64: Growing Real Meat Without Animals to Revolutionize Dinner with Paul Shapiro
AnthroDish28 Jan 2020

64: Growing Real Meat Without Animals to Revolutionize Dinner with Paul Shapiro

Today marks the kickstart to our 5th season! I don't want to give too much away about this season, but so far we're really digging into questions around meat and identity and also branching out into the very fun topic of beverages, which we haven't covered much before! But that's all the spoilers I'll give.. I'm very excited.

To start our exploration of meat, we're looking into the future of it – and questioning how we define it in the era of climate change and sustainability efforts. My guest this week is Paul Shapiro, who is the author of the bestselling book Clean Meat: How Growing Meat without Animals Will Revolutionize Dinner and the World through Simon and Schuster. He is also the CEO of the Better Meat Company, a four times TEDx Speaker, and the host of the Business for Good Podcast, all while being a long-time leader in food sustainability.

Based out of Sacramento, California with his wife Toni Okamoto Shapiro, Paul bases a lot of his work on finding common ground with folks across agricultural and tech industries while looking at the future of clean meat. He asks the question what if we could have our meat and eat it too? I know when I first heard about clean meat, I just assumed it was a plant-based alternative to animal meat… but it's not! It's real, actual meat that's grown (or brewed?) from animal cells, as well as other clean animal products that ditch animal cells all together and are simply built from the molecule up.. Wild, right?

Paul's book Clean Meat really captures the tales of the innovators and investors that are racing to commercialize the world's first real animal products that are grown without animals. And today, we're diving into what a world with cell-based clean meats might look like, the moral and ethical discussions surrounding the products, the responses from industries, and breaking down the idea of what "natural" foods are and can be. It's such a fascinating world that I knew very little about going into this conversation – I can't wait for you to listen and learn from Paul!

Learn More from Paul:

Det här avsnittet är hämtat från ett öppet RSS-flöde och publiceras inte av Podme. Det kan innehålla reklam.

Avsnitt(190)

183: How MAHA Testosterone Supplement Shilajit Plays into Masculine Wellness Myths with Adam Popescu

183: How MAHA Testosterone Supplement Shilajit Plays into Masculine Wellness Myths with Adam Popescu

Wellness as both a culture and industry tend to visually skew more feminine—or at least the critiques and cultural assessments of it do. In some ways, this also leads to a superficial exploration of w...

6 Okt 37min

182: Depression Cooking Under Capitalism with Sonali Menezes

182: Depression Cooking Under Capitalism with Sonali Menezes

Scroll through social media these days, and you can easily get hit with a wave of overwhelming expectations around what you should be eating, how much you should be eating, how meals should be plated ...

29 Sep 34min

181: What Can Vegetables Teach Us About the Future? with Ali Francis

181: What Can Vegetables Teach Us About the Future? with Ali Francis

Industrialization has undoubtedly and profoundly shifted our relationship with food globally, and it can be hard to remember the work being done outside of commercialized growing to remain connected t...

22 Sep 36min

180: Season 11 Launch [Solo Episode]

180: Season 11 Launch [Solo Episode]

As we start up season 11 of the podcast, I wanted to share some life and technological updates, as well as what you can expect of this season. We're in a landscape where the steakhouse is back, big me...

15 Sep 9min

179: Looking at How We Eat to Understand Power & Social Movements with Amber Husain

179: Looking at How We Eat to Understand Power & Social Movements with Amber Husain

When it comes to talking about food, we often to choose to look at what people are eating rather than how. And it's this distinction that today's guest, Amber Husain, explores more fully in her new bo...

28 Apr 31min

178: What Makes for "Good Food" for Immigrant Women in British Columbia? with Isabela Bonnevera

178: What Makes for "Good Food" for Immigrant Women in British Columbia? with Isabela Bonnevera

Sustainability is a word you hear a lot, but it tends to go uncritically examined in application. So what can it encompass when it comes to food experiences, particularly for immigrants and newcomers ...

21 Apr 38min

177: How Can Appetites Be Shaped for the Future? with Alicia Kennedy

177: How Can Appetites Be Shaped for the Future? with Alicia Kennedy

When it comes to thinking about the future of food, is it possible to re-imagine our individual and collective appetites around what we want it to be? Taste is subjective, sure, but it's also deeply e...

14 Apr 35min

176: The Forgotten History of Wheat in North Texas with Rebecca Sharpless

176: The Forgotten History of Wheat in North Texas with Rebecca Sharpless

When thinking about the food and agricultural landscape of Texas, the mind immediately goes to cattle, corn, and cotton—certainly not wheat. But as my guest this week, Dr. Rebecca Sharpless, shares, t...

7 Apr 35min

Populärt inom Samhälle & Kultur

podme-dokumentar
p3-dokumentar
gynning-berg
svenska-fall
en-mork-historia
aftonbladet-krim
hor-har
killradet
rss-creepypodden
aftonbladet-daily
rss-hemlispodden
spar
rss-schyffert-sundin-ar-det-har-nat
flashback-forever
rss-kansli-med-jessica-sebastian
de-fyras-gang
mardromsgasten
vad-blir-det-for-mord
rss-mer-an-bara-morsa
rss-nemo-moter-en-van