Fungible Fun: Playing With Your Food

If you sometimes eat gluten-free without having a gluten allergy, or occasionally forgo that burger for a vegan meal option, you are engaging in dietary play. If you took it upon yourself to learn about the ketogenic, Whole30, or paleo diets and don’t actually follow any of them, yet still try to eat fewer carbs,…

Big Food: The Evolution of the Food Industry

I learned two key things about food as an eight-year-old boy: It could be fun, and it was serious business. My father would come home from his “food factory” like a real-life Willy Wonka, laden with crazy products for which my brothers and I were the test subjects. We ate chocolate-stuffed chicken (delicious ooze), chicken…

Dinner With a Purpose

What does it mean to eat with a purpose? What does food mean to you? How do you choose what goes into your grocery cart or where your next meal will come from? Are your decisions based on coupons? Convenience? Cravings? How good the food will look on Instagram? Or do you stop to think…

Designing the Future of Food

An Interview with Denise Morrison, CEO of Campbell Soup Company Navigating the immense transformation currently taking place in the food industry is certainly challenging, especially when you’re at the helm of an iconic company. From how we grow food to how we eat it, this complex world is being reshaped by technology and new consumer…

What’s Feeding You?

An Exploration of the Food Experience Today and Tomorrow Think about how you eat today, and then try to reimagine the future of the food experience. How might we eat in 5, 10, or 20 years? What will we eat? When? Why? Whichever table you find yourself at, one thing is certain: One cannot reimagine…

Returning to Nature:
 Food Culture Heads North  

I first visited Mugaritz in 2003, when the restaurant was on
 the run-up to its second Michelin star. At the time, northern Spain was a surging font of innovation in global haute cuisine, specializing in the highly technological sort of cooking that came to be called (over the howls of the chefs) “molecular gastronomy.” That…

Nora Khaldi on the Future of Biotechnology

Nora Khaldi, Founder of Nuritas, is revolutionizing the food industry through the use of biotechnology. After discovering an undeniable gap between the food and pharma industries, Nora sought to bridge it by starting a biotech company of her own.   Nuritas works to discover and produce all-natural ingredients that have scientifically proven health benefits. Through…

Fixing the Food System: An Acquired Taste

The food system is broken. Environmental and economic drivers necessitate that we transform our standards of production and habits of consumption; find new ways to meet the demands of global nourishment. There are solutions –
old, new, and emerging – but cultural barriers stall our acceptance of them. To change the way we eat, we need…

Big Food Turns 65

The American organic food market skyrocketed from $8 billion in 2004 to $42 billion just ten years later. If you were a child in the 1990s, chances are, you’ve had a Dino Buddy. Perusing the frozen aisles of your local Costco, you can still spot its signature vitamin-C orange box today: its crisped golden insides…

Mixing It Up: Erwan Heussaff Brings Craft Cocktails to the Philippines

As a cocktail enthusiast, I was instantly curious when I met Erwan Heussaff. Heussaff is the driving force behind numerous cocktail bars in the Philippines, the food and drink editor for Esquire Philippines and the voice behind the popular blog The Fat Kid Inside. Type his name into Google and you'll quickly learn that Heussaff’s sister is a famous celebrity…