The Taste of Tomorrow

The idea for The Taste of Tomorrow: The Magazine,  came about during the summer of 2010, during the making of The Taste of Tomorrow: The Book.

Josh Schonwald, the author of Taste, was finishing a draft of the book when he made the agonizing discovery that he needed to add another chapter, examining the potential of sea vegetables as a food source.  In the weeks following this realization, he also discovered that he needed to figure out some way of incorporating some material on industrial-scale insect production.  Based on the counsel of friends and his wife, he was dissuaded from undertaking the sea farming and insect-eating chapter.  He also was forced to abandon a chapter on The Microwave of the Future.  It would mess up the narrative, cause holy hell for the book. There was just not enough time.

Many months later, mourning the death of the marine agronomy investigation — Schonwald found a sympathetic soul, with a similar belief that insect-eating and kelp-farming were being largely neglected by the American media.

In the summer of 2011,  Josh Schonwald and Rob Jordan, with 900 hundred U.S. dollars, a MacBook Pro, and some basement office space in Evanston, Illinois, launched Blue Bananas and Zanzibari Pizza.  Within a day, the site was renamed The GreenFoodTechie.org.  Still later,  thanks to a bluntly negative reaction to the GFTechie title in a focus group of friends, the site was renamed.  We promise – no more name changing in 2012.

The mission of The Taste of Tomorrow: The Magazine is two-fold.  First, we will promote the use of GOOD GMOS. Second, we will cover the following 13 topics.

  • Ecologically-sensitive aquaculture (indoor and open-ocean)
  • Marine agronomy (kelp farming)
  • sub-Saharan African cuisines  (excluding Ethiopia)
  • Good GMOs (this safe biotech crops that improve human health and are good for the environment)
  • Small scale aquaponics, hydroponics, and aeroponics
  • Food trend prognostication and charlatanism
  • Bamboo as a food source
  • Insect-eating, industrial-scale insect production
  • Foraging
  • Japanese food trends and food eccentricity
  • Food pill & other food replacement research
  • Food packaging breakthroughs
  • New leafy greens

Our magazine is new, and we’re open to new ideas. If you have any thoughts on frontier-of-food topics you’d like us to cover,  send us an email.

Thanks again for visiting us.