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 | 179 | Founded | 6 years ago | Last Issue | 8 days ago |
| Active | |||||
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technicallyfood.substack.comLatest Issues
America in 25 things?
The World Cup is behind us, but the fervor visitors had when faced with our giant markets and mega sizes is lingers. Imagine then trying to encapsulate what it’s like to be American using only 25 objects? This is exactly what the NYT did in...
Canadians miss bourbon!
Hello and welcome to Technically Food. I’m back from my summer road trip, which took me through Oregon, Washington, Vancouver Island, Sunshine Coast, BC and Vancouver, BC. Until this trip I’d never been on a car ferry and I’m here to tell y...
Skip fasting. Drink ketones?
In this issue: the explosion of fitness drinks in the beverage case, a big funding round for a new kind of cooking oil, and the trouble with No. 5 plastic.
Welcome back to another edition of Technically Food, my Substack about most things...
The metabolic matrix
In this issue: The new one-liner rule to eat by, some surprising new uses for broccoli and sweet potatoes and protein-packed ramen.
Hello! And thank you for reading Technically Food, my Substack about all things food. One of my favorite jo...
Kimchi vs plastic
In this issue: a new study reports kimchi can clear the body of nanoplastics, the first cell farming symposium in the Netherlands and life-saving food prescriptions in New York.
In the last few weeks, I’ve shopped at three Asian markets: M...
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Audience Metrics
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| Subscribers | Engagement | 70 | 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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