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Investigative reporter Larissa Zimberoff’s book Technically Food: Inside Silicon Valley’s Mission to Change What We Eat describes the paradigm shift transforming the food we eat and the companies behind it.
Eating a veggie burger used to mean consuming a mushy, flavorless patty that you would never confuse with a beef burger. But now products from companies like Beyond Meat, Impossible Foods, and Eat Just that were once fringe players in the food space are dominating the media, the refrigerated sections of our grocery stores, and, increasingly, the world. With the help of scientists working in futuristic labs––making milk without cows, and eggs without chickens––startups are creating wholly new food categories. Real food is being replaced by high-tech.
Technically Food is the first comprehensive survey of the food companies at the forefront of this booming business. Zimberoff questions the mania behind today’s changing food landscape to uncover the origins of these mysterious foods and demystify them. These sometimes ultra-processed and often secretly produced foods are cheered by consumers and investors because many are plant-based, often vegan, and help address societal issues like climate change, animal rights, and our planet’s dwindling natural resources. Can these products also be good for our health?
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 about what we are eating. Larissa will discuss her book in an engaging talk that will arm food lovers with the right questions as you navigate the supermarket aisles.
Larissa’s work has appeared in The New York Times, Wall Street Journal, Wired, Time, Bloomberg, Businessweek, Insider, and many more. Please join us for an interesting talk on this fascinating topic.
Those who are interested in purchasing Technically Food before this talk can order directly from Books Inc. via their website.