Dining in 2050: locusts, moringa, earthworms and seaweed

Here is one food tour that does not neglect the mind in favor of the body. For the second series of Bonifacio Global City’s BGC Eats Food Tour — a hop-on hop-off bus tour of various dining places within BGC — the focus is on four themes:… Science, Photography, Drink Pairings and Healthy Eats.

The tours will mix food with lectures or lessons on the topics from people who know what they are talking about. For example, for the Science Tour (July 26), Artha Ting of The Mind Museum will be talking about how food and science come together. For Photography (Aug. 2), Mylene Chung of Pepper.ph will be giving tips on how to take better photographs; Drink Pairings (Aug. 9) will have Bel Castro of Enderun guiding tour goers on the best drinks to go with food (this tour has an age limit: 18 years and up); while Healthy Eats (Aug. 16) has Denise Celdran of Edgy Veggie showing how people can make healthy eating choices while dining out.

A preview of the Science-themed tour on July 21 included stops at Gustare, which is owned by Ginny de Guzman, former owner of Sugar House, and Prost, a little German bar at The Fort Strip. We started the food tour with dessert, since at Gustare we tired out some calamansi sansrival, canonigo and meringue kisses. At Prost we had a taste of goulash, spaetzle, rosti, Nurnburger sausage and a sausage platter.

The preview culminated with a visit to The Mind Museum where we partook of “Future Feast,” an activity related to the exhibit The Apocalypse Project: Imagined Futures. The exhibit tries to show what life on the planet will be like after climate change. It includes dresses that double as flotation devices, scents that may be lost due to climate change, and the centerpiece for any feast: the food.

“Future Feast” was created by Catherine Young, an artist-scientist-designer whose journey into climate change began during a period spent in Seoul. “I was able to see how human activity was impacting the environment,” she said.

For “Future Feast,” Ms. Young enlisted the help of people in the food industry such as chef Sau del Rosario and writer Nancy Reyes Lumen (from the family behind Aristocrat). “I just reached out to them… a lot of them already have sustainability at the back of their minds,” said Ms. Young. “I think it’s a mind-set that they already have.”

Locust jello.
Locust jello.

“Future Feast” explores what people may eat when vast farmlands have disappeared and some species would have died out thanks to climate change. “The challenge was to present the future right now. We can’t think of this in 2050 when it’s too late,” said Ms. Young. The result was a dining table loaded with dishes featuring unusual ingredients like locusts and earthworms. “When our food supply runs out, what on earth are we going to eat?,” said Ms. Young, noting that these animals are “easier to be farmed. Essentially, you can find a way to farm them yourselves.”

Ms. Lumen served spicy locusts encased in sweet gelatin, and the flavors and texture of the spicy, crunchy insect and the sweetish and bouncing gelatin complimented each other. The locust gains a crunchy texture from being fried twice, and the spiciness comes from adobo powder and chilies. 

The clear gelatin also served as a visual tool. “My son, chef Joey (Herrera) said, ‘If you’re going to make them eat locusts, make them see what they’re eating,’” said Ms. Lumen. 

Mr. Del Rosario served up green-tinged panna cottas made with soy and moringa (malungay) leaves. He chose the moringa for a reason. “It can grow in the worst conditions, and yet they’re very nutritious,” he said.

Also served were an earthworm steak with mushroom gravy and sauteedtalilong (water leaf) and earthworm-banana bread by Erik Capaque and Claudette Dy, Nut Milk ice cream from Ian Carandang of Sebastian’s Ice Cream, and seaweed-cassava chips from Kyle Imao, 2012 winner of Pinoy Junior MasterChef

Ms. Young noted that “Doing these sensory projects, or projects that are more inclusive is one way to get everyone on board, rather than boring you with statistics.

“Climate change isn’t fun, but I wanted this project to be fun because it’s the only way to get excited about eating around climate change. I think if you make people have fun about something, even if it’s an issue that’s very serious, then you can get them to act.”

The “Future Feast” will be held on July 26, noon to 7 p.m. at the Special Exhibition Hall of The Mind Museum at the Bonifacio Global City. 

Tickets for the tour can be obtained in three ways: present a single purchase receipt worth a minimum of P2,000 from Bonifacio High Street, Crossroads, and the Fort Entertainment Center (receipts must be from July 21 to Aug. 16); present proof of residence, employment, or enrollment from the BGC; or purchase P1,500 tickets 15 minutes before the tour. Tickets can be claimed at the Bonifacio High Street Central Concierge from 11 a.m. to 8 p.m. starting July 21.

Tours will begin at the Hop-On, Hop-Off Bus Stop in 9th Avenue near Krispy Kreme. The tour start at exactly 3 p.m. and will run for around two-and-a-half to three hours. Late comers will forfeit their tickets. There will be a maximum of 34 participants per tour date.

View original article at: Dining in 2050: locusts, moringa, earthworms and seaweedStop for a futuristic feast on the BGC Food Tour

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