I’m grateful that Block Club Chicago has finally launched, bringing the local news that matters back into my life. This is about the tiny Polish restaurant a few blocks from my house, Podhalanka. I’m going to eat there soon! | learn more
Per the WSJ article, so far, it’s going better than Taco Bell’s attempt to break into the Mexico market. “The chain says it isn’t trying for real Chinese cuisine; diners want to know what Americans think Chinese food should taste […]
“Missouri has become the first US state to pass a bill defining what products can and can’t be classified as ‘meat.’ The legislation prohibits plant-based products from using the term and also removes the possibility of lab-grown meat hitting the […]
CB Insights created this great chart showing just how concentrated the CPG industry is. |learn more
Long-time readers might know that I’m very bullish on lab-grown meat. This article on Gizmodo from about a year ago tries to add a bit of sobriety to the idea, pointing out that it’s not yet on the market (among […]
This is amazingly interesting! “Most of the fish we eat die by asphyxiation. But there’s a better way, both for the fish and those who eat them.” | learn more
This is published in the NYT opinion section, but interesting anyway. The author discusses the links between sugars, sugar substitutes, and germs that live in the microbiome. | learn more
Future Meat Technologies founder: “It is difficult to imagine cultured meat becoming a reality with a current production price of about $10,000 per kilogram,” said Yaakov Nahmias, … “We redesigned the manufacturing process until we brought it down to $800 per […]
I really expected to find something I really disagreed with here. Since I didn’t, I thought it made sense to share with you! “Mark Bittman and Dr. David L. Katz patiently answer pretty much every question we could think of […]
More than you ever thought you’d learn about the invention of this delicious $11 Billion market. | learn more