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Sharing the plate
What I talk about when I talk about food that comes from regenerative organic farms, the role of future foods, and honey made from bees.
Greetings from New York. My big event in Brooklyn was this week, and (huge sigh of relief) it was amazing. From the venue to the food to the crowd, who were so completely engaged. Several guests told me they could have listened to the panel for hours. (Love you!) Because I’m writing this newsletter on the go, with not a lot of time (I’m in New York!), I thought I’d make today’s newsletter more photos than words. To that end, here’s a brief roundup of the event on April 6th.
If you want to watch the panel you can find it on my Instagram feed. We also filmed the panel and are hoping to share it down the road.
One winter when I lived in New York, I wrote about how local beekeepers were seeing a bumper crop of honey despite the extremely wet weather we were having that year. That story made me go deep on local honey, how taste changes depending on the season and the trees that the bees were pollinating. It’s an such a pure example of what happens in the natural world—complete interdepenence. Here’s a honey from Crete that I learned about at Amfora, an olive oil company in the region. Crete honey in spring tastes like sage.
Last week, I tasted lab-made salmon. Visually, the salmon was eye catching if perhaps a little too symetrical. The taste wasn’t there, but it wasn’t not there. I’ll be curious to see how far the salmon can get in achieving a taste and texture good enough to convince fish eaters. SF Bay Area folks, you can join the waitlist to try the WildType lab-made salmon.
Live in New York? This Saturday (tomorrow!) is Japan Fes, an all day, all Japanese food festival in Manhattan.
Where you can find me:
I taped an episode of Green Eggs & Dan with comedian Dan Ahdoot a few weeks ago. He tried some Future Foods on air and we dished on cultured meat. He brought up Soylent Green, a sci-fi film that came out in 1973 . Highly recomend this episode→Dan is super fun and funny.
Have you missed seeing me online? (Or, like me, are you over virtual?) It’s not all bad. Here’s my 90-minute Extended Session class. In it, I bring my book to life, bring you behind the scenes, and share some personal stories that aren’t in the book. You can rent the class and watch whenver you want.
I’m moderating a panel on fermentation at the Reducetarian conference this May 12-14 in San Francisco. Heads up: There’s a reduced price ticket for students. Let me know if you’ll be there. I’d love to say hi.
Final bit: Next week I’d like to do an AMA (Ask Me Anything). Submit a question, any question—about food!—and I’ll answer the best one (or two) next week.
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