Podcast appearances and mentions of roberto flore

Roberto Flore is the Manager of DTU FoodLab, part of the Danish Technical University's incubator/maker space DTU Sky Lab. Roberto is the former Head of R&D at Noma's Nordic Food Lab. In 2017, Rolling Stone Magazine cited Roberto as one of 25 innovators who are changing the world. In this episode, we discuss how DTU Foodlab is sparking radical innovation by using food to build bridges between disciplines and address the grand global challenges. We also talk about how students & entrepreneurs can get involved and access the lab. 

Dan Saladino looks at ideas that could make an impact on our food future featuring America's Impossible Burger, a Sardinian maggot infested cheese and mussels being grown in downtown Copenhagen. Most people are aware of the challenges that lie ahead linked to predictions of population growth peaking at 9bn by 2050 but who is coming up with ideas of how we can feed more people with a finite amount of land, water and other resources? Dan looks at three ideas that provide an insight into work underway to find solutions. The expert on the science of cooking Harold McGee, author of On Food and Cooking: The Science and Lore of the Kitchen, tells the story of The Impossible Burger, a decade long endeavour, based in California, to find a plant based replica of beef and burger patties. Impossible Foods was founded by a bio-chemist Professor Patrick Brown. Because he was approaching the problem of rising global meat consumption from outside of the food industry he was forced to ask some very basic questions, most important of which was "why does meat taste like meat"? One of the answers Pat Brown discovered was a molecule called heme. He also knew heme could be found in plants. The outcome of years of work and millions of dollars of investment is The Impossible Burger. It's aimed not at vegetarians or vegans but meat lovers and has been designed to have the meaty, bloody juiciness of a real burger. Harold McGee describes the science behind the burger and the experience of eating one. By the way, listen out for the traditional Sardinian music "Su Cuntrattu de Seneghe" performed by Antonio Maria Cubadda who is from Seneghe town. The next future food story has its origins in Sardinia and a cheese called Casu Marzu. As the cheese ferments a fly called the Cheese Skipper is attracted by the aromas being released and lays its eggs inside the cheese. The larvae then hatch and start to digest the proteins and turn a hard textured cheese into a soft one. The cheese is then eaten while the wriggling maggots are still alive within the cheese. A researcher working for the United Nation's Food and Agriculture Organisation's Edible Insect project, Afton Halloran went in search of the cheese as a rare example of a European food involving edible insects. In Sardinia she met a chef Roberto Flore . They eventually married and since, have travelled the world in search of other examples of edible insects that could provide a clue to future foods. They tell Dan the story of the cheese and the conclusions they've reached so far when it comes to the potential of insects in feeding the world. The final story comes from Copenhagen where Joachim Hjer is attempting to get people in the city to grown their own mussels in the heart of the city. In the studio with Dan is Dr Morgaine Gaye, a "Food Futurologist" who explains which of the three stories she believes will be the one to watch in 2018. Presented and produced by Dan Saladino.

On Eating Insects Essays, Stories, And Recipes By Joshua Evans, Michael Bom Frost, and Roberto Flore & Seek Food Co-Founder Robyn Shapiro

  Andreas and Face2Face host David Peck talk about his new film Bugs, tasty food, sustainability, colonialism and how we’re so often driven by trends and the media. IMDB Trailer More info about the film here. Synopsis BUGS follows three young men from Nordic Food Lab – Josh Evans, Ben Reade and Roberto Flore, as they forage, farm, cook and taste insects with communities in Europe, Australia, Mexico, Kenya, Japan and beyond. During their journey they encounter everything from revered termite queens and desert-delicacy honey ants to venomous giant hornets and long-horned grasshoppers. The Nordic Food Lab journeymen experiment with culinary practices and tastes – in a two-way process of learning from others around the world while trying to push boundaries themselves. Over the last few years, since the UN recommended edible insects as a resource to combat world hunger, insects as food has become a hot topic. They have been heralded for their taste by cooks and gastronomes, for their low ecological impact by environmentalists, and for their nutritional content by public health scientists. It would seem that insects are the new superfood that will fix all our problems of global food security. BUGS offers an open-minded exploration into the world of edible insects.   Biography Andreas Johnsen has made a number of documentaries as both a director and a producer since 2002. His films have been shown around the world on many festivals and on television in Denmark and abroad. His film ‘Ai Weiwei – The Fake Case’ was nominated at IDFA’s “Feature Length Competition”, nominated in Berlin 2014 at Cinema for Peace Awards and won the Danish Film Critics Award 2014. The film has furthermore been selected for over 15 film festivals, been sold to BBC and 7 other territories. See acast.com/privacy for privacy and opt-out information.

Roberto Flore and David Pedersen chat about their experiences and views on hunting. The chef and hunter talk about the perception of hunting in popular culture and describe how their work has influenced each other in the kitchen and in the forest.

Roberto Flore, Head Chef of Nordic Food Lab, goes on a quest to find fresh seaweed in Copenhagen's Torvehallerne market. Music: Short Selling by Pollen

Seaweed foragers, scientists, farmers, and chefs share their favourite seaweed dishes. Voices: Thomas Larson, Ole Mouritsen, Susan Holdt, Peter Schmedes, Josh Evans, and Roberto Flore. Music: Travelling Light by Dr. Fidelity

Seaweed, or tang in Danish, is so much more than the smelly stuff you find on the beach. Marine algae form a fascinating underwater world of jungles, forests, meadows, and plains. Algae hold tremendous power, and our relationship with them dramatically shapes the marine landscape, whether we are aware of it or not. Asian cultures have been cultivating seaweed for centuries, but seaweed farming is a new frontier in Danish waters. Can taste shape the future of seaweed in Denmark? Voices: Daniel Conley, Peter Schmedes, Ole Mouritsen, Josh Evans, and Roberto Flore. Music: Frog & Toad by Archie Pelago

Si parla della fiera del bue grasso a Inzago e del Nordic Food Lab con Roberto Flore, head chef del laboratorio di Copenhagen

Si parla della fiera del bue grasso a Inzago e del Nordic Food Lab con Roberto Flore, head chef del laboratorio di Copenhagen