Just as I was starting to ponder the food startup community, and how France "stuff" is going to work out, in some still amorphous way notwithstanding the lack of a business model of any kind (going for that "lean startup" deal anyway), I stumble across startup "Event Farm" as part of my following "Startup Texas" and "Startup America."
The word startup is about to get, if it's not already, as overused and stripped of meaningful meaning just like "postmodern" was back in the 1980s, back in my literary theory days in graduate school at UT. Nevertheless, Event Farm seems just about right, no, perfect, for a startup about global community, food, environment - and community gatherings around fresh local food. Alas, it is just an event organizer deal/thing/application/site. Waste of a good name.
Anyway, as a nice change from all the exploratory wining and dining - and exercising - this past week, Tuesday August 7 is a food/technology/community event at this month's Austin Forum: "From Sous Vide to Social Search, How Technology is Changing How We Cook and Eat."
Looking forward to hearing more about how I should be following Austin food writer/blogger Addie Broyles and her writing at TheFeministKitchen.com. There is another speaker - re cooking for engineers - but the main event from my perspective is Addie. I wonder if she will address food polarization issues: such as my undue and profound enjoyment of escargots dripping in garlic and butter (Justine's) versus our many Kraft macaroni and cheese nights at home, combined with intermittent waves of maternal guilt about not enough real cooking for my son out of Giada's cookbook. Or maybe I will learn that this is just an ordinary, mundane aspect of postmodern Feminist modern life - my own FeministKitchen culture.
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