Larissa Zimberoff Freelance journalist Larissa Zimberoff specializes in writing about the intersection of food, technology, and business for such publications as Bloomberg, The New York Times, and The Wall Street Journal. She is the author of Technically Food: Inside Silicon Valley's Mission to Change What We Eat (2021). Experience Larissa Zimberoff was fully immersed in computer codes and Silicon Valley jargon for more than a decade, experiencing first-hand the ups and downs of the internet. When she moved to New York City for graduate school, food replaced the web as the focus of her attention and the subject of her stories. It wasn't until she combined the two interests that her career truly blossomed. She began by telling stories about people using technology to find solutions to food waste and incubators supporting new foods.Larissa has covered such topics as the potential of pea protein, lab-grown dairy, and fake eggs. In writing her book, she drew upon her years of living in the San Francisco Bay Area and tech background to investigate the paradigm shift in our food landscape that is being driven by the booming lab-produced alternative food industry. Larissa has presented on, moderated, and led panels on food tech at Stanford, CIA/Napa, and IACP. She divides her time between San Francisco and New York City. Education Larissa graduated from the University of California at San Diego with a bachelor degree in Visual Arts. She went on to study writing at the University of California at Berkeley and Columbia University. Larissa received a master's in nonfiction creative writing from The New School. About Food & Wine Food & Wine, a Dotdash Meredith Brand, is an award-winning online resource for anyone passionate about the culinary world. With rigorously tested recipes and the most trusted restaurant, drinks, culinary travel and home coverage, we inspire and empower people everywhere to discover, create, and devour the best in food and wine. Learn more about us and our editorial process.