I Like Your Meat as a Conditor

2min Snip

00:00

Play full episode

Summary

Transcript

Episode notes

I like to think of it as as a condiment. I live in a state where, you know, any number my neighbors and even friends are insulted by the idea of eating plant baste meats. In fact, my local arbies had a response to the plant baste meat craze by introducing a meat baste vegetable, which they called the vegetable, the able. And so there's huge advantage from just an energetic standpoint. They don't have to work so hard to walk around on two legs or four legs. So they're inherently much more energy efficient than live stock. For example,. You noticed this really ran forces my fondness for the bath tub. Now, i love

Today we’re bringing you a timely — and tasty — episode from our archives. Science journalist Amanda Little tells Rufus that the biggest threat posed by climate change is the collapse of our food systems. Provisions we love, like coffee and wine, are losing their flavor. And crops we rely on, like corn and soy, are getting harder to grow. If we don’t change our agricultural practices, we won’t be able to feed the globe’s swelling population. But don’t lose hope. Amanda says that if we can combine the wisdom of traditional farming practices with radical advances in agricultural technology, we might be able to create a healthier, more sustainable, and perhaps even more delicious future.