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The future of food tastes like plant-based proteins and cell-cultured meat

We talk with a food scientist Julian McClements about what we might eat in the future. Think: tastier, healthier versions of plant-based eggs, seafood, and meat. And fun stuff, like 3-D printed meat. Plus, we learn about meat grown from the cells of animals still mooing and clucking at the farm. COO Amy Chen of Upside Foods in California joins us. We also talk with Chase Purdy, author of Billion Dollar Burger: Inside Big Tech’s Race for the Future of Food. And, Chef Plum experiments with grasshoppers and bakes a batch of gluten-free chocolate chip cookies with green banana flour.

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Featured Recipe:
Chef Plum's Green Banana Flour Chocolate Chip Cookies

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

This episode was produced by Robyn Doyon-Aitken and Catie Talarski and originally aired January 13, 2022.

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Robyn is the senior producer of 'Seasoned,' a show celebrating food and farms. She's food-obsessed, loves to bake, and constantly thinks about people in the food world, both nationally and locally, who have compelling stories to tell about food.
Chef Plum, co-host of Seasoned.
Marysol Castro, co-host of Seasoned.
Catie Talarski is Senior Director of Storytelling and Radio Programming at Connecticut Public.
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