Technically Food
Inside Silicon Valley’s Mission to Change What We Eat
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Narrated by:
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Larissa Zimberoff
About this listen
The full inside story of the technology paradigm shift transforming the food we eat and who is making it
Ultraprocessed and secretly produced foods are roaring back into vogue, cheered by consumers and investors because they are plant-based and help address societal issues. And 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. In Technically Food, investigative reporter Larissa Zimberoff pokes holes in the marketing mania behind today’s changing food landscape and clearly shows the trade-offs of replacing real food with technology-driven approximations with news-breaking revelations.
©2021 Larissa Zimberoff. Published in 2021 by Abrams Press, an imprint of ABRAMS, New York. All rights reserved. (P)2021 Blackstone PublishingListeners also enjoyed...
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In an engaging tour of the science and history of cheese, Michael Tunick explores the art of cheese making, the science that lies underneath the deliciousness, and the history behind how humanity came up with one of its most varied and versatile of foods. Dr. Tunick spends his everyday deep within the halls of the science of cheese, as a researcher who creates new dairy products, primarily, cheeses.
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Science, Humor, Education and Brilliance
- By Mr.CS on 01-05-15
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Hippie Food
- How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat
- By: Jonathan Kauffman
- Narrated by: George Newbern
- Length: 9 hrs and 13 mins
- Unabridged
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Food writer Jonathan Kauffman journeys back more than half a century - to the 1960s and 1970s - to tell the story of how a coterie of unusual men and women embraced an alternative lifestyle that would ultimately change how modern Americans eat. Impeccably researched, Hippie Food chronicles how the longhairs, revolutionaries, and back-to-the-landers rejected the square establishment of President Richard Nixon's America and turned to a more idealistic and wholesome communal way of life and food.
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If you grew up eating health food you'll love it
- By Susie Wyshak on 05-09-18
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Think and Eat Yourself Smart
- A Neuroscientific Approach to a Sharper Mind and Healthier Life
- By: Dr. Caroline Leaf
- Narrated by: Teri Clark Linden
- Length: 7 hrs and 41 mins
- Unabridged
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Science is beginning to understand that our thinking has a deep and complicated relationship with our eating. Our thoughts before, during, and after eating profoundly impact our food choices, our digestive health, our brain health, and more. Yet most of us give very little thought to our food beyond taste and basic nutritional content.
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Great content but a little negative
- By Kevlar on 01-29-17
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The Unhealthy Truth
- One Mother's Shocking Investigation into the Dangers of America's Food Supply - and What Every Family Can Do to Protect Itself
- By: Robyn O'Brien, Rachel Kranz
- Narrated by: Traci Odom
- Length: 10 hrs and 14 mins
- Unabridged
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Robyn O'Brien is not the most likely candidate for an anti-establishment crusade. A Houston native from a conservative family, this MBA and married mother of four was not someone who gave much thought to misguided government agencies and chemicals in our food - until the day her youngest daughter had a violent allergic reaction to eggs, and everything changed.
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Transparency at its best
- By N_Kaur_Atl on 09-26-17
By: Robyn O'Brien, and others
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Unprocessed
- My City-Dwelling Year of Reclaiming Real Food
- By: Megan Kimble
- Narrated by: Sarah Mollo-Christensen
- Length: 12 hrs and 22 mins
- Unabridged
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In January of 2012, Megan Kimble was a 26-year-old living in a small apartment without even a garden plot to her name. But she cared about where food came from, how it was made, and what it did to her body: so she decided to go an entire year without eating processed foods. Unprocessed is the narrative of Megan's extraordinary year, in which she milled wheat, extracted salt from the sea, milked a goat, slaughtered a sheep, and more - all while earning an income that fell well below the federal poverty line.
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Very insightful
- By Anonymous User on 01-10-21
By: Megan Kimble
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Meatonomics
- How the Rigged Economics of Meat and Dairy Make You Consume Too Much—and How to Eat Better, Live Longer, and Spend Smarter
- By: David Robinson Simon
- Narrated by: Christopher Lane
- Length: 9 hrs
- Unabridged
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Few consumers are aware of the economic forces behind the production of meat, fish, eggs, and dairy. Yet omnivore and herbivore alike, the forces of meatonomics affect us in many ways. Most importantly, we've lost the ability to decide for ourselves what - and how much - to eat. Those decisions are made for us by animal food producers who control our buying choices with artificially-low prices, misleading messaging, and heavy control over legislation and regulation.
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great book
- By DIY manAmazon Customer on 02-14-16
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Slime
- How Algae Created Us, Plague Us, and Just Might Save Us
- By: Ruth Kassinger
- Narrated by: Xe Sands
- Length: 9 hrs and 7 mins
- Unabridged
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In Slime we'll meet the algae innovators working toward a sustainable future: from seaweed farmers in South Korea, to scientists using it to clean the dead zones in our waterways, to the entrepreneurs fighting to bring algae fuel and plastics to market. Ruth Kassinger takes listeners on an around-the-world, behind-the-scenes, and into-the-kitchen tour. Whether you thought algae was just the gunk in your fish tank or you eat seaweed with your oatmeal, Slime will delight and amaze with its stories of the good, the bad, and the up-and-coming.
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Fairly entertaining and informative...but
- By Timothy on 08-27-19
By: Ruth Kassinger
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Proteinaholic
- How Our Obsession with Meat Is Killing Us and What We Can Do About It
- By: Garth Davis MD
- Narrated by: Corey M. Snow
- Length: 10 hrs and 36 mins
- Unabridged
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Whether you are seeing a doctor, a nutritionist, or a trainer, all of them advise eating more protein. Foods, drinks, and supplements are loaded with extra protein. Many people use protein for weight control while others believe it gives them more energy. Now, weight loss expert Dr. Garth Davis asks, "Is all this protein making us healthier?" The answer, he emphatically argues, is no.
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Want to know more about your health?
- By Korin Sutton on 01-27-17
By: Garth Davis MD
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The Plant Paradox
- The Hidden Dangers in "Healthy" Foods That Cause Disease and Weight Gain
- By: Steven R. Gundry MD
- Narrated by: Steven R. Gundry MD
- Length: 10 hrs and 24 mins
- Unabridged
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Most of us have heard of gluten - a protein found in wheat that causes widespread inflammation in the body. Americans spend billions of dollars on gluten-free diets in an effort to protect their health. But what if we’ve been missing the root of the problem? In The Plant Paradox, renowned cardiologist Dr. Steven Gundry reveals that gluten is just one variety of a common, and highly toxic, plant-based protein called lectin.
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The proliferation of fabricated “facts”
- By Amazon Customer on 01-31-20
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60 Ways to Lower Your Blood Sugar
- Simple Steps to Reduce the Carbs, Shed the Weight, and Feel Great Now!
- By: Dennis Pollock
- Narrated by: Bob Souer
- Length: 5 hrs and 55 mins
- Unabridged
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It's projected that in 50 years, one American in three will be diabetic. Many today are well on their way to becoming a sad statistic in the war on obesity, high blood sugar, and the related diseases - including diabetes - that can result from a diet that's seriously out of whack. In his previous best-selling book, Overcoming Runaway Blood Sugar, Dennis Pollock shared his personal experience with this deadly epidemic - including his success at lowering his runaway blood sugar to acceptable levels. Now Dennis offers listeners the next step in the battle.
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I recommend for any diabetic.
- By Sab on 05-09-24
By: Dennis Pollock
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The Campbell Plan
- By: Thomas Campbell
- Narrated by: Mark Cabus
- Length: 9 hrs and 36 mins
- Unabridged
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More than a million people across the world have read The China Study and have been convinced by empirical evidence to adopt a whole-food, plant-based diet. The Campbell Plan goes beyond the why and shows listeners how to make the transition - and enjoy the journey - with practical guidance and a simple plan to make a whole-food, plant-based lifestyle easy and sustainable.
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Recipes
- By mmdewest on 03-27-15
By: Thomas Campbell
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The Bad Food Bible
- How and Why to Eat Sinfully
- By: Aaron Carroll MD, Nina Teicholz - foreword
- Narrated by: Jeff Cummings, Kate Rudd
- Length: 7 hrs and 9 mins
- Unabridged
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Advice about food can be confusing. There's usually only one thing experts can agree on: some ingredients - often the most enjoyable ones - are bad for you, full stop. But as Aaron Carroll explains, these oversimplifications are both wrong and dangerous: if we stop consuming some of our most demonized ingredients altogether, it may actually hurt us.
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I love the smell of evidence in the morning
- By Tara Daves on 04-22-19
By: Aaron Carroll MD, and others
What listeners say about Technically Food
Average customer ratingsReviews - Please select the tabs below to change the source of reviews.
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- Dzmitry
- 02-23-23
Its a great introduction into the new food industry
Great introduction to the industry. As a person who is following the developments in the industry, I didn’t get much of the new knowledge. But I thinks it’s good for newbies.
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- Melissa L. Smith
- 06-15-24
Read (listen to) this!
Such a great book, thoroughly and fairly researched and covered. Incredibly thought provoking. I look forward to an updated version in the future to see what worked.
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- Leah B. Rorvig
- 08-03-21
Information dense, fascinating look at modern food tech
Larissa Zimberoff takes a compelling look at all the different new food technologies that have arisen in the last decade - with many (like algae & mushrooms) still being actively developed right now. Zimberoff does a good job balancing the promise of these new high tech foods with her critique of food tech in general. Would highly recommend this audio book wanting to better understand food innovations.
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- Brittany Donnellan
- 01-19-23
hard to hear
while interesting, it was hard to listen to. The volume at which the narrator speaks trails off often, and I found myself constantly rewinding to try to hear what she said.
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- Geoffrey A. Deimel
- 02-01-22
Bad science and nutrition advice
As a book about the food industry it is fine or at least I don’t see the errors in this part of the book but as a nutrition or food science book it is pretty bad. There is lots of talk about “chemicals”, “bad food”, “clean ingredients”, and “processed foods” in ways that are at best slightly biased by current attitudes about food and diets and worst is just absolutely incorrect (incorrectly describing pH of foods and swapping the meaning of macro and micronutrients). I’m pretty interested in the food manufacturing industry as a food scientist who works in this field but I just can’t get past the absurd biases and errors to hear the story about Silicon Valley Food start ups. The writing is engaging but often veers into language that has no place in journalistic writing (lots of moralizing and extreme over-generalizing).
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- Cliffton Mcintire
- 03-31-22
Author repeatedly very wrong about nutrition.
Investigation and reporting is good, on a very important topic.
The author's presumptions of what's unhealthy reflect all the bad science of the 20th century's misguided "heart health" recommendations. The patterns in her incorrectness reveal some familiar wishful thinking.
One thing in particular that bothered me is how the author credited "a plant based" diet to reverse type 2 diabetes, when the important factor is which carbs you consume and how. It's well established, type 2 diabetes is what happens when you literally saturate your body with glucose (ie your insulin response is insufficient to move glucose out of the blood), and operate that way over time, building up an insulin resistance.
Yet somehow she claims animal products, low in sugars, have something to do with the disease caused by your body perpetually drowning itself in glucose. No clue.
Author makes equally bogus claims about the relative health of different types of fats and oils. Her assertions are consistent with what industrial food oil interests promoted for a century, and which have been thoroughly debunked.
Sell as: "Type 1 diabetic doesn't understand insulin response, fats, proteins; Writes analysis of food tech and healthy eating based on common sense from our unhealthiest century".
"Not too harmful, for a fast food nation" is the best I can say.
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- Ruby Spinner
- 06-23-21
Caution! Anti-populace slant!
The nuanced details are fabulous. Be wary, however, for this author is of the mind that our population is too big, that we will outgrow our ability to feed ourselves.
The details of the analog foods industry is useful, and very interesting. She tells many details of different aspects of the bioengineering of food-like products. It's terrifyingly evil, which is brushed over by the author. There is an acknowledgement that current farming practices are not healthy or sustainable, but, then the author goes too far afield to assign blame. The answer is not a burgeoning population, and the problem is not that we are all facing death by metabolic syndrome while in Africa whole countries are starving to death.
There is no discussion of historical food distribution methods, but we are brought back to the Great War, the Depression, and WWII. This is used to bolster the acceptable used of fake food. The author, as a Juvenile diabetic, never discusses the difference of Type 1 and Type 2 diabetes, and the difference required in treatment. A low carbohydrate, zero sugar diet will treat, possibly reverse Type 2 diabetes, but the author attempts to tow the government line of adjusting insulin levels by increasing insulin injections, not by the gold standard of don't cause a glucose spike which requires additional insulin if ever you can help it.
But, she definitely has the industry figured out, and for that, it's worth a listen.
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- Grant
- 07-07-21
Information Dump
Larissa is clearly an insider to the industry with lots of information - but this book is poorly unstructured and overloads detailed information. This information is nitty-gritty food science or tech related company info. These details don’t create a clean narrative and she rarely makes stances at length. If you’re a food tech founder, maybe this is a good listen - otherwise avoid.
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- Amelia
- 08-11-22
Too Political
The author blames white males for unhealthy diets - Yes, we know the standard American diet is unhealthy. Calling for the “distribution” of nutrition, while demonizing a group of people (white males) spoils one’s appetite. Some propaganda was expected, but why would the phrase “white males” show up so often Zimberoff?
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