Turn the Tables
Tracey WilliamsThe business and science realities of the American food industry from someone who has worked in both food science and food marketing for major food companies
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 18 | Subscribers | Read | turnthetables.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
SNAP and Sugar
Last week I wrote about the cost of food and how, despite rising food costs, the average American only spends 11% of their discretionary income on food. This percentage may have surprised more than a few of you, but it’s important to rememb...
The Price We Pay
I went back and forth on the topic for this week’s post. I’m working on a piece on how food became Big Food, but paused writing that after last week’s tariff announcements. While a lot of manufacturing of packaged food occurs in the U.S., w...
Beef Tallow
After graduating from college, I traded my Floridian flip flops and sunglasses for Ariat boots and cowboy hats in Texas. I entered my master’s program in Texas A&M University’s Meat Science program looking as out of place as Billy Crystal’s...
Ultra-processed Foods
One of the reasons I decided to start this newsletter was the emergence of the term “ultra-processed foods” in various publications. Part of me wanted to roll my eyes at the escalation of alarm over American food. The term “processed” has b...
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Authors
The writers behind this newsletter.
With almost 20 years of experience in the American food industry, from product development to marketing some of the largest food brands, I understand how the industry works. B.S. Dietetics, M.S. Food Science with an emphasis on Meat Science and MBA.
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