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The Flattened Protein Narrative: Why the World Has Two Egg Problems, Not One

Estefania Simon Sasyk 6/25/26 Estefania Simon Sasyk 6/25/26

The Crops Are Not Disappearing. They Are Going Home.

Estefania Simon Sasyk 6/15/26 Estefania Simon Sasyk 6/15/26

Forests That Feed: Gastronomy as a Thread in the Work of Keeping Forests Standing

Fotografía del 8 de julio de 2024 que muestra a una mujer caminando por una chacra (huerta, en quechua) en Sharamentsa (Ecuador). EFE/Irene Morante De La Hera

Estefania Simon Sasyk 4/20/26 Estefania Simon Sasyk 4/20/26

The Stepping Stone Theory of Plant-Based Adoption

Foto de Annie Spratt en Unsplash‍

Estefania Simon Sasyk 5/21/24 Estefania Simon Sasyk 5/21/24

Feminist future food systems

Estefania Simon Sasyk 5/21/24 Estefania Simon Sasyk 5/21/24

Preparing food to think about our collective futures

Estefania Simon Sasyk 5/21/24 Estefania Simon Sasyk 5/21/24

Trend sense-making with a cultural lense

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On the ethics of Food Innovation

Estefania Simon Sasyk 2/7/24 Estefania Simon Sasyk 2/7/24

The good, the bad and the ugly: creative tourism positioning

Estefania Simon Sasyk 12/20/23 Estefania Simon Sasyk 12/20/23

A conversation on personalized nutrition with Silvia Berciano

Estefania Simon Sasyk 11/22/23 Estefania Simon Sasyk 11/22/23

Making food tourism personal

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The business case for rewilding and creating edible forest.

Estefania Simon Sasyk 1/10/23 Estefania Simon Sasyk 1/10/23

Affordable, healthy and delicious products

Estefania Simon Sasyk 1/10/23 Estefania Simon Sasyk 1/10/23

Culinary rural co-workings

Estefania Simon Sasyk 1/10/23 Estefania Simon Sasyk 1/10/23

Entry points for systemic change in the Food System.

Estefania Simon Sasyk 11/29/22 Estefania Simon Sasyk 11/29/22

Food externalities are a joke.

Estefania Simon Sasyk 11/28/22 Estefania Simon Sasyk 11/28/22

Why hasn’t algae cracked the mainstream?

Estefania Simon Sasyk 11/17/22 Estefania Simon Sasyk 11/17/22

Microalgae, where do we stand?

Estefania Simon Sasyk 4/27/22 Estefania Simon Sasyk 4/27/22

Our research on the human microbiome, the next health frontier

sofia simon 4/26/22 sofia simon 4/26/22

Mycelium’s theory of change

The Flattened Protein Narrative: Why the World Has Two Egg Problems, Not One

The Crops Are Not Disappearing. They Are Going Home.

Forests That Feed: Gastronomy as a Thread in the Work of Keeping Forests Standing

The Stepping Stone Theory of Plant-Based Adoption

Feminist future food systems

Preparing food to think about our collective futures

Trend sense-making with a cultural lense

On the ethics of Food Innovation

The good, the bad and the ugly: creative tourism positioning

A conversation on personalized nutrition with Silvia Berciano

Making food tourism personal

The business case for rewilding and creating edible forest.

Affordable, healthy and delicious products

Culinary rural co-workings

Entry points for systemic change in the Food System.

Food externalities are a joke.

Why hasn’t algae cracked the mainstream?

Microalgae, where do we stand?

Our research on the human microbiome, the next health frontier

Mycelium’s theory of change

Got a food-industry question that doesn't fit a standard brief?

Mycelium Gastronomy Network.