Make Me Smart Feeding the Family
Dec 22, 2025
In this engaging discussion, guests share their unique perspectives on the evolving food landscape. Alan Perlstein, CEO of California Cultured, reveals how lab-grown chocolate could mitigate climate-related cocoa shortages. Kiki Ruff, a savvy cook known for 'recession recipes,' gives tips on creating budget-friendly meals effortlessly. Paul Penner, a Kansas farmer, discusses the impacts of climate change and tariffs on agriculture. Lastly, Toto Alamasi, a refugee farmer, talks about cultivating culturally significant crops, showcasing resilience in urban farming.
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Why Chocolate Companies Eye Lab Cocoa
- Climate change is shrinking the land suitable for traditional cocoa production, threatening chocolate supplies.
- Lab-cultured cocoa and alternative production technologies aim to stabilize supply and lower environmental vulnerability.
Tasting Chocolate Grown From Cells
- Alan Perlstein showed lab-grown cocoa cells being cultured, fermented, roasted and turned into chocolate ingredients.
- California Cultured plans to sell ingredients and license tech to large chocolate makers like Meiji.
Jell-O's Journey Through American Tables
- Dylan Mietinen traced Jell-O's arc from elite aspics to affordable American instant gelatin and nostalgic family recipes.
- Jell-O persists today in artisan boutiques and family traditions despite changing tastes.