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 | 123 | Founded | 6 years ago | Last Issue | 7 days ago |
| Active | |||||
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thefuturemarket.comLatest Issues
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...
What is a Restaurant For?
My mom and dad had a Chinese American restaurant in the suburbs of Detroit called The Golden Wheel. When I was a baby, they kept me in a crib in the front office by the cash register so I could nap through the lunch rush.
Later, I was the...
Three Questions for a Crystal Ball
No one knows for sure what the future holds. And anyone who tells you they do (me included) is either lying or trying to sell you something. We live in a society where having the right answer is the ultimate virtue. We’ve conditioned oursel...
The Story I Keep Telling
If you’re reading this on the day its published, I’m somewhere near a beach without my laptop. Trying my hardest to not think about diarrhea lettuce or the farm bill. So there’s no new essay today. Instead, I’ve compliled five greatest hits...
The Honor System
Somewhere in the design of a lettuce operation there used to be a check. Not much of one. A water sample, sent to a lab, run against a number the grower had to meet. That test was never a selling point. It was a compliance line, and as comp...
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| 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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