The Food Lab (TFL) is based in the Center for Sustainable Development (CSD) of the School of Architecture (SOA) of the University of Texas at Austin (UT). The Food Lab provides undergraduate awareness of food issues, encourages and motivates students to engage with innovative food systems research, and provides support to startups that leverage University research.
The Lab is a catalyst for scientific and cultural experimentation and innovation in the food system. We encourage the research community Read more [...] The University of Texas at Austin’s New Food Lab
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The Food Lab (TFL) is based in the Center for Sustainable Development (CSD) of the School of Architecture (SOA) of the University of Texas at Austin (UT). The Food Lab provides undergraduate awareness of food issues, encourages and motivates students to engage with innovative food systems research, and provides support to startups that leverage University research.
The Lab is a catalyst for scientific and cultural experimentation and innovation in the food system. We encourage the research community Read more [...] 
The new exhibit at The New York Public Library, “ Lunch Hour,” is chock-full of artifacts, stories, and memories that will feed your curiosity about meals quickly consumed and forgotten. One enlightening tidbit is the definition of lunch during the 18th century. Samuel Johnson defined lunch “as much food as one’s hand can hold.” (From the “lunch” entry in Johnson’s Dictionary of the English Language, 1755.)
Exploring New York City "lunch hour", the rich displays reveal a complicated 
Back on their feet after weeks of having their reputation besmirched by tales of pink slime, cattle are drawing attention to the complexities and uncertainties of our food system. Chinese dairies, mad cows, and powdered milk illustrate how the milk and meat industry adapts, pivots, and innovates in a dynamic and rapidly changing global market.
While remotely connected, the occurrence of one mad cow in Tulare, California, powdered milk producers in the US and 25 shiploads of cattle moving from 
You don’t have to listen to Jim and Mike Richardson talk about their farm for very long before you know they are improvers. Their farm is a laboratory for experimentation with forage varieties, poultry houses, pig feeders, and grass-fed beef. Building upon the experience of Jim’s long career as a veterinarian and Mike’s enthusiasm and curiosity about farming, the two of them are well equipped to improve food production in Central Texas.
The Richardson’s innovations join a long tradition 
Lew Weil, a molecular biologist, grows seaweed for his company, Austin Sea Veggies. In his garage, Lew grows ogo, edible seaweed that looks a little like material for a gelatinous bird’s nest. Where else but Austin, Texas, hundreds of miles away from any coastline, would you find a scientist hunched over an aquarium full of seaweed. Yes, Austin is weird.
But beware of weird. More often than not, an Austinian’s weirdness leads to innovation and an audacious capacity for leapfrogging the rest 
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