The digital version of the SXSW Film Program Guide is now available! Log into SXsocial and click on "SXSwag" to find yours today. Packed full of information, this guide is a must-read before leaving home, and a great resource on the ground.
Issue link: http://read.uberflip.com/i/648738
FILM CONFERENCE 8 8 S o u t h B i t e s s x s w. c o m FILM CONFERENCE SOUTHBITES FILM CONFERENCE 12:30 PM MAXIMILIAN . . . . . . . . . . . . . . . . . . . PANEL Disruption t Ever Stge of the Food Sstem From agriculture to manufacturing; shipping to supply; and retail to consumption, we're seeing disruption and innovation at every stage in the food system. In this session, panelists from different points in the supply chain will discuss how technology is impacting the way they do business. Mahni Ghorashi, Clear Labs; Charlie Piper, YottaMark; Robyn Metcalfe, Food+City; Stephanie Strom, The New York Times THE DRISKILL BALLROOM . . . . . . . . . . . . SOLO The Recipe 2.0 While cookbooks dot the history of written language, up until very recently recipes were still largely an oral tradition. Today's recipes have a distinct template – ingre- dients followed by instructions – which can be scraped and sorted and filtered and semantically analyzed. But with the rise of new market pressures, is the recipe about to undergo another radical change? Eric Gillin, Epicurious 3:30 PM AUSTIN CONVENTION CENTER BALLROOM D . . . . . . . . . . FEATURED SESSION Anthon Bourdin s Inter- viewed b Nthn Thornburgh Digital media has overtaken traditional food and travel media. But can it move beyond beach listicles and gauzy food porn? Anthony Bourdain, host of CNN's Parts Unknown, became a partner in digital media startup Roads & Kingdoms in 2015 to help shape what comes next. He talks food, fear and the future of travel media with Roads & Kingdoms cofounder Nathan Thornburgh. #bourdainRK Anthony Bourdain; Nathan Thornburgh, Roads & Kingdoms THE DRISKILL THE DRISKILL BALLROOM . . . . . . . . . . . . DUAL Culturl Approprition in Resturnts Everyone knows Rick Bayless makes the best Mexican food in Chicago; in New York, Alex Stupak is the taco king and Ivan Orkin is the ramen maestro. In a culinary culture preoccupied with notions of authenticity, does the cultural provenance of the cook matter as much as the cultural provenance of the recipe? Is a white chef cooking the food of another ethnicity taking credit for another culture's bounty? Helen Rosner, Eater/Vox Media; Michael Twitty; Alex Stupak, Empellon MAXIMILIAN . . . . . . . . . . . . . . . . . . . PANEL In Defense of Big Food Preservatives; pesticides; profit over purpose. While that may be the criticism for some brands, it certainly doesn't have to be the case for all. This panel will feature sev- eral large food brands discussing how they are using their scale to positively impact the global food supply. Panelists will also release research highlighting the perception and impact of these actions. #food4good Cheryl Queen, Compass Group; Meg Burritt, Raley's ; V Murali, Hill+Knowlton Strategies; Jon Bridges, Chick-fil-A Inc 5:00 PM MAXIMILIAN . . . . . . . . . . . . . . . . . . . PANEL Et this Pnel (if You Dre): Food Mths Debuned What's today's culinary villain du jour? Fat. Cholesterol. Gluten. Did you know that almost everything we eat contains dihydrogen monoxide?! What's the role of science in a world in which social networks have the ability to transform food myths into food reality? What are the consequences of this hype? We've gathered three experts to sort the issue. Oh, and dihydrogen monoxide? It's also known as H2O. #foodmyths Alan Levinovitz, PhD, James Madison University; James Hamblin, MD, The Atlantic Monthly; Monthly; Monthly Tony Labriola, MullenLowe U.S; Yvette d'Entremont, SciBabe THE DRISKILL BALLROOM . . . . . . . . . . . PANEL Stnding for Equl Rights: In nd Out of the Kitchen Food brings people together. But in 2014 the Mississippi Religious Freedom Act passed into law giving businesses, including restaurants, the legal right to turn patrons away citing religious beliefs. Hear from three chefs about how they've used their unique platforms and cooking styles to facilitate peaceful, respectful dialogue about civil and human rights nationwide. #ChefSitIn Eli Kirshtein, The Luminary; Aarón Sánchez, Paloma; Sarah Simmons, Grit Hospitality Group, Grit Culinary Salon, Birds & Bubbles; Gennifer Horowitz, Porter Novelli MONDAY 9:30 AM THE DRISKILL THE DRISKILL BALLROOM . . . . . . . . . . . PANEL Dining nd Design: The Detils Me the Mel When you walk into a restaurant, what do you notice first? In today's world, every aspect of the meal is considered from the space to the food to the plate. Every decision made while designing a space is a chance to create an experience for the diner. This session will explore the details that create a one-of-a-kind dining experience. The panel will include a chef, a stylist, a designer and a maker. Jett Butler, FÖDA Studio; Andrea Slonecker, Kinfolk Magazine; Matt McCallister, FT 33 Restaurant; Keith Kreeger, Keith Kreeger Studios, LLC MAXIMILIAN . . . . . . . . . . . . . . . . . . . PANEL Drining Wisel in the Crft Beer nd Whise Boom Interest in whiskey and craft beer is at an all time high, and high pricing and scarce supply are now commonplace. Industry veterans discuss both when to splurge and how to drink intelligently and well on a budget. #drinkwise Tom Thornton, CultureMap; Emma Janzen, Imbibe Magazine; Michael Graham, Austin Beerworks; Jason Kosmas, The 86 Co 11:00 AM MAXIMILIAN . . . . . . . . . . . . . . . . . . . PANEL From Plte to Plte: Defining Tste Pltform What's for dinner? A question we ask ourselves each day. Imagine a restaurant that knows how you like your steak cooked before you sit down. Panelists will share insights into how they are building revo- lutionary platforms for food and tailoring products to your taste using data, customer feedback and new technology. #SXSWTaste Adam Salomone, Salt Venture Partners; Anna Tauzin, National Restaurant Association; David Feller, Yummly; Justin Massa, Food Genius THE DRISKILL BALLROOM . . . . . . . . . . . PANEL Modern-D Young Chefs: Ping Your Dues Upfront It used to be that chefs had to pay their dues, but many young chefs are taking direct routes to executive chef or chef-owner status. They're using TV, social media, pop-ups and, of course, extraordinary skills. What drives these up-and-comers? This panel, featuring rising star chefs and one well-known mentor, will answer this question and more. #hyc! Ludo Lefebvre, Petit Trois; Richard Martin, Food Republic; Erik Bruner-Yang, Maketto & Toki Underground; Alexis Chong, Foreign & Domestic 12:30 PM AUSTIN CONVENTION CENTER BALLROOM EFG . . . . . . . . FEATURED SESSION Cn Fst Food Wor When We Cre bout Wht We Et? Chain restaurants have an indelible hold on the American psyche. Restaurants like McDonald's seem to be inextricably woven into the fabric of our nation's culinary identity, but a crop of fresh quick-service chain restaurants seem hellbent on redefining fast food. What does it mean when indie, hip food culture becomes mass? And is the new crop of chain restaurants doing anything that new? Erin DeJesus, Eater; Jose Andres, ThinkFoodGroup THE DRISKILL MAXIMILIAN . . . . . . . . . . . . . . . . . . . PANEL 3D Printed Food: Spm or Pté? You Decide. We've heard about 3D printed food but have questions. Is it real? Will I have a printer in my kitchen? Why would I print something I can grow or buy? Is it a viable option (ahem, Astronaut Ice Cream)? 3D printed food is real. It's cool. It's delicious. It solves real problems and could be the answer to our growing food crisis. We might even let you have a taste. #printfood Michael Petch, black-dog-consulting. com; Phair P Tsai, XYZPrinting; Virginia Ingram, Virginia Ingram & Associates; Molly Sullivan, Stumptown Coffee THE DRISKILL BALLROOM . . . . . . . . . . . PANEL Food Rediscover: Science, Culture, Convergence In this panel we'll look at the paradigm shifts in thinking about food and science at restaurants all over the world, and the creative potential in tapping the interconnectedness of science behind all cooking. What's needed to build a culture of exploration, research, and flavor? What's the essential recipe for the food labs to make everyone's cooking better? 3:30 PM MAXIMILIAN . . . . . . . . . . . . . . . . . . . PANEL How the World of Video Progrmming Is Chnging Among the recent trends of digital video consumption, three stand out: mobile viewership has never been higher; audiences are now global; and more platforms are embracing vertical video. Join leading video publishers and content producers in the food space as they share learnings on these trends and why it is important to not only embrace them but to also understand how they are shaping the future of video. #Tastemade Oren Katzeff, Tastemade; Katie Quinn, Katie-Quinn.com; Donal Skehan, Donalskehan.com THE DRISKILL BALLROOM . . . . . . . . . . . . DUAL Prtners for Successful On- Demnd Grocer Deliver We live in an on-demand world. Consumers want products now – even fresh groceries. Retailers must determine the level of service to provide the customer and how best to provide that service. This discussion will review how Whole Foods Market and Instacart's partnership uses technology to transform food retail and provide on-de- mand groceries quickly and conveniently. Jason Buechel, Whole Foods Market; Nilam Ganenthiran, Instacart 5:00 PM MAXIMILIAN . . . . . . . . . . . . . . . . . . . PANEL Hops to Pulp: Experiences of Niche Beverge Mers Craft is more than just a beverage; it must send a message that inspires community and showcases authentic flavor around a sip. Although craft products increase in market share each year, cool concepts don't guarantee profitability – come learn from beverage entrepreneurs still on their journey, carving their mark. Boyan Kalusevic, Dorcol Distilling Company; Manny Carral, Revolucion Coffee + Juice; Ryan Salts, Break Fast & Launch; Vera Deckard, The OK Brewery