The Future of Meat (Rebroadcast)

Like tens of millions of people, Stephen Dubner thought he had a penicillin allergy. Like the vast majority, he didn’t. This misdiagnosis costs billions of dollars and causes serious health problems, so why hasn’t it been fixed? We find out in this update of a 2025 episode. SOURC ... Show More

Is the oxymoron really “the secret sauce to everything”? That’s the case Ingels makes in this debut episode of our new video show Better in Person, filmed in Stephen Dubner’s living room. If you'd like to see the video version of Better in Person, watch it on YouTube or Apple Pod ... Show More

Stephen Dubner had an idea for a new project. So he drove to Connecticut and knocked on the door of the master. Dubner’s new TV talk show Better in Person launches July 14 on the Freakonomics YouTube channel. SOURCES: Dick Cavett, writer, former talk show host. RESOURCES: Eye on ... Show More

<p>Winners and losers—every major transition has them. For the world to meet its climate goals, it needs to undergo a partial shift away from traditional meat and toward alternative proteins. But who would be the winners and losers of a global protein transition? In Episode 6, we ... Show More

<p>Cows emit greenhouse gases when they eat, which contributes to global warming. But is it possible to produce meat in a climate-friendly way? </p><p>Grace Livingstone visits a carbon neutral certified ranch in Uruguay, where farm manager Sebastian Olaso shows her around. She ... Show More

<p>Is evolution stacked against healthy eating? What policies could increase demand for nutritious food? And does Popeyes count as a cultural icon?</p><br/> <p>Hosted by Simplecast, an AdsWizz company. See <a href="https://pcm.adswizz.com">pcm.adswizz.com</a> for information abou ... Show More

People talk about greenhouse-gas emissions from cars, planes, and factories, but one source out-pollutes them all: Cows. Raising meat animals like cows generates more methane than the entire fossil-fuel industry. So Pat Brown left his job as a Stanford biochemistry professor to d ... Show More

A Chinese saying goes, "There's no pleasure in eating without meat." And the data backs that up: every year, China consumes 26 percent of the world's meat and 45 percent of its seafood — numbers that could grow alongside rising incomes. Impact investor Tao Zhang shows why getting ... Show More

Americans are eating more meat than ever, and it’s wreaking havoc on the environment. Vox’s Kenny Torrella explains how lab-grown meat could be the solution — if only manufacturers can overcome technological setbacks and political blowback. This episode was produced by Miles Brya ... Show More

Meat production is destroying the planet and jeopardizing our health -- but people aren't going to eat less meat unless we give them alternatives that cost the same (or less) and that taste the same (or better). In an eye-opening talk, food innovator and TED Fellow Bruce Friedric ... Show More