The Future of Meat (Rebroadcast)

Anne Pasternak (Brooklyn Museum) and Michael Roth (Wesleyan University) tell Stephen Dubner how they keep the peace in the middle of a culture war. If you'd like to see the video version of Better in Person, you can watch it on YouTube or Apple Podcasts. Hosted by Simplecast, an ... Show More

Museums are purging their collections of looted treasures. Can they also get something in return? And what does it mean to be a museum in the 21st century? (Part 3 of an updated series originally published in 2023.) SOURCES: Patricia Allan, museum consultant, former curator of wo ... Show More

The Pulitzer Prize-winning novelist Jennifer Egan talks about confidence, luck, and why it takes 35 drafts to get to the finish line. If you'd like to see the video version of Better in Person, you can watch it on YouTube or Apple Podcasts. Hosted by Simplecast, an AdsWizz compan ... 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