As Jamie Kennedy rethinks struggling restaurant empire, his son finds a profitable niche

By Polina Levina, National Post On a sunny Tuesday afternoon among the leafy streets and brownstones of Cabbagetown, Micha Kennedy sprinkles his french fries with thyme and explains to a gathering crowd how the slow food movement found a fast food outlet. Just two hours ago, the fries were just organic agria fresh potatoes from Klondyke Farms near Corbett, Ont. The fries — blanched, or double-cooked, first in 250 degree sunflower oil to get rid of the starch, then at 350 degrees, are soft o