Meet the urban farm / community center / R&D, design, science and technology laboratory that’s using tech to cultivate community & improve environmental health.
We really need this right about now.
MIT Students Create An Ice Cream Printer
“You scream, I scream, we all transform an off-the-shelf Cuisinart soft-serve maker to extrude super-cooled and 3D-printed shells of ice cream! Three students at MIT, Kyle Hounsell, Kristine Bunker, and David Donghyun Kim, have created a homemade ice cream printer that extrudes soft serve and immediately freezes it so that it can be layered on a cooled plate.”
School done right
Our future of dining series marches on, and week 6 was jam packed with innovative ideas. Nicolette Hahn Niman of BN Ranch explores how the future of food depends on grass, Darren Wan weighs in on using tech to drive restaurant growth, Local Orbit and Sourcery dive into the future of food sourcing and supply chains and much more.
We think this list is eggceptional.
10 foods to improve your mood
Spoiler alert: Those so-called comfort foods aren’t doing you any favors.
More than an event, Hack//Dining is about tackling big problems, so we want our winning teams to share what they’ve learned and get feedback from all of you as they continue development. You know you wanna join us for a Hangout or two this Wed - Fri.
We can’t <3 this enough.
Their mission: To boldly go “where no girl geeks have gone before.”
In our latest hacking dining piece, Ingredient1 takes a look at 'How Food Data is Personalizing the Feedback Loop' to build a healthier, more efficient and more sustainable future food food.
Yelp, Munchery & Goji Pave the Way for Food Innovation. Alex Yancher of Pantry envisions how food tech startups can build a more delectable future for dining.
Erika Block of Local Orbit & Nina Misuraca Ignaczak make a case for ‘Relocalizing Food Supply Chains Through Tech & the Power of Story' in our Hacking Dining series.