The November, 2007 issue of Popular Science Magazine has a fascinating section (complete with recipes) devoted to the future of food. Here’s the synopsis from the website: THE FUTURE OF FOOD In kitchens full of lab gear, top... (0 replies, last updated by Nancy Berry October 19, 2007)

My mom had saved a 1950 Chicago Sun-Times story about what scientists thought life would be like in the 1980s. One prediction was being able to rely on protein pills for nutrition, instead of food... in some widespread way. The... (31 replies, last updated by sueatmo May 30, 2009)

Over the last few years, I have been made extremely happy by the abundance of local food sources in Brooklyn. I have been able to find any exotic ingredient, strange cheese, or cut of meat in any of our fine local... (26 replies, last updated by pnoriko June 25, 2005)

In case no one has mentioned it here yet, there’s a documentary called "The Future of Food" premiering today at the Film Forum in New York and then nationwide. The theater describes it as a muckraking exploration of the... (3 replies, last updated by Chorus Girl September 15, 2005)

What’s your general impression of restaurants in Asheville overall? What else would you like to see here? My own impressions. We have great Indian food. Mela hooked me. Fresh spicing, not afraid to make it hot... My only... (15 replies, last updated by leahinsc February 22, 2008)

A couple in my town of Ann Arbor, Michigan started offering breakfast for money every friday morning in their home. Their goal was to promote local food producers and farmers and to create community. Local chefs joined in to... (2 replies, last updated by morwen September 8, 2009)

From the September Food & Wine: "When Charles Phan and Loretta Keller need strawberries for a recipe, the two chefs behind the California Academy of Sciences in San Francisco don’t go out to the farmers’ market. They go up to the... (2 replies, last updated by Robert Lauriston August 21, 2008)

of the restaurants we go to, or at least who use imported materials which they cook with or serve. Reggiano, Chianti, olive oil, arborio, pasta, many spices, etc. are all going to be dramatically affected by the devaluation of... (0 replies, last updated by Joe H March 9, 2008)

local food? Specialty items? Are there farmshares to be had? Good locally roasted coffee? Candies/confections? Baked goods? Wine shops? A great kitchen store? Local dives? Fancy-shmancy places worth the money? I’m really... (3 replies, last updated by mikeh December 17, 2008)

I hope it doesn’t close... losing 3 Cups makes the Courtyard less appealing to visit as it is... By the way, I heard a rumor that 3 Cups is moving to the shopping center where Charlie’s used to be (around the corner... (10 replies, last updated by chili367 July 12, 2008)

AAAH.....I had a waterfront wedding at Owenego Inn!!! Great food as well. You’ll get your moneys worth and then some! Everybody loved our wedding. (8 replies, last updated by ej1 July 14, 2009)

I read your nessage board before my recent trip to New Orleans. (Great city! Wonderful food!) Based on what I read, we chose Peristyle, Brigtsens, Commander’s Palace & Galatoires. Every dinner was wonderful and the service... (5 replies, last updated by Jay July 31, 2003)

No expert here, but.... If you mix it in the food processor with the chopping blade, not the dough blade, frozen butter won’t matter. If your top crust collapses, make a Dutch Apple Pie with a streusel topping, in stead. (97 replies, last updated by exotik1 October 29, 2009)

Wave of the future?? No back to the past. There are a number of hotels that tried the old cryovac cooking products back in the 80’s and '90s ... until they found out that the customers would not pay top dollar for reheated... (5 replies, last updated by dk August 15, 2005)

, right behind where this is now. The only good take out food back then was Ron’s Ribs. I’ll keep you all posted as I walk right by here on my way to work every day. (3 replies, last updated by Andrew Fenton August 28, 2002)