The Future of Food

Breathing a sigh of relief that our SXSW gift bags arrived…from Portugal 🤪🤪🤪🤪🤪 We are ready to ! Look for during SXSW to get powered up at this high octane event, including vitamin packs and more!

Did you know that a lot of Historically Black Colleges began as trade and agricultural institutions intended to train African Americans in skills that would increase their work earning capabilities. And over 100 years later, are still operating under this same mission, with an evolution in the skills being trained. We’d love to see a return to core training! Happy birthday ! Image credit:

The Future of Food Family reunites at annual fundraiser breakfast. represented in support of past Speaker (CEO of Crossroads) and Keynote Speaker for an impactful morning!

As we edit and get our reporting together from an incredible two days with Hispanic Food&Beverage expo, next up we are getting super excited for the kickoff of in a couple days. We are proud to serve as a Grand Tasting Brand Ambassador and equally as proud to support the work of the entire Team & ! Stay tuned as shares highlights including her reunion with one of her favorite wine groups: !

Sprinted here but officially checking in The for . I wish you could smell the exhibit hall…🤯😍

Yes!

I went to more wine tastings in three days than I have in all of last year. Someone asked me did I leave hella drunk. The answer: No, I did not.

When you are at a professional industry event, the goal is not like a public wine tasting of “getting drunk”.

The goal is to learn. Learn about diversifications and classifications. Learn to train your palate on flavor profiles. Understand terroir and culture.

The passion from all these Wines&Spirits brands from around the world is to respect their craft to bring their product to market. Not to get drunk.

And the idea is that their passion translates to you being a beacon of educating others and appreciating the fine .

Love this Instagram vignette

Anyone want to immerse in pasta? 👏🏾

: yesterday we were blessed to be Hosted for a home made Congolese dinner for our Baltimore Tour stop. Picture is one of the dishes served, . Here in the US it is called Rhode Island Red. It is tomato based dish with notes of ginger, garlic and green onion. And it’s traditionally eaten with fufu like what we did last night. More pics and video to come…

Tour maybe wrapped for the in Baltimore but is still in town trying the famous cuisines of this great city! Today we’re at the newly reopened ! I couldn’t wait to try their infamous crab cake 🦀

Yesterday I wrapped up the first food conference whereas served as . I’m tired but what a thrilling ride the past three days have been with . I’m still here for a few days and will be Hosted for a homemade Congolese dinner tomorrow night at their family’s place. I’m SO excited. Hugs Friends!