"I love that you've brought this to attention. An extensive database of uncommon but resistant and hardy plants/foods could be developed and organized by climate. Ease of growth and processing should also be taken in to account. I will try to…"
A crash course in changing the world.
The Future Dining Experience.
Where are you? Who are you eating with?
Where did your food come from? How did you get it?
Who prepared it? What is the dish called? What does it tastelike?
First, I would like to say that hopefully red meat consumption will have been cut back dramatically by the year 2020. While I don't subscribe to an ethical eating system, at least not a don't-kill-animals one, I have seen just how dangerous a high-meat diet can be. That leaves our major protein to be chicken or fish. Eventually, I think chicken will fall back by the wayside. I can't help but think that somehow, people will realize that chicken farms are, by and large, the most inhumane places on the planet.
So, down to fish. I wish to point everyone, again, to TED (can you tell I'm a fan). Dan Barber, the New York chef, discusses in this talk a sustainable fish farm. Places like this are prime examples of how we can not only increase fish farming to replace other proteins, but also do it in a way that is better than a zero-environmental-impact farm. It helps the environment. Seriously, go, leave my blog post to watch it. He's clever while also showing an environmental best practice. http://www.youtube.com/watch?v=4EUAMe2ixCI (He has another talk on environmentally-friendly foix gras, as well.)
So... my meal. A dinner, is what the meal is.
I think it'll be a community meal. The neighborhood getting together to eat as a group. Also, extended family. I'd like to house my elderly relatives, if possible. We'd eat, essentially, polynesian/South Pacific fare. Fish, rice, kelp, fresh vegetables, and a good deal of spice. I'm not a big spice-fan, but the chemicals that make food spicy is good for you.
The community meal is an important aspect. Another TED talk was on "Blue Zones" or areas where there is a concentrated number of people 90-100. Okinawa was one of them, and not only does their diet foster that, but also the fact that they have a core group of people they grow up with and spend meals together with. This close-knit group of friends, basic exercise (like gardening), and having something to look forward to, each day (like family being in proximity), all lead to longer lifespans. The meal of the future will be strange, for sure, but it will certainly be better for us.
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Comment by Zack Garton on March 20, 2010 at 12:55am
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Excellent post! I actually just finished writing my ACT1 blog about this exact topic. The man who runs the farm is called Miguel Medialdea, and he's the future of farmers =D It's about time we started being smart about this..
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Comment by Thomas Pinkerton on March 20, 2010 at 2:10am
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It was an amazing talk -- one of my favorites from TED. Most of the food ones, actually, are very enlightening. We've got a great local farm, thankfully, that's only about 20 minutes a way that acts like this. They pasture-raise everything on their farm, use the waste for compost, and have mostly integrated their farm into nature, instead of fencing nature off.
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