The Future Market
Mike LeeFood is never just food. Weekly writing on what's actually shaping how we eat.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 113 | Founded | 6 years ago | Last Issue | 6 days ago |
| Active | |||||
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thefuturemarket.comLatest Issues
Eat Only Ingredients You Can Pronounce?
The food advice that bothers me most also sounds the most sensible: eat only ingredients you can pronounce. I get what it’s trying to say. Eat whole foods, skip the processed stuff.
But the saying rests on a bad assumption, that how hard a...
Soy Sauce in the Baby Bottle
I grew up with soy sauce never far from the baby bottle. I was raised in a food culture built on umami, loving the flavor years before I had a word for it. Run down my desert-island foods and almost all of them lean heavy on that deep, savo...
What Andy Warhol Taught Me About Food Innovation
Before the soup cans, Andy Warhol drew shoes for money, and few did it better. Through the 1950s he was one of the best-paid commercial illustrators in New York, the sole artist on the I. Miller account. Women’s Wear Daily called him the Le...
We Can’t Save the Soil With Dinner Alone
A Patagonia fleece, a tube of Burt’s Bees lip balm, and a box of cereal all start in the same place: the soil. The cotton in your t-shirt grew in the same kind of field that grows your dinner. Now and then it’s the very same field, though n...
Make It Possible
Supply-side wins still matter, and the good food movement should keep pushing for more of them: better ingredients, better animal welfare, better farming practices, better corporate behavior behind the labels. But supply is half the system....
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The writers behind this newsletter.
Food + Innovation | NYC + Detroit.
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