Food Technology

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I saw the future in Newark, New Jersey. It was green. Really green. No GMOS, no pesticides and it was delicious. Aero Farms is a high-tech farm that has been working for a few years now. It not only is growing beyond it’s million pounds of greens, but is inspiring the community. In fact it has donated a small farm apparatus to the local charter school Phillips Academy. The academy has an amazing school kitchen program and a roof top garden. I was pleasantly surprised to meet one of ICC’s graduates there, Robert Wallauer, who is their chef and Food Service Director. ┬áThe program itself is run by Ecospaces Education, lead by the dynamic Program Director Frank Mentesana. It is no wonder that Michelle Obama chose the school last month to visit!

Robert Wallauer and Frank Mentesana

Now what really makes these greens exciting is that with lighting and patented growing medium technologies Aero Farm is making tenderer and exquisitely delicious greens. I for one, never hopped on the kale bandwagon but the baby kale I tasted in Newark was so tender, with a flavor that screamed out for a touch of lemon and a drizzle of olive oil that I instantly became a fan. The micro watercress as crunchy, refreshing and I popped like candy.

For us gardeners to hear that seeds germinate and grow in a matter of days, not weeks is nothing short of miraculous. Now, you might say you are committed to the earth and soil grown greens. As a lifelong gardener, I would have said that too until I think now of the plight of the world.

We have 8 million people living in NYC alone. We want them to eat fresh produce every day. In an ideal nutritious world that is 58 million servings a week. The land around NYC is developed and the few open spaces are too expensive for farming. If we are serious about fresh produce we need to look to the underdeveloped suburbs around our cities.
Aero Farms is leading the way. And I am fully on board that bandwagon!

A big shout out to Mark Oshima and the Aero Farm team for inviting me to Newark. They are changing the world.

Marc Oshima

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Maxime Bilet

I had dinner at Atera in New York City with Chef Maxime Bilet, co-author of Modernest Cuisine. There aren’t any words to describe Chef Matthew Lightner’s magical creations so I will let the photos do the talking.

What an evening!

Maxime's favorite- Sepia in Chicken Bouillon

Peekytoe Crab Ravioli

Cured Wild Salmon

Kyoto Carrot, Cayenne

L: Razor Clam w/Garlic and Almond, R: Diver Scallop w/Fermented Cabbage

L: Razor Clam w/Garlic and Almond, R: Diver Scallop w/Fermented Cabbage

Kitchen action

Pig Fat

Bone Marrow in Hearts of Palm

Puffed Beef Tendon

Faux Egg made of egg!

Savory Cannoli

Beeswax Covered Turnip

L: Caviar Sandwiches, R: The scene at Atera

L: Chicken Liver Cookies, R: Flaxseed Cookies

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