February 23, 2010 7:00 PM - 262 attended
Food +30; with a star set of chefs, food advocates, and thinkers
92YTribecca (map)
Mollie Chen, is putting together our feb meetup, the future of food for Feb 23rd... details on the new Y+30 blog http://Y30.it... -- this is going to be an epic one.
RSVP with the meetup group, but to guarantee a space buy a ticket ahead of time by sending $12 to Y30 on Venmo -- http://bit.ly/Y30food... (if you don't have venmo you can sign up from that page) -- you can also just buy via the 92Y boxoffice (http://bit.ly/bfaxdW...)
From Michael Pollan to molecular gastronomy, food bloggers to food porn, celebrity chefs to rock star butchers, the world of eating has changed remarkably in recent years. There’s never been a more exciting time to be a food-lover, and yet we’re also increasingly concerned about issues like food safety, sustainability, and health.
What will the food world look like in 30 years? Will traditional restaurants still be around or we will be eating in a world of pop ups and food trucks? Will scientists rule the kitchen?
We'll talk to experts across the industry, including chef Michael Anthony of Gramercy Tavern, Glenn Roberts, founder of Anson Mills, marketing whizzes from Rooster Design Group, and writer and Food52 co-founder Amanda Hesser.
After the panel stay for demos by cocktail experts and chefs, tastings by local producers, and cameos by some of the city's cult food vendors.
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stellah
The Venmo payment option is like a geek IQ test. I ended up having to google to find an invite code... For the curious and confused, this one works ( penn-dp ).
At any rate, please put me down +1. thanksPosted February 2, 2010 at 4:27 PM -
A former member
Hello people. I just now found out about this MeetUp. I am surprised I had never heard of it before. I guess going to a Dropio event at the wonderful Dropio office - all that space, wow - a few days back and getting to know the Dropio founder helped. Vision talk gets me. That is why I am a huge fan of Esther Dyson.
Posted February 4, 2010 at 11:27 PM -
Joseph Satto
I just published a new piece on Huffington Post entitled '5 Ways to More Intimacy with Your Food' http://bit.ly/cqbTsJ
. In it, I discuss labeling and sourcing issues. I suggest that perhaps in the next 10 years restaurants will be required by law to provide information about the source of the food they are serving. I wonder if the panel will have an opinion on this point.Posted February 10, 2010 at 2:19 PM
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Craig Swann+1 guestI have to be honest and say I was rather disappointed in the content - particularly seeing as this was a paid event. The conversation barely - if at all - even brushed upon the future of food and never looked thirty years ahead. Was somewhat shocked to hear no talk about the sustainability of food, the education of food, genetically modified foods or just general advances that we SHOULD be thinking of when thinking of the future of food.
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Steven LehrburgerA good panel, but I had hoped for more discussion of global food security (there are a lot of people who are currently starving - will this tragedy continue for 30 years?), food safety (will we continue to have the luxury of mostly trusting the FDA to prevent us from poisoning ourselves?), and sustainability (will we still have the environmental resources to support the consumption of, say, beef on it's current scale?).
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Jason AdamsFantastic panel. Glen Roberts is one of the most passionate, articulate and intelligent speakers I have ever heard. I did not stay for the after events as it was quite crowded and the space was not set up properly to serve the amount of people who attended.
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AdrianaInteresting, well-rounded panel. Event was huge--which was exciting, but also made for a much less intimate event. Maybe an "in the round" set up would have been more effective, with panel in the center and audience all seated around. Up on stage they're kind of distanced. More time for q & a would have also been better. Moderators do set the tone and get things started, but audience members tend to ask more provocative, probing, surprising questions.
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Joe EganThe moderator (Mollie?) was very good, but the panel didn't seem to take much interest in, or even acknowledge, the stated context of the discussion: +30 Years. One topic that would have been interesting to hear discussed is that of the increased energy consumption that is the bi-product of zealous food enthusiasm. I can only imaging that there's a big difference between preparing a microwave pizza and a roast chicken with a vinegar reduction sauce. Apply that difference to a mass market and I that seems like a lot of BTUs. This isn't a criticism, but instead something worth acknowledging. And a point of interest as well. For if in the future energy becomes very expensive while enthusiasm in quality food consumption remains high, then it's possible that a whole new diet of "low energy" cuisine may emerge over time as a mainstream concept.
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VeenaI thought it was really interesting. Glenn and Michael had very interesting insights about agriculture/biodiversity and food culture respectively. It would have helped if the moderator had done a little bit more framing, especially for those that might not be aware of the entire spectrum of food issues in the future and currently.
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Adam Higdon+1 guestVenmo still needs some of the process kinks smoothed out (it's great service that I'm happy to support...it's just that there are still hiccups from online to offline). And, I wish it had been more clear that I could get beer inside the main stage (rather than having to put up with the weird service set up in the little cafe area for my first round). Otherwise, the panel members and discussion were great, as usual. Thanks again!
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I paid $24 through Venmo for two tickets, but I wasn't able to indicate our names anywhere. RSVPed here with a +1 so hopefully that'll work.