The digital version of the SXSW Interactive Program Guide is now available. Packed full of information, this guide is a must-read before leaving home and on the plane, as well as a great resource on the ground. Download today!
Issue link: http://read.uberflip.com/i/468457
9:30 AM Driskill Hotel: Maximilian Grocery Wars: The Future of Buying Food As the grocery store as we know it approaches its 100th birthday, the supermarket industry is changing faster than ever, especially as third parties like Instacart disrupt the entire process of how we buy food for our fridge. Supermarket Guru Phil Lempert and Austin American-Statesman food writer Addie Broyles will talk about where the grocery shopping experience is headed in the next decade. Addie Broyles, Phil Lempert Dual // Beginner // #SouthBites 11:00 AM Driskill Hotel: Driskill Ballroom Culinary Crossroads: Technique vs Technology Access to digital content, millions of cooking videos, community message boards and a myriad of social media platforms means that technology has made it easier than ever to grow beyond beginner cooking techniques. Through this panel, we'll take a look at the ways in which technology has influenced and enhanced our culinary lives, augmenting our ability to be culinary experts in a new digital age. Chris Muscarella, Joe Perez, Molly Siegler, Raphael Brion Panel // Intermediate // #SouthBites 11:00 AM Driskill Hotel: Maximilian Next Wave Coffee: Technology and the Way We Drink For centuries, coffee drinkers have been chasing a better cup using ever-more sophis- ticated methods. Today, principles of chemistry and physics are informing ultra-high- tech solutions to the problem of how to extract the best flavor from beans. This panel will explore the next wave of innovative coffee gear and explain how people can brew coffee at home that competes with the best from any shop. Cameron Hughes, Erin Meister, Lawrence Marcus Panel // Intermediate // #SouthBites 12:30 PM Driskill Hotel: Driskill Ballroom Building A Better Breakfast How will we have enough food in 2050? We'll discuss from three different perspec- tives, moderated by writer, Jane Black: First, celebrity chef and star of Bizarre Foods, Andrew Zimmern, second, Samir Kaul, partner at Khosla Ventures, a VC firm known for investments in this space, and third, Josh Tetrick, CEO/Founder of Hampton Creek, a tech company using plants to improve food on a global scale. Andrew Zimmern, Jane Black, Josh Tetrick, Samir Kaul Panel // Intermediate // #SouthBites 12:30 PM Driskill Hotel: Maximilian How to Build 3 Michelin Star Restaurants (+ Make a Doc) Chicago restaurateurs Curtis Duffy and Michael Muser ran a Michelin-starred restau- rant in a shoebox kitchen with just five cooks. Filmmakers Kevin Pang and Mark Hele- nowski made a feature-length film with two Canon DSLR cameras and practically no budget. How they collaborated on the documentary For Grace, premiering at SXSW Film 2015. Curtis Duffy, Kevin Pang, Michael Muser, Mark Helenowski Panel // Advanced // #SouthBites 3:30 PM Driskill Hotel: Driskill Ballroom Changing the World Through Food: A Love Story From building meaningful food experiences through his restaurants, wine and media to her latest venture, Barnraiser, Michael and Eileen Chiarello are on a mission to change the world – through food. Join the Chiarellos for a candid conversation about how love shaped their commitment to flavor, farming and a sustainable food future. Eileen Chiarello, Michael Chiarello Dual // Beginner // #SouthBites 3:30 PM Driskill Hotel: Maximilian Small Farms Can Feed Lots of People: A How-To Currently less than two percent of the food that people buy in Austin is from small farmers. Nationwide, farmers markets are the fastest growing way that people are buying their food. There are a number of small farms in the Austin area that need support to survive and to continue bringing fresh food to the local people. Andrew Smiley, Nathan Heath, Robyn Metcalfe, Sam Hellman-Mass Panel // Intermediate // #SouthBites 5:00 PM Driskill Hotel: Driskill Ballroom How Tech Lit The Flame For Celebrity Chef Culture Today's TV chefs are now established members of the glitterati, posing on red carpets and attending the hottest parties, thanks to shows like Top Chef and Chopped. Chefs now rely on social media to interact with fans and make a living. Urbanspoon CEO Keela Robison will lead a panel discussion with celebrity chefs and critics to discuss the role of technology in the rise of celebrity chef culture. Aaron Franklin, Andrew Knowlton, Keela Robison, Monica Pope Panel // Intermediate // #SouthBites MONDAY, MARCH 16 9:30 AM—6:00 PM Driskill Hotel: Jim Hogg Food is the New Rock Podcast at SXSW Food is the New Rock is a weekly podcast hosted by Zach Brooks from Midtown Lunch. Every week they talk to a chef about music or to a musician about food. Join us at the Driskill on Monday, March 16th where we'll be podcasting live all day long with musi- cians and chefs. For more info go tofoodisthenewrock.com. Zach Brooks Solo // Intermediate // #SouthBites 9:30 AM Driskill Hotel: Driskill Ballroom How Chef Watson Changed the Way We Prepare Food Learn how Chef Watson has changed the way we interact with and prepare food, further, how it allows us to make new discoveries. We'll explore this concept in the context of design, implications for the mass market and professionals, how we prepare food in our homes. Dawn Perry, Florian Pinel, Jacquelyn Martino Panel // Advanced // #SouthBites 9:30 AM Driskill Hotel: Maximilian Creating a New Accelerator for Culinary Business Culinary entrepreneurs can often mirror artists, as their zeal for the art of food creation may not directly translate into a successful business model. Break Fast & Launch was designed to bridge this gap by making new culinary businesses achieve success and sustainability. Join Break Fast & Launch co-creators and program mentors as they discuss the creation, operation and challenges of creating a new accelerator type. Blake Yeager, Celina Pena, Jody Newman, Ryan Salts Panel // Intermediate // #SouthBites 11:00 AM Driskill Hotel: Driskill Ballroom Reinventing the Cooking Show to a Digital Audience While America's food obsession continues to grow, the classic cooking show is nearly dead. In this sea of competitions, reality shows and schtick, there are filmmakers who are reinventing the cooking show to appeal to a digital audience. The panel will dis- cuss digital video, the challenge of creating high quality video on a budget, how to get creative for funding and what they see in the future. Aube Giroux, Grant Crilly, Kelly Cox, Matt Schoch Panel // Advanced // #SouthBites 11:00 AM Driskill Hotel: Maximilian 72 Ways Food Can Change the World Editor in Chief Amanda Kludt and Hot Bread Kitchen founder Jessamyn Rodriguez dis- cuss how to empower low income women by giving them the resources they need to build upon skills and channel them toward entrepreneurship and stable careers. Hot Bread Kitchen has monumental implications for how we can tackle issues of poverty and nutrition and empowerment. Amanda Kludt, Jessamyn Rodriguez Dual // Advanced // #SouthBites 12:30 PM Driskill Hotel: Maximilian Chef, Reviewer, Guest: Who's Got the Power Today? There's a power shift underway in the food world and it's impacting what you eat and where. The influence of social media and the explosion of user-generated content have changed the rules, calling into question what the traditional classifiers mean today. Michelin stars, a Yelp review, an Instagram photo, the New York Times? We discuss what moves the needle and what remains the gold standard. Chris Stang, John A. Hall, Kerry Diamond Panel // Intermediate // #SouthBites FOOD & EXPERIENTIAL DINING DRISKILL HOTEL: 504 BRAZOS STREET 132 SXSW 2015 Interactive Festival FESTIVAL SESSIONS