Live at Sparks & Honey’s NYC studio we discuss new and emerging ingredients.
Chr. Hansen has a library of more than 40,000 microbes. For over 145 years, the company has supplied bacteria and enzymes for dairy products, fermentation, plant health and more. Listen in on how the company is approaching innovation, sustainability, and partnering with different stakeholders from startups to universities to unleash the power of good bacteria.
For a millennia, the Inuit people have managed to survive off the land of Greenland, an extreme Arctic environment. Professor Aviaja Lyberth Hauptmann has been conducting a two-year postdoc on the Greenlandic Diet Revolution, which looks at the microbiomes of traditional Greenlandic foods, an almost exclusively animal-based diet. Full of fascinating insights, Aviaja reveals how ancient food cultures and microbes are informing future foods and flavors.
Artist and food designer Alexandra Genis is set on challenging your notion of artificiality and what sustainability means in the context of food production. Are natural and wild foods really better? We explore her work 3D printing flavor molecules and how artificial foods, technology, and art can help us reimagine a better food system.