Meant To Be Eaten

Kicking off MTBE’s 3rd season, is author and professor Thomas Parker. His most recent book, Tasting French Terroir: The History of an Idea, explores the origins and significance of the French concept of terroir. We also discuss his event series and blog, Subnature and Culinary Culture, which examined the history of foods that have been marginalized and re-appropriated by different cultures throughout history.

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Josey Baker of The Mill SF on how industrialization has led to false expectations as to how much a loaf should cost, the changing aesthetics of bread (dark, burnt crust + open/airy crumb à la Tartine), and how food businesses can best and responsibly serve its communities.

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Maria Zizka has cooked and written with numerous authorities on California cuisine-- co-authoring with Sqirl's Jessica Koslow, Tartine's Elisabeth Prueitt, and a.o.c.'s Suzanne Goin. We examine the tenets of California cuisine, and Maria's role as not just mediator between chef and home cook -- but translator as well.

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Coffee is a complex subject within the greater culinary landscape. Parlor Coffee’s founder, Dillon Edwards, speaks on the cross-cultural journey coffee beans take when going from producer to roaster, what it means to stay “honest” as a sourcer, and when a café serves or indirectly hurts its local community.

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The I-Collective is a group of Indigenous chefs, activists, herbalists, seed, and knowledge keepers. Indigenous communities have been wild-foraging, cooking farm-to-table/snout-to-tail, and manipulating closed loop agricultural systems before it was cool. So why don’t we see Native American joints popping up everywhere? We examine colonialism’s lasting effects on health and identity, define “Indigenous food sovereignty”, and discuss how we can work together to present a more truthful history.

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Sarahlynn Pablo and Natalia Roxas are the founders of Filipino Kitchen. Pushing past questions of appropriation and authenticity, provenance and legitimacy, we discuss how Filipino food serves, nurtures, and heals its eaters.

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Andrea Fazzari is the author of Tokyo New Wave: 31 Chefs Defining Japan’s Next Generation, out mid-March from Ten Speed Press. Born and raised in New York, Andrea has since lived in Italy and France, finally following her fascination with Japan and its culture to Tokyo. Tokyo New Wave profiles 31 chefs largely responsible for the changing food landscape in Tokyo. We discuss what it means to be “Japanese” (to both Andrea and the chefs), the importance (socially) of an introduction, and how to combat “ethnic tourism."

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Jen Monroe is the founder of Bad Taste, a Brooklyn-based project committed to exploring new ways of thinking about food and consumption. Instagram has transformed eating into an aesthetic activity. Does ‘gramming your runny egg yolk have larger repercussions than you think? We discuss the inherently political message of food, how certain foods have come to act as lifestyle signifiers, and what your #foodporn reveals about you.

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Pietro Quaglia owns Pietro Nolita, an all pink (some would call it "Millennial Pink") restaurant in NYC. His aesthetic has drawn fans and social media influencers from all over the world to Elizabeth Street to snap pics and model for selfies over bowls of al dente pasta. But Pietro, who didn't have an Instagram account before his restaurant became Insta-famous, says he didn't even know Millennial Pink was a thing when he opened up shop. Now, he's fully embracing the wave of pink adoration...but not without some hiccups and heartbreak along the way.

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Chef Rob Newton was born and raised in Arkansas before joining the army, kicking college to the curb for culinary school and then starting a flurry of successful restaurants in New York City. We talk about what inspired him to pick up Vietnamese cooking, certain chef stereotypes and the evolution of his food as his personal and professional journey continues to unfold.

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