Not many people can claim to have a breadth of experience that ranges from starting a restaurant to running a print shop to being a partner in an ad agency to animating the world of social innovation, but Patrick Robinson is one of them.
Currently in the Masters program in Strategic Foresight and Innovation at OCAD, Patrick will be taking a look at the intersection of food & foresight — #Foodsight — a glimpse of the future of food in the sharing economy… (which sounds a lot like The Dep to me!)
Patrick will be starting his exploration from the question: “How might we be useful, be inclusive and, share well to feed our appetite to make the world a better place?” and touch on topics such as: Land Sharing, Idle Food Redistribution, Meal Sharing, Kitchen Space and Equipment Sharing, Community Supported Food Production and Food Production in Public Spaces.
Our Table Talks include a seasonal meal prepared by The Depanneur founder Len Senater
What will the future taste like? It’s hard to say, but I’m going to prepare a meal based on a few important trends I see playing out in food. 1) The move towards more plant-based ingredients. It is now common knowledge that there are many ecological benefits to adopting a more plant-centric diets and eating lower on the food chain – it is much less resource-intensive and, when grown well, much more sustainable and even revitalizing for some ecosystems. The challenge is to discover ways to make these meals as delicious and satisfying (and carry equivalent symbolic/social/status value) as the meat-focused diet we have grown up with. This glorious grain, bean and vegetable bowl is a spectacular assembly of flavours and textures — crispy garlic and sourdough croutons, earthy kale and umami-packed mushrooms, toothsome wheat berries and creamy pinto beans — one of those dishes that just happens to be vegan, but does not call attention to the fact. 2) Exploring non-traditional, environmentally-friendly protein sources. For those inclined, the bowl can be garnished with a topping of crumbled C-Fu (aka TIP (Textured Insect Protein)), an alternative meat protein made from crickets. High in nutrition, low in cost and ecological footprint, insects may play an important role in feeding the future. 3) The innovative use of science to improve cooking. I’ll be making a carrot and ginger soup, but by using a bit of baking soda to adjust the pH, and a pressure cooker to boost the cooking temperature, it is possible to accelerate the Maillard (browning) reaction to create a soup with the sweet caramelized flavour of roasted carrots, but the smooth, delicate texture of boiled carrots. Science FTW! 4) Supporting local food systems & economies. I’ll make a side of crunchy coleslaw from local, organic veggies from the Sorauren Farmer’s Market, and for dessert we’ll have some delicious pie prepared by Leslie Lindsay in the wood oven of nearby Dufferin Grove Park.
#vegan & #GF options will be available.
Doors open at 6pm, talk starts at 7pm
includes dinner and coffee or tea.
Pat is a serial-voluntarist, a conference junkie and an addict of lifelong-learning. Pat co-founded Le Petit Dejeuner – just doors down from the first Starbucks in Toronto.
As a social-minded design thinker, Pat plays an evolving role in communities working to elevate and activate a betterment agenda. To this end, he is an active member of the: Registered Graphic Design Association, Association of Professional Futurists, the World Future Society and the Long Now Foundation.
Every month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone.
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