Today, Explained

Let’s eat lab meat

Jan 3, 2023

Kenny Torella, an expert on the meat industry, dives into the fascinating world of lab-grown meat and its future. He discusses the innovative processes behind creating lab-grown chicken and the recent FDA approval for a lab-grown meat company. Torella explores the challenges facing lab-grown startups, including consumer acceptance and competition with plant-based options. The podcast takes a flavorful turn when they taste a hybrid burger, highlighting the potential of sustainable meat alternatives in a relaxed and engaging road trip narrative.

27:03

Episode guests

Kenny Torrella

AI Chapters

Episode notes

Intro

2min

The Future of Meat: Lab-Grown vs. Plant-Based

9min

Exploring Lab-Grown Meat and Personal Journeys

2min

Exploring Hybrid Meat: A Casual Road Trip Experience

2min

The Future of Lab-Grown Meat

10min

Happy New Year! Maybe you’re interested in trying new things? Sean and his mom are. In today’s episode, they drive to Alameda, California to try “hybrid meat” — a mixture of lab-grown meat and veggie meat substitute that could deliver a more sustainable (but still meaty) future.

This episode was produced by Miles Bryan, edited by Jolie Myers, fact-checked by Laura Bullard with help from Siona Peterous and Hady Mawajdeh, engineered by Efim Shapiro, and hosted by Sean Rameswaram.

Transcript at vox.com/todayexplained

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