Digital Food: The Food Industry Of Tomorrow - Docu
You. We'd. Like to eat more local, and sustainable food, but. We'll also have more mouths to feed in. 2050. That'll be 9 billion how. Will we make sure that everyone, has good food and enough, to eat. Digital. Solutions, will help to put a new mix of high-tech, and low-tech ingredients. On our plates and sooner. Than we think this. Is what's in store for us a. Tomato. Is a hummer of the food world it requires a ton of soil. Fertility, you got farmer who not just a technique conscious yappy who knows different mistakes noted, by, a well and all that state smear technique, may open up a problem, but. What I find interesting about what's, going on with all these technologies, is that, they're kind of changing. The. Basic, dynamic, of the default. Position when we think about the food system, this. Is back light welcome. To the era of abundance. You. Using. Information technology, to increase the transparency of, the food system is a great opportunity. Fact. Is a lot of food is between the black box. When. You're buying a pound of hamburger you, really, know very little you don't know what kind of animal it was you don't need to assume you lose account, you. Don't know what. You, know how that animal lived where it came from how long ago it was slaughtered, what the diet was all Estela stuff with. His books about food author. And journalist, Michael, Pollan has, made millions of people aware of the drawbacks of our current food system, you. Know it's always been my conviction. That. The. More people know about how their food is produced the better the choices, they'll make and that's. Very that, could be very disruptive to the food industry. A growing. Number of people are focusing, on what our food is actually made of, Shirin. Yates working, in San Francisco's, technology, industry, is one of them. Do. You guys carry any gluten-free pasta. I. Feel. Like we just don't, know how to properly feed ourselves, then. When you look around and you, see all these people with weight, issues sugars. A big hot topic, diabetes. Understanding. Exactly how, to feed ourselves to me is one of the most exciting parts of this. Health revolution that I think, we're just at the beginning of a. Lot. Of people don't know exactly why but it's a fact that there's more than 50% more. Food allergies among children. Then. There was you know 14 years ago so there's there's been this massive increase, in. Sort. Of how we're reacting to food. If. You look at the 50s, it was all about packaged, food Maskell supermart, accessibility. And, refrigerators. And freezers where, you're starting to get really popular and, now. You're saying this total, shift more, farm-to-fork. You know that fresh local, connection. Good. How are you good. Do. You guys do. Any of your marinade in soy sauce and I'm asking because I'm gluten, allergic. Pork. Chops of delicious yeah my name is Meyer lemon some herbs you also have marinade buffalo chicken wings - great. What's the marination oh god. I wish the marinade on the other chicken weaves again I started.
To Get pretty, sick in university, I went, to go to a doctor and I was lucky enough that, they made the connection that it might be food allergies, and I did all the tests and sure enough gluten. I'm very very allergic to. So. I had to retrain myself I had to read, a lot of labels interrogate. The waitstaff and, it was hard and eating out. It's, always a risk when you try something new that you haven't tried before you trust, that the food, manufacturer, knows what they're doing that there's no cross-contamination and. Even if the label is there as you, know this is gluten-free. You, you might look at the package and I might say processed. In a facility that also has wheat and that's a little bit of a, internal. Alarm for. Me just I have to raise my eyebrow at that are, these new - I've never seen these. There's. An increased, kind of distrust, now yeah, this is the people who lost faith in the, food, supply system, and they're. Very fearful they're, worried about being poisoned. About their health. And. To. Me it seems like there's this interesting tension. Now between, on the one hand the desire what is like cheap and plentiful and on. The other hand the desire for what is like clean and sustainable. And, healthy. And. I think that this sort of tension is is very, interesting, and not really resolved. In. His, book the virtues, of the table, philosopher, Julie and gajini poses. Ethical, questions, about the food that we eat. Trust. Is a really. Interesting. And important, issue. The. Supply chains are so large now I think the real issue over, trust is that, there's kind of no substitute. For. The. Direct, relationship. And the transparency. And the. Mistake people make a lot of the time is they, sort of going for that kind of trust they go for the like, the certificate, or the stamp or, the procedure, or the system and they, say we've ticked these boxes, so it's. All okay the. Problem with any tick box system is that once, that set up someone, finds a way of ticking the boxes and you. Know getting away with things yeah, there weren't really there are all sorts, of safeguards. That were meant to mean that it was impossible for horse meat to end up in a supermarket lasagna, but. They didn't work because all it takes is at one point, in that chain someone, to tick a box and, be dishonest and you're, gone. The, technology, is becoming more accessible and the, interest is there there's, just this heightened, awareness and, I think that has drawn. A lot of attention to this, space that has been very. Much overlooked. And I think the real interest to me is how, are you empowering the, consumer, to make better choices in, their everyday life. There's. A new generation, of entrepreneurs with. A background in, companies, like Facebook, and Google who. Are working to make our food system, healthier, and more sustainable. Shirin. Yates for example, who, came up with a device that can check your food for gluten within a couple of minutes. Our. First product is a portable. Sensor that can detect gluten. In foods as, a user you would basically take a sample, or core of whatever you'd. Be testing, put it in here this, would have a test. Strip in it and then you'd put it in this sensor, and then, turn it on and. Then in in a few minutes then you'll know whether or not that very. Trace, amount of the protein of whatever you're looking for is there, but then you, can actually share your test result on on. An app so, it can be shared, with and I think that's the part that I get really excited about because it scales that, individual, experience, to make it really. Universally, useful for. Other people who are trying to navigate eating. Out with food allergies, I. Personally. Think that the. Vast majority of people walk around feeling, subpar. They don't know their optimum, self they don't know how good they could feel because, there's still such a mystery. About how. To feed ourselves and, how to fuel ourselves, I think, as we have that additional, information that goes beyond allergens, I could go into pesticides, I could go into all, these other realms for food, the, more we're going to know how bodies are reacting, to that then it's all this wearable information, and what we're learning about our bodies is our gonna fuse with what we're putting in our bodies and you can have this real.
Great. Custom, connection, of okay this is how this particular set, of inputs. In my body makes me feel and if I cut this out then. Or if I add this in then, I'm, gonna be my best self so that's that's that's what I'm really excited about. Fruit. Scanners, could play an important, part in making the food industry, more transparent. And these. Scanners won't just detect gluten, currently. Scanners, are being developed that, can measure anything, from calories, and pesticides, to antibiotics. Imagine. If there was a way to know which, watermelon, is sweeter. By. Now there are hundreds, of different new, startups, in the food industry, most. Of them were founded by the new generation, who. Are applying the advantages, of the internet, and digital technology, to our food it's. Time to bring, innovation. To the system, for. Instance the American company, Hampton, Creek is using big data to develop a mayonnaise, without chicken, protein, one. Area where there's, hardly any technology. Disruption, is the. World of food. One. Of the investors, from Silicon, Valley who have moved their focus to the food industry, is Ali Petrova. Who, got involved in Internet companies, like Facebook, and Dropbox, at an early stage I, sold my first company and I bought my first new car and, then I saw the Austin Powers movie, that had this, design, I instantly, thought oh that is so cool. Flashy. And, unique, but not ostentatious. Why. Do people. With the dot-com background, like part o B suddenly, start investing, in the food industry a. Good. Engineer, looks, at a whole system, kind of from the ground up and. Thinks. About efficiency, thinks about well you, know is this the best way to have done this this, is like this because this one was like this what if we change that would, this be better or worse and, so. This aspect of taking, complex, systems. And breaking them down and simplifying. Them and seeing where the essence of something is that, is part of how, an engineer looks, at looks. At everything there's. A lot of VCS who have you. Know over the past decade. Spend. Money and invested and cared about solar. Electricity. Or, ethanol. Or these other. Ostensibly. More sustainable, components. Of the energy world and then, there's a realization that you know what all, of those. Dynamics. And, energy applied, of food and farming, because, food, is part of the overall. Spectrum of energy we're still talking about calories, from the Sun being. Converted, into some storable, usable form whether, to power our cars and. Our machines or our bodies the food system is responsible, for somewhere, between 20, and 30 percent of greenhouse gases we produce people. Are very aware of their cars and how they heat their house and and the, fossil fuel that goes into those processes, but our food system is basically a fossil, fuel. System. As well we. Turn a fossil, fuel into food in many ways the. Main. Ingredient. In in. Fertilizer. Ammonium, nitrate is a fossil, fuel product, and. That's spread, on fields, all over the. World now, it. The process, of making it consumes, a lot of fossil fuel and then when it leaches into the atmosphere, it. Is a very potent greenhouse gas itself. We. Also process. Food in ways that use lots of energy we move it around the world that uses lots of energy but, probably the worst part is the is the fertilizer so there's a there's a especially. Meat-eating as an, Norma's role. To play in greenhouse. Gas production a UN. Estimates about 18 percent of all greenhouse, gases, are. Traceable. To the animal agriculture I. Spent, some time a couple years ago trying to figure out how much fossil. Fuel energy oil it. Took to, produce a quarter pounder with cheese when. I speak about some of these issues particularly, about the fossil fuel use in the food system I do a little demonstration and, I bring a quarter pounder with cheese here. Is our oil and I, bring a picture of what, looks like crude. Oil and four. Or five glasses and and. I pour them out to show you exactly, how much fossil fuel goes into creating that quarter, pounder with cheese and it's 26, ounces of oil to, produce that one hamburger. It's. Really chocolate syrup. That's. An astonishing amount of oil to. Produce something that could be produced entirely. With sunlight. The. Moment of awakening for, me I'd say was when I read the the Omnivore's Dilemma by Michael Pollan I wouldn't, say that I immediately said this this, is ready for a Silicon Valley style disruption. But. I'd you, know I think anyone who reads that book has. A, certain, level of shock.
For. Me reading that book awaken this question of there's. Obviously going to be better ways to do this and they are probably even more profitable as well this. Doesn't feel like a system, that was designed, even. For profit let alone for being you know the best for the world. Agriculture. By its very nature is the solar technology, it's it's all based on photosynthesis. The the amazing, ability of plants and only, plans to to take solar energy, combine. It with carbon, dioxide in the atmosphere and. Water. And, some, minerals in the in, the soil and turn. That into sugars, into food that then, can be the basis of a food chain either feeding us directly or feeding animals. This, isn't an this is this. Is nature's free lunch you know a solar energy it's the only one we have and in. Agriculture, we harnessed, it it. Just wasn't quite fast or efficient enough for us and so we began. Improving on it with things like fossil. Fuel based fertilisers and, pesticides. But. It still works and it's an and the challenge, I think the great challenge of our agriculture, is can you put it back on a solar, footing. Without. Turning back the clock I'm not talking about going back to the way we grew food seventy-five or hundred years ago but sophisticated, new, highly, productive ways of harnessing, sunlight. In. Order to to. Make food. In. Their search for a more efficient, food system. Investors. From the field of digital technology, not only consider, high-tech but, also old-fashioned. Techniques. For. Instance Silicon, Valley provides a lot of financial backing for farmland LP. An, investment. Fund that buys arable. Land and converts it into organic, farms, with an old-fashioned, rotation, of crops. The. View that that we have is. That. Soil. Is a biological. System and it's. Actually the soil biology the, cycles, in the soil biology that actually creates the soil fertility and. If. You if. You add. Ammonia. If you have fertilizer to, soil you're actually adding ammonia ammonia. Is basically Windex, it's what used to sterilize things you're killing, and destroying the soil biology so, you're actually destroying, the very thing. That. You, that you really need to be there and when.
When, All, of our agricultural, practices are designed to enhance the. Biology, of the soil to work with the biology of the soil and that means that the soil, is more fertile you, get better biological. Productivity, and that translates to better economic, productivity. Because. You have the crop diversity, you don't require the herbicides. And the pesticides, and and some, of the other and the GMO, seeds that are expensive, input costs, so, after. We take it through this about five-year conversion, period our, costs. Are lower. Even. If we sold the product at the same price as the conventional, goods. Our. Farmers would be more profitable but, that that takes about five years so we like the organic price premium, but after you finish the conversion, period we actually don't need it anymore but, because the demand is so large we don't expect it to go away when. People start looking at farming, as an investment. Place. To invest their money, they. Discover, that the most sustainable, farms, by the least amount of stuff I mean, in other words if you're really running a sustainable, farm you don't need a lot of inputs inputs, are usually chemicals, to fix monoculture. Problems, you. Know are the solutions, in your head or are they in a ball the. Most sustainable farming, the important solutions are in the head of the farmer. We. Don't use any kind of herbicides. Or pesticides on. Any of our pastures, you. Know if we run into a weed, or a pest problem we try to manage that with our livestock, you. Know for instance I have, a alfalfa. Field back here and last year I got some aphids in there, and. My. Neighbor next, to me also, had some aphids and he, elected, to spray, and I elected, to take and sheep it off and. You. Know I generated. The economics, of it I'm generating, some revenue it's. Costing, him and. When. Our when, our alfalfa, crop came I got better tonnage, than he did so. You. Know sometimes. You, know Mother Nature can do some great things for, you if you just get out of the way. The. Best, pattern for sustainable, agriculture is having livestock. Crops. Grains. In, a rotation, all there at the same time just rotating. Among the different fields hard. For one farmer to do all that hard, for them to grow all those different, varieties and, then also to. Sell. Them all, at the right time for for the best price and so, by, us, operating. At scale we. Can help each individual. Type of farmer the cattle farm or sheep farm or vegetable farmers, get. All the scale that they need without having to come up with millions of dollars for. Farmland and without, spending the years that it takes to get it certified organic, and manage it that way so the role that we play is really that of the land steward, and, making, sure that we're, getting the highest and best sustainable. Use out, of the farmland and, it benefits, both the environment. And economics. So. Old, farming. Techniques, but, this doesn't mean they can't be improved on a lot. Of data is gathered and monitored, and both crops and farmers, rotate, around the fields, but. This this. Basically shows the crop map it's happens to be for 2012. That we. Color. Code the fields, and we track a lot of information about. What. Happens on the farm each, and every year we. Use a lot of GIS, technology. For what we do. So. Is, it going to be high-tech organic, farming you say that like that's a contradictory, term. Some. People would call that a contradictory. Term don't you think I, don't. Know I think that growing. Crops. Is a very biological. Function. I actually think that biology, is more complicated than chemistry, the, systems that they're using now so looking, at the soil biology is actually more complex and. To me a superior, way of managing the farmland. And you need to use all the tools at your disposal a. Lot. Of people who are investing, in commodity, cropland are. Keeping. It in commodity. Corn for example and, it's very easy to put on a spreadsheet you're. Going to grow the corn here's the input costs, here's what you're going to get you. Can lock in your input costs, and sell your corn before. You ever sit. On a tractor for the year so as. A financial, instrument, it. Looks. Very, simple and great and it's very linear what, we do is it's. We're. Focused on maximizing the soil biology its, systems, the the. Farmers are rotating, the land is rotating, and the. The. Technologist. The Silicon Valley of the people in Silicon Valley, there. Are systems, thinkers, so, they understand, you, know software, is not linear, software.
Is Loops. And everything has to work together object, oriented for example, and so, when they hear, how we're managing farmland. They get it and, get it very quickly and they get it instantly and they also have. A view towards the future to have a view towards how, can't how should the world be. In, the quest for food production without, the use of fossil fuels, there, is another solution, what. If you could grow vegetables. On a large scale, locally. Close to the city and without. Pesticides or, fertilizers, just. By using electricity. That, can be generated by solar energy. Lettuce. Grow a mark day listen from fellow, the Netherlands, is already, doing this and the, secret formula turns out to be light. Let. For. Mixing the other side look at the Haley knew with her daughter. Bug from you let Felicity gonna be like like I'll take their Lantern our boat sir I'm gonna say what. You see here hey my happy baby food for the lenses I could smell screw in the video too from the gap. But. No safe reliable Volkov. Associate, cake and efficiency, burning angles a BFF, sham-pow, oh poor flock there I'm on, a beach in a lacrosse. Starting, up cranky Delta and a crazy deal is it the mouth ext bagger, from Zion, of the plunge one give you a few Santa member throw, this. Knot. Is in Atlanta all. Sewed up in the winter so dune some speak of all for all the baguette, here. The basin let's a lever the cyclic open ext. Bag and all this come with black chiffon, Ziya 14, centimeter, coat decry the. Truth. Darling inhale like a slob jointed, Zoop. Toka Donna Glick except, for the gooey from slaw and a, table agapia, Road blow. And felt no they come photos and a city guy again and the, yes that could be Nancy the home source, for an optimality witness, table of I a Gallic, philia, honest it's a super. Self. The smack from about the product is how you can be included to. Me a blow to gave the mayor all together my. Dad sat near, anglich pasa con Tacoma, the, summit all super baby say. El, Cucuy directors, and space particularly a king and, the. Site launches along here, before slab blow, vote, and family, and the could be Nassif and III sort. Of all that and top-line champion at events outside at a cuisine. Might. As well so our symbol for vault the, clear, blow eats me a to Fugen I hope you Blanchett are here on those artists in the to you as a betrayer for bars and back-end who, that with, that salami on God, forbid. I should ever be a blob I did if I spoke about the yellow. Stacking. You know that, you. Can try any plant, on Xmas to the metal of still in the short to live sama. Met extreme art and about tuna you like but your halo more in control over. The plunger. You, got former who know I'm just not technique conscious yappy, who knows different states notice my, well know that states me a technique, valuable, color photo. The. Lets technique. Is moment in Roanoke air do you can I tricked like him at the pace a syndicate, architect, EMU job doesn't lose the dollar for claim, if they say a new, thing of all the cases overall five, euro Colin, laptop. Copa90. Son of devaki Moodle of MATLAB - muchas. The. Bossman scamming have again a taupe gray hair mommy Manoli the survival, folder. 20:44. OS Murata how, about, Matt movie. Authority who's up start. Being a normal despairing, opening with Mia for Stella mamala, plunger, are claiming appointees of the rowdy boy, to Stan and assaults kind we ended need to feed on per and out, attract him about some, hogs and Virata he only lets Alice tell of it so in don't, you go on all day it's the etiology LaMotta. Or by the like minimal. Of evolving yes. Let's. Go Matt let's L was like the helmet is enum that they select, a haenam of moon sang so, well violet talk to me rode, the ferry on the NZ a chief Eric I can see you more the. Chlorophyll up coma. On. The left leg the cranky. Including, the Bahama Vincent. And yeah. Booty of annoyed the caustic I keyed up as well and, I've been around a trader, does morganatic. Lira. Here's. Alice Capone Kinnear talking, about the news van Eyck. What. I find interesting about what's, going on with all these technologies is, that, they're kind of changing. The, basic, dynamic, of the default, position when, we think about the food system so what, is that default position it's really the idea that people have that agriculture, is divided, between the.
Organic Or the traditional mixed, farm method, you know the kind of thing we recognize as a farm if we see it walking in the countryside and. Industrial. Farming, biotech. All those things that are, somewhat, alien, and they they rely on technologies, to much and are not natural so you've got yeah people think about it is natural, and non natural although obviously it's more complicated, than that well, there are all sorts of things about that division, which are already quite problematic, but. It seems to me a lot of what's going on now, is. Kind of challenging people to really ask themselves the question well, what matters about this divide. Growing. Foods, in ways which on the one hand is is is entirely, artificial. You're talking about using LED lights and things and keeping, things in highly controlled, conditions. On, the other hand without these. Additives. And. Fertilizers. And everything so, it's kind of organic. In the, sense that it doesn't have any of those inputs. Which are considered nasty, but. It's not at all organic, in the sense that traditionally, organic is about the soil cycle, it's about growing in such a way that you. Feed the soil even as you grow in it now. Once, that kind of technology becomes mainstream. It's, really forcing people to ask themselves the question, what. Really, matters here what's the important, thing what's really really matters for us and it's, no longer good enough to have this kind of neat division. In your mind between all-natural, and good and the industrial and scary. Some. Of these things, they're coming up with are arguably, going to be both more productive, and more sustainable, than. The. Best organic farms. People. Aren't gonna like that very much a lot of the time because, we. Do have a romantic, attachment to, the idea of the traditional, farm. The. Dom allotment Veda and five Sigma namely, of men's design this diminutive. Element, Harrogate the. Zulus form of who was me - my only products in opposition to, Tanaka and. Oba Oba he gave off top of the products etag or plots and other men's labor being. The thought of the high dying from the common Yaga, so thing. Do, we really need to produce more food in order to feed 9 billion people in, the future. Chef. Dan barber, who owns a restaurant just outside New York City doesn't. Think this is necessary. He. Believes that our current harvest, is enough to provide good food for everyone in the future. The. Premise of the question is how. Are we ever going to produce enough calories to feed 9, billion people and what, is predict for 2050, when. You. I think we, need to stop and relook. At that question and realize. That we already produce enough food to feed 12. Billion people right. Now. There. Are as I mentioned a third of a population, that is food insecure and starving but that's not because there isn't enough food that's. Because there is a an. Unfair, distribution, of. Food that, has to do with political, realities, and and, deep. Deep. Unfairness. In the world producing. More food is not going, to help that. At. All and. So. So the premise of the question for me is troubling, because it it it, it, squares, you off into, a into a set it puts you down a pigeon, hole into a set of answers where you have to answer well how do we produce more food instead of asking what do we need to produce more food and the. Answer is actually, in, terms of caloric intake, we really don't we need to distribute it better as a big problem distribution, is a big problem 60%, of it is not being fed to us, it's. Being fed very inefficiently, to animals so you're eating meat that's fed corn and soy but but but you know we don't need to do that these animals as we have proven here don't, need a lick of grain and can use the energy from the Sun that feeds the grass and the grass feed them and there they taste, delicious and they're healthier for us so that's the kind of system I think we should be supporting. The. Problem, in the last half. Century has, been a disconnection, with our food is produced because, when we become disconnected, with how food is produced we generally make really bad decisions, about who, is growing our food and how it's getting to us.
First. Of all this is a carrot that is, an organic carrot but you equip one you would get it you know Whole Foods right. So we squeeze, the little bit of its juice, our. Lovely Tara is, getting. A reading of sugar, bricks. Reading which is four point five which reads four, point five percent of. This carrot is sugar, now, we're. Going to test. Stone. Barns carrot from Jack algiere we just father we've been in storage for the last three months. Grown. In the best, organic. Soil and also rotated. With all the crops and here we have a Brix of twelve to, twelve. Percent of this carrot of sugar versus four percent and what, studies. Have shown is there's a correlation, between bricks, and and nutrient density there's. Definitely a correlation between how much you like the carrot and how much you might not like the carrot based on the amount of sugar. But. Local, farming, on organic, soil is not enough according to Barbra, we. Will also have to adjust our diet. If. The definition of farm-to-table meant all we needed to do was shop for what we want it locally, I'll. Get, that tomato and that eggplant and ETSU Keaney and that, carrot and that onion and, I'm. Gonna call myself farm-to-table. Well know what you need to do is dig a lot deeper and, we need to we. Need to support the the crops that gave us all the scraps all the crops I just mentioned our. Cream crops you know we think about a local tomato as, you. Know as the epitome of a. Sustainable. Farm. To table system. Of the future in fact a tomato. Is a very, expensive. Vegetable. It's a fruit but it's it's a very very, expensive from a soil fertility expensive, it's from. The soil fertility, perspective. It's the hummer of the food world it requires a ton of soil. Fertility. What. We need to do is I don't I wouldn't say turn away from Tomatoes but I would say we need to celebrate those, crops that give. Us the fertility to enjoy the tomato those, are crops, like brassicas, and a rotation or. Grain. Cover crops or, clovers. You. Know cover crops that we can actually learn, to eat bean. Crops leguminous, crops. Those are the ones that give us the nitrogen, the phosphorus and, all the building blocks for healthy, soil that give us those flavors, that we love so much. We. Tend to, gravitate. Towards. Certain diets, that are in vogue or in fashion, or we believe to be best for us and then we demand that the land growing or. We. Become fixated, on certain, trends, or ideas because. We think they're the most delicious, and we tend to put. Great demands on a landscape to grow it. Any. Dictate. On a diet that comes. From our sense, of right and wrong or, our sense of need is the, wrong diet.
We. Move this out of the way. And. Here's that right, there. Okay. It's. Just fine. No. Cover at all, we. Plant this in October. And. It's still very small but. In the spring it'll be huge it, grows really big doesn't. Need any protection it, does not being affected by the frost at all right now. So. Just, this space maybe 2,000. Pounds of spinach from, the section that really took no work except, to prepare, the beds seed and cover. You. Can see there's no, damage at all. I. Think. For the future the, right way to think about this is to get away from looking. At what we covet and look more towards, what the land wants to produce. And. It's perfectly, healthy and still growing. And. Maybe frozen but very. Sweet. We. Have to eat it the first diet that's the challenge and. That that means I have to create. The. Dishes, and, the menu. That. That, people want to eat and that can they can easily replicate in their own homes I mean that's that's where cuisine comes in it's so you don't just have that restaurants you have that in your daily diet and, it becomes part of the culture of eating that's the that's, the key. Look. Tonight I'm working, on a carrot, steak. So, we have carrots, that are in storage now. We've. Been aging, it in beef, fat and. Tonight. We're gonna serve this like a steak. But. The architecture, of the dish is going to flip on its head it's going to be the American ideal, reversed. My. Hope is that we do that with a lot of dishes and that ultimately we can create a system. And a pattern of eating that is more reflective of, what, this can provide not, what we expect. This to provide but the other way around it's a big difference. Barber. Believes that if we just eat what the land gives us there, will be more than enough for everyone now. And in, the future. But, how can we get ourselves to actually eat, all these less common, ingredients. Technology. Could, help us with this as well. Hey. Steve-o don't. Know you want. William. Um, pick. Also. Be VOC Steve arrested, there's, the be most animal dick over birthday, hey daddy. Does this DN book. Brought. The fifty that. Does the steampunky, ray okay. Because. What I'm you tonin known on the screen exemplar, me, he can't be the video. Comment to pony that, let's hope so sorry the. Phony look a nose and words here and the vessel anak all can be altered continue. With. Trauma brahmand. Me earlier the tongue. That are about the cobble yo TN, and a max can. Sorry. For me man, this. Week a movement, winter tone with me, there's. Not there's near anything, yet and will. A stone oval, stone -, wave hogs be functional. 50%. Brave of me. 50%. Them enemy 50%. More foodie vessel and the vessel. Yeah. Through. With, the word. Twitty. As, a liar that or there's not that is a fool. Without them in the water the hates fish here, I'm. In the water his fish, how about an ACME you just meet my, broad enemy knew it. There's. A lack of it mum. I get buffer Danny always, that they knows his years went by super lie. About. Moment of Eden narrows Lobo I mean. The came back a smart man transit my karuma's at, the, house in retro me some posts. A. Couple. Of years ago, Johann Longin, Bukh founded. The food tech startup, food pairing. Together, with bella, loves. They. Want to analyze, all the ingredients, in the world and, create, a database, of all the aromas contained. In them. The. Bike catch of, the day. It. Is aroma miss, Blahnik tartar, percent from hitting, approved or, telic door do you news but bolts knew how they need to rake him our hand to stalin lateral, cohan to stalin the aromas latin an elysian, revolves, on the stain walk or, not elevating, who the aromas, are enter a hearin met, under aromas on, Sudan economizing, well kadhi Anton sudden perfect Baraka awesome. Okay. Perfect. This. We hand the aromas hand on Elysian, monotonic, and mention, is effect under Sun and to sell this defeatist like every her. Marked on the way I. Convert, even on the stain milk, lotion. Are not. Perfume, on the funniest involve caked yeah don't, see that of it vanilla. Avoid, cumin. Seed. Are you, know come come back to here aromas. Invoke, cumin floor. Allah honing. After component, Nutella, Cosway. Hospice. Own a sting, ball critical, how many serve on this. Honing con comers vanilla. We handle Eric in a. Room, our bills for marking and his automobile deference. Vermin, zone of rain comes Matt Mustaine, bulk mehandi, act in India. Hannah and H Blitzen. Larvae, evil innovative a Loki Steen walk did send aromas. The the Balearic sing a nobody's. De Vaca dollars in with popcorn crucial, popcorn. Is walk crucial, vote at cost first brought aroma as Hill style of popcorn balls occur. In the community, Matt Matt, brutal maken of calm. Commerce Markham common aroma is Oobleck for rotten voluminous Ukranian about illuminating, Han zoko, Eric hill creative, a NASA helmet near. Commonalities, but, this. Farm insulting whom a bit like, a communist, man man, Condon.
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