This weekend at Taste Talks, a food-centric festival held in Williamsburg, Brooklyn, wellness was definitely on the menu.
As a chef, and as someone who enjoys anything food-related (creating it, reading about it, or eating it), it's always compelling to step outside the kitchen and see and hear what people are saying about the food they're eating.
In a room dedicated to the Future of Food, it was clear that cleaner products are what's next. Healthy snacks with minimal ingredients dominated the floor like Brami Lupini Beans, True Mades Foods Ketchup, Bija's Resilience Powder Blend, and Califa's Nitro Cold Brew.
A cooking demo by the chef from Semilla was packed—the fact that the demo dedicated to cooking with undervalued vegetable parts was in such high demand is a clear indication that it's time for us to stop wasting so much food.
And from the "Clean Eating" discussion including Miranda Hammer from the blog Crunchy Radish, chef Camille Becerra, and Colin McGabe, the founder of the 15-year-old salad company Chop't, here are the four things I learned that we should all know about the future of clean eating: