This is both interesting and a bit intimating. “U.S. regulators gave the green light on genetically modified salmon to grow about twice as fast as normal.” |learn more
It’s always nice to read about some homegrown success. Congrats to the Tiesta Tea founders for the exposure! | learn more
“Glyphosate, the active ingredient in controversial weedkiller Roundup, has been found in 19 out of 20 beers.” I don’t know exactly how big of a deal this is, but there’s some folks who claim it causes cancer. I do find […]
Not Whole Foods, and not Amazon Go, but another brand altogether. This supports the Stratechery analysis from July 2017 quite well. | learn more
“In China’s biggest cities, restaurants are struggling to satisfy the appetites of customers ordering food delivery through apps on their phones. That’s leading to a booming market for renting kitchen space, without tables, chairs or waiters.” | learn more
Axios thinks the $7 Billion market is ripe and ready for a shake-up, and they suggest direct-to-consumer baby food startup Yumi is in a good spot to capture share in the future. How do you feel about $5 fresh baby […]
“Sustainable Bioproducts started as a research project from NASA, which aimed to discover what the environment on places like Jupiter and elsewhere in the galaxy would need to look like—physically and chemically—to look for life… Through that work, the startup […]
Apparently the “restaurant” is booked many months out. I wish I was friends with someone like this during college. His food looks spectacular. | learn more
This video answers the question about what the “wasabi” served with most sushi actually is. If you’ve never had the real stuff (which is grated in front of you), it’s totally worth the price when available in my opinion. | […]
“In 2013, Robert Lee, then a 23-year-old one-time aspiring master of the finance world, created Rescuing Leftover Cuisine, which intercepts food before it hits the dumpsters and delivers it by hand to nearby shelters, soup kitchens and social service agencies. […]