Edible San Antonio

SXSW Interactive presents the second season of Southbites


Che Roy Choi gives a cooking demo at Qui during SXSW 2014. (Photo by Frederic Covo)
Che Roy Choi gives a cooking demo at Qui during SXSW 2014. (Photo by Frederic Covo)

By Angela Covo and Frederic Covo

The SouthBites program at SXSW Interactive  2015 continues to connect people and talent around  what we consider to be a  fundamental and important theme: food.

Expect to meet food artisans, writers and activists who  explore how hi tech might help turn the food industry in  a million directions, from easing the way for entrepreneurs to wnter the marketplace to solving world issues like hunger. The 30 panel presentations will cover the gamut about food, innovation and broader ways of thinking.

According to organizers, “SouthBites channels the key SXSW principles of creativity, community, culture and technology to form a comprehensive program complete with panels, mixers, meet ups, and more. From system-level, agricultural advancements to start ups and apps geared towards helping foodies more easily discover the food landscape around them, we’ll host it all. This three-day-long program will look at a community of innovators, through the lens of food.”

SouthBites conference programming kicks off on  Saturday, March 14 through Monday, March 16 under the 2015 SXSW Interactive umbrella. Most of the sessions for SouthBites are anchored at the Driskill Hotel, although some Featured Sessions will occur at the Austin Convention Center. Note:  You must have a 2015 SXSW Interactive, Gold or Platinum badge to attend SouthBites 2015 conference programming and events. This year, San Antonio will be well presented with two panels: Creating a New Accelerator for Culinary Business with Blake Yeager (Techstars), Celina Pena (Liftfund), Jody Newman (The Friendly Spot)Peter F and Ryan Salts (Cafe Commerce) and  Alan Weinkrantz will interview Cafe Commerce President Peter French about best practices and how other libraries can create similar resource centers for startups and entrepreneurial ecosystems in their community in a session called When New Businesses Hatch at the Public Library.” Edible Communities will also be represented this year in a panel called “Preserving Local Food Artisans by Going Global” with Edible Austin editor Marla Camp.

We particularly look forward to learning how technology impacts food at IBM’s “How Chef Watson Changed the Way We Prepare Food.”

2015 SouthBites Conference Programming includes:

The Future Role of Tech in Dining and Food – David Chang (Momofuku), Matt Buchanan (The Awl)

72 Ways Food Can Change the World – Amanda Kludt (Eater, Vox Media), Jessamyn Rodriguez (Hot Bread Kitchen)

American Food 2.0: United to Feed the Planet – Jeffrey Dunn (Bolthouse Farms), Kaitlin Yarnall (National Geographic Society), Mitchell Davis (Friends of the USA Pavilion)

Building A Better Breakfast – Andrew Zimmern (Travel Channel), Jane Black (Janeblack.net), Josh Tetrick (Hampton Creek), Samir Kaul (Khosla Ventures)

Can Common Food Goals Find Common Ground? – Cathleen Enright (Council for Biotechnology Information)

Changing the World Through Food: A Love Story – Eileen Chiarello (Barnraiser), Michael Chiarello (Bottega Restaurant)

Chef, Reviewer, Guest: Who’s Got the Power Today? – Chris Stang (The Infatuation), John A. Hall (Post Office Pies), Kerry Diamond (Yahoo Food)

Cracking Cuisine: Breaking a Few Rules (and Eggs) – Kerry Diamond (Yahoo Food), Nathan Myhrvold (Modernist Cuisine)

Creating a New Accelerator for Culinary Business – Blake Yeager (Techstars), Celina Pena (Liftfund), Jody Newman (The Friendly Spot), Ryan Salts (Cafe Commerce)

Culinary Crossroads: Technique vs. Technology – Andy Krueger (Tastemade), Chris Muscarella (Kitchensurfing), Molly Siegler (Whole Foods), Raphael Brion

Entrepeneurship, Food Systems and the Circular Economy– Dustin Fedako (The Compost Peddalers), Michael Hanan (Ten Acre Organics), Jack Caedel (Hopper, Inc)

Food Criticism in the Digital Age – Alison Cook (The Houston Chronicle), Evan Kleiman (KCRW Good Food), Jonathan Gold (Los Angeles Times)

Fork in Hand, Nostalgia at Heart: Food & Heritage – Amy Kritzer (What Jew Wanna Eat), Annette Priest (Revel Insight), Kay Marley-Dilworth (ATXFoodnews), Sahar Arafat-Ray (Tart Queens Kitchen)

Franchise: A Food Truck Evolution – Dave Danhi (The Grilled Cheese Truck), Eric Silverstein (The Peached Tortilla), Natasha Case (Coolhaus), Ross Resnick (Roaming Hunger)

Grocery Wars: The Future of Buying Food – Addie Broyles (Austin American-Statesman), Phil Lempert (Supermarket Guru)

How Chef Watson Changed the Way We Prepare Food – Dawn Perry (Bon Appetit), Florian Pinel (IBM), Jacquelyn Martino (IBM), James Briscione (Institute of Culinary Education)

How Food and Drink Drive Urban Planning Today – Matthew Goodrich (AvroKo), Richard Martin (Food Republic), Sean Brock (Husk Restaurant), Tyler Niess (Crescent Communities)

How Tech Lit The Flame For Celebrity Chef Culture – Aaron Franklin (Franklin Barbeque), Andrew Knowlton (Bon Appetit), Keela Robison (Urban Spoon), Monica Pope (Sparrow Bar & Cookshop)

How to Build 3 Michelin Star Restaurants-Curtis Duffy (Grace Restaurant), Kevin Pang (Filmmaker), Michael Muser (Grace Restaurant)

Life’s a (Dinner) Party: Channeling Culinary Creativity-Paul Qui (Qui/East Side King), Darin Bresnitz (Snacky Tunes), QuestLove (The Roots)

Made in Brookyln: A Craft Foods Revolution – Forbes Fisher (Steve’s Ice Cream), Nicki Briggs (ARTISAN+MAIN), Shamus Jones (Brooklyn Brine)

Making the Museum of Food and Drink – Dave Arnold (MOFAD), Eliza Barclay (NPR), Emma Boast (MOFAD), Peter Kim (MOFAD)

Mega Bites: Mining Food Data For Insights – Danielle Gould (Food+Tech Connect), Dave Feller (Yummly), Gautam Gupta (NatureBox), Justin Massa (Food Genius)

Next Wave Coffee: Technology and the Way We Drink – Cameron Hughes (Invergo Coffee), Erin Meister (Counter Culture Coffee), Lawrence Marcus (Food & Wine)

Preserving Local Food Artisans by Going Global – Marla Camp (Edible Austin), Anna Smith Clark (Get Gone Traveler), Sam Addison (Pogue Mahone Pickles), Stephanie McClenny (Confituras)

Reinventing the Cooking Show to a Digital Audience – Aube Giroux (Kitchen Vignettes), Grant Crilly (ChefSteps), Kelly Cox (Original Fare), Matt Schoch (Public Broadcasting Service)

Small Farms Can Feed Lots of People: A How-To – Andrew Smiley (Sustainable Food Center), Nathan Heath (Phoenix Farms), Robyn Metcalf (UT Food Lab), Sam Hellman-Mass (Odd Duck)

Sustainable Food Production Through Biotechnology-Rob Rhinehart (Soylent), Ryan Pandya (Muufri)

The Reinvented Food Festival: Sink or Swim – Adam Rapoport (Bon Appetit), Mike Thelin (Feast Portland), Rob Sheard (Zero Point Zero Productions)

The Unexpected Power of Shared Meals – Andrew Hyde (Inside.co), Cédric Giorgi (Cookening)

You Can’t Sit with Us: Craft Beer Subculture – Caroline Wallace (Bitch Beer), Christopher Sheppard (Craft Taste), Josh Hare (Hops and Grain Brewing), Matt McGinnis (What Are You Drinking?)

Podcasts at SouthBites

Food is the New Rock Podcast at SXSW – Zach Brooks (Midtown Lunch)

Good Food Podcast at SXSW – Evan Kleiman (KCRW Good Food)

Sporkful Podcast at SXSW – Dan Pashman (NY Public Radio WNYC)

Evening Events & Lounges

SouthBites Coffee Break Hosted by Vega Coffee
Saturday, March 14: 10:30-11:30am
Join Vega Coffee at the Driskill Hotel to learn more about their brand and enjoy their specialty-grade farmer-roasted coffee.

Craft-Cocktail Happy Hour Presented by KitchenAid
Saturday, March 14: 6:00-8:00pm
Following SouthBites first day of programming, this happy hour takes place on the mezzanine of the Driskill Hotel and features an open bar, appetizers, and a guest mixologist to create a selection of craft cocktails using KitchenAid tools.

SouthBites Coffee Break Hosted by NatureBox
Sunday, March 15: 10:30-11:30am
Monday, March 16: 10:30-11:30am 

Join NatureBox at the Driskill Hotel between SouthBites panel sessions and enjoy a cup of coffee and NatureBox snacks! Each snack contains wholesome ingredients – with no artificial sweeteners, flavors or colors.

The GrubHub Snack Attack
Sunday, March 15: 2:00-3:00pm
Monday, March 16: 2:00-3:00pm
Come get your afternoon grub on and enjoy some free surprise snacks from GrubHub. And swing by for a chance to win Free Lunch for a month!

Intimate Industry Dinner
Sunday, March 15: 7:00-9:00pm
This intimate, ticketed networking event takes place at James Beard Award winning chef Paul Qui’s flagship restaurant Qui, and features a menu curated by a renowned guest-chef.

SouthBites Trailer Park

In addition to the 30 talks that will take place at the Driskill Hotel, we’ve curated a number of special events to complement the program. We’re excited to welcome back the 3rd annual SouthBites Trailer Park, rooted in celebration of Austin’s iconic food trailer culture. This year will feature some of the best rolling restaurants around. Here’s a sample of 2015 participants, more to be announced in the coming weeks: East Side King, Jeni’s Splendid Ice Creams, The Modular Unit, Ms. P’s Electric Cock,Chi’lantro, Lucky Lab Coffee Co., Nomad Street Cuisine, Veracruz All Natural, Micklethwait Craft Meats, Burro Cheese Kitchen, Juice Austin, Kebabalicious, Toki Underground.

When: Friday, March 13 – Saturday, March 21 from 11am to 12am, daily.

To learn more about how to register and purchase a badge to attend Southbites, visit SXSW.com.


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