Some tech ghoul: "I've been working on a secret side project for the past 18 months. Vox happens to run a giant food blog called, 'Eater' and our changes will revolutionize the foodosphere. You'll know the best places to eat in every city!"
Loser replies: Love this idea!
Some tech ghoul: "I've been working on a secret side project for the past 18 months. Vox happens to run a giant food blog called, 'Eater' and our changes will revolutionize the foodosphere. You'll know the best places to eat in every city!"
Loser replies: Love this idea!
It’s a bit like the Covid bubbles, but for food,
You have controlled access to what comes into your foodosphere and also where it goes to
Acquisition of ingredients becomes social as well as preparation and distribution
It’s a bit like the Covid bubbles, but for food,
You have controlled access to what comes into your foodosphere and also where it goes to
Acquisition of ingredients becomes social as well as preparation and distribution
🇫🇷 brocoli écrasé et grillé au four, au parmesan, côte de porc panée aux flocons d’avoine. Excellent moyen de faire manger des brocolis aux enfants !
🍽️🍜Gohanclub foodosphère
🇫🇷 brocoli écrasé et grillé au four, au parmesan, côte de porc panée aux flocons d’avoine. Excellent moyen de faire manger des brocolis aux enfants !
🍽️🍜Gohanclub foodosphère
🇬🇧 fresh fettuccine with long-simmered lobster bisque
🇮🇹 fettuccine fresche con bisque di aragosta bollita a lungo
🍽️🍜 Gohanclub foodosphère italian food
#Àtaaaaaaaable
🇬🇧 fresh fettuccine with long-simmered lobster bisque
🇮🇹 fettuccine fresche con bisque di aragosta bollita a lungo
🍽️🍜 Gohanclub foodosphère italian food
#Àtaaaaaaaable
#miam #gourmandise #rejoigneznous
#miam #gourmandise #rejoigneznous
Si jamais...
Si jamais...