Francis Lam

In this engaging discussion, Francis Lam, the insightful host of The Splendid Table, and Uma Valeti, CEO of Upside Foods, delve into the world of cultivated chicken. They explore the taste and texture of this innovative meat alternative, with Lam offering tips for cooking climate-friendly proteins. Valeti elaborates on the intricate production process and addresses consumer skepticism. The conversation also highlights the environmental implications of meat production and strategies to overcome public perception barriers.

Join Kenneth Mendez, President and CEO of the Asthma and Allergy Foundation of America, as he shares effective strategies to improve indoor air quality, including tips on air purifier placement and humidity control. Francis Lam reflects on the nostalgic memories tied to his childhood home, revealing how homes shape our identities. General contractor Zach Detmore tackles listener DIY questions, offering innovative solutions for common home improvement challenges. Discover practical advice, charming affordable homes, and the emotional connections we all have with our spaces.

Francis Lam shares his linguine with clams recipe, blending Chinese and Italian cuisines. He discusses cooking versatility and the choice between fresh and canned clams. The chapter explores the balance of salt in the dish, key ingredients, and variations like canned tuna and alternative seafood choices.

Join culinary expert Francis Lam, host of The Splendid Table, and Uma Valeti, founder of Upside Foods, as they dive into the future of cultivated meat. Discover the fascinating nuances of 3D food printing and the uncanny valley concept in meat alternatives. Lam taste-tests Upside's cultivated chicken, debating whether it feels familiar or just a bit off. Valeti shares insights on how their chicken is engineered for flavor and texture. Plus, practical tips from Lam on making climate-friendly proteins delicious!

In this engaging discussion, food expert Francis Lam, host of The Splendid Table, explores the intriguing world of cultivated meat. He shares his firsthand experience tasting cultivated chicken, comparing its flavor and texture to traditional meat. Lam discusses the uncanny valley of meat alternatives and offers cooking tips for climate-friendly proteins like small oily fish, beans, and tofu. With insights on the production process and environmental impacts, this conversation is a delicious blend of culinary innovation and sustainability.