polymorv is a weekly newsletter that writes about food’s various intersections in society. Part of the publication is focused on climate effects on our global food system and how we can hope to change it. The rest is cultural insights, pop sci, recipes and memoirs of my time in the food industry.
polymorv is written with attention to detail, myriad links to published scientific journal articles, and silliness baked in. I find food and dining to be serious, but having some fun never hurts. Share the fun and share the learnings!
Here are top posts that I’d recommend to get an idea of what to expect from this publication:
about the author
polymorv is written by Bob Schultz, a Chicago-based product developer, sensory scientist, and fermentation fiend.
After graduating with his Masters in Gastronomic Sciences in Spain, focusing on koji fermentation optimization, he continued reading and learning about food. He’s worked in alternative proteins, brewing and distilling, fermented proteins, and now chocolate alternatives at Mez Foods.
Bob love running, hiking and being outdoors when I’m not stuck behind a laptop talking about Soylent. Reach out if you’re ever in Chicago and want to take a swim or run a few laps.
Reach out to me for partnerships by emailing hello.polymorv@gmail.com or at one of the following:
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why pay for polymorv?
My intention is to keep the vast majority of my work free, but by supporting my work, you will get the following perks:
Monthly/Yearly Subscribers:
Subscriber-only posts, newsletter section and access to downloadable content
Founding Member Subscribers:
All of the above
Personalized content as you request it!
Live Q&As
Early access to new projects.
