We talk with a food scientist Julian McClements about what we might eat in the future. Think: tastier, healthier versions of plant-based eggs, seafood, and meat. And fun stuff too, like 3-D printed meat. Plus, we learn about meat grown from the cells of animals still mooing and clucking at the farm. COO Amy Chen of Upside Foods in California joins us. We also talk with Chase Purdy, author of Billion Dollar Burger: Inside Big Tech’s Race for the Future of Food. And, Chef Plum experiments with grasshoppers and bakes a batch of gluten-free chocolate chip cookies with green banana flour.

This show was produced by Robyn Doyon-Aitken and Catie Talarski.

Guests:
Julian McClements, Ph.D - Distinguished Professor at the Department of Food Science at the University of Massachusetts Amherst. He is the author of Future Foods: How Modern Science is Transforming the Way We Eat.
Amy Chen – COO Upside Foods, a food technology company in Berkeley, CA.
Chase Purdy – New York-based writer and author of Billion Dollar Burger: Inside Big Tech’s Race for the Future of Food.

We talk with a food scientist Julian McClements about what we might eat in the future. Think: tastier, healthier versions of plant-based eggs, seafood, and meat. And fun stuff too, like 3-D printed meat. Plus, we learn about meat grown from the cells of animals still mooing and clucking at the farm. COO Amy Chen of Upside Foods in California joins us. We also talk with Chase Purdy, author of Billion Dollar Burger: Inside Big Tech&rsquo;s Race for the Future of Food. And, Chef Plum experiments with grasshoppers and bakes a batch of gluten-free chocolate chip cookies with green banana flour.
This show was produced by Robyn Doyon-Aitken and Catie Talarski.
Guests:
<ul>
<li>Julian McClements, Ph.D - Distinguished Professor at the Department of Food Science at the University of Massachusetts Amherst. He is the author of <a href="https://www.amazon.com/Future-Foods-Modern-Science-Transforming/dp/3030129942/">Future Foods: How Modern Science is Transforming the Way We Eat</a>.</li>
<li>Amy Chen &ndash; COO <a href="https://upsidefoods.com/">Upside Foods</a>, a food technology company in Berkeley, CA.</li>
<li>Chase Purdy &ndash; New York-based writer and author of <a href="https://www.chasepurdy.com/billion-dollar-burger">Billion Dollar Burger: Inside Big Tech&rsquo;s Race for the Future of Food</a>.</li>
</ul>

Seasoned is a radio program and podcast from Connecticut Public about the passionate people who grow and cook our food. Host Robyn Doyon-Aitken and a team of contributors and producers shine a light on local food makers, restaurants, and farms from every corner of the state. They also talk with nationally known food writers and cookbook authors to bring you the stories and inspiration behind their books and recipes.

Go to CTPublic.org/food to see our featured recipes and videos and sign up for our monthly newsletter, 'Full Plate'.

For more, visit ctpublic.org/seasoned

<a href="https://www.ctpublic.org/show/seasoned">Seasoned</a> is a radio program and podcast from Connecticut Public about the passionate people who grow and cook our food. Host <a href="https://www.ctpublic.org/people/robyn-doyon-aitken">Robyn Doyon-Aitken</a> and a team of contributors and producers shine a light on local food makers, restaurants, and farms from every corner of the state. They also talk with nationally known food writers and cookbook authors to bring you the stories and inspiration behind their books and recipes.
Go to <a href="https://www.ctpublic.org/food">CTPublic.org/food</a> to see our featured recipes and videos and <a href="https://www.ctpublic.org/newsletters">sign up</a> for our monthly newsletter, 'Full Plate'.
For more, visit <a href="https://www.ctpublic.org/show/seasoned">ctpublic.org/seasoned</a>

Seasoned

Seasoned, which aired from 2020 to 2024, was a radio show and podcast from Connecticut Public that explored our state's seasonal ingredients and the passionate people who grow and cook our food. We also talked with nationally known chefs, food writers and cookbook authors.

For more, visit ctpublic.org/seasoned

Seasoned, which aired from 2020 to 2024, was a radio show and podcast from Connecticut Public that explored our state's seasonal ingredients and the passionate people who grow and cook our food. We also talked with nationally known chefs, food writers and cookbook authors.
For more, visit <a href="https://www.ctpublic.org/show/seasoned">ctpublic.org/seasoned</a>

We talk with a food scientist Julian McClements about what we might eat in the future.