Author Josh Schonwald Shares the Future of Food in The Taste of Tomorrow

Former Miami New Times writer Josh Schonwald isn't a psychic or a pundit, but if he had to predict the future of food (and give us a hot tip for investing our savings), he would do it in one word: purslane.

Purslane, once the bane of farmers who considered it a weed, is now finding favor as a food. Who's a fan of purslane? You'd be surprised. "Alice Waters is a big fan of it. It's native to India, and apparently Ghandi loved purslane," Schonwald explains. "It's got a mild flavor, a crunchy texture, and an okra quality. I love it with olive oil and sea salt. It's going to be the next superfood, with more omega 3's than any leafy green plant. It's very high in vitamin A and  beta carotene."

Schonwald should know a little about what's hot in the food world. The author of The Taste of Tomorrow: Dispatches From the Future of Food (HarperCollins $25.99), he has researched every possible future food scenario -- from synthetic meats to insects to factory-farmed fish. Which is how, by the way, the book came about.

While working on a feature story about farming cobia for New Times, he met Dan Benetti. "This man felt that he had

the perfect species of fish. That cobia was going to be as popular as

salmon in five years and he said that with such certainty," Schonwald says. "What

intrigued me was that there were people like Benetti who had such strong

ideas about breakthroughs in food."

The book is structured

into a series of searches, he tells Short Order: "What's going to be the

salad of the future, what's going to be the meat of the future..."

For Schonwald, that meant researching everything from alternative

animals to be sourced for meat, such as rabbits and kangaroos (apparently

they are less flatulent than cattle), to looking into test-tube meat

growers in the Netherlands. Other chapters include the future of fish

farming (based on the New Times story) and the continued surge in ethnic foods.

Schonwald, previously

a self-confessed nonfoodie, is now (pardon the pun) hungry to discover more. Now that the book is done, he's looking forward to some

food-centric travel. "I'd like to travel to Japan and poke around the

food culture there," he says, "and I'd like to explore some of the

farmers' markets in California. I'm definitely going to continue to explore food and people with exciting food ideas.

I'm hooked."

Follow Short Order on Facebook and Twitter @Short_Order.

Sponsor Content


All-access pass to top stories, events and offers around town.

Sign Up >

No Thanks!

Remind Me Later >