Friday Faves — notes from the new gastroconomy, No. 8

 a weekly round-up of our favorite finds from the front lines of food


  • Will American consumers enter a brave new world of high-end canned seafood? Stewed monkfish tripe and others from Italian chef Moreno Cedroni are now available on shelves in New York.
  • What will food production of the future look like? check out this floating farm idea, where greenhouses are suspended over cities like giant balloons.