While tech, digital industry and startups take center stage at Interactive, Southbites is the track whose relevance is as old as time: Food. While it’s not our job to pick favorite tracks, food is something that speaks to all of us – and something we’ll need to think about during our long days exploring South By Southwest.
This year’s Southbites panels will primarily be at the Driskill Hotel. In addition, Southbites will have their annual Southbites Trailer Park with a variety of renowned food trucks – both local and from afar. The park will be open 11 a.m. until midnight every night at 604 Driskill Street.
Here are our Top 5 panel picks.
1. How Do We Get Billions of People to Eat Less Meat?
To preface this, no, none of us are vegan or vegetarian. However, it’s well known that American culture centers its meals around meat. But many consumers, and food companies, are growing increasingly conscious of the problems our abundant meat-eating causes.
Livestock and fishing, especially, have detrimental consequences for our environment. The antibiotics used in meat has had many consequences to our health. And then, many mass-farming companies have been known to treat the animals inhumanely.
In light of these issues, the panel will discuss how to reduce our meat-eating, what history can teach us about our dietary shifts, and how this might encourage others to embrace a lower-meat diet.
WHO: On the panel will be reporter and editor of NPR’s award-winning food blog The Salt, Eliza Barclay; CEO and President of New Harvest and Clara Foods, Isha Datar; and Rachel Laudan, a writer and speaker with The University of Texas at Austin.
WHY: This topic has much to do with the sustainability and revamping of the food industry – a small portion that could start changing the way Americans eat and create more sustainable diets for us and the rest of the world.
WHERE: The Driskill Ballroom, 604 Brazos Street
WHEN: Saturday, March 12, 3:30-4:30 p.m.
2. Food Transformers: Reimagining Traditions
This panel recognizes our favorite food traditions and takes new twists on old recipes. Some of these recipes are healthier, uncommon, but mostly, inspired.
The three chefs on the panel will share some of their favorite takes on traditional cuisine.
WHO: Chef and author of Virginia Willis Culinary Enterprises, Virginia Willis, will share some of her favorite Southern-recipes-turned-healthy.
Chef and Owner of Austin’s Ramen Tatsu-Ya restaurant, Tatsu Aikawa, creates new twists on the college freshman favorite – Ramen noodles.
Also, Chef and Owner of Austin’s Olamale Michael Fojtasek also works with recreating Southern cuisine. The panel will be moderated by Edible Austin Publisher Marla Camp.
WHY: Creating new and inventive cuisine is what keeps cooking relevant and worthwhile. It is the spirit of chefs and food enthusiasts alike.
WHERE: The Driskill Ballroom, 604 Brazos Street
WHEN: Saturday, March 12, 9:30-10:30 a.m.
3. JUST Food: What it Looks Like When We Start Over
This panel looks at some bigger-picture questions. How do we feed families healthy foods on a budget? How do we make food more economically and ecologically viable? How should public policy play a part in change?
WHO: Travel Channel Chef and Host Andrew Zimmern will discuss these issues with sustainable-thinking Hampton Creek CEO Josh Tetrick.
WHY: While big-picture solutions often feel unattainable compared to small solutions, it’s important to explore the possibilities of food sustainability, and other increasingly prominent concerns that come along with it.
WHERE: Austin Convention Center, Ballroom EFG, 531 E 4th Street
WHEN: Saturday, March 12, 3:30-4:30 p.m.
4. In Defense of Big Food
Many big-food brands are stuck with the blame of many of the aforementioned issues: Unsustainable practices, unhealthy additives, the affordability of cheap and fast foods opposed to nutritious alternatives.
But some big brands are using their influence to impact the food industry, and the world, in positive ways. The panel will discuss some of the strategies these large companies are using and their stories.
WHO: Vice President of Communication and Corporate Affairs at Compass Group, Cheryl Queen; Chick-Fil-A Incorporated Senior Vice President Marketing Officer, John Bridges; Director of Wellness and Sustainability for Raley’s grocery stores, Meg Burritt; and Head of Digital Analytics and Advertising at H+K Strategies will be on this panel.
WHY: Those concerned in the food industry typically hear/see the negative side of big-business foods. This will offer some positive light on the food industry and potentially lead attendees to know more about the brands they may otherwise be ousting.
WHEN: The Driskill, Maximilian, 604 Brazos Street
WHERE: Sunday, March 13, 3:30-4:30 p.m.
5. Anthony Bourdain as Interviewed by Nathan Thornburgh
TV Producer, writer and host Anthony Bourdain, best known for his hosting of CNN’s television show “Parts Unknown,” will talk about the future of food journalism. In 2015, Bourdain became a partner in a digital media startup called Roads and Kingdoms. Their Chief Editor and Publisher Nathan Thornburgh will lead the discussion about the future of travel and food media.
WHO: Anthony Bourdain, TV producer, writer and host; and Nathan Thornburgh, Chief Editor and Publisher of Roads and Kingdoms.
WHY: As journalists and food enthusiasts, our interest is in the future of publication, as well as food and travel. In order to keep reaching the increasingly-digital audience, and keep their attention, food and travel media must change. But how to do that and still capture the breadth and value of these experiences?
WHERE: Austin Convention Center, Ballroom D, 531 E 4th Street
WHEN: Sunday, March 13, 3:30-4:30 p.m.