Install SoundCarrot
Add it to your home screen for quick access.
Listened
In progress
After years of development, lab-grown fish is taste-test ready for the public. Four restaurants in the US are serving up cultivated salmon made by the company Wildtype. Producer Kathleen Davis gives Host Flora Lichtman a rundown on how Wildtype tastes, initial public perception, and the upstream battle to take cultivated meat mainstream.
Plus, SciFri heads to Burlington, Vermont, where scientists are cooking up the foods of the future—including the building blocks of cell-cultured meat. Flora digs in with foodie researchers Alexis Yamashita and Rachael Floreani about why innovation is critical to a sustainable food future.
After years of development, lab-grown fish is taste-test ready for the public. Four restaurants in the US are serving up cultivated salmon made by the company Wildtype. Producer Kathleen Davis gives Host Flora Lichtman a rundown on how Wildtype tastes, initial public perception, and the upstream battle to take cultivated meat mainstream.
Plus, SciFri heads to Burlington, Vermont, where scientists are cooking up the foods of the future—including the building blocks of cell-cultured meat. Flora digs in with foodie researchers Alexis Yamashita and Rachael Floreani about why innovation is critical to a sustainable food future.
Guests: Adam Tortosa is a chef and the owner of Robin in San Francisco, California.
Alexis Yamashita is a community organizer and PhD student in food systems at the University of Vermont.
Dr. Rachael Floreani is a professor of mechanical engineering at the University of Vermont.
Transcripts for each episode are available within 1-3 days at sciencefriday.com.
Subscribe to this podcast. Follow our show on Instagram, TikTok, Facebook, and Bluesky @scifri and sign up for our newsletters. Got a science question that’s keeping you up at night? Call us: 877-472-4374
Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
QUICK LINKS
This is an episodic podcast, so you can listen to it in any order, but episode one is a great place to start.
Listen to episode one hereAfter years of development, lab-grown fish is taste-test ready for the public. Four restaurants in the US are serving up cultivated salmon made by the company Wildtype. Producer Kathleen Davis gives Host Flora Lichtman a rundown on how Wildtype tastes, initial public perception, and the upstream battle to take cultivated meat mainstream.
Plus, SciFri heads to Burlington, Vermont, where scientists are cooking up the foods of the future—including the building blocks of cell-cultured meat. Flora digs in with foodie researchers Alexis Yamashita and Rachael Floreani about why innovation is critical to a sustainable food future.
Guests: Adam Tortosa is a chef and the owner of Robin in San Francisco, California.
Alexis Yamashita is a community organizer and PhD student in food systems at the University of Vermont.
Dr. Rachael Floreani is a professor of mechanical engineering at the University of Vermont.
Transcripts for each episode are available within 1-3 days at sciencefriday.com.
Subscribe to this podcast. Follow our show on Instagram, TikTok, Facebook, and Bluesky @scifri and sign up for our newsletters. Got a science question that’s keeping you up at night? Call us: 877-472-4374
Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
Sound Carrot is your source for Family Podcast Discovery. Verified awesome, 0% boring.
Distraction free website, no flashing banners or adverts to steal your attention.
(Some shows do contain their own ads however).
At first I made this site for my kids, but like any dad I got a little over excited. I hope you find it as useful as they do.
Whether you want to listen to them together in the car, or alone in your room - the content is all safe for younger ears.
