This week we go into a lab that's working to make our kitchens more sustainable. Guest host Jessie Yaros speaks with Professor Mark Post about lab cultured beef, including how a hamburger is grown from scratch in the lab, the advantages of cultured beef over traditional factory farming processes, and the currently public perception of eating lab-made meat products. And Bethany Brookshire chats with astronomy writer Chris Crockett about the approaching Grand Finale of the Cassini mission and how the spacecraft's destruction could provide us with exciting new information about Saturn and its rings.