If you enjoyed Seasons 1 and 2 of Fields, get ready for some of our biggest, boldest episodes yet in Season 3! If you haven’t tuned in to Fields before, no worries. Check out our new episodes, dropping soon. Many thanks to all of our guests, from farmers and chefs to USDA and Extension agents.
The food on our plate might look and taste different thirty years from now, but new approaches promise to equitably and sustainably feed everyone on the planet.
What does “progress” in developing new kinds of environmentally friendly meats look like? What are the hidden costs of cell-based and plant-based meats? Following up on their interviews with Garrett Broad (Fordham University) and Meera Zassenhaus (New Harvest) regarding cellular agriculture, Melissa and Wythe talk with Allie about some new developments in this growing sector, and what they may mean for urban growers.
Season 1 Episode 7 Meat Breweries: Cell Agriculture
Aired: Friday, February 19th 2021
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HOSTED BY Melissa Metrick Wythe Marschall
What is cellular agriculture, and why would anyone want to “brew” meat? We asked these questions and many others of Meera Zassenhaus Communications and Media Manager at New Harvest, an organization promoting cellular agriculture, or growing tissue in a lab and Garrett Broad, a professor at Fordham who studies what consumers think about different kinds of agricultural practices. We talk about everything from Taco Bell to the future of St. Louis, and from meat and nationalism to whether animal-free meat will be kosher. We also talk about the fact that cellular agriculture products may not hit the shelves for years. This episode comes back to our recurring themes of agriculture’s effect on the climate, and of what type of organization corporate or nonprofit, urban or rural has what kind of effect on o