Beyond the Beef Curtains

Posted May 1st, 2015by Jeremy Johnson

Meat grown in labs? Why does facon need to taste like bacon? Why do we do such a bad job coming up with adjectives for the taste of various non-cow/pig/chicken meats, and who eats more grain; the mighty cow or the mighty vegetarian? This week we set the stage for a larger conversation about our food industry. Grandma’s stories about butchering chickens is quite far removed from mechanically separated chicken stars…

Posted in: Podcasts
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