Make Me Smart From "How We Survive": The Uncanny Valley of Meat
10 snips
Oct 27, 2025 
In this engaging discussion, Francis Lam, the insightful host of The Splendid Table, and Uma Valeti, CEO of Upside Foods, delve into the world of cultivated chicken. They explore the taste and texture of this innovative meat alternative, with Lam offering tips for cooking climate-friendly proteins. Valeti elaborates on the intricate production process and addresses consumer skepticism. The conversation also highlights the environmental implications of meat production and strategies to overcome public perception barriers.
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From Frosting To Bioprinting
- Hod Lipson described how his Columbia lab evolved from printing frosting to bioprinting organs and food.
- He recounted a student printing an ear and the team later exploring 3D-printed pizzas and meat substitutes.
Uncanny Valley Explains Fake Meat Gap
- Jonathan Blutinger framed plant-based misses as an "uncanny valley" problem for meat analogs.
- 3D printing can precisely layer protein, fat, and starch to replicate meat marbling and mouthfeel.
Texture Machine Became A Product
- Hod Lipson demonstrated machines that measure texture by poking, cutting, and chewing simulations.
- They sold that device to Redefine Meat, which now makes 3D-printed steaks in Europe and Israel.
