Added 6.12.18. Bite into this: in-vitro meat as a real-meat, more-humane alternative to fare from the slaughterhouse.  More ostrich meat in your diet, along with fish raised indoors, and tasty, satisfying wheat-less bread “baked” through fermentation of raw ingredients. Let’s chew on a few more things. How do we make tomatoes great again, and advance real sustainability in the way we foster the world’s food supply, all as cooking becomes more an intersection of art and science – rather than just an art, as in years past? The food of the future and the future of food are closely intertwined, as Milt and his guests reveal in this 2010 conversation. Guests are Josh Schoenwald, author of “The Taste of Tomorrow: Dispatches From The Future Of Food;” Chef Chris Koetke, Vice-President of Strategy and Industry Relations at Kendall College and its School of Culinary Arts, and the late Chef Homaro Cantu, who trained with the legendary and innovative Chef Charlie Trotter, and later opened the restaurants Moto and iNG in Chicago.