On Eating

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My work in food today focuses on food designs that improve eating and sustenance of food on the planet for human and environmental health. I have had the pleasure to be involved in the invention of WikiCell, the startup of Incredible Foods, and ultimately Foodberry.  Invented to get rid of plastic from food, Foodberry designs and produces natural foods, such as coffee or cheese, in edible skins that hold hydration in the way of a grape skin, allowing the levels of hydration in minimally processed foods that are comparable to a banana. Hydration matters as well to our experience of flavor — over 80% of our cerebral experience of food is in our olfactory perception of flavor. Designing brain food forms as sensory clouds is another aim of my work.