the future of food

I am obsessed with Serious Eats. I use them for recipes and cooking techniques but I recently listened to a couple of Dan Barber Podcasts that blew my mind. The one I particularly enjoyed was about the future of food and the direction of food culture. I know, I know, isn't this a sustainability blog?! Yes, I just happen to be very passionate about food so I love finding ways to connect quality sustainable food practices with my love for sustainable business.
Dan Barber is a chief, father and author who runs two very high end restaurants in New York. Something he talks about in the podcast is the movement away from the traditional american dinner type plate. This looks a lot like meat and potatoes where the focus is on the protein. A better tasting and more sustainable plate is brighter, filled with seasonal veggies and little to no meat on the plate. In this plate meat is a compliment to the meal not the star of the show.
I found this very interesting because since I started doing Meatless Mondays this quarter I've found that all of my meals have revolved more around the veggies I get at the farmers market and not the meat. Before I would take meat out of the freezer and determine a meal around that but I've changed my eating habits a lot in the last several weeks.
There are many other great insights in this podcast about sustainable food practices. Dan Barber even says that corn is "the most inefficient use of land resources in the history of the world," mostly because of the livestock industry.

I would highly recommend this podcast! Serious Eats is the best and this podcast in particular gives really cool insights into food culture now where it should head in the future.