When Book Ideas Age Slowly: The Glass of Wine
For many authors, writing a non-fiction book is a frantic short-term experience. But sometimes books move forward at a slower pace. They are side projects, but of the persistent kind. Like The Glass of Wine by James and Penelope Shackelford. Photo courtesy of Daniela...
read moreNon-Fiction Books as Business Cards and Steppingstones: An Interview with Sarah Krieger
Registered dietitian Sarah Krieger talks about her experience of co-authoring Weight Loss Surgery Cookbook for Dummies: the challenges, what made her start and kept her going, the main lessons she learnt, and what writing a non-fiction book is really about. ...
read more5 Things Your Content Marketing Writer Is Not Telling You
So you're a business owner or a marketing manager who hired a content marketing writer. How much do you know of what happens behind the scenes of his or her business? Probably not a lot. And that’s OK, of course, it's not like you have to know. As long as their work...
read morePlease don’t buy groceries online [food waste special issue]
Food waste is a problem on so many levels, it’s hard to know where to start: it’s not just the food in itself, it’s a source of pollution and waste of money, water and labour.Like all huge issues, it has many concurring causes and almost as many possible...
read moreInsect meal means business: an interview with Cricket One co-founder Bicky Nguyen
This article was published first on Crowdfooding's blog. Ready or not, they’re coming: thanks to the new and simplified Novel Food Regulation, insects are now one step closer to becoming an alternative source of protein for humans. From this year, selling insect-based...
read moreLove is not an ingredient, gluten-free wheat bread and other stories
Let’s start this year with a couple of things I’ve been up to recently. State of indoor farming for 2017. I worked on this report for agtech start-up Agrylist. It’s based on data from a questionnaire filled by 150+ indoor farmers worldwide. Inside you’ll find an...
read moreAn Empty Chair at Impossible Food’s Dinner and Food-Tech Casualties
(September's issue of my newsletter. To subscribe scroll down and follow the pop-up on the bottom right corner) Impossible Foods makes meat-tasting hamburgers that don’t kill animals, can feed more people and help save the planet. Who would dare not love them? GMO...
read moreImpossible Foods, GMOs and the FDA: The 3 Questions Behind a Storm in a Teacup
With the help of notable backers, billions of dollars and cutting-edge food-tech science, Impossible Foods is organizing a burger fest where meat eaters, vegans, vegetarians and environmentalists can sit together and enjoy a plant-based burger that tastes, looks and...
read morePink Chickens, a Flawed Bull and Amazon Stealing the Show
Here's the July issue of my food-tech curated newsletter. To receive it in your inbox every 4-6 weeks, you can subscribe here. The latest in design: pink chickens What do you get when you mix environmental activism, design and gene editing technology? Pink chickens!...
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