Gastropod Yes, You Really Can Make Food From Thin Air—And We Tried It
34 snips
Nov 4, 2025 Kathleen Alexander, Co-founder and CEO of Savor, dives deep into the innovative world of food made directly from the air. She talks about her company’s MLCT 'air' fats, derived from carbon and water, creating a butter-like spread that tantalizes taste buds. The discussion takes a fascinating turn as they explore the history of synthetic food, NASA's approaches to feeding astronauts, and the environmental benefits of air-derived foods. Listeners discover how this futuristic science can complement traditional agriculture while addressing our planet's challenges.
AI Snips
Chapters
Transcript
Episode notes
Chemistry Debunked The Vital-Force Myth
- 19th-century chemists realized organic food molecules are just C, H, O, and N, removing the need for a mystical "vital force."
- Marcelin Berthelot's synthetic-chemistry vision paved the conceptual path to making food without plants.
Berthelot Son's Garden Of Failed Photosynthesis
- Daniel Berthelot attempted to mimic photosynthesis with gases and ultraviolet light in glass tanks but it failed.
- He did synthesize formamide, a useful precursor to amino acids and sugars.
Space Needs In-Situ Food Production
- For space missions, in-situ food production matters because you cannot carry all supplies for long journeys.
- NASA considered turning exhaled CO2 into microbial feedstock decades ago as a closed-loop idea.