BostonTalks: The Future of Food

THU, JAN 21, 2016 (43:50)

The future of food is on the menu. The Improper Bostonian’s Managing Editor Matt Martinelli (@MattJMartinelli) gives us a taste of what’s to come in the local food scene and thought leader David Gracer (@TheDaveGuy) explains why the international entomophagy (bugs as food!) movement is in our not-so-distant future. WGBH News afternoon anchor and resident foodie Henry Santoro (@henrysantoro) hosts the event. Join Matt, David, and others for a look at the future of food. Be part of the #BostonTalks happy hour by tweeting with us! (Photo: “Fried-silkworm-china” by Steven G. Johnson/CC)

+ BIO: Matt Martinelli

Matt Martinelli is the Managing Editor of _The Improper Bostonian_, where he writes about food, sports, theater and other happenings in the city. He writes a biweekly column, First Taste, in which he previews new restaurants opening in Boston. He has previously worked at The Boston Herald and The Berkshire Eagle.

+ BIO: David Gracer

Dave Gracer is an English teacher, writer, and naturalist. Originally from New York State, he has lived in Providence, Rhode Island, for the past nineteen years. He teaches at the Community College of Rhode Island and has contributed mightily to the Entomophagy movement.

+ BIO: Adam Salomone

Adam Salomone is co-founder of The Food Loft, a first-of-its-kind coworking space for food and foodtech entrepreneurs. Adam’s experience in food media includes a position as Associate Publisher of The Harvard Common Press, a Boston-based independent cookbook publisher. In his role with HCP, he works closely with the company’s President, Bruce Shaw, to source investments in foodtech startups. They have built a network of hundreds of entrepreneurs, investors and innovators in the food and foodtech space. The Food Loft was founded in 2013 as a way to foster greater connection and conversation in the food entrepreneurship community in the Boston area. Adam also serves as a Board Member for the International Association of Culinary Professionals and is a co-organizer of the first-ever conference on the present and future state of cookbook and recipe publishing and a frequent speaker on topics of entrepreneurship, foodtech, and innovation.

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