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 | 137 | Subscribers | Read | technicallyfood.substack.com |
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| #242 |
Latest Issues
Recent posts by this newsletter. Browse the email archive.
The first UPF lawsuit
Hello newsletter world. Welcome to my last edition of this year. I’m just back from a trip to Lima, Peru. Wow, the food scene and culinary focus on native ingredients is stunning. And okay, yes, I also tracked UPFs—or ultra-processed foods,...
Waffling
Hello, Hello. Nice to see you here. Thank you for reading Technically Food, and welcome new subscribers Elena, William, Sarah, Prabjhot and Craig. A quick reminder that my archives are always available to paid subscribers and available for ...
Hacking protein
What I talk about when I talk about protein from thin air, cultivated meats first launch in Hong Kong and a baby carrot recall.
Emergency pizza
What I talk about when I talk about organic cultured meat, the branding of emergency pizza, and how to get a free sandwich.
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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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