Future food trends - Wisconsin

My friend Greg Lawless with the University of Wisconsin Extension just posted a cool new series of interviews on future food trends.

My contribution is the role our Innovation Kitchens can play in this food renaissance.  Innovation and entrepreneurship are needed in food and ag. 

From Greg's eMail:

"I’ve had the good fortune in my career to rub elbows with many fascinating people in Wisconsin’s food industry.  In October, I asked the following nine individuals to share what they see as future food trends:"

--Brandon Scholz, President of the Wisconsin Grocers Association, Madison

--Jeff Mauer, grocery owner, Fresh Madison Market, Madison

--Will Allen, Founder and CEO of Growing Power, Milwaukee

--Bartlett Durand, meat processor, Black Earth Meats, Black Earth

--Peter Robertson, pasta maker, RPs Pasta, Madison

--Pete Tsiritidis, grocery owner, Pete’s Fruit Market, Milwaukee

--Mark Olson, pesto maker, Renaissance Farms, Spring Green

--Andrea Yoder, organic vegetable grower, Harmony Valley Farms, Viroqua

--Rick Terrien, Wisconsin Innovation Kitchen, Mineral Point

Thanks to Greg and UW Extension.  This work promotes innovation and entrepreneurship in  food and agriculture.  Forward.

Visit the YouTube index for these interviews.   2-3 minutes each