1. Karen Page and Andrew Dornenburg
IFBC Keynote
September 20, 2014

2.  Sheri Wetherell of Foodista
 …and the entire extended International
Food Bloggers Conference (IFBC) team
 We’re happy to be here!

3.  Food.
 Writing.
 Technology.

4.  The mission of being a food writer
 Our stories
 Trends and opportunities
◦ The Top 3 Flavor Mega-Trends in the U.S.
 Closing remarks
 Q & A

5. • Learn/Educate
• Entertain
• Inspire

7. Karen
Andrew

8. b. Warren, Michigan
Karen Page

9. b. Concord, California
Andrew Dornenburg

10. m. August 25, 1990
BIBA
Boston, Massachusetts
Karen Page and Andrew Dornenburg

11. May 5, 1992

12. July 6, 1992

13. July 8, 1992

16. BECOMING A CHEF
July 1995
“Today” Show with Matt Lauer

17. Our Books Timeline
 1996: CULINARY
ARTISTRY is the first
known reference of
compatible flavors
 2008: THE FLAVOR
BIBLE is the first known
comprehensive
reference of
compatible flavors, and
is translated into
multiple languages

18. Our Books Various Vantage Points
Spent a year interviewing
and dining out with
restaurant critics across
America
Interviewed chefs on where
they eat, both on a regular
basis as well as
transformative experiences
and lessons learned

19. Our Books Exploring New Passions
No one eats in a vacuum;
there is typically
something to drink to
accompany a meal.
How can the flavor
synergies be maximized?
How can a complex topic
like wine be simplified?

20. In Chinese, English, French, German, and Russian
Our Books (1992-2014)

21.  “Go where no culinary writers have gone
before.”
—International Cookbook Review
 “The incisive, hip writing team of Dornenburg
and Page [provide] a peek into today’s great
culinary minds.”
—Publishers Weekly
 “[Their books are] the best place to
experience the cult of the New American
chef.”
—The New Yorker

23. % Americans
Obese
Overweight
Normal
Underweight
Obesity increases the risk of many health conditions, including heart disease, stroke, and high
blood pressure; Type 2 diabetes; cancers, liver and gallbladder disease; sleep apnea and
respiratory problems; osteoarthritis; infertility; mental health conditions

24.  “As of 2010, diet surpassed smoking as
the number-one risk factor for disease
and death in America.”
—Michael Moss, Pulitzer Prize-winning author of
Salt, Sugar, Fat, writing in a November 3, 2013,
New York Times Magazine cover story on broccoli
 The problem? The number-one
cause of death in America is
nutritionally-preventable
diseases.

25.  “The weight of evidence at this point in
time…is so overwhelming…Nothing else…can
begin to compete with the evidence available
for the whole food, plant-based diets in terms
of promoting human health.”
—T. Colin Campbell, PhD, author of the million-
copy bestseller The China Study (2005)

26.  “In all my interviews with
nutrition experts, the benefits
of a plant-based diet provided
the only point of universal
consensus.”
—Michael Pollan, In Defense of Food (2008)

27.  Or, as TV host Bill Maher put it:
“We won’t stop being sick until
we stop making ourselves
sick…The answer isn’t another
pill. The answer is spinach.”

28. % Calories
Plant Foods
Animal Foods
Processed Foods

29. % of Plate
Vegetables
Fruits
Legumes
Whole Grains
Source: Physicians Committee
for Responsible Medicine
(PCRM)

31.  2005: The China Study, Skinny Bitch & The PPK
 2007: Prevent and Reverse Heart Disease, How
to Cook Everything Vegetarian, Veganomicon
 2008: Oprah Winfrey’s vegan cleanse, Eating
 2009: Eating Animals, Engine-2 Diet, Kind Diet
 2010: BusinessWeek profiles “power vegans”
 2011: Oprah’s Vegan Challenge, Forks Over
Knives
 2012: Ellen DeGeneres on “Rachael Ray Show”

32.  2003: Candle 79
 2004: Café Gratitude, Green Zebra, Pure Food &
Wine
 2005: Veggie Grill
 2006: Horizons, Sublime
 2008: Dirt Candy, 1st veg dinner at James Beard
House by Jeremy & Deanie Fox of Ubuntu
 2009: 1st vegan dinner at JBH by Vedge
 2010: Gracias Madre & Eataly “vegetable
butchers”
 2011: Vedge named one of GQ’s Top 12

33. % Americans
Vegan
Vegetarian
Semi-Vegetarian
Omnivore

34. “Vegetables
are the new pork, the new cupcake,
and the new craft beer all in one —
they are the biggest mega-trend ever.”

35.  Application of a broad range of traditionally
meat-based techniques to plant-based
ingredients, e.g.,
◦ Butchering (e.g., Eataly)
◦ Charring (e.g., fennel, ramps)
◦ Confiting (e.g., carrots)
◦ Dehydrating (e.g., kale)
◦ Grilling (e.g., corn, zucchini)
◦ Grinding (e.g., carrots)
◦ Salt-Curing (e.g., cabbage, cucumber, eggplant)
◦ Smoking (e.g., apples, cherries, cinnamon, vanilla, zucchini)
◦ Sous-Vide Cooking (e.g., carrots, parsnips, turnips)
◦ Spit-Roasting (e.g., beets)
◦ Steaking (e.g., cauliflower)

36. Zucchini Smoked w/
Everything Bagel Crumble…
…Pickles, and Zucchini
Caviar at Eleven Madison

37. 
“[Chef Rene Redzepi of] Noma, otherwise known as
the best restaurant in the world [believes]:
The reason we should eat our vegetables isn’t
because they’re better for us. We should be
plucking and pan roasting our friends in the
plant kingdom, first and foremost, because
they are damned delicious.”
—Adam Sachs, Bon Appetit (December 2012)

38. 
“Flavor profiles are really in the
herbs or the vegetables, not the
protein. That is what determines
the character of the dish.”
—Tom Colicchio, to Stephanie March
of Hamptons magazine (November 2012)

39.  “I had no idea so much flavor could be
delivered without butter, cream, milk, eggs,
and other kitchen staples…I had trouble
understanding how vegan food had advanced
this far and this fast without an accompanying
outpouring of acclaim.”
—Alan Richman, GQ’s 15-time James Beard Award-winning restaurant critic,
naming Philadelphia’s Vedge one of the 12 most outstanding restaurants of 2013

40.  Eleven Madison Park (#5), Per Se (#11),
DANIEL (#29), and The French Laundry (#47)
all offer vegetarian tasting menus that can be
served vegan upon request
 Del Posto: vegan tasting menu (June 2014)
 Alain Ducasse reopens Plaza Athenee in Paris
with a meat- and cream-free menu (Sept. 2014)
 Jean-Georges Vongerichten announces plans
to open a raw vegan restaurant in 2015

41. • Debuts October 14, 2014
• Features insights from
America’s best vegetarian
and vegan restaurants
• Draws inspiration from
America’s best veg
tasting menus at DANIEL,
Eleven Madison Park, the
Inn at Little Washington,
Melisse, Per Se, Picholine,
and more

42. “Who are you?”

44. with K & A

45. email: office@KarenAndAndrew.com
website: KarenAndAndrew.com
@KarenAndAndrew
facebook.com/KarenAndAndrew