I am currently in NYC, moving back to the Sacramento area in 2020 (just sounds cooler than next year!), looking to work towards building a better food computer. My focus, as a Chef, is on the end product. But I want to learn more about the building blocks (any beekeepers or pedologists -soil scientist- out there?) I would like to assist in pushing the capabilities of flavor/texture/color and beyond. Growing up in the San Joaquin Valley (Stockton) and in my travels cooking across the country, I have seen the best produce come from the valley, there is a myriad of subcultures around the country doing awesome work as well! There are infinite variables, but I think much could be learned from the area. I hope there are already people doing this out there, if not, rest assured, there will be. If anyone is already plugging away, I would very much like to work towards making this make sense for as many people that want to be involved. Food computerists unite!
Looking forward to creating awesome food,