Featured in Domain Arrivals · 2026-08-14

Back to Source: What a Food Formulator Learned About Getting Older

Silas Kerr, a former formulation chemist turned farmer, is preparing a book about ultra-processed food, aging, and the everyday changes he made to his diet.

Why it surfaced

The page has an unusually specific first-person premise: Kerr says he spent eighteen years writing food specifications, then began questioning what those products were doing to his body. Its strongest evidence is the copy itself, which explains how sweetness, texture, shelf life, and engineered repeat consumption were designed—and promises the less glamorous account of what he stopped eating and what he does now.