Invasive Species For Dessert? Food Makers Hope ‘Future’ Sweets Get Us Talking About Climate Change

by Marie Rodriguez

Our shifting environment’s impact on what and how we consume is one of the maximum urgent issues of our time. But how do you inspire people to think and communicate approximately what our food might be like in a hotter destiny?

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Local clothier and researcher Keith Hartwig believes one answer is to have them flavor it for themselves.

With his teammates Matthew Battles and Jessica Yurkofsky at Harvard’s metaLAB, Hartwig created interactively, public tastings — dubbed “FUTURE FOOD” — to pair with the exhibition.

Before the tastings were set, Hartwig and his colleagues requested vicinity chefs and food producers some questions about the environment, sustainability, food equity, and waste. Then, Hartwig’s team issued three-phrase prompts to get the makers’ innovative juices flowing.

“One is invasiveness,” Hartwig stated. “One is worried — which is to think about how we can start running with communities to deal with these questions. And the 1/3 is invisible — so what are the kind of invisible or hidden outcomes of climate alternate on the food device?”

To display us what they got here up with, Hartwig and a number of the producers gathered at Toscanini’s in Kendall Square. That’s in which the famed ice cream store’s co-founder, Gus Rancatore, had taken on a provocative component.

“He’s the use of Japanese knotweed — which has emerged as an image of invasiveness — and a plant that has grown prolifically because of environmental disruption and climate trade,” Hartwig explained. “But it’s a plant that truly is full of nutrients and has loads of opportunities in phrases of the manner that we’d start considering it as a destiny food.”

Rancatore stood over a gas range in his store’s kitchen stirring a sugar syrup.

“So what we’re going to do nowadays is make knotweed sorbet,” he explained. “And we are making this for the second one, likely the 1/3 time, because we want to enhance the texture.”

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