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Lab-Grown Meat, Star Trek, and the Science of Feeding the Future: see description for links to visual version
Manage episode 480690846 series 3593583
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With Thanks to Travis
This episode landed a little later than usual. I’ve spent a week campaigning, which pushed the last release back and meant I started work on this episode later than planned. On top of that, the upcoming instalment is first doodle episode, and the extra editing time for graphics and captions turned out to be a lot longer than standard audio polishing.
It very technical so the visual may help you can find the visual version on spotify:
https://open.spotify.com/episode/0BfIXtppq2v1973s6Hqviv?si=gVGoU65TSTmGQjVMQE_1kw
or here
https://www.youtube.com/watch?v=whUchYpJ6MM
Unfortunately I am not able to upload the visual version to buzzsprout
What does Star Trek have to do with your dinner plate? In this episode of The Science Intersection, we sit down with Dr. Travis Kalu — who has been working as a postdoc researcher at UCL and a lifelong sci-fi fan — to explore the strange, promising, and sometimes messy world of cultured meat.
We dive into what it’s like to grow meat without slaughter, whether lab-grown burgers are really better for the planet, and why the path from petri dish to plate is more complex than you think. Along the way, we touch on ethics, food safety, public perception, and whether lab meat could ever be kosher — or even vegan.
If you’ve ever wondered what the future of food really looks like, this is the episode for you.
30 episodes
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