Last week, I was in Chicago at the IFT Show. Armed with a list of 16 restaurants from friends and colleagues, I made it to an Italian eatery (I was hoping to see a relative of Al Copone) and 2 Steak houses. I like Chicago but I still prefer NYC and SanFran. The IFT show had great scientific sessions including a specific Health and Nutrition Track. The take aways: 1) Improved processing techniques to better preserve antioxidants; 2) Chicago restaurant serving sizes are too large and 3) a combination of local and globalization is a trend to watch.
