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Chew Bites: Course 19

Welcome back to your weekly serving of Chew Bites – our favorite stories from last week in the world of food, innovation, and sustainability. Here’s what you missed…

How the microbiome will lead a revolution in the consumerization of personalized medicine and diet on Tech Crunch: The latest understanding of the human microbome indicates it has the potential to change how we diagnose and treat major diseases. So, how will companies respond to this?

Dinner, Disrupted on The New York Times: We loved this piece on the impact of San Francisco’s tech boom on its restaurant culture.

The Term Small Batch is Everywhere, But What Does it Really Mean? on Food52: An honest look at what words like “artisanal” and “small batch” even mean.

This Startup Turns CO2 Into A Sustainable Replacement For Palm Oil on Fast Co.Exist: A new biotech startup is using a synthetic palm oil, made from carbon dioxide.

The New Combo Meal: Real Estate Bets On Restaurants To Create Community on Food Republic: Here’s why developers look to chefs to set the pace for a new neighborhood.

How did Denmark become a leader in the food waste revolution? on The Guardian: Denmark continues to lead the way in food waste solutions through its community food banks, food waste kitchens, and supermarkets.

Farming on the moon and meat grown in a lab. Six thoughts on the future of food. on The Washington Post: Kimbal Musk shares his view on the future of food. Here’s a teaser: “No one wins in the industrial food system.”

Baking to Sobriety on Lucky Peach: One of Denver’s best bakers shares his story from jail time to sobriety.

High-End Dining: Are Marijuana Meals The Next Big Foodie Trend? on Fast Company: High end restaurants are thinking way beyond the herbal brownies…

What did we miss? Let us know what you’ve loved reading through Twitter!