Praise for Technically Food

In a feat of razor-sharp journalism, Zimberoff asks all the right questions about Silicon Valley’s hunger for a tech-driven food system. If you, like me, suspect they’re selling the sizzle more than the steak, read Technically Food for the real story.
the chef and co-owner of Blue Hill and Blue Hill at Stone Barns and the author of The Th

“The people Zimberoff writes about in this clear-eyed guide to the cornucopia of new food being engineered with our health in mind are everything big food can’t be: inventive, risk-taking, infectiously impassioned. Careful, she warns; there’s plenty of hype being dished. But wow, I can’t wait to eat some beer.”
author of Salt Sugar Fat and Hooked

“Larissa Zimberoff takes Silicon Valley’s hottest ingredients and makes them resonate through a combination of excellent storytelling and reporting. From pea protein, the ‘Disneyland of Natural Foods,’ to the billion-dollar veggie burger industry, Zimberoff makes Technically Food a wonderland of intelligence.”
food editor, Bloomberg News

“As a nutritionist and meat eater, it’s clear to me that we need greater consumer transparency to understand whether or not new foods are better for our health. Technically Food is a must read because it answers the essential question that skeptical consumers are asking: ‘What might we lose by embracing a future of lab-made food?’”
@CollegeNutritionist

About the Author

Larissa Zimberoff 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 News, Bloomberg Businessweek, and many others. Zimberoff 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.

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