"Food has created a lot of social, economic and political boundaries across the world. The rejection of a few foods and the selection of a few, establishes identity among people, on the grounds of religions, society, and communities. India is a very vivid example. I feel it is important to consider such strong factors while working with food, sometimes to play along with the stereotypes, and at other times, to break them," says designer Kabyashree Borgohain.
Our correspondent @edible_luv talked to Kabyashree Borgohain about her @projectotenga and Food Design in India, read the full interview on our website: www.thedifd.com
0 36 minutes ago
I went to Voss to have my first meeting with a potential and hopefully new business partner. Larveriet have been farming mealworms for 3 years and just moved to new locations to expand. My own worm farm is going great, but will not yield the amount of worms I need yet.
Celebrated by getting a smoked sheepshead in Voss. Long live weirdo eating!🐛✴️🐑 #entomophagy#entomophagist#mealworms#sustainableprotein#futurefood#smalahovefråvoss
Soldier larvae has gone vegan 😯 so far results have been amazing. No ammonia and that was becoming a major problem. Win for the environment and workers/me. Bigger larvae. 25% cost saving on feed. More research to be done but so far looking great. #smallsteps#futurefood#nzfarming Chirp on.
Mom always told to try new things. Today I had a bite of Euglena. Not a plant, not a fungus, not an animal nor bacterium - its a protist. A wonderful little thing the guys at Nobelgen are growing in huge bioreactors. Sweet #futurefood ! #futurefoodtech
2 7910 hours ago
Der Food Startup Contest Next Level 2019 läuft noch immer: Food-Crowdfunding bei 19 Startups gleichzeitig.
I remember one of the first times I ever tried eating enoki mushrooms, I thought they were noodles. The long strands and texture of the mushroom make it very plausible to believe that they’re noodles, especially if it has a lot of sauce on it. This dish features enoki, oyster, and crimini mushrooms, guaje, some leftover peppers from my former terrace garden, and some sautéed chapulines (from @mercimercado_us ).
📗 of @atmos is here at last! Latitude is an exploration of the lines that connects us around the world 🌏 Huge thank you to the team that pulled this off 🙏🏼 Creative direction and editorial design @studio191ny@lauragenninger@nachosyortega, photo director @sarazion, our founder @jakesarge 💚 and the incredible creative minds who lent their time and vision! 👁
The menu for next week Saturday will make you „WHAAAAT?!“ Yes, you will be among the (very!) few who have EVER tasted these ingredients 🏆
Here we go:
>> New, try us!
Nutria Taco | Pumpkin | Frisée
Bouillabaisse with Chinese Mitten Crab | Wels | Watercress
Goulash | Barley | Herbmousse
Nile Goose | Potato | Grüne Soße | Eggyolkcrumble
>> Not Weed
Chocolate | Japanese Knotweed
Reserve your spot via the link in our profile 🥂
Das Menü für nächste Woche verursacht schon jetzt leichten Unglauben. Aber ja, diese Dinge werdet ihr essen! Und ja, sie schmecken fantastisch 😋 Anschließend gehört ihr zu den Wenigen, die JEMALS diese Zutaten probiert haben 🏆
Hier ist es:
>> New, try us!
Nutria Taco mit Kürbis, Quitte, Frisée
Bouillabaisse aus Chinesischer Wollhandkrabbe, Wels, Brunnenkresse
Wildgulasch, Gerste, Kräutercreme
Nilgans, Kartoffel, Grüne Soße, Eigelbcrumble
>> Not Weed
Praline gefüllt mit Marmelade aus japanischem Knöterich
🔥Hi guys! Are you still thinking about WHY, do you even need to consider eating insects? Here there are few reasons why
🔥Also we didn’t mention the good taste, the sustainability etc.. we could write an immense post on why eat insects! So....
❤️ WHY NOT? ❤️
In the end, we ate them all so it doesn't really matter 😂 ⬇️ #pancakerecipe ⬇️ Thanks to our friends at @bugrecipes for the recipe and ingredients!
1️⃣ In a bowl, mix all the dry ingredients (buffalo worm powder, flour, sugar and baking powder)
2️⃣ Add in the eggs, milk and vanilla extract. Whisk together until your batter is smooth. .
3️⃣ In a warm pan, add oil. After the oil heats up add 1/2 a ladle's worth of the pancake mix and cook.Don't use too much as the baking powder will make the pancake rise. Wait until you see the top of the pancake bubbling up and flip. Cook until both sides are golden brown.
4️⃣ Assemble a stack of 3 (or 4,5,6... We ain't judgin' 😉) and add your favourite toppings.
Scientists have developed a new method to identify drought-resilient wheat quickly, cheaply and accurately. Drought tolerance is critically important in the face of climate change, population growth and land-use pressures. This research could help breeders develop more drought-resilient crops that can produce more food and more profit with less water.
Read full story: plantenergy.edu.au/news
⚠️ The wait is almost over! Atmos Volume 02: Latitude ships tomorrow. More than just markers on a map, our second issue explores the through-lines and parallels that connect cultures across the world, from pole to pole. Stay tuned for more! 🌐
All set up and ready for the Sustainability Table Talk event at @sydney_uni as part of their Wellness Week, highlighting their commitment to addressing sustainability as a critical issue. Plus everyone who attends get a free sample of Farmwall Microgreens.
I’ve been feeling like I haven’t eaten enough greens and veggies lately, so I made this super green salad for dinner—bok choy, brussels sprouts, parsley, broccoli, cucumbers, chayote (I kept a large sliver of it in case you’re not familiar with it), and crushed and seasoned crickets (from @entomofarms) with a Chardonnay vinaigrette.
What is agriculture's role in addressing the SDGs, how can technology help, where should we focus and what does it mean for consumers? Join us with Michael McFatrich, Newleaf Symbiotics' VP for Business and Innovation at #SDLMiami
1 1116 October, 2019
Aerobotics has been making waves this year, expanding international business steadily through southern Africa, USA and beyond. Alastair will be presenting their most innovative emerging tech, ready to implement at ground level with ongoing grower support, and capable of identifying crop pests and solutions at critical times.⠀
From trade routes and supply chains to dialogues on freedom to celebrations of identity and expression, Atmos Volume 02: Latitude explores intersections of climate and culture across the world. Coming tomorrow. 🌐
2 3416 October, 2019
🇩🇪 Ein Foto mit deinen Liebsten. Unterstütze die Berliner Wirtschaft - nutze Fotoautomaten und kauf INSACK!
🇬🇧 A photo with your favourite. Help support the Berlin economy - use Photoautomats and buy INSNACK!
. #insnackaroundberlin 🏘 #berlinliebe .
What will the future of food look like? 🤔
Our researchers are collaborating with food and health experts at @QuadramInstitute, @norfolkandnorwichhospital, and @JohnInnesCentre to create foods that will help to improve our diet, reduce disease and tackle malnutrition and conditions such as Type II diabetes. Find out more by clicking the link in our bio 🌾 #WorldFoodDay
It’s almost here! Introducing Atmos Volume 02: Latitude, exploring intersections of climate and culture across the world. Coming tomorrow. ♻️: @atmos
2 4116 October, 2019
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Jeg har drømt og visualiseret om dette øjeblik længe - og så skete det skisme for et par uger siden!😱Mine flødeboller, som jeg startede med at lave i mit lille tekøkken med en køkkenmixer, står nu på et rullebånd på vej under chokoladevandfaldet i en rigtig flødebolleproduktion😍 Det er de søde folk fra @svmichelsen, som har åbnet døren for mig. Det er så vigtig for min videre udvikling af flødebollen at teste på rigtig produktionsudstyr. Jeg er meeeeeget taknemlig for denne mulighed🙌💚Tak for at hjælpe mig videre i min drøm om at få veganske flødeboller i butikkerne! Du kan også hjælpe mig på vej ved at støtte min crowdfunding kampagne (link i bio) ✨🧡✌️
37 19912 September, 2019
A glimpse into our Test Kitchen—a space for our Chef and Food Designer Simon Perez to experiment with new ingredients and test flavour combinations. If you have a copy of Future Food Today, our debut cookbook, you can be sure that the majority of dishes were created here.
Introducing #FutureFoodToday —a collection of delicious, sustainable and future-proof recipes made for both people and the planet. Link in bio to buy.
— — —
The debut cookbook from our research and design lab includes recipes like the Dogless Hotdog and the Bug Burger, which play with novel ingredients like spirulina and mealworms. But you don’t have to bite into bugs to enjoy the book: we’ve also added meals to feed a crowd, like a veggie tagine, and tasty takes on classics like avocado toast. Alongside the recipes, you’ll find guides that let you take sustainable food production into your own hands—whether you want to make a tabletop mushroom farm, a mini bioreactor, or a hydroponics system.
— — —
Eating with the future in mind doesn’t have to be complicated, or expensive, or bland. Instead, it opens up a whole new palette for flavours and experiences. Start cooking Future Food Today. Link in bio to buy.
El mundo natural es bello, pero complejo. Los cielos bailan con color. Formas de gran belleza geométrica se forman y desaparecen. Y el planeta mismo se transforma constantemente. Pero esta complejidad aparentemente infinita es la sombra de algo mas profundo, las leyes subyacentes de la naturaleza.
El mundo en el que vivimos es bello de ver, pero aun mas bello de entender. ~ Forces of Nature, Profesor Brian Cox.
Y en esa compleja belleza, el ser humano ha hecho que creamos que el maíz es amarillo, dulce y viene en latas, que el té crezca en bolsitas, que el café salga de cápsulas y que los batidos de chocolate vengan de vacas de color marrón.
Paradójimente a la importancia que se le está dando últimamente al origen del producto, éste mismo se desvirtúa entre la población general.
Perdemos el nexo de unión entre el alimento y su procedencia, llegando a creer que para hacer palomitas en casa necesitamos pasar por el supermercado y comprar una caja con tres paquetes de maiz embolsado 🤯
📸Autor/a de la foto: Desconocido
One man’s incredible plan to fight climate change by growing food underwater.
This is the kind of thinking and innovation we need.
There is no more room for insecticides, glyphosate and destruction of boreal forests for unsustainable farming.
We have to end the destruction!
So what can you do?
Here are a few things :
Reduce your own carbon footprint by wasting less, eating less red meat and switching to renewable energy where possible.
Talk to your friends, collegues and family about climate change.
Tag someone and use climate change messages in your feed.
Like and comment on climate change messages to increase their reach.
Join a local group like #schoolstrike#extinctionrebellion#stopadani#fridaysforfuture#parentsforfuture
Help us grow the community by following 👉 #icaremovement and 👉 @icaremvt. -----------------------------------------------------------------------------
🌏 The biggest threat to the planet is the fact that most people (voters) don't realise yet how urgent the climate emergency has become.
We have started a Patreon page to raise funds to help us to reach as many of these people as possible.
If you can, please support our cause: patreon.com/icaremovement.🌏
----------------------------------------------------------------------------- Posted @withrepost • @worldeconomicforum
49 2,7507 August, 2019
Open from today! FOOD: Bigger than the Plate unwraps the way we grow and farm, trade, eat and dispose of food.
It seems that here in Korea the insects were legally recognized as farm food like chicken and cattle. Edible insects! Disgusting just to imagine? I could eat. By the way, I want to eat. They seem tasty. If you went to a restaurant and it had such a dish, would you ask? I'm sure grandma would hate it. If you even have insect cookbooks in the US, there must be a lot of public interest. I painted four nourishing and easy to grow native insects and their larvae. Astro, you who are interested in insects, what did you think? Did you find it disgusting? It is one of our future foods. #bugs#edibleinsects#futurefood
한국에서 곤충도 소나 닭처럼 농가의 가축으로 법적인 인정과 보호를 받게 되었다고 하는구나. 식용벌레 요리. 어때? 난 먹을 수 있어. 아니 먹고 싶어. 고소할 것 같애. 할머닌 질색할게 뻔해. 미국에도 벌레 요리책이 있다고 하는 걸 보면 대중의 관심을 꽤 받고 있는 모양이야. 영양 좋고 기르기 좋은 토종 곤충과 그 애벌레 네 가지를 그렸지. 벌레에 관심이 많아진 아로에게 보내려고. 넌 징그럽지 않지? 우리들 미래 식품의 하나란다. #장수풍뎅이와유충#흰점박이꽃무지와유충#갈색거저리와유충#누에나방과누에
Parece que aqui na Coreia os insetos foram legalmente reconhecidos como próprias para criação assim como a vaca e galinhas. Insetos comestíveis! O que vocês acham? Eu conseguiria comer. Aliás, eu quero comer. Parece ser gostoso.Tenho certeza que a vovó detestaria. Se nos EUA têm até livros de receita de insetos, estes devem estar recebendo muita atenção do público. Pintei quatro insetos nativos nutritivos e bons de se criar e suas larvas. Astro, você que anda interessado em insetos, o que achou? Achou nojento? É um dos nossos alimentos do futuro. #insetoscomestíveis#watercolor#aquarela#수채화
41 4,23029 July, 2019
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