Issue link: https://sxsw.uberflip.com/i/795375
25 Food 3:30pm CULTIVATING COMMUNITY: FOOD START-UP SUSTAINABILITY Erica Barrett, Southern Culture Foods; Alison Cross, The Boxcar Grocer; Jennifer Hidinger, Staplehouse; Melonie Tharpe, Center for Civic Innovation MAXIMILIAN THE SMART KITCHEN: COOKING BETTER WITH TECHNOLOGY Vivian Barad, IDEO; Lisa Fetterman, Nomiku Inc; Brian Halweil, Edible; Michael Wolf, NextMarket Insights THE DRISKILL BALLROOM 5:00pm THE URBANIZATION OF BEER, WINE & SPIRITS Ray Isle, Food & Wine Magazine; Melkon Khosrovian, Greenbar Collective; Ben Parsons, The Infinite Monkey Theorem; Suzy Shaffer, Blue Owl Brewing MAXIMILIAN FEEDING OUR FOOD OBSESSIONS: SNAKE OIL OR SCIENCE? Cortney Burns, Crescent Restaurant/Motze Restaurant; Eric Carl, Target; Michael Copeland, Story Made Good; Neil Grimmer, Habit THE DRISKILL BALLROOM Meet Ups JW Marriott 3:30pm UNDERGROUND TABLE MEET UP Kati Luedecke, Killa Wasi ROOM 210 5:00pm SAMPLING THE RESTAURANT CLIMATE MEET UP Tom Thornton, Austin Food & Wine Alliance ROOM 210 SUNDAY, MARCH 12 Sessions The Driskill 11:00am INFINITE FOOD WITH MICROBES Prateek Garg, Peer-to-Peer Probiotics; Elliot Roth, Spira MAXIMILIAN SMALL PLATES, BIG DATA: FOOD TRACKING & PRIVACY Ellen Broad, Open Data Institute; Alethea Lange, Center for Democracy & Technology; Toke Vandervoort, Under Armour THE DRISKILL BALLROOM 12:30pm 17 WAYS BREAKFAST IS TRANSFORMING AMERICA Jenna Bush Hager, NBC News; Jessica Koslow, Sqirl; Tim Love, Lonesome Dove Western Bistro; Christina Tosi, Milk Bar MAXIMILIAN SEEDS OF DISRUPTION: THE FUTURE OF PROTEIN Alexis Fox, Lighter; Bruce Friedrich, The Good Food Institute; Caroline Love, Hampton Creek; Dr Uma Valeti, Memphis Meats THE DRISKILL BALLROOM