We Don't Waste’s Post

Today, I was asked about Food History. When we ask questions, there is an opportunity to learn the perspective of others, time, culture and science. I tell my students that it isn't just asking a question; it is the when, how and why you are asking that also matter. So often, we look at science through a reductionist lense that focuses on an individual vitamin, chemical or compound. This approach fails to see the interconnection, dependence and activation of the whole. A historical view is like looking through the stain-glassed window reflecting vibrant colors and patterns that otherwise look like only glass and stone. Over time we have forgotten more about the raising, harvesting and sustainability of our daily meals then we know. Our connection with food is not simply what is on the fork, it is who we are on a cellular level, it is what makes our DNA sing and thrive. Food history explains trends, use, culture and belief systems, all of which we have become seperated from in the hustle and bustle of modern life.  An example is the community and supports around bread making, the meditative and stress-relieving aspects of the kneading and artistry in scoring. The conversation and support of women working together to make the week's bread for their community. These historical threads weave the tapestry of gastronomy, connecting people to the past, present and future. Next food history illuminates the how, why and where of foods and their preparation. The sprouting of grains by accident became common, allowing for digestion and nutrient density. Fermenting for preservation, digestibility - reduced risk of foodborne illness - and roasting and cooking methods that release and activate vitamins, minerals and phytonutrients uptake - building diverse gut microbiome. All of these ancient food practices allowed humans to prosper and thrive during times of drought, famine and flood. When we add modern science and technology into the picture, we learn that ancient wisdom preserved nutrients, protected DNA, immune response and biochemical actions efficiently and holistically. Food Heals on many levels -Food history allows for individual cultures to reconnect with the memories carried within the mitochondria. Food sovereignty brings healing of the mind, body and spirit to those who have been forcibly separated from their traditional gastronomy: American Native Peoples, Meso-Americans, and immigrants of all backgrounds.  

People love trend lists (especially in the food space)! Here's one that was written up by our KTCHNrebel magazine on food trends for 2025. One of the forecasted trends to watch for comprises two topics that appear to be contradictory at first glance: regionality and globalization.

Food migration blends cultures and flavors, transforming dishes into global favorites by bringing ingredients and techniques from far and wide to your plate. https://lnkd.in/g4tGYAgu

Embarking on a journey to understand what we eat isn't just a one-time exploration, understanding what we eat is more than a culinary adventure, it's a journey of awareness and well-being. From the vibrant hues of fresh produce to the intricate flavors of globally inspired cuisines. It's a continuous voyage of discovery and enlightenment. With each passing day, I am dedicated to educating individuals about the essence of food, exploring its origins, nutritional value that fuels not just our bodies but our curiosity, cultural significance, importance of mindful eating, and fostering a deeper connection to the food we consume. Together, let's embark on a transformative path where knowledge and nourishment intertwine, creating a healthier and more informed world, one bite at a time! I'm Ajani Barakat, a dedicated agribusiness entrepreneur committed to delivering premium, wholesome and hygienically handled farm produce to clients who share my passion for healthy living. By sourcing only the freshest and highest-quality products, I aim to make a positive impact on people's lives, supporting their wellbeing and nourishment every step of the way. #sustainableagriculture #agribusinessvaluechain #qualitysourcing #barismaagromerchant

AP3 | TASTES. is the rise of the online “foodie” transforming eating into a performative spectacle? how is tourism impacting local food scenes? are we missing the personal touch of a home-cooked meal in our convenience food culture? do we need to rethink the value of food beyond price? these are some of the issues explored by Daria Dixon, Corrado Assenza 成田賢一Ken Narita and Darren Tan in the latest issue of www.appraisalatpresent.com

Using your LLM as a portable companion Recently I was asked where and when to use your Multimodal LLM as an assistant for outdoor scenarios. This weekend, I had the pleasure of exploring the stunning vineyards of Napa Valley. ☀️ But my trip wasn't just about wine. One evening, I whipped up a delicious paella inspired by the local flavors. By simply --snapping-- a photo of my dish, I asked my AI assistant for suggestions to boost its nutritional value and make it even healthier. It 𝐪𝐮𝐢𝐜𝐤𝐥𝐲 𝐚𝐧𝐚𝐥𝐲𝐳𝐞𝐝 𝐚𝐥𝐥 𝐭𝐡𝐞 𝐢𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 with the picture only and offered several helpful suggestion: - 𝑺𝒘𝒂𝒑 𝒘𝒉𝒊𝒕𝒆 𝒓𝒊𝒄𝒆 𝒇𝒐𝒓 𝒃𝒓𝒐𝒘𝒏 𝒓𝒊𝒄𝒆: Increased fiber and nutrients. - 𝑨𝒅𝒅 𝒎𝒐𝒓𝒆 𝒗𝒆𝒈𝒆𝒕𝒂𝒃𝒍𝒆𝒔: Suggested colorful options like bell peppers and spinach. - 𝑹𝒆𝒅𝒖𝒄𝒆 𝒕𝒉𝒆 𝒂𝒎𝒐𝒖𝒏𝒕 𝒐𝒇 𝒄𝒉𝒐𝒓𝒊𝒛𝒐: Lowered fat content without sacrificing flavor. Moreover having a new menu for home, this experience is one example which highlight how 𝐀𝐈 𝐜𝐚𝐧 𝐬𝐞𝐚𝐦𝐥𝐞𝐬𝐬𝐥𝐲 integrate into our daily lives, helping us make healthier choices and discover new ways to enjoy our favorite foods.  #TravelTech #ArtificialIntelligence #HealthyEating

Recently, I have been reflecting on some of the challenges that our wine sector will face. The combination of wine and health is crucial and deserves particular attention. I read an interesting article by Roberta Garibaldi on VinoNews24, which highlighted how almost half of the respondents consider wine harmful to health. This fact made me think about how important it is to educate and inform correctly about the benefits and risks of wine. Education and information are key to debunking myths and promoting conscious and moderate consumption. We must better communicate the benefits of wine, such as its potential contribution to cardiovascular health when consumed responsibly, but also be clear about the risks of excessive consumption. In addition, it is interesting to note how perceptions vary between generations. Young adults tend to see wine as more harmful than younger people. This suggests that we need to adapt our communication to address the specific concerns of different age groups. Continuing to invest in research and innovation, as well as improving our communication strategies, will be essential to address these challenges and ensure a prosperous future for our industry. #casere #aziendagricolacasere #news #wine

Creativity & Food: Brands solving problems and fuelling passions Last weekend, me and my friend Eleanor (Almond & Co) headed out on a little adventure to London, visiting the Natural & Organic Products Expo . El made me her plus 1 knowing that I love food, whilst she was going to browse the stalls saying hi to familiar suppliers for her zero-waste shop in Westbourne and at the same being inspired of what’s out there! What I love about those events are the people, their inspiration, their stories and of course the food discoveries and their taste. In the next couple of weeks I will share some of the stories; Such as … # Darwin and his mum with QuirkyMonkey creating his own niche as a neurodivergent that he could fit in combined with his passion for herbs and mushrooms; # Ineke Nugteren, a functional medicine practitioner, noticing the ailments in her clients and wanting to create a snack that has real ingredients (NOURISH.GROWCOOKENJOY LTD); # Chocolate Tree LTD, a Scottish chocolate maker couple that moved away from just buying in the couverture and going back to the roots of buying agro-forestry cacao helping to protect the biodiversity; # RÅ HYGGE - with the founder loving to drink coffee - a lot as she mentioned - but not enjoying the side effects and creating a coffee where the beans are fused in a special way with functional mushrooms, so that coffee still tastes like coffee but comes with great health benefits …and so many more. Stay tuned! #CreativityAndFood #FoodieAdventures #InspiringFoodStories #FoodEntrepreneurs #FoodInnovation #SustainableFood #FoodDiscovery #ZeroWasteLiving #OrganicProductsExpo #FoodInspiration

Important to create global collaboration and co-operation with colleagues and institutions regarding sustainable food cultures. Keynote session in Technische Universität, Berlin about Global Bread and sustainable food cultures from a pedagogical viewpoint. #global #food #sustainable #sustainability #technology #nutrition #education #home #economy #economics #pedagogical #foodculture #culture #cooking #Berlin #TechnischeUniversität

A traditional food expo is vital for preserving and promoting culinary heritage. It serves as a platform to showcase indigenous ingredients, recipes, and cooking techniques, fostering cultural pride and identity. Such expos encourage knowledge sharing between generations and communities, ensuring traditional practices are not lost to modernization. They also support local economies by providing exposure to small-scale farmers, artisans, and food producers. Additionally, these events highlight the nutritional and environmental benefits of traditional foods, promoting healthier and more sustainable eating habits. By celebrating diversity in cuisine, traditional food expos foster cross-cultural understanding and appreciation, strengthening community ties worldwide. #OurFoodOurHeritageOurFuture