Dr. Rhett Spear, an assistant professor in plant sciences at the University of Idaho and potato expert, delves into the fascinating world of potatoes. He shares nutritional insights, debunking myths and highlighting the benefits of colorful varieties. The conversation shifts to the challenges of reproducing the textural marbling found in real meat for plant-based alternatives. Dr. Spear discusses innovative techniques like 3D printing that could enhance the sensory appeal of plant-based meats, aiming for a sustainable and delicious future.