The 2016 James Beard Foundation Conference brought together a mix of chefs, analysts, corporate consultants, activists and trendsetters for the seventh annual edition of the symposium, held in NYC in late October. The topic “Now Trending: The Making of a Food Movement” explored, well, trends in food movements. Some parts were inspirational like Lucas Benitez and Greg Asbed from the Coalition of Immokalee Workers. Others were not as as stimulating such as Campbell Soup’s move to make healthier canned foods. Of course, there was a decent spread of food throughout the day and a half event. Here’s a peek.
Sara Ventiera is a roaming eater and traveler who looks for amusing stories across the United States. She works from New York, Los Angeles and various places in between. Her work has appeared in theVillage Voice, New York Daily News, Zagat, FoodNetwork.com and more.