Michael Pollan

Not quite. But we were fooled into thinking that the process we had just seen had produced this chicken breast. And this chicken breast, it was an impressive piece of technology in that It was a chicken breast. It wasn't like a beyond meat chicken breast. It was a chicken breast. It was kind of tough. And it cost, he said, like $500 to produce. It was this big.

But subsequently, we learned through the work of another journalist, not me, that the process I was shown cannot produce cuts of meat. And that that's produced in a very bespoke system that's basically designed for journalists and chefs. Right, right, right. So I think that Upside is a long way from having a marketable product that's inexpensive.

But subsequently, we learned through the work of another journalist, not me, that the process I was shown cannot produce cuts of meat. And that that's produced in a very bespoke system that's basically designed for journalists and chefs. Right, right, right. So I think that Upside is a long way from having a marketable product that's inexpensive.

But subsequently, we learned through the work of another journalist, not me, that the process I was shown cannot produce cuts of meat. And that that's produced in a very bespoke system that's basically designed for journalists and chefs. Right, right, right. So I think that Upside is a long way from having a marketable product that's inexpensive.

Their plan is to mix this slurry with plant-based materials to create things that feel like chicken breasts and feel like steaks. But there we're back to processed food again.

Their plan is to mix this slurry with plant-based materials to create things that feel like chicken breasts and feel like steaks. But there we're back to processed food again.

Their plan is to mix this slurry with plant-based materials to create things that feel like chicken breasts and feel like steaks. But there we're back to processed food again.

Yeah, no, I think you're right. And I think that the feedstock is going to be the same old, same old. It's going to be the corn and soy, the monocultures of the Midwest, because that's the cheapest source of those ingredients, because that's what we

Yeah, no, I think you're right. And I think that the feedstock is going to be the same old, same old. It's going to be the corn and soy, the monocultures of the Midwest, because that's the cheapest source of those ingredients, because that's what we

Yeah, no, I think you're right. And I think that the feedstock is going to be the same old, same old. It's going to be the corn and soy, the monocultures of the Midwest, because that's the cheapest source of those ingredients, because that's what we

You know, that was an issue too with Impossible that they were going to initially, I think they wanted to use pea protein or something like that or, you know, something that would diversify if they got big, that would diversify agriculture. But in the end, they used GMO soy. And economically, it's hard to argue with that.

You know, that was an issue too with Impossible that they were going to initially, I think they wanted to use pea protein or something like that or, you know, something that would diversify if they got big, that would diversify agriculture. But in the end, they used GMO soy. And economically, it's hard to argue with that.

You know, that was an issue too with Impossible that they were going to initially, I think they wanted to use pea protein or something like that or, you know, something that would diversify if they got big, that would diversify agriculture. But in the end, they used GMO soy. And economically, it's hard to argue with that.

So, you know, it's very interesting that these monocultures at the very base of our food system, the corn and soy grown in the Midwest, even when we change our food system, we're still on that same foundation. And that foundation has lots of problems. I mean, as you pointed to glyphosate, you know, there's so much glyphosate in the food supply now. A lot of it comes from soy.

So, you know, it's very interesting that these monocultures at the very base of our food system, the corn and soy grown in the Midwest, even when we change our food system, we're still on that same foundation. And that foundation has lots of problems. I mean, as you pointed to glyphosate, you know, there's so much glyphosate in the food supply now. A lot of it comes from soy.

So, you know, it's very interesting that these monocultures at the very base of our food system, the corn and soy grown in the Midwest, even when we change our food system, we're still on that same foundation. And that foundation has lots of problems. I mean, as you pointed to glyphosate, you know, there's so much glyphosate in the food supply now. A lot of it comes from soy.

Some of it comes from wheat though. One of the most absurd practices in recent years was that Farmers found that if they sprayed their wheat fields with glyphosate immediately before harvest, they could harvest earlier because they didn't have to wait for the plants to die and dry out. You know, they have to get to a certain level of hydration in the wheat berry before they can harvest.

Some of it comes from wheat though. One of the most absurd practices in recent years was that Farmers found that if they sprayed their wheat fields with glyphosate immediately before harvest, they could harvest earlier because they didn't have to wait for the plants to die and dry out. You know, they have to get to a certain level of hydration in the wheat berry before they can harvest.

Some of it comes from wheat though. One of the most absurd practices in recent years was that Farmers found that if they sprayed their wheat fields with glyphosate immediately before harvest, they could harvest earlier because they didn't have to wait for the plants to die and dry out. You know, they have to get to a certain level of hydration in the wheat berry before they can harvest.

So they spray our food with this weed killer immediately before we eat it. I mean, this shouldn't be allowed. And so that's one of the reasons I will only buy organic flour because the rest of the flour now is contaminated.