Does anyone in the movement have an overarching theory about the recent surge of popular interest?
Recently Kitchen Table Talks, a monthly series of discussions on the US food system, invited a panel of SF entrepreneurs from the emerging underground food scene for a QA, hoping to answer big questions like what’s driving the trend and whether or not it has a future. As Iso Rabins from forageSF, Leif Hedendal, a veteran chef of secret suppers, Lucera Muñoz Arrellano, the owner of a bacon-wrapped hot dog cart in the Mission, shared their stories, I got a sense that no one had an overarching theory about the recent surge of popular interest. But it’s clear a lot of passionate people are firmly committed to redefining our food culture whether the man likes it or not.
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