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Morning menagerie. @alicelouisewaters Santa Rosa plum cake made with…apricots. Plus a tiny toddler hand for scale and his little zoo of animals. Happy Friday everyone! — #zoo #cake #baker #apricot #alicewatersrecipe #foodie #sweets #brea
Last week I got to taste a new protein called Rhiza. It’s prepared here like any ole traditional steak and topped with a chimichurri sauce. Rhiza is made by @bettermeatco and is a protein that grows from a common fungi that’s fed nutrient
What… is….this?? It’s a mini, lab-scale bioreactor. What’s um that?? It’s a way to grow “food.” You feed it nutrients and it grows. The “it” here can be a variety of living organisms. Koji-based
Last week I chatted with Soleil Ho and @justmrphillips for their Extra Spicy podcast. We talked about how complex our food is becoming, whether changing our diet will help the climate, how to grow animal cells in a lab, and a surprise ending of a Kor
Testing out @louiesplantbased meats. Verrrrry interesting. Taste one is their deli-sliced “ham.” I ate it on a Wasa cracker spread with avocado and faux cheese. First bite was pretty darn tasty. No surprising ingredients to report, just t
Sautéed lions mane mushroom in fermented walnut “soy” sauce atop kale, cabbage and chickpeas. I could eat this on repeat! — #foodtech #technicallyfood #futurefood #newfood #tastetest #foodie #instafood #vedgeforward #sustai

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About Me

LarissaZimberoff-0320_Bamboo.jpg

Bay Area writer focused on the interplay between food, technology, and business. Publications include: The New York Times, Wired, Bloomberg Businessweek, The Wall Street Journal, Insider, Time & more. 

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Recent Articles
This Bay Area ‘chocolate’ is missing the most obvious ingredient
SF Chronicle
This Bay Area ‘chocolate’ is missing the most obvious ingredient
SF Chronicle

There was a time when peanut butter was the hero of school lunches. Today, it’s the villain. 

Allergies are serious business. Over 6 million people in the U.S. are allergic to the legume. Even airlines stopped handing out little bags of nuts. But new choices aim to please sandwich lovers and fill candies like “peanut butter” cups without the nuts — or even the chocolate around it. 

SF Chronicle
Eat Just’s vegan Just Mayo is coming back. Here’s why
Fast Company
Eat Just’s vegan Just Mayo is coming back. Here’s why
Fast Company

What is life without learning from our mistakes? For Eat Just, which is relaunching its popular and much-litigated mayo, this is a definite do-over. Ideally, it goes more smoothly for the embattled startup.

Just Mayo hasn’t been on the shelves since 2019. But starting today, you can pick up a jar in two flavors—original and chipotle—in the refrigerated aisle of Whole Foods Market stores nationwide.

Fast Company
Why plant-based foods pioneer Josh Tetrick just won’t quit
Fast Company
Why plant-based foods pioneer Josh Tetrick just won’t quit
Fast Company

The cofounder and CEO of Eat Just and Good Meat is embattled yet again. He’s got advice for his younger self—and everyone else in alternative proteins.

He’s certainly war-scarred from his efforts to mainstream first plant-based replacements for mayonnaise, then eggs, and more recently cultivated meat from chicken cells.

Fast Company