Greg Sewitz (@GregSewitz) profile picture

Greg Sewitz

@GregSewitz

Founder of @eatmagicspoon

 Brooklyn, NY
Joined August 2008
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Photo by Greg Sewitz (@GregSewitz)Photo by Greg Sewitz (@GregSewitz)Photo by Greg Sewitz (@GregSewitz)Photo by Greg Sewitz (@GregSewitz)Photo by Greg Sewitz (@GregSewitz)Photo by Greg Sewitz (@GregSewitz)Photo by Greg Sewitz (@GregSewitz)Photo by Greg Sewitz (@GregSewitz)Photo by Greg Sewitz (@GregSewitz)
Excited to launch @Exo_Protein's new look: digiday.com/marketing/exo-em…
Exo embraces its No. 1 ingredient: crickets

Exo embraces its No. 1 ingredient: crickets

As American attitudes change toward the cricket, so should the branding of a product filled with it.

digiday.com
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Whole wheat bread, defend your title popsci.com/white-bread-or-wh…
Is whole wheat bread better than white? That may depend on your gut bacteria.

Is whole wheat bread better than white? That may depend on your gut bacteria.

There’s no such thing as one size fits all nutrition. Read on.

popsci.com
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The business of breakfast eater.com/2017/5/30/15702210…
Why You’re Seeing Breakfast Freaking Everywhere

Why You’re Seeing Breakfast Freaking Everywhere

Eggs, bacon, and French toast have never been better — or more profitable

eater.com
Death of a food media institution timeout.com/newyork/blog/mom…

Momofuku's Lucky Peach is likely closing in May

The Momofuku restaurant empire's food magazine counterpart Lucky Peach will likely be shutting down in a couple of months, Eater reports. Its staff was told Mon

timeout.com
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The impact of meat on the environment @impossiblefoods #m2020
Image from Greg Sewitz (@GregSewitz)
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Check out Undrdog, a new platform for entrepreneurs from underrepresented backgrounds. thndr.me/lI8XvH
Image from Greg Sewitz (@GregSewitz)
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So stoked for @LaVaraNY getting some well-deserved coverage: nytimes.com/interactive/2017…
36 Hours in Brooklyn (Published 2017)

36 Hours in Brooklyn (Published 2017)

South of Williamsburg, you can find an older Brooklyn: boisterous and beautiful, worldly with working-class roots.

nytimes.com
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These Foods Aren’t Genetically Modified but They Are ‘Edited’ nytimes.com/2017/01/09/scien… via @nytimes @kchangnyt

These Foods Aren’t Genetically Modified but They Are ‘Edited’ (Published 2017)

Gene editing, which does not add genes from other organisms into plants, is done with new tools that snip and tweak DNA at precise locations.

nytimes.com
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Greg Sewitz retweeted
Exo (@Exo_Protein) profile picture
Exo@Exo_Protein14 Dec 2016
Our co-founder @GregSewitz in this month's pages of @TheHundert amongst good company.
Image from Exo (@Exo_Protein)
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On being the first insect protein brand to raise a Series A, written for @LinkedIn linkedin.com/pulse/being-fir…
On being the first insect protein brand to raise a Series A

On being the first insect protein brand to raise a Series A

In this series, professionals discuss their experiences accomplishing something for the first time. Read their stories here, then write your own using #IWasTheFirst in the body of the post.

linkedin.com
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What’s Organic? A Debate Over Dirt May Boil Down to Turf via @ssstrom nytimes.com/2016/11/16/busin…
What’s Organic? A Debate Over Dirt May Boil Down to Turf (Published 2016)

What’s Organic? A Debate Over Dirt May Boil Down to Turf (Published 2016)

With investment up in hydroponic and aquaponic systems that grow plants without soil, the question rages over whether the produce can be labeled organic.

nytimes.com
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.@lewisgabi & I wrote about spending the last few years creating a company together as friends for @HuffingtonPost huff.to/2eJY1zc
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Greg Sewitz retweeted
Exo (@Exo_Protein) profile picture
Exo@Exo_Protein21 Oct 2016
Why we will be eating crickets in the future bit.ly/2e9hr2f @EveningStandard
Why we might all be eating insects in the future

Why we might all be eating insects in the future

Crickets are hailed as the future of food - but would you get your teeth around one?

standard.co.uk
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Excited to be part of #LinkedInNextWave, among great company: @AndrewGauthier, @chefjessrd, @markhirevue + more lists.linkedin.com/2016/next…
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Congrats @AliBouzari on the book #Ingredient. Order here: harpercollins.com/9780062385…
Image from Greg Sewitz (@GregSewitz)
Had a great time at the inaugural @TasteTalks awards ceremony last night
Image from Greg Sewitz (@GregSewitz)
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Some speakers you cannot miss at #SouthSummit: reimagine-food.com/top-food-… Stay tuned, new confirmations coming soon....
Image from REIMAGINE FOOD (@ReimagineFood)
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Looking forward to the @SherpaFoundry /@WIRED/ @davidchang #futureoffood dinner tonight! All about the future of food.
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Excited to speak tonight at @Coworkrs X @Budweiser's BK @ Work party #RespectTheHustle
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More on eating & making #cricket products in my interview w/ @GregSewitz from @Exo_Protein: bit.ly/29PWouB teapawt.net/newfoodeconomy/status/…
The Counter (@TheCounter) profile pictureThe Counter@TheCounter18 Jul 2016
Crickets as protein: the future or a fad? newfoodeconomy.com/eating-cr…
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