The Future of Junk Food is a culinary resistance project disguised as a pop-up. Built on a foundation of activism, this edible experience challenges the processed food industry by reimagining its most iconic guilty pleasures—through the lens of sustainability, food justice, and chef craft. Born from the idea that reform requires provocation, this project has been featured by institutions like the James Beard Foundation, Chefs Collaborative, and Zagat. It’s gritty, loud, and unapologetically mission-based—designed to make you think while you lick your fingers. We stay fueled by Golden Era rap, food system disruption, and the belief that joy can be a vehicle for change. Our message? Feed the people, flip the system, and don’t forget to snack with purpose.
This whole thing was birthed by a funky-ass Spring seasonal menu (April of 2013) which featured Beet Doritos, a Locavore Bologna Charcuterie Board, Morel Mushroom EZ Cheese, Spring-dug Root Veg Hot Pockets, a Fried Chicken Mousseline Double Down and a Foie-Glazed Rhubarb Jelly Donut. I loved the concept so much that I decided to follow through with it all through the Summer months, swapping out iconic offerings as often as local, sustainable produce varied.
Our next generation of TFOJF was a six part pop-up series that started in Boston and ended up in Santa Monica. I joined forces with homies Avery Gordon and chef Mark O'leary. Together, we cooked with over a dozen insanely talented chefs, recreated over thirty iconic American junk food staples (with sustainable ingredients) and fed hundreds of fellow junk food junkies. Below are some photos that span our work throughout 2014.
In 2015, we somehow convinced the James Beard Foundation to let us cook a junk food dinner (probably because we invited too many dope chefs to cook with us). On board with team junk food was Eric Gabrynowicz & Stephen Mancini of Restaurant North (Armonk, NY), Michael Scelfo of Alden & Harlow (Cambridge, MA), Derek Wagner of Nick's on Broadway (Providence, RI) and Brian Mercury of Harvest (Cambridge, MA). Hors D'oeuvres included Preztels with Beer and Mustard, Foie Ice Cream Cones, Deli Sandwich Style Island Creek Oysters, Frito Pie Bites w/ Guy Jones Cornmeal, Venison & Raclette, and Ellio's Fucking Pizza. Entree courses were Chips & Dips, Veal Sweetbread McNuggets, A&W Roadside Tribute, Dry Aged Salisbury Steak TV Dinner and Tasty Cakes for dessert. It was the pinnacle of our pop-up dining series, and since we like going out on top, we've hung up our Heritage Vinegar (made from A&W Root Beer) stained aprons until we can figure out what's NEXT. Keep one eye open at all times and an ear to the street, cuz we'll be back.
