From the lab to the garden, Benjamin Aldes Wurgaft and Bryant Terry explore proteins through a meat-free lens. Jennifer E. Gaddis documents the changing role of the school lunch lady. Plus: an ode to leap year with Chef Donald Link.
Meat alternatives, school lunch
From this Episode:
Creating meat in the lab in the face of climate change and population growth
Seven years ago, scientists unveiled the first laboratory-created hamburger. Benjamin Aldes Wurgaft explores the quest to generate sustainable proteins in the lab and the...
Building plant-based meals from the kingdom of vegetables
Driven by his history of African descent and the memories of being raised in a family where both men and women cooked and built community around the table, Bryant Terry...
Low wages of cafeteria workers go hand in hand with quality of school lunches
Thirty million children participate in the nation’s school lunch program. Jennifer E. Gaddis shows that the missing ingredient in the recipe of its success is the school...
Changing the broken food system that feeds children
One of the challenges of modern parenting? Feeding kids. Writer Bettina Elias Siegel reports on the difficulty of raising healthy eaters in the age of processed foods in...
M. Georgina review: 4 dishes to try at Melissa Perello’s debut LA restaurant
LA Times restaurant critic Bill Addison hits up chef Melissa Perello’s new spot at The Row in downtown Los Angeles. Named after her maternal grandmother, Perello’s M....
Appreciating frog legs for leap year with New Orleans chef Donald Link
Hopping back this leap year to our conversation with Chef Donald Link for a look at frogs. Link describes hunting dow frogs in their swamps of Louisiana.