A 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 | 183 | Founded | 6 years ago | Last Issue | 23 days ago |
| Active | |||||
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technicallyfood.substack.comLatest Issues
Yes, but how does it taste?
Is your grocery list the same 10-15 things you buy on repeat? Mine definitely is but I love trying new foods. Except for breakfast, which is usually pretty simple. But this week I jettisoned my standard fare for something new: chickpea hot...
The UPF fight: Texas v. California
How Texas and California are dealing with ultra processed foods, the surprising dairy made from apricot kernels and why 7-11 wants to carry better-for-you snacks.
Howdy readers. Never in a million years would I expect to see Texas come out...
Avocado oil or bust
In this Substack: Beyond née Beyond Meat launches steak made with some ingredients we need to talk about, ‘superfood’ becomes official, and alternative milks are becoming more alternative.
Hello! And welcome back to another episode of Tech...
Do burning Pop-Tarts smell good?
In this newsletter: challenges continue for every startup attempting to re-create foods we love, a pop-tart truck on fire in Kentucky, and how PCT hikers earn their trail names.
Wow. It’s been a minute and life kept me from writing my Subs...
America in 25 things?
In this issue: An attempt to describe America via 25 items, how our diets need to shift as we age, and Chipotle's jalapeño drama.
The World Cup is behind us, but the fervor visitors had when faced with our giant markets and mega sizes is l...
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| Subscribers | Engagement | 69 | 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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