Future of Food - Let's Eat Better for Ourselves and the Planet

The highlight reel of Season Three of The Future of Food includes Lee Schneider’s interviews with Sean Lynch, the co-creator of a platform called Dining at a Distance, Grace Guber, a restaurant server and podcast producer, Lex Gopnick-Lewinski, owner of a deli in Berkeley, CA, Creg Fielding, the CEO of Fusionware, Brian Wang, publisher of nextbigfuture.com, and Atul Sood, the Chief Business Officer at Kitchen United.

Ghost kitchens cook the food that you order for take out. They may be the "to go" division of your favorite place or they may be delivery-only and not exist as an actual restaurant at all. Atul Sood is the Chief Business Officer at Kitchen United, a venture-backed startup that is deploying ghost kitchens worldwide.

In this episode of The Future of Food, Lee Schneider asks Brian Wang his vision of the future of food. Brian is a futurist and also realist. He has the information at his fingertips and parses through it so that we can all make sense of what will come next. We talk about new sources of protein that will weird you out (but which won’t bother your pets one bit), and break down a vision of decentralized greenhouses that would remake the whole idea of “farm to table.” He'll surprise you with his thoughts about the direction synthetic food will take next. Read more at futurex.fm.

COVID-19 took down the supply chain. You know this if you tried to buy paper towels or toilet paper anytime in the past six months. But what about restaurants? For them, supply chain issues might mean some restaurants would close their doors forever. The supply chain for produce is the subject of this episode of Future of Food hosted by Lee Schneider.

Lex Gopnick-Lewinski is the owner and founder of Augie’s Authentic Montreal Deli in Berkeley, California. Tasso Roumeliotis is a founder of Location Labs and has developed Numa, an app that lets you text in your order to your favorite restaurant.

For season three of the podcast we’re asking how the restaurant business will survive in the time of pandemic.

Our guest, Grace Guber, is the host and producer of The Family Meal podcast — available on all your favorite streaming platforms. She covers stories about the restaurant industry and COVID-19 and covers news relating to the restaurant industry.

Dining at a Distance is a platform that helps you find a restaurant for your next take out meal. Our guest on this premiere episode of Season 3 is Sean Lynch who, along with Jenn Galdes, created the platform in response to the Covid-19 crisis.

Over this season of Future of Food, we've talked about becoming more aware of how your food is grown, where it comes from, and why you might want to plant your own garden -- even if just on your porch.

Rebecca Webster is a member of the Oneida Nation in the eastern part of Wisconsin. Along with her husband and two teenaged daughters, she farms 10 acres of land. They grow heirloom indigenous seeds -- focusing on the "three sisters" -- corn, beans, and squash.

In these pandemic times, she has helped members of her tribal community reconnect with their past. The philosophy behind her work is that every time an indigenous person plants a seed, it is an act of resistance and an assertion of sovereignty.

Among runners, Scott Jurek is a living legend. He has claimed victory in nearly all of ultrarunning’s elite trail and road events. He won the Western States 100-mile Endurance Run a record seven straight times. In 2015, he set the Appalachian Trail speed record, averaging nearly 50 miles a day over 46 days. Scott follows a 100% plant-based diet, which he credits for his endurance, recovery after runs, and consistent twenty year racing career.

Buy local. Eat a plant-based diet. You’ve heard the words. But do you take action on them? When Molly Keith and Melissa Nester moved to Los Angeles, they wanted to get into the movie business. Instead they found their true passion in the restaurant business.