The Future Market
Mike Lee, Rhishi PetheEssays on where food is going, and what that says about where we are.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 127 | Founded | 6 years ago | Last Issue | 6 days ago |
| Active | |||||
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thefuturemarket.comLatest Issues
The Cost of Doing Better
Liquid Death water rose to fame on a completely gonzo brand idea: water could be irreverent and absurd. Because of it, you can now buy canned water with a skull on it that also happens to be planet friendly. In a sea of plastic bottled wate...
Solving The Ozone Hole
On the morning of August 26, 2026, a giant slab of rock and ice broke off at the Nepal-Tibet border and fell into the valley beneath. The flash flood it created ran down the Trishuli River into Nepal and took villages, infrastructure, and l...
Context and Intent
At elBulli, his famed temple of gastronomy in Spain, Ferran Adrià served spherified olive oil that burst open on your tongue. Wylie Dufresne made deep-fried mayo cubes at wd~50 in NYC, which sounds impossible unless you know the right gelli...
Give the People What They Want
Salmon sushi feels like it’s been on sushi menus forever, but it hasn’t. It’s only been around for about forty years. And it got there not because of some flash of inspiration from a maverick sushi chef, but because Norway simply had too mu...
The Ethnic Food Price Ceiling
If an Italian restaurant charges $30 for handmade tagliatelle, nobody with means bats an eye. When the Vietnamese restaurant across the street charges $30 for a bowl of pho, the one-star reviews rack up.
The hipster brewery charges $18 for...
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Subscribers, engagement, traffic and sponsorship for The Future Market.
| Subscribers | Engagement | 76 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
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Authors
The writers behind this newsletter.
Food + Innovation | NYC + Detroit.
Wine, cricket, jazz, salsas
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