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Already have an account? Photo: Courtesy of Larissa Zimberoff We’ve all read about, and most likely tasted, the spoils of the billion dollar “plant-based” burger industry – but in her new book Technically Food: Inside Silicon Valley’s Mission to Change What We Eat, journalist Larissa Zimberoff takes us deeper into food technology as she investigates the state of what she calls “new foods.” She shows us how the pea protein sausage is made and takes us into labs where she tastes things like koji bacon and chicken-less eggs. She explores the pros and cons of vertical farming, asks if cultured meat is good for the environment, and contemplates the feasibility of upcycling food waste. She also introduces us to the people behind the new food movement who strive to feed the planet in a way that mitigates the damage industrial agriculture inflicts upon Mother Earth. With a conversational style, insightful culinary and historical context, Zimberoff also has a knack for maki

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