Call Me Curious Are We Ready for Lab Grown Meat? | 36
Nov 10, 2022
Reporter Joe Fassler and UC Davis biotech researcher Dr. Denneal Jamison-McClung dive into the concept of lab-grown meat, exploring its taste, environmental impact, and potential as a future protein source. They discuss the use of fake blood in plant-based burgers, the healthiness of meat alternatives, and the regulatory process and hurdles of lab-grown meat. The podcast ends with a discussion on the scientific advancements, potential benefits, and challenges of lab-grown meat, hinting at the possibility of lab-grown pizza.
Chapters
Transcript
Episode notes
1 2 3 4 5 6
Introduction
00:00 • 4min
Lab-Grown Meat: Initial Reactions and Speculations
03:37 • 12min
Fake Blood in Plant-Based Burgers and the Healthiness of Meat Alternatives
15:22 • 3min
The Effects of Meat Consumption and the Potential of Lab-Grown Meat
18:25 • 4min
Lab-Grown Meat: Cultivating a Future Protein Source
22:42 • 21min
Lab-Grown Meat: The Future of Food?
43:36 • 3min