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Summer Fancy Food Show Booth 4059 Summer Fancy Food Show Booth 5525 q&a; to improve cooking in the kitchen. So, even though we didn't have money or a team in the beginning, we always had the support of chefs in the industry who believed in the project. They were the first ones to come through with their support, and that's what allowed this project to get off the ground. Like a lot of creative enterprises these days, MOFAD got its start on Kickstarter. How is the project funded now? MOFAD is still very much a grassroots undertaking. We rely on the support of thousands of people contributing to the project. And like any non-profit, we also turn to government foundations and cor- porate partners for support. You recently took over the site of an old parking garage in Brooklyn, which will be home to the MOFAD Lab until the day when your dream of a full- scale museum is realized. Tell us how it will work until then. Right now we think of MOFAD Lab as a test kitchen of sorts for our long- term dream of a future museum. We have enough space now to create exhibitions and cultural programs that give people a taste of the museum and its purpose. For the indefinite future, the Brooklyn space will be where our core operations happen. Finally, if there were one thing you'd like people in the food world to know about MOFAD, what would it be? This is a museum for everybody—not just foodies. Because everyone should care about food. It is connected to every aspect of the world around us. John Searles is a New York-based novelist who has written for The New York Times, The Washington Post and other publications. 84 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com