The only drawback is like my daughter's- I was like, yeah, it's not that healthy. By the way, they figured out how to work applesauce. And also just berries. There's a $7 pretzel on the Versthaus menu. But berry and pretzel with like weird mustard. That's another thing with the Germans. It's like do you want the spicy mustard or the super spicy? So one of the best plates of food I've ever had was in Austria in some mountain town. The only thing they did was take all kinds of sausages, cook them on a grill, chop them up on a wooden board, and put toothp
After a drop-in visit from the Podfather, who then proceeds to rejoice in the pleasures of populist food and culture, Dave and Chris speak with Tyler Huggins—CEO and cofounder of Meati Foods. He brings his unique point of view on environmentalism and sustainable food systems to address the problem of a potential global protein shortage with Meati: a meat alternative made out of mycelium. Other topics include ‘Top Gun: Maverick’ (again), backcountry splitboarding, and what to do with a year’s worth of elk meat.
Hosts: Dave Chang and Chris Ying
Guests: Tyler Huggins and Bill Simmons
Producers: Sasha Ashall, Aleya Zenieris, and Gabi Marler
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