According to author and speaker Amy Jo Martin, “To feel empowered is to feel free and that's when people do their best work. You can't fake confidence or empowerment.”
“The road of science,” César Vega tells us, “is becoming increasingly more important in the kitchen.” Vega is the principal scientist at Mars, Incorporated. In that role, he focuses on the research and development of nutritious, safe and affordable foods, and he hopes that science will play an even bigger role in the food ecosystem in the future. At Roots 2016 – and in a follow up interview – he shares his thoughts on the importance of true innovation and how the need for a particular innovation varies around the globe.
Diners, explains Technomic, Inc. President Darren Tristano, are open to new experiences – and yet there is a “burgeoning back-to-basics mentality” in restaurant goers. This means they want to eat foods they trust, ones that won’t make them sick, ones that help with obesity issues and type 2 diabetes. They want farm to table foods – with Generation Z especially demanding more trust and transparency in what they’re consuming. Discover more about what Darren has to say about generational differences and back-to-basics trends:
Last week I was a presenter at the MAD conference in Copenhagen, Denmark. Rene Redzepi and his team from Noma have organized this event for the past five years to address topics that are at the forefront for everyone in the food world. The presenters explore ideas under the big red circus tent on the outskirts of the city that resonate with all of us, no matter what corner of the globe we are working in.
Chef Sean Sherman is of Oglala Lakota descent and has worked in myriad capacities over the past three decades to revitalize indigenous food systems in both the Midwest where he lives as well as throughout the nation.