds that support angiogenesis, the process that helps the body maintain and repair its blood vessels.

By connecting soil health to human biology, we are gaining new insights into how farming practices may influence long-term vascular health.

Stay connected with us to receive the latest on evidence-based research, advancements in healthcare, and practical tips.

Best wishes,
- The Angiogenesis Foundation

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