Elliot Swartz

Exploring lab-grown meat as an alternative to traditional production, discussions on deceptive food marketing, promoting honesty and kindness in conversations, deepening connections at life events, alternative protein sources, stem cell research in regenerative medicine, ethics of lab-grown meat, challenges of scalability in regenerative agriculture.

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!