How will your plate accommodate the need to feed us all?
The human world population is projected to reach 9.8 billion by the year 2050, according to the United Nations. To prepare for growing demands on increasingly limited resources, scientists are researching new and sustainable sources of nutrition. Insects, seaweed, and overlooked crops are on the menu, as well as 3D-printed foods and lab-grown meats.
Join us for Course 1 in Food: A Four-Course After Dark Program. Through November, explore food, served with tastings, talks, and demonstrations designed to whet your curiosity about cooking and eating in a rapidly changing world. Programs take place over four Thursday nights, and cover topics ranging from kitchen innovations to food security.
--The Impossible Burger
With Impossible Foods and SeaGlass Chef Loretta Keller
7:00 and 7:30 p.m. | Phyllis C. Wattis Webcast Studio
Remember the best burger you’ve ever eaten? Impossible Foods studied it from cow to bun—and identified methods to recreate its sights, sounds, aromas, textures, and flavors entirely from plants. Tastings are first come, first served. NOTE: Seatings at this tasting are first-come, first-served. Please arrive early for your best chance at a free tasting. The Impossible Burger will also be available for purchase at the Exploratorium Seaglass Restaurant.
--Food Innovation: Recipes for the Next Decade
With Rebecca Chesney, Institute for the Future
8:30 p.m. | Phyllis C. Wattis Webcast Studio
Around the world, chefs, data scientists, farmers, and artists are coming together to reimagine the future of food. Explore emerging ingredients for change with Rebecca Chesney, Research Director for the Institute for the Future
With Finless Foods
Imagine eating a fish fillet grown from stem cells—without the fish. Finless Foods aims to create real fish meat to provide a sustainable, cost-effective, and healthier appetizing alternative to conventionally-caught and commercially-farmed seafood.
With Chirps Chips
Eat what bugs you: try some tasty corn chips made with cricket flour. Chirps are full of protein, low in fat, and all natural.
With Center for Urban Education about Sustainable Agriculture (CUESA)
Will the food we eat in the future be both sustainable and delicious? Will it reflect new technologies or honor food traditions? Predict your food future with CUESA, the Center for Urban Education about Sustainable Agriculture.
With Jerrel KeyAuthor
Watch SeaGlass Chef Jerrel KeyAuthor use naturally occuring gelling and firming agents to encompass goat cheese and spiced beet juice into a one-bite dish that has the future written all over it.
With Kijani Grows
Aquaponics gardens raise fish and plants together in a mutually beneficial system. Learn how Kijani Grows combines traditional concepts, local materials, and modern technologies to address basic needs in both urban and rural communities.
With Green Skies Vertical Farms
Sample tart, lemony sorrel leaves grown by Green Skies Vertical Farms, a micro-farm in West Oakland combining drip irrigation with recirculating bioponics (a soilless farming technique), and rainfall catchment to greatly minimize water use.