One interesting trend in cuisine is 'Note-by-Note' cuisine, which is supposed to be based off of individual chemicals instead of plant or animal products, and is _not_ meant to imitate it, starting from the polyhedral plates. It's also interesting because the author is using media attention to promote his new way of cooking
Mastodon instance for attendees of Refactor Camp, and members of various online/offline groups that have grown out of it. Related local groups with varying levels of activity exist in the Bay Area, New York, Chicago, and Austin.
Kinda/sorta sponsored by the Ribbonfarm Blogamatic Universe.
If you already know a few people in this neck of the woods, try and pick a handle they'll recognize when you sign up. Please note that the registration confirmation email may end up in your spam folder, so check there. It should come from administrator Zach Faddis.