Outcall: Hotel and home visits
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Do you have any fun highlights from the conference, other than meeting me? Yeah, you know, it's always great to see friends, and then to also see other cooks or writers or journalists that you kind of see their names on Twitter in real life, but there's some really interesting panels. I was really taken, though, with this guy name Mike Lee, who I think he has a website called The Future Market, so he's looking at trying to solve different food issues with thinking about the future, and thinking kind of really out of the box and seeing which ideas that he has will take, will stick, and people will go with. So he's looking at different stuff like edible wrappers, instead of getting rid of plastic. He was talking about a cracker where they're planting like different types of grains with different types of legumes, so that it would be like a grain and a bean together as a cracker. And then it would change with the seasons or with the growing cycle, so these two things would be growing together at the same time. But they're really doing is they're putting nutrition back into the soil, the nutrients back into the soil, so they're really looking at regenerating the soil is the main goal, and then the byproduct is using these ingredients to make crackers.
I just talked about my recent favorite TV cooking show in this post , but today I want to tell you my all time favorite Foodnetwork show, Diners Drive-ins and Dives. I love seeing all the great things those chefs of small restaurants are doing. Anyway, I recently saw this episode , and my eyes were glued to this Laotian salad called Nam Khao. Nam Khao is fried coconut and rice balls served with pork, peanuts, scallion, herbs, etc.