If we are what we eat, what will we be in the future? From plant-based proteins to food-delivery systems to the integration of robotics and technology in food production and even serving the landscape of what and how we eat is changing rapidly. Explore what’s new in our diets and go deep at Pairings: Hacking Food.
Pairings: Hacking Food With Clay Reynolds, Kevin Godes, and Julie Yu 7:00 p.m.
Note: To reserve a seat and something to eat, pick up free tickets onsite at the Observatory starting at 6:00 p.m. Seating is limited to 120.
Pairings examines the future of food as we begin to think differently about food choices and what can be done differently in a changing ecology and climate. Join chef Kevin Godes, beverage master Clay Reynolds, senior scientist Julie Yu, and a special guest to learn more about coming advances in the food we eat.
Improving the Grid of Food: Renewable (and Delicious) Farming With Anthony Myint 7:30 p.m.
The state of our planet has everything to do with the food we eat but how can the food we eat improve the state of our planet? Join chef, activist, and ZeroFoodprint cofounder Anthony Myint and get the latest on the optimistic science behind food- and farming-related solutions to the climate crisis. (Spoiler alert: We can solve global warming!) Hear the improbable path from pop-up trailblazer to a forthcoming statewide program paying farmers to help reverse global warming through healthy soil.
Meat Without Animals With Dr. KC Carswell 8:30 p.m.
The meat we eat comes from animals for now. In the future, meat may also be available from lab-grown sources that don’t require raising animals, a change that could provide benefits to the environment, animal welfare, and public health while preserving culinary traditions from around the world. Hear from Dr. KC Carswell of Memphis Meats on the hows and whys of producing meat in the lab rather than on the farm.
Imagining New Culinary Possibilities with Robotics With Creator 6:30-9:30 p.m.
What if “by hand” isn’t peak technique? Meet the (presumably human) folks behind Creator, a San Francisco restaurant serving burgers ground-, griddled-, and otherwise prepared-to-order by robots. It may be the world’s freshest and most tender burger, and it’s produced with zero carbon footprint. Ask Creator’s creators how it’s done.
DNA+Digestion With the National Center for Science Education 6:30 p.m-9:30 p.m.
Every organism needs to turn food into fuel but how? Get up close and personal with the mechanisms of digestion in different species: play this game and learn how their organs co-evolved for efficiency. Can you find strategies for digestion without getting eaten yourself?
Restaurants Leading the Fight Against the Climate Crisis With ZeroFoodprint Table Top Presentation 6:30-9:30 p.m.
Improving soil health is a powerful climate solution available to restaurants and diners willing to invest in better farming practices. Find out how Bay Area nonprofit ZeroFoodprint and associated restaurants are beginning to create a renewable food system by going carbon-neutral and funding climate-friendly farming practices. Meet up with the team behind this local nonprofit and learn more about their work to create renewable food systems.
Plant-Based Eggs With JUST 6:30-"9:30 p.m.
Looking for a new, nonanimal take on breakfast (or any other meal of the day)? Come visit the scientists behind JUST Egg a mung-bean-based vegan liquid egg product that looks and tastes just real eggs. Meet scientists on the JUST team, find out how did it, and get there early to try a (limited-quantity, first-come-first-served) sample.
Contact:Website: Click to Visit
Cost:$19.95, $14.95 explO members, AD members free
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San Francisco, CA 94111
Phone: (415) 528-4444
Website: Click to Visit