The full inside story of the technology paradigm shift transforming the food we eat and who is making it
Ultra-processed and secretly produced foods are roaring back into vogue, cheered by consumers and investors because they are plant-based-often vegan-and help address societal issues. And as our food system leaps ahead to a sterilized lab of the future, we think we know more about our food than we ever did, but because so much is happening so rapidly, we actually know less. In Technically Food, investigative reporter Larissa Zimberoff pokes holes in the marketing mania behind today's changing food landscape and clearly shows the trade-offs of replacing real food with technology-driven approximations with news-breaking revelations.
Larissa Zimbero is a freelance journalist who covers the intersection of food, technology, and business. Her work has appeared in the New York Times, the Wall Street Journal, Bloomberg Businessweek, and many others. Zimbero? often presents on, moderates, and leads panels on food tech including at Stanford, reThink Food at CIA/Napa, and IACP. She splits her time between San Francisco, California, and New York City.
