Dr. Christopher Gardner

not some of my p-values and my statistics and my equipoise. They want the aesthetic. They want to look good personally. They want the food to look good, taste good, be accessible. So I've been doing some new fun studies where chefs are sort of leading the way. So I'm pretty much against this whole protein craze thing that's going on.

not some of my p-values and my statistics and my equipoise. They want the aesthetic. They want to look good personally. They want the food to look good, taste good, be accessible. So I've been doing some new fun studies where chefs are sort of leading the way. So I'm pretty much against this whole protein craze thing that's going on.

not some of my p-values and my statistics and my equipoise. They want the aesthetic. They want to look good personally. They want the food to look good, taste good, be accessible. So I've been doing some new fun studies where chefs are sort of leading the way. So I'm pretty much against this whole protein craze thing that's going on.

And the Culinary Institute of America has introduced this concept called the protein flip, where instead of having a massive piece of flesh in the middle of the plate with maybe some vegetables and starch on the side, it's vegetables and grains and beans in the middle of the plate with an African, Asian, Mediterranean, Latin American emphasis.

And the Culinary Institute of America has introduced this concept called the protein flip, where instead of having a massive piece of flesh in the middle of the plate with maybe some vegetables and starch on the side, it's vegetables and grains and beans in the middle of the plate with an African, Asian, Mediterranean, Latin American emphasis.

And the Culinary Institute of America has introduced this concept called the protein flip, where instead of having a massive piece of flesh in the middle of the plate with maybe some vegetables and starch on the side, it's vegetables and grains and beans in the middle of the plate with an African, Asian, Mediterranean, Latin American emphasis.

And the meat is two ounces, or it's a condiment, or it's a side dish. It's like making the aesthetics look good, making it taste great. So the phrase I use is from Greg Drescher from the CIA, unapologetically delicious. So I'm hoping to have the science in my back pocket. I'm a card-carrying PhD nutrition scientist. I got the science. We'll probably go there later.

And the meat is two ounces, or it's a condiment, or it's a side dish. It's like making the aesthetics look good, making it taste great. So the phrase I use is from Greg Drescher from the CIA, unapologetically delicious. So I'm hoping to have the science in my back pocket. I'm a card-carrying PhD nutrition scientist. I got the science. We'll probably go there later.

And the meat is two ounces, or it's a condiment, or it's a side dish. It's like making the aesthetics look good, making it taste great. So the phrase I use is from Greg Drescher from the CIA, unapologetically delicious. So I'm hoping to have the science in my back pocket. I'm a card-carrying PhD nutrition scientist. I got the science. We'll probably go there later.

I got the environment in my back pocket too, but don't beat people over the head with that. Beat people over the head with, oh, this is going to blow your frigging taste buds away. This is so good. That's a good incentive. Working with chefs has been very fun.

I got the environment in my back pocket too, but don't beat people over the head with that. Beat people over the head with, oh, this is going to blow your frigging taste buds away. This is so good. That's a good incentive. Working with chefs has been very fun.

I got the environment in my back pocket too, but don't beat people over the head with that. Beat people over the head with, oh, this is going to blow your frigging taste buds away. This is so good. That's a good incentive. Working with chefs has been very fun.

Yeah.

Yeah.

Yeah.

Omnivore is fine. Plant-forward people have used, plant-centric people have used.

Omnivore is fine. Plant-forward people have used, plant-centric people have used.

Omnivore is fine. Plant-forward people have used, plant-centric people have used.

So let me tell you a funny story. So I participate in something called the Google Food Lab, which is a whole bunch of people that come together for googly casual collisions twice a year. And at one of these twice-a-year events... Probably a decade ago, it's usually a two-day event, and they have all kinds of different talks and sometimes breakout groups.

So let me tell you a funny story. So I participate in something called the Google Food Lab, which is a whole bunch of people that come together for googly casual collisions twice a year. And at one of these twice-a-year events... Probably a decade ago, it's usually a two-day event, and they have all kinds of different talks and sometimes breakout groups.