Ben Wurgaft's guest appearances

Ben Wurgaft

Eating Matters

It’s All About Food

Chewing the Fat

Oxford Obesity - Unit for Biocultural Variation and Obesity, University of Oxford

Teresa Mares

Robert Lustig

Samin Nosrat

Sam Kass

Paul Willis

Katy Keiffer

Jacques Pepin

Krysta Harden

Francis Lam

Harold McGee

Arielle Johnson

Paul Greenberg

Mark Bittman

Johns Hopkins

Leah Penniman

OwlTail

Ben Wurgaft, Massachusetts Institute of Technology, talks about ‘Cultured meat as a case study in the future of food’

Ben Wurgaft, Massachusetts Institute of Technology, talks about ‘Cultured meat as a case study in the future of food’

Ben Wurgaft, Massachusetts Institute of Technology talks about ‘Cultured meat as a case study in the future of food’

What makes cultured meat imaginable? Benjamin Aldes Wurgaft is a public scholar whose latest book, Meat Planet: Artificial Flesh and the Future of Food, looks deeply at this question. These days, technologies for cultured meat are kept more and more under wraps; Ben’s research then, offers an incredible glimpse at the industry. We chat about the book’s stories, but also food tech, science fiction, and what this pandemic means for meat production.  Bonus question on a cultured meat TV episode (Black Mirror, anyone?) at 33:32.  For more from Ben, follow @benwurgaft on Twitter. Meat Planet can be purchased in bookstores today.  This episode marks the end of season 2, but we’ll see you soon!  about us: website: https://www.sustainablefood.yale.edu/chewing-the-fat-podcast facebook: @yalesustainablefoodprogram twitter: @ysfp instagram: @ysfp Chewing the Fat is a podcast from the Yale Sustainable Food Program. We cover people making change in the complex world of food and agriculture. We’re home to brilliant minds: activists, academics, chefs, entrepreneurs, farmers, journalists, policymakers, and scientists (to name a few!). Taken together, their work represents a reimagining of mainstream food movements, challenging myths and tropes as well as inspiring new ways of collaborating. The podcast is an aural accompaniment to our on-campus Chewing the Fat speaker series, aiming to broaden our content beyond New Haven. Episodes are released every two weeks, featuring interviews, storytelling and more. On the farm, in the classroom, and around the world, the Yale Sustainable Food Program (YSFP) grows food-literate leaders. We create opportunities for students to experience food, agriculture, and sustainability as integral parts of their education and everyday lives. For more information, please visit sustainablefood.yale.edu.

What makes cultured meat imaginable? Benjamin Aldes Wurgaft is a public scholar whose latest book, <a href="https://www.ucpress.edu/book/9780520379008/meat-planet" rel="nofollow" target="_blank">Meat Planet: Artificial Flesh and the Future of Food</a>, looks deeply at this question. These days, technologies for cultured meat are kept more and more under wraps; Ben’s research then, offers an incredible glimpse at the industry. We chat about the book’s stories, but also food tech, science fiction, and what this pandemic means for meat production. Bonus question on a cultured meat TV episode (Black Mirror, anyone?) at 33:32. For more from Ben, follow <a href="https://twitter.com/benwurgaft" rel="nofollow" target="_blank">@benwurgaft</a> on Twitter. Meat Planet can be purchased in bookstores today. This episode marks the end of season 2, but we’ll see you soon! about us: website: <a href="https://www.sustainablefood.yale.edu/chewing-the-fat-podcast" rel="nofollow" target="_blank">https://www.sustainablefood.yale.edu/chewing-the-fat-podcast</a> facebook: <a href="https://www.facebook.com/yalesustainablefoodprogram/" rel="nofollow" target="_blank">@yalesustainablefoodprogram</a> twitter: <a href="https://twitter.com/ysfp" rel="nofollow" target="_blank">@ysfp</a> instagram:<a href="https://www.instagram.com/ysfp/" rel="nofollow" target="_blank"> @ysfp</a> Chewing the Fat is a podcast from the Yale Sustainable Food Program. We cover people making change in the complex world of food and agriculture. We’re home to brilliant minds: activists, academics, chefs, entrepreneurs, farmers, journalists, policymakers, and scientists (to name a few!). Taken together, their work represents a reimagining of mainstream food movements, challenging myths and tropes as well as inspiring new ways of collaborating. The podcast is an aural accompaniment to our on-campus Chewing the Fat speaker series, aiming to broaden our content beyond New Haven. Episodes are released every two weeks, featuring interviews, storytelling and more. On the farm, in the classroom, and around the world, the Yale Sustainable Food Program (YSFP) grows food-literate leaders. We create opportunities for students to experience food, agriculture, and sustainability as integral parts of their education and everyday lives. For more information, please visit <a href="http://sustainablefood.yale.edu" rel="nofollow" target="_blank">sustainablefood.yale.edu</a>.

Ben Wurgaft: Meat Planet

Lab-grown, or "cultured," meat is a new kind of protein produced by growing animal cells into muscle fibers. Ben Wurgaft joins host Jenna Liut to talk about his new book, "Meat Planet: Artificial Flesh and the Future of Food," where he considers the cultural and philosphical questions about what we as humans eat and how innovations like lab-grown meat will effect the future of food.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala. Eating Matters is powered by Simplecast.

Lab-grown, or "cultured," meat is a new kind of protein produced by growing animal cells into muscle fibers. <a href="http://benwurgaft.org/" rel="nofollow" target="_blank">Ben Wurgaft</a> joins host Jenna Liut to talk about his new book, <a href="https://www.amazon.com/Meat-Planet-Artificial-California-Studies/dp/0520295536" rel="nofollow" target="_blank">"Meat Planet: Artificial Flesh and the Future of Food</a>," where he considers the cultural and philosphical questions about what we as humans eat and how innovations like lab-grown meat will effect the future of food.Join Heritage Radio Network on Monday, November 11th, for <a href="https://heritageradionetwork.org/gala" rel="nofollow" target="_blank">a raucous feast to toast a decade of food radio</a>. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted <a href="https://heritageradionetwork.org/halloffame/" rel="nofollow" target="_blank">HRN Hall of Fame</a>, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at<a href="http://heritageradionetwork.org/gala" rel="nofollow" target="_blank"> heritageradionetwork.org/gala</a>. Eating Matters is powered by <a href="http://simplecast.com" rel="nofollow" target="_blank">Simplecast</a>.

Episode 147: Ben Wurgaft