Baltimore and Beyond: 2018 Food Trends

LIVE at The Line Hotel in Adams Morgan in partnership with Full Service Radio... 

The Tidbit, brought to you by Cureate, digests this region’s small business landscape through food and beverage entrepreneurship. Tune in for trending new Tidbits at the top of the show, and then live interviews with business owners throughout the DC & Baltimore Metro Areas. Each week show host Kim Bryden will intertwine socio-cultural context, personal narrative, and business advice at The Tidbit. 

EPISODE 02: Baltimore and Beyond: 2018 Food Trends

What are your business goals for the New Year? Do you run a small business, or have dreams to start one? At The Tidbit, we’ve got your back. Each week we drop tidbits of knowledge around starting a small business in the DC/Baltimore metro areas with featured guests. On this episode, food media expert Marisa Dobson joins us to discuss local and national food trends for 2018.

A FEW QUOTES

  • [Grab Mount Olympus Flower tea and the Okinawa] What is the story of this dessert? I found out more about Pichet Ong, the pastry chef for Brothers and Sisters. He is a James Beard nominated pastry chef who previously worked for Jean Georges, a cookbook author, and resident judge on Cake Wars.
  • World Central Kitchen's purpose is to use the power of food to empower communities and strengthen economies.
  • I think it's important for us to see economic development and empowerment as doing something with community as opposed to for community. 
  • We can no longer separate business and purpose. Taking a stand, creating action and putting your dollars into what you believe -- THIS is the movement that has been sparked. 
  • How are you going to create values-oriented action within your business this year? 
  • Why work for yourself and take on that additional responsibility and stress if it's not something you're aligned with?
  • 2018 Food Trend #1: Food Activism
  • I've only ever witnessed this behavior in fine dining establishments [stated simply] it's about power.
  • Being transparent about who is in power, and who is being empowered, is a sentiment we as consumers are taking note.
  • It's not just the tangible money, but the emotional worthiness of money.
  • 2018 Food Trend #2: No-Waste Movement
  • When we're not at home, we're seeking third spaces that is providing a sense of rejuvenation. We are looking for a respite from daily life. Collectively, I think we’re seeking a dining experience that provides more connection, more intimacy.
  • 2018 Food Trend #3: Dining as a Daily Respite
  • A family matriarch, experience is feeling like a part of the family, a part of the community. It's not just nourishing your body, but nourishing your soul.
  • Millennials get a bad wrap for being in their phones, but this movement is very much a reflection of us craving connection. 
  • A big reason I moved to Baltimore is because of the community. 
  • School of Food is a year-long educational curriculum for food & beverage business owners run in partnership with Humanim, a workforce development non-profit in East Baltimore. 
  • 2018 Food Trend #4: Purchasing Dollars Circulating in the Community
  • 2018 Food Trend #5: Baltimoreans Not Just into Pub Food. It's Culinary Creative Mecca!
  • Resourcefulness, Creativity, Collaboration: it fosters a market research opportunity where you can take risks, be bold because the community provides a social safety net, they show-up for you. 
  • My goal for 2018? Improve my block. One thing I'm really passionate about is improving the little bit that I can. Get the word out about the wonderful community and vacant storefronts that are on the main street of Lauraville. 

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