Last night Whole Food's CEO John Mackey and author Michael Pollan met in Berkeley, CA to discuss "The Past, Present, and Future of Food." After some very public arguments last fall between the two, this event looked like it could be a good debate. But East Bay Express reports:
"Pollan did what egghead intellectuals do: He began a dialogue. Last night’s public sit-down, hyped as 'The Past, Present, and Future of Food,' promised to be the title match. Certainly the public thought so. After hundreds of tickets for the J-School-sponsored event sold out within hours, it moved from Wheeler Hall to Zellerbach. But it might as well have moved to the Whole Foods’ corporate boardroom and been produced as a Webinar. In the end, Pollan failed to raise many substantive questions. And in the absence of a muscular challenge, Mackey used the evening to promote his company’s upcoming initiatives."
I haven't seen the webcast yet (webcast to be posted here at some point) but now I'm wondering if I want to bother. For more reactions to the talk, Google blog search for 'John Mackey' is your friend.
Photo by Eliot Shepard, www.slower.net from Flickr
I love this photo because it's out of focus, almost like you don't really want to see the details of chicken fried steak when you eat it.
In the days that followed, the farmers dutifully (and skeptically) planted Napoli carrots and spread the almond dust over the rows. Dan Barber recounts his attempt to infuse carrots with almond flavor by growing them in soil mixed with almond dust. You can hear him tell this same story in the video linked below.
Taste3 has posted videos from some of last year's speakers. I've linked directly to Dan Barber's opening talk above, which was one of my favorites from the conference. I'll be heading back to Napa in May this year to speak again at Taste3 "on the power of online technology and social networking as it intersects the food and wine world." I'm really happy to see they've posted these talks. Not enough conferences share their talks after the fact.
Cold water boils faster than warm water and other kitchen myths are debunked at this great page collecting all kinds of ideas. Also addressed "When you add alcohol to a recipe it all evaporates during cooking so there is none in the final dish" and "Lobsters scream with pain when boiled."
One month from today, folks, just one more month! The Shake Shack opens March 21st. I can already taste the burger on my tongue!
Chicago issues its first foie gras fine and it goes to none other than famous "encased meat emporium" Hot Doug's. Says owner Doug Sohn, “It’s sort of at the point where I don’t really care,” he said. “If we don’t serve it, we don’t serve it. I hope people opposed to it are leading ethical and moral lives. And they better not be wearing leather shoes.”
Is there such a thing as a responsible and environmentally friendly take-out container? An interesting discussion over at Serious Eats. As a New Yorker, and therefore frequent consumer of take-out, I always feel really crappy about not being able to recycle containers.
Incredible photo collection of latte art, including a link to a video demonstrating how to make some designs. I'd like to try some of these now that I see how they're done, it looks really fun! [thanks Jonah!]