Designers were born to bring us better food content. "Design is the way to distill information about food," Yuan says. Designers are trained to be focused on the human experience, and to innovate ways for us to better interact with our environment, each other, and of course, our food. The includes everything from creating better tools in the kitchen, to more human-centered solutions for world hunger. Issue 2, "A Place at the Table," will include stories about experimental utensils, virtual reality dining, and synaesthesia. Issue 5, "New Agriculture," will show us the actual applications of lab-grown meats and insect farms.