Incentive programs that double the value of food stamp dollars spent at farmers markets have been hailed as one of the most effective ways to encourage healthful eating and support local farmers. The flaw: Most people don’t shop at farmers markets. So a new program will soon pilot the concept at three grocery stores in Detroit.
Tag: molecular gastronomy
Foods that trick the eye and please the palate appeal to caterers Simone Fung and Sebastian Mendieta of S+S Gastro Grub. Their inventive dishes, which often use the techniques of molecular gastronomy, sous vide cooking and spherification, surprise and delight diners at pop ups, underground dinners and fundraisers around the Bay. They also do a succulent roast pork on their mobile pig roaster.
This weekend, I attended the Taste3 conference in Napa. Taste is an unusually structured conference focused on food, wine, and art: each speaker has 18 minutes to present on his or her topic, and then we move on to the next speaker. No panels, no audience questions. Just presentation after presentation after presentation. Then we eat (and eat and eat).