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 | 174 | Founded | 5 years ago | Last Issue | 10 days ago |
| Active | |||||
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technicallyfood.substack.comLatest Issues
At last: A UPF definition!
A year ago, I toured around Beijing, China. Like Trump but with exactly no fan fare. I carried my passport at all times and showed it to guards in the subway and at museums. My friend took me to see a section of the Great Wall where we hear...
Clean label Doritos?
Hello and thank you for reading my Substack Technically Food, a biweekly newsletter about food. If you’re not already a subscriber please consider signing up.
I started my writing career at the New School in Manhattan over a decade ago. To...
Why buy organic?
The hidden warning signs on produce boxes, cultured duck goes legit in Singapore and what it's like to be on GLP-1s.
Howdy! Thank you for being here and reading Technically Food. This newsletter was fueled by decaf tea, country music and m...
The additive problem in our food
In this issue: New research into how cheap food infiltrates our markets, the hope for lower alcohol wine, and an electronic nose on a cow.
Last Sunday, I stopped into Good Earth, a grocery store in the Bay Area that a friend likes to call...
When spam is a good thing
In this issue: the party invite that wasn't, plus the next wave of supplements promising better sleep, better energy, better immunity and better vitality.
Hello readers. I have another copy of Bruce Friedrich’s book Meat: How the Next Agri...
Key Facts
Audience Metrics
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| Subscribers | Engagement | 71 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
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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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