Smooth vs Ridged Penne, a COVID-19 Pasta Drama
Less than 24 hours after Italy announced a COVID19 outbreak in Lombardia in Northern Italy, photos of barren Italian supermarket shelves were posted on Twitter. Read More
This is my archive
Designing a New Future for Flesh
This story is part of MOLD Magazine: Issue 04, Designing for the Senses. Order your copy of the full issue here. “Growing meat in… Read More
Coffee in the Future: Traceability and Sustainability
This is part three of a three-part series on coffee in India. Read Part 1: Coffee in the Field, the Science and History of… Read More
Coffee in the Cup: Roasting and Brewing in Indian Coffee Culture
This is part two of a three-part series on coffee in India. Read Part 1: Coffee in the Field, the Science and History of… Read More
Scorched Earth: How Mezcal’s Growing Popularity Has Undermined Oaxaca’s Ecosystem and the Spirit’s Ancient Tradition
Eduardo ‘Lalo’ Ángeles Carreño, a fourth-generation mezcal producer, puts his trust in the sanctity of mezcal. For Mexicans, mezcal is la bebida de los dioses—the… Read More
The Rise of the Autotrophs
This work of commissioned fiction is part of MOLD Magazine: Issue 04, Designing for the Senses. Order your copy of the full issue here. Read More
Mother’s Milk: From Handsfree Pumps to Spray Dried Powder, Redesigning Breastfeeding for Mothers and Infants
Shelf Life a monthly series at MOLD that explores how we eat at different stages of life. Babies grow very fast from a very… Read More
Bio-Bean is Fueling Double-Decker Buses (and Cities) with Coffee Grounds
This story is part of MOLD Magazine: Issue 03, Waste. Order your limited edition issue here. Cities cover just 2% of the Earth’s surface,… Read More
Organism Designers at Ginkgo Bioworks are Designing Tasty Food Flavors
Microbes. They’re everywhere: our skin, hair and insides teem with trillions of them. It’s impossible to measure, difficult even to estimate, but it is thought… Read More
The Neuroscience Behind the Impossible Burger
In the realm of lab-grown meats, the idea of deriving a burger from plant cells seems to be an easier sell than the kind cultivated… Read More
