SXSW Interactive typically offers a plethora of panels with guest speakers that have traveled to Austin to offer their expert opinion in this annual festival. Due to the COVID-19 pandemic, the normally massive in-person festival returned with a fully online, virtual event. These panels and events normally present an opportunity to see the experts live and in person with the potential of connecting with other festival attendees. However, this year’s festival was limited to laptop screens.
While this year’s festival was limited to an online-only experience, there were multiple opportunities to enjoy expert panelists speaking on a range of important and informative topics that shape our lives and our future. Food panels have always been a subjective of important discussion on multiple panels each year at SXSW, and this year was no different. While attendees were not able to enjoy the breakout after-parties filled with free tacos and drinks, each panel offered a collection of outstanding information on the future of food, agriculture and the policies that affect our consumption.
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In an all-star panel lead by chef Andrew Zimern, a group of experts discuss the context of the global climate crisis and the global health crisis, with an immense challenge humanity faces is that of transforming our global food systems. Aquaculture- the farming of aquatic animals and plants, is vital as the planet’s fastest-growing food production system. Seafood is one of the healthiest proteins to consume and one of the most efficient and sustainable to produce. Done well, aquaculture can be a powerful force for ecological and social good. The moderated panel of experts will discuss aquaculture’s key role.
In the next 30 years, we will need to feed a growing global population with diminishing resources and a changing climate. What future foods will we grow and eat on Earth to help people thrive? How has the pandemic highlighted the complexity and fragility of our global food system, and how can we create a more efficient and equitable food system for the future?
The Future of Food @ SXSW will take place between 10 a.m. and 6 p.m. (CDT) on Thursday, March 18 through Sunday, March 21, online. The series of virtual events will bring together a diverse group of experts, leaders and innovators that will challenge us to think about how food and agricultural production will need to adapt to new pressures, and about technologies and innovations that will help us feed the world while we combat climate change and conserve the earth’s precious natural resources. To Attend: [https://bit.ly/
Hemp is undergoing a worldwide resurgence in legalization and popularity, and it’s value is only beginning to be explored. From food to fashion, industrial applications to personal care, hemp holds great promise as a versatile, affordable and sustainable solution to global challenges. Key to the re-adoption of hemp and rapid industry innovation is acceptance by consumers, regulators and retailers alike. This session will tackle the future of hemp from diverse perspectives encompassing inter-industry to retail giants and government. Join Senator Ron Wyden (OR), Eric Steenstra from Vote Hemp and industry experts, as we tackle competing agendas head on and chart a bold new course for the hemp marketplace.
This panel highlights the premise of building a better food system in a post-pandemic world, using bugs and kelp, and how it might just be our best bet to substantially change how we feed people on a global scale. Alternative crops like kelp, algae, and seaweed, or micro-livestock like farmed insects are often overshadowed by flashier techno-food solutions with wild valuations, but both are nutritionally dense and resource-efficient methods to grow food that can be deployed today, with historic and cultural roots worldwide. We’ll explore industry hurdles and growth opportunities in this nascent space; look at broader consumer perceptions driving larger companies to take stock of alternative proteins, and what the future holds for farmers and founders building this new market.
New Orleans, LA - On October 22, 2024, I recently had an opportunity to attend the grand opening of Caesars New Orleans, marking the completion of a stunning $435 million transformation of the former Harrah’s New Orleans. It was an evening to remember, filled with excitement, luxury, and the vibrant spirit of New Orleans. The festivities began on Canal Street with an exhilarating ceremony led by Caesars Entertainment CEO Tom Reeg, President & COO Anthony Carano, and Caesars New Orleans General Manager Samir Mowad. The atmosphere was electric as they joined Caesar himself and an iconic New Orleans second-line band in a lively procession into the casino. It felt like the entire city had come out to celebrate, with Caesars New Orleans team members and Mayor LaToya Cantrell also joining the event to commemorate this historic occasion. Anthony Carano’s pride in introducing Caesars to New Orleans was palpable. “From local favorite Emeril Lagasse to our long-time partner, Chef Nobu, to the beautiful state-of-the-art Caesars Sportsbook, all-new rooms and gaming floor, and of course, our gorgeous new center bar, Octavia, Caesars New Orleans offers something for everyone. It’s a world-class resort in the heart of the Big Easy, and we can’t wait for our guests to experience it,” he said. The ceremony was a spectacle, kicking off with an iconic Mardi Gras float featuring Caesar and his court, and a dazzling firework show that lit up the New Orleans sky. The second-line band then led us revelers into the resort’s elegant center bar, Octavia, where we indulged in a “Taste of Caesars New Orleans.” Each bite from the six on-property restaurants was a delightful journey, capturing the essence of New Orleans’ rich culinary scene. Throughout the night, elemental entertainers, including the Saints Cheer Krewe, Mardi Gras Indians, Zulu Tramps, and showgirls, created an authentic and unforgettable Big Easy experience. Everywhere I turned, there was something new to marvel at, each performance more mesmerizing than the last. Samir Mowad, SVP and GM of Caesars New Orleans, highlighted the significance of the transformation, stating, “This year marks 25 years since we opened in New Orleans, and the completion of this project is the perfect way to usher in a new era with Caesars. Synonymous with the Caesars name, our new resort is pure elegance, and we’re excited to introduce a luxury brand like this to New Orleans. We are extremely grateful for the support of the community, our team members, and our guests as we come to the finish line of this tremendous transformation.” The hotel itself is impressive,…
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