Technically Food
Larissa ZimberoffA bi-weekly newsletter about the intersection of food and technology, what that means for people who love food and make food, and want to know what they're eating.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 132 | Subscribers | Read | technicallyfood.substack.com |
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| #223 |
Latest Issues
Recent posts by this newsletter. Browse the email archive.
Cash your chips
Hello, hello. Welcome to Technically Food. If you glean some good stuff here, please consider sharing it with your friends who love and care about food. It’s the best way for me to grow my audience. Have a topic you want me to cover, drop m...
Vegan microdosing
One of my favorite podcasts was Reply All. But it was canceled in 2021. It’s a long story, but the crux was how it portrayed a 3-part series about Bon Appétit’s test kitchen. One of Reply All’s hosts, PJ Vogt, is back with a new podcast Sea...
Vanishing act
What I talk about when I talk about turning wine bottles into dishware, see-through mice, and the lightest whiskey bottle in the world.
Can alt become norm?
What I talk about when I talk about alternative proteins, AI and food and an end to the heme battle.
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Authors
The writers behind this newsletter.
I am an independent journalist covering the intersection of food and technology. I dig in to the nitty gritty of the business of food: who's making it, how they're doing it, and what it means for our personal health and wellness.
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