On Tuesday, a group of SA food innovators got together to discuss the ongoing growth and changes going on in the San Antonio area when it comes to what is going on our plates. Farmers, ranchers, food merchants and chefs joined for 5-Minute Food Revolutions.
The forum, with about 100 in attendance, was presented at Aldaco’s Sunset Station. The panel was selected for their unconventional and/or pioneering approach to food, be it growing gardens or crops, raising chickens and hogs or running a restaurant.
Mike Behrend, for example, was a dedicated meat eater until about seven years ago. The chef and owner of Green Vegetarian Cuisine described his changeover in restaurant terms: “What I used to think of as a pain-in-the-ass customer? I became that customer.” Green is the top go-to restaurant for vegetarians and popular with many who don’t want to eat meat at every meal, too.
Kelley Escobedo, who with her husband Mark, founded South Texas Heritage Pork, described how her farm “lets the animals have a life” while they strive to reduce their carbon footprint and move from feeding their heritage hogs peanuts instead of corn. “This is not an easy life. We do it because we have passion,” said Escobedo.
To watch a video of the 90-minute presentation, click here.
Participants included Chad Carey of The Monterey, Marianna Peeler of Peeler Farms, Sameer Siddiqui of Rickshaw Stop, Saundra Winokur of Sandy Oaks Olive Orchard, Mike Behrend of Green Vegetarian Cuisine, Susan Jaime of Ferra Coffee, Tim McDiarmid of Tim the Girl/Special Projects Social pop-up events, Blair Condon of Green Spaces Alliance, Kelley Escobedo of South Texas Heritage Pork and Troy Knapp of the Hyatt Regency Hill Country Resort.
The event was co-sponsored by SavorSA, Plaza de Armas and NOWCastSA, who videotaped it.