Last weekend I received the awesome opportunity to attend some of the events at a huge three-day food festival taking place in both Brooklyn and Chicago known as Taste Talks. Throughout the weekend, lots of talks, presentations, and films took place in which the future of the food world was predicted and discussed in detail with those considered the leaders in this industry. Being that I both received tickets to one event from a friend and won tickets to another, I was really curious to see what it was all about.
With not wanting to get too off topic, I just want to say that one thing that continues to astound me (and was highly evident at this event) is just how one-note this world remains in terms of the diversity, or lack thereof, within the kitchen. It may be silly to say, but everyone on this earth needs to eat in order to survive, and as a result have each developed their own distinct cuisines, but too often what makes this world so unique is overlooked.
To me, the future of food is not only about embracing the recipes and ingredients from places near and far, but also about having representatives of these places, of varying races and genders, within the kitchens helping prepare and share the food so near and dear to their hearts. Variety, is after all, the spice of life. Just by reading so many different food blogs, I am exposed to so many new dishes and recipes from all over the world, and it would be wonderful to one day see this diversity embraced to its fullest at events such as these.
Anyhow, being that I purchased neither the “Food Enthusiast” nor “Kitchen Sink” all-access passes, the tickets for Saturday’s “Reporting, Writing & Eating: How Sam Sifton covers the food news for the New York Times” that my friend had given me with Sam Sifton, the Food Editor of The New York Times, came in handy and luckily I won tickets to Sunday’s Taste Talks All-Star BBQ event through a Food Republic Twitter-giveaway, so I was still able to get a taste of what this festival was all about.
Sam Sifton’s conversation with chef and cookbook writer, Gabrielle Hamilton, in which he managed to continuously plug the new New York Times food app launching this week, was interesting and he explained how The New York Times wants to reach a broader audience of readers who, “don’t want to go to the opera, but want something good to eat.”
I had high expectations for the BBQ, which were unfortunately not met being that much of the food was composed of things that I just couldn’t stomach. I truly did not realize how selective an eater I can be until I was faced with dishes such as grilled duck hearts, lamb tartare (raw lamb), and pigs’ head salad, which I guess are not for me. This was also the first time I ever tried an oyster and I still have a difficult time understanding how people like these things!
Overall, it wasn’t a bad event, and despite some of its shortcomings, I still have high hopes for the future of food and would love to see where it goes from here. Let’s see what next year’s Taste Talks holds!