The Plate Project: Thinkers

What We'll Be Eating in 35 Years: F&W asked some of the most original thinkers we know to sketch out their predictions o...
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Dinner 3000

by Marcus Samuelsson, Chef
“When I thought about what I wanted the foodscape to look like in 35 years, I imagined us having water so clean we can fish out of the Hudson, we can print food out of a machine using edible ink, we will fly our bikes from garden to garden, and we will remember what it means to taste our traditions and cook everlasting memories.”

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