Hungry? Try A 3-D Printed Extra Cheese Pizza For Dinner (BitRebels.com)

I can’t imagine this tastes that great, but it’s probably better than some of the bargain basement brands in the grocery store. This would also open the door to essentially most baked and pastry-type items since they’ve managed the basic “dough with toppings” delivery system.


3d-printed-cheese-pizza

Researchers have been talking about 3D printing food for a long time, but when NASA decided it was time to find new ways to provide food to astronauts on long trips (like to Mars), 3D printed food became more relevant than ever. As earth’s population continues to grow fast, some people believe 3D printed food is the future of food. I have to admit, it sounds tastier than eating bugs for protein. This 3D printed cheese pizza actually looks pretty good.

It’s clear that in the future, we will no longer have huge grocery stores stocked with everything we could ever want to buy. We’ll have to get more creative about food as it relates to our survival. With over 7 billion people on the planet, and with more people born every day, there really is no other option. 3D printed food sounds good to me, especially when it’s a cheese pizza. According to news station KXAN:

“Powdered ingredients that can keep for years are mixed into individual vessels. A heated plate then receives a square of dough, a layer of sauce, and some cheese topping. Twelve minutes later – voila – an appetizing little pizza.”

The top layer of the printer is what melts the cheese. If NASA is able to send 3D printers into space, they’ll save a ton of room in the spaceship since they won’t have to pack all those boxes of food for the trip. Also, the astronauts would have a much more appealing diet than just eating space food for every meal.

This reminds me of the movie Matrix, and how they talked about the goop they had to eat each day. I’m sure they would have liked to have a 3D printer to make a cheese pizza instead of that juicy oatmeal stuff they ate. If you want to see a 3D printer create even more food, click over here to 3D Printing Industry and watch a printer make some pretty creative looking pancakes. Someday we might all have a food printer in our kitchen. It’s not as far-fetched as you might think.

3D Printed Cheese Pizza Looks Delish

Plated Lets You Be The Gourmet Chef (Mashable.com)

Folks who know me know I’m serious about food (I used to write a restaurant review blog) and I love spending time in the kitchen. However, I have tons of friends (and even family) who don’t feel confident in the kitchen but still wished they could make a gourmet meal from time to time.

Plated.com piggybacks onto social media and has come up with a great answer: you pick the recipe you want, they locally source your entire meal and ship it to you, and you follow the easy instructions to make a fantastic meal for your friends and family.

Done!

I’m in love with this idea. Too bad it’s not yet national! For you lucky folks in the Northeast (DC to Boston) and the Midwest (all of IL, IN, and MI, along with major cities like St. Louis and Cleveland), try this out. Enjoy something amazing. And take all the credit. Just be sure to toss the box in the trash before company arrives.
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Plated-delivery-box

Busy schedules affect our food choices. It isn’t just laziness that leads us to take-out and delivery — long days at work, school or raising kids can squash even the best of dinner intentions. Who has the time or energy to prepare a full meal, and a healthy one to boot?

Plated, an online service and TechStars alum that delivers fresh, local ingredients to your doorstep, wants to return the complete cooking experience to your kitchen. It saves you the time it usually takes to find healthy recipes and ingredients by providing all the necessities for a gourmet meal. All you need is about 30 minutes to make it.

Co-founders Nick Taranto and Josh Hix came up with the idea for Plated after they graduated from Harvard Business School, when they noticed their busy schedules directly influenced their diets. Plated’s “dinner kit” is their solution. After you select a chef-designed recipe (the team releases a new featured menu every week), you receive locally sourced ingredients in a biodegradable box, which is designed to keep the contents fresh in your fridge for five days.

“We believe that most people want better, more nutritious, less greasy food, and they’re willing to put in 20-30 minutes of work in order to get it — if given the choice,” Taranto says.

Placing an order requires a minimum of four plates at $15 per plate, so pricing is definitely geared more toward multiple people than individuals. However, the potential for leftovers may still save you money in the long run. Plated also offers a membership for cheaper plates and automatic delivery options.

We spoke with Taranto about his reasons for creating Plated, how it’s “built on the back of social media” and what the team is planning next.

Q&A With Plated Founder Nick Taranto

Plated Cofounders
Plated co-founders Josh Hix (left) and Nick Taranto. Image: Plated 

How did you come up with the concept for Plated?

I met my co-founder, Josh, at Harvard Business School in 2008. After we both moved back to New York City, we found ourselves making bad food decisions, spending way too much money to eat crap. We knew there had to be a better way, and we seized the opportunity to build the “Warby Parker of food.” Our mission is to reconnect people with their food.

Sustainability and sustainable farming are popular topics right now. Can you talk about Plated’s commitment to that, and how you partner with local vendors?

At Plated, we are committed to providing delicious and convenient meals with a whole lot of honesty. Honesty means knowing exactly what is going into our meals by seeing, feeling, holding, chopping and cooking raw ingredients. We avoid processed foods, especially ones that rhyme with “butylated hydroxyanisole,” because we prefer our mashed potatoes without a heaping tablespoon of carcinogens.

We source our meats from local purveyors that are committed to raising livestock responsibly, without the use of hormones. We prefer our animals au naturel, and only work with businesses that share our vision of what constitutes fresh and sustainable. We also work with responsible companies to make sure that most of our fish is wild-caught. We love knowing exactly which boat threw out a line to catch our salmon fillets.

Our philosophy on food is that it should be really fresh and really real. Again, we want to reconnect people with their food — from farm to dinner table.

Where is Plated available?

We have warehouses in New York, Chicago and San Francisco [currently delivering across the Northeast and the Midwest], and we will be nationwide within the next few months.

Plated HQ Meeting
The Plated team gathers for a meeting at the Manhattan headquarters. Image: PlatedHow do you select the featured recipes?

Elana Karp is our Cordon Bleu-trained in-house culinary director. She works with chefs across the spectrum, ranging from Michelin-starred restaurateurs, to cookbook authors, to up-and-coming sous chefs toiling away in New York City’s best restaurants.

How can Plated become a social platform for its users?

We built Plated on the back of social media. [The process of] cooking and eating is one of, if not the the most, shareable things that people do. There are 12 #foodporn photos uploaded to Instagram and Pinterest every second. We are working behind the scenes on building out our platform to turn this content into commerce.

Plated Calendar

What kind of customer base have you and your team seen?We have thousands of customers spread across the country. Our customers are aspirational foodies — folks who want fantastic food experiences, but don’t have the time to spend two hours at the farmers’ market three days per week. Pre-kids, dual-income households are where we find our most fanatical customers.

How does Plated compete with sites such as Seamless and Delivery.com? What sets Plated apart in the online delivery space?

We believe that most people want better, more nutritious, less greasy food, and they’re willing to put in 20-30 minutes of work in order to get it — if given the choice. Within the next year, you’ll see a number of initiatives directly … competing with take-out as a category.

What’s your favorite featured recipe?

Hands down, the sesame-encrusted tuna with avocado and seaweed — nom nom!

Images: Plated

Flying iTray Delivers Burgers to Your Table (PSFK.com)

I can imagine how upset customers will be when that flying tray drops a milkshake and chili cheese fries in their laps. I wonder how high YO! Sushi’s insurance rates rocketed.

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YO! Sushi’s restaurant in London introduces world’s first flying tray for food delivery.

YO! Sushi, a global chain of Japanese restaurants, is serving up more than just sushi – they’re setting up an eating experience worthy of a sci-fi movie. Customers now get meals delivered to their table on the flying iTray that is operated from an iPad by the staff.

The iTray experience was offered to highlight the restaurant’s newly introduced toasted rice burgers. Food is piled onto a lightweight, carbon fibre drone that can fly at speeds of 25 mph with a range of 50 meters. The tray has 2 cameras so that the kitchen staff can monitor the safe delivery of the food.

The gadget doesn’t come with any kind of covering for the food and hence you could be getting a face full of burger if there were to be a mishap. Despite the iTray being a harbinger of potential food disasters, Robin Rowland CEO of YO! Sushi is enthusiastic about the iTray,

“The iTray … is a way for us to explain how exciting food can be”

itray-yo-sushi

YO! Sushi is reknowned for their innovative approach to food. Apart from the iTray, they introduced the conveyor belt style of dining when they first opened in London in 1997. Some of their other technological quirks are robotic drink trolleys, self-heating plates and toilets equipped with games for when you do your business.

The iTray falls into the recent line-up of gimmicks that food chains have been using to grab customer attention and boost sales. Domino’s recently launched its pizza helicopter that delivers food on a unmanned drone.

Currently, only their flagship restaurant in Soho, London offers food delivered by the iTray.

YO! Sushi

Original PSFK.com Article

Nerdy Nummies: The Nerdiest, Nummiest Food Anywhere

For those of you who’ve yet to stumble across Rosanna Pansino’s YouTube site, you have NO clue how miserable your life has been until now. As a fairly accomplished guy in the kitchen, it makes me so happy to see her cutesy, cuddly, ridiculously nerdy-gamery-geeky edible designs. You should definitely check her out here: http://www.youtube.com/user/RosannaPansino.

In the mean time, here are just a couple of my favorites. If you scroll through her website closely, you’ll even find an episode of her with TotalBiscuit! I wish Rosanna all the success in the world. She has a brilliant, clever, silly, and charming series of episodes thus far and the fact that “nerdy celebs” are also joining her is proof she’s on the right track to celeb status herself.

 

 

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