Joe Fassler

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.

Joe Fassler, an insightful author for The New Food Economy, discusses the unsettling fate of grocery stores amid the rise of e-commerce. He explores the slow shift in consumer habits towards online shopping and how traditional grocers struggle to adapt. Fassler showcases a visionary grocery store architect who advocates for transformative redesigns that enhance shopping experiences and foster community connection. They delve into the broader implications of these changes on the food economy and how technology is reshaping our relationship with supermarkets.