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Changing the Way We Eat

  • <p>Food has become a wildly innovative business. Grab a bag of blue heirloom potato chips and take a look at our biggest, most inventive industry: the business of staying fat and happy. </p>
  • <p>Chef <a target="_blank" href="http://www.fastcompany.com/magazine/105/open_food-cantu.html">Homaro Cantu</a> uses science and technology to turn dining upside down. Are you ready for levitating snacks or desserts printed on paper? </p>
  • <p>With restaurants beginning to employ creative bartenders, you may soon be enjoying such <a target="_blank" href="http://www.fastcompany.com/magazine/105/open_food-mix.html">exotic drinks</a> as a sake martini with lychee puree and muddled cucumbers.</p>
  • <p><a target="_blank" href="http://www.fastcompany.com/magazine/105/food-levy.html">Levy Restaurants</a> creates wonderful meals for the thousands of visitors at the World Series, Super Bowl, and even the 350,000 at the Kentucky Derby.</p>
  • <p>Disney's new restaurant at its California Adventure park, <a target="_blank" href="http://www.fastcompany.com/magazine/105/food-wine.html">Napa Rose</a>, sports a wine list with over 1,000 names -- and every staff member, from busboys to chefs, is a wine expert.</p>
  • <p>Can the world's produce become completely organic? <a target="_blank" href="http://www.fastcompany.com/magazine/105/food-organic.html">Gene Kahn</a>, organic grain farmer and a VP at General Mills thinks it's possible, one step at a time.</p>
  • <p>When New Zealand companies began to lose Kiwi sales to other countries, they bred a sweeter variety, protected by <a target="_blank" href="http://www.fastcompany.com/magazine/105/food-kiwi.html">patents</a>, and began taking back the market.</p>
  • <p><a target="_blank" href="http://www.fastcompany.com/magazine/105/food-slingshot.html">Damian Mogavero</a> created a program called Slingshot that brings analytics to the chaotic kitchen. Now restaurants know which dishes sell and which waiter pushes the most specials.</p>
  • <p>Coffee is a $19 billion industry and <a target="_blank" href="http://www.fastcompany.com/magazine/105/food-coffee.html">Ed Faubert</a> is an expert broker on the floor where coffee commodity sales occur -- acquiring the beans that create the flavors you love.</p>
  • 01 /09

    Food has become a wildly innovative business. Grab a bag of blue heirloom potato chips and take a look at our biggest, most inventive industry: the business of staying fat and happy.

  • 02 /09

    Chef Homaro Cantu uses science and technology to turn dining upside down. Are you ready for levitating snacks or desserts printed on paper?

  • 03 /09

    With restaurants beginning to employ creative bartenders, you may soon be enjoying such exotic drinks as a sake martini with lychee puree and muddled cucumbers.

  • 04 /09

    Levy Restaurants creates wonderful meals for the thousands of visitors at the World Series, Super Bowl, and even the 350,000 at the Kentucky Derby.

  • 05 /09

    Disney's new restaurant at its California Adventure park, Napa Rose, sports a wine list with over 1,000 names -- and every staff member, from busboys to chefs, is a wine expert.

  • 06 /09

    Can the world's produce become completely organic? Gene Kahn, organic grain farmer and a VP at General Mills thinks it's possible, one step at a time.

  • 07 /09

    When New Zealand companies began to lose Kiwi sales to other countries, they bred a sweeter variety, protected by patents, and began taking back the market.

  • 08 /09

    Damian Mogavero created a program called Slingshot that brings analytics to the chaotic kitchen. Now restaurants know which dishes sell and which waiter pushes the most specials.

  • 09 /09

    Coffee is a $19 billion industry and Ed Faubert is an expert broker on the floor where coffee commodity sales occur -- acquiring the beans that create the flavors you love.