Cheryl Pryor
Researcher with the Center for Insect Biomanufacturing and Innovation who explains the sustainability, nutrition, and culinary uses of edible insects.
Best podcasts with Cheryl Pryor
Ranked by the Snipd community
Nov 12, 2025 • 25min
Is grass-fed beef more nutritious? How can I waste less food? Is insect protein tasty?
Join nutrition scientist Stefan van Vliet, who explains the nutritional advantages of grass-fed beef, and Elliott Swartz, who debates whether cell-cultivated meat should be classified as ultra-processed. Cheryl Pryor shares insights on the sustainability of edible insects and their uses, while Caitlin Esch offers practical tips to minimize household food waste, from meal prep to reviving wilted greens. The discussions reveal fascinating insights about our food choices and their impact on health and the environment.
Nov 12, 2025 • 25min
Is grass-fed beef more nutritious? How can I waste less food? Is insect protein tasty?
Stefan van Vliet, a nutrition scientist, discusses how grass-fed beef packs more vitamins and antioxidants compared to grain-fed options. Elliott Swartz, from the Good Food Institute, clarifies that cultivated meat is not inherently ultra-processed and can be nutritionally tailored. Caitlin Esch shares clever tips for reducing food waste, like freezing veggies and using handy apps. Finally, Cheryl Pryor introduces edible insects as a sustainable protein source, even conducting a taste test with crickets, revealing mixed reactions!
