Reflections on #IFBC Seattle and the foundations of our food.
As predicted and expected, we had a grand time at IFBC in Seattle last weekend. The surroundings, the conversation, the company, the food samplings, and yes, the swag. I always walk away from a conference recharged and refreshed, and this was no exception.
Out of many thought-provoking and entertaining sessions, one of the most engaging was the first, with Karen Page and Andrew Dornenberg, two of today’s most renowned food writers who shared their inspiring story with warmth, wisdom and humor. I’ve been a fan for many years, and started using the seasoning guidelines tucked away in the back of my dog-eared, stained and scribbled-upon copy of Culinary Artistry long before they came out with the gloriously exponential expansion of that idea, The Flavor Bible. (Forgive me for sounding like a bit of a hipster. How did the hipster burn his tongue? He drank his coffee before it was cool.)
Page has just come out with the Vegetarian Flavor Bible, the ebook of which was generously given to attendees to peruse (I can totally vouch for its excellence), and the last part of their presentation was devoted to talking about the potential health benefits of a plant-based diet, with emphasis on veganism – and certainly many have found great results from this approach. Being people who are passionate about all kinds of food and many approaches to health, including those for whom a vegan diet might be detrimental to their health, there was of course some online conversation among attendees; for just a moment, you could sense the #ifbc Twitter stream shifting uncomfortably in its seat.
And then we headed into the beef butchering demo. #ironyorjustuncannyjuxtaposition #thingsyoucantmakeup …