Subscribe
Sign in
Home
The Book
Work With Me
About
Latest
Top
Discussions
Give the People What They Want
Every tradition was once a strange food nobody wanted.
Aug 25
•
Mike Lee
15
2
1
The Ethnic Food Price Ceiling
Why we won’t let a bowl of pho cost $30, yet a plate of tagliatelle can?
Aug 18
•
Mike Lee
18
2
4
What is a Restaurant For?
Mise 02: The Restaurant Issue is out today. Four futures for 2040, eight stories from the people who live there.
Aug 11
•
Mike Lee
17
3
2
Three Questions for a Crystal Ball
You have a crystal ball that can tell you anything about the future. What do you ask it?
Aug 4
•
Mike Lee
10
July 2026
The Story I Keep Telling
I’m on vacation this week, so here are five of my most popular essays from 2026 that circle around the same big argument.
Jul 28
•
Mike Lee
11
The Honor System
Testing takes time. Time is the one thing nobody in this chain has to spare.
Jul 21
•
Mike Lee
14
120 Years in The Jungle
A hundred and twenty years after Upton Sinclair published The Jungle, American meat is the safest it has ever been and the people who cut it are easier…
Jul 14
•
Mike Lee
19
3
1
Four Thousand Calories and Still Hungry
The 2026 farm bill keeps solving a problem America finished decades ago.
Jul 7
•
Mike Lee
23
9
1
June 2026
The Influencer Will See You Now
A wellness boom now runs on crypto and former fentanyl chemists, and it says more about the future of food than we’d like.
Jun 30
•
Mike Lee
7
1
Mike Lee, Food Futurist & Innovation Strategist
A recording from Mike Lee and Rhishi Pethe's live video
Jun 26
•
Mike Lee
and
Rhishi Pethe
4
1:01:29
A Global Dinner Party
The world came to North America for the 2026 World Cup, and so much of the joy is happening over food.
Jun 23
•
Mike Lee
16
2
5
Eat Only Ingredients You Can Pronounce?
A case for the food literacy that sees past the label to the food itself.
Jun 16
•
Mike Lee
22
2
5
This site requires JavaScript to run correctly. Please
turn on JavaScript
or unblock scripts
