Unnaturally Delicious

My new book is set for release tomorrow - Tuesday March 22nd.

It should be a fun few weeks of media rounds from Brian Lehrer's radio show on WNYC tomorrow morning to Stuart Varney's TV show on the Fox Business Network on Friday to Russ Robert's podcast EconTalk set for release next week.

To give a sense of the book's contents, here's an excerpt from the introduction.

This is the story of the innovators and innovations shaping the future of food. I’ll introduce you to David Waits, the farmer turned-entrepreneur whose software is now being used on more than 100 million acres in twenty-three countries to help farmers increase yields and reduce nutrient runoff. You’ll meet Tom Silva, who helped his employer build a new hen-housing system that improves animal welfare at an affordable price. Mark Post is a scientist whose work may lead us away from eating animal products altogether. He’s growing meat in his lab. Without the cow. I’ll take you behind the scenes of a student competition at which Sarah Ritz and Aaron Cohen coaxed bacteria to signal when olive oil is stale and Paul Tse and Marco So engineered a probiotic to fight obesity. I’ll take you to South Dakota, where Eldon Roth created a new way to fight food waste. You’ll learn about work by my former student Abdul Naico and the German scientist Ingo Potrykus that aims to fight malnutrition in the developing world with nutrient-enhanced rice and sweet potatoes. My plant science colleagues at Oklahoma State University reveal how they’re helping wheat farmers sustainably grow more with less. And the engineering professor Hod Lipson discusses how to get fresh, tasty, 3-D printed food at the touch of a button, perhaps even delivered to us by Mark Oleynik’s robotic chef.

The introduction ends as follows:

Life—particularly in the realm of eating—is substantially better today than it was in our great grandparents’ time. And, if history is our guide, it will become better still. Let me tell you how.