Technically Food

Larissa Zimberoff
A weekly newsletter about the intersection of food and technology, and what that means for people who love food, make food, and want to know what they're eating.
Created 21 Jan 2021
  • Niching down.
    01 Oct 2021 • 3 min read • 1 0
    In a very memorable trip to Hong Kong (the food, the stacked high buildings, the escalators), I visited a plant-based market and café called Green Common. It was adorable. In a story I wrote for Bloom...
  • Giving my bagel a letter grade?
    24 Sep 2021 • 4 min read • 1 0
    It would be nice to believe that we all want to collectively do better by the world. But the truth of the matter is that that’s not actually the case. Many of us don’t want to change our habits—be the...
  • Automation for the salad obsessed.
    17 Sep 2021 • 3 min read • 2 0
    In 2018, I attended the New Harvest conference in Cambridge, Massachusetts. (New Harvest is a non-profit supporting cultured meat.) On my way home after the event, I stopped at a fast casual restauran...
  • What did you eat for dinner?
    03 Sep 2021 • 4 min read • 2 2
    I grew up with a glass cookie jar in the kitchen. The shiny aluminum lid and round red handle beckoned. It didn’t matter what was inside, but usually it was half full of Keebler E.L. Fudge Elfwich Dou...
  • Who will help the FDA?
    27 Aug 2021 • 4 min read • 1 0
    A question I’ve been fielding lately is what role the FDA plays with regards to the New Foods that I write about in my book. Can the government agency ensure these New Foods will actually be safe? Are...
  • Bring in the chef.
    20 Aug 2021 • 3 min read • 4 0
    To launch itself into the world, Impossible Foods hired chefs. Traci Des Jardins and David Chang evangelized the startups burgers before they were sold to the masses. Impossible said the burgers were ...
  • But fiber is so boring.
    13 Aug 2021 • 4 min read • 2 0
    I interviewed Dr. Robert Lustig this week. He has a new book out called Metabolical: The Lure and the Lies of Processed Food, Nutrition, and Modern Medicine. Lustig is also a a pediatric neuroendocrin...
  • Precision food?
    06 Aug 2021 • 5 min read • 4 2
    We are at a crossroads. Our food is becoming techno stuff. This “stuff” is being made in ways that aren’t necessarily new but are being presented as singular solutions to pressing problems—climate cha...
  • The Holy Grail for plants.
    23 Jul 2021 • 3 min read • 2 0
    A lot of people talk about how challenging it will be to make vegan bacon taste as unctuously delicious as the real thing. Ethan Brown, the CEO of Beyond Meat, said achieving true bacon flavor from pl...
  • Too good to waste?
    16 Jul 2021 • 3 min read • 2 0
    My favorite local bakery closes at 2pm. It’s ridiculously early, and sometimes I get there too late. (Yes, there are tears.) The other day I got there with only a few minutes to spare. In the case I c...
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