polymorv
Bob Schultzwritten by a professional food product developer, cook, and fermenter, polymorv explores how food science, society, and the global food system converge on a weekly basis.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 46 | Subscribers | Read | polymorv.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
the squeeze on olive oil
Olive oil is entering a new era, and not a comfortable one. The numbers have been pointing in the same direction for months. The USDA now expects global olive oil production to fall to roughly 3 million metric tons, about a 10 percent decli...
FDA bends the knee to industry on talc
Online, nutrition content is omnipresent. Tirzepatide ads sandwiched between comedian podcasts, fitness influencers dissecting their macros, and a never-ending carousel of meal kits promising salvation. But a huge chunk of the discourse isn...
chocolate is changing faster than you think
The future of chocolate was on full display at the Bühler New Chocolate Challenge Showcase in Chicago last week. Many corporates and alternative cocoa startups were able to sit down together and discuss the challenges of the current cocoa m...
ICE at The Bean and the Meaning of “Little Village” in Chicago
Last week, a photo made the rounds in Chicago: ICE officers in uniform posing in front of the statue of Cloud Gate down near the loop. The photographer cues them to smile, and instead of saying “cheese,” they say “Little Village.” Cloud Gat...
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Authors
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will write for food, co-founder of Mez Foods
Frequently Asked Questions
How can I access the email archive for polymorv?
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