Sublime

An inspiration engine for ideas

AllPeopleCollectionsArticlesAudioBooksFilesHighlightsImagesLinksNotesTextTweetsVideosSocial

There’s one big difference here, though. While Ben sold Eater and Resy to centralized companies, that’s not an option for Blackbird. Instead, ownership of the network of restaurants will primarily go to the restaurants themselves as the company progressively decentralizes. “Overall, the restaurant industry should own roughly half of the network,” B... See more

Packy McCormick • Blackbird

ex-NOMA fermentation chief 'david zilber' cooks up food with bacteria, microbes, and yeast

Matthew Burgos designboom.com

Unfortunately, the marine species that people prefer to eat (salmon, sea bass, tuna) are carnivorous, and for their proper growth they need to be fed protein-rich fish meals and fish oil derived from catches of wild species such as anchovies, pilchards, capelin, herring, and mackerel.

Vaclav Smil • How the World Really Works: The Science Behind How We Got Here and Where We're Going

“The use of animals as a food technology is, by a huge margin, the most destructive technology on Earth and really posses a catastrophic threat” – Pat Brown

Pat Brown • Can A Burger Help Save The Planet? Impossible Foods CEO Pat Brown Says Yes

instead of growing plants and then processing them so they taste like beef, you grow the meat itself in a lab. It has

Bill Gates • How to Avoid a Climate Disaster: The Solutions We Have and the Breakthroughs We Need

“One thing that consumers have been trained to understand is that menus don’t need have to have 12 entrees and 12 appetizers,” he says. “They need to have six really good ones. And that’s enough.”

The New Consumer • Danny Meyer explains how the dining experience will change

The low-carb diet’s popularity, rekindled in the 1990s, ignited into a full-scale inferno in 2002 when award-winning journalist Gary Taubes wrote a controversial lead article in the New York Times entitled “What If It’s All Been a Big Fat Lie?” He argued that dietary fat, long believed to cause atherosclerosis, was actually quite harmless to human

Jason Fung • The Obesity Code: Unlocking the Secrets of Weight Loss (The Wellness Code)

Sustainable, Cultivated Meat. Steak Done Right. | Aleph Farms

aleph-farms.com

In Defense of Food: An Eater's Manifesto

Michael Pollan

amazon.com

Cover of In Defense of Food: An Eater's Manifesto