Your Cheese’s Microbiome, COVID Reinfection Questions, Future Of Meat. Nov 27, 2020, Part 1

Can You Get COVID-19 More Than Once? SciFri producer Elah Feder’s friend tested positive for antibodies a few months ago—but last month, she developed COVID-19 symptoms again. So far, only a handful of cases of COVID reinfection have been confirmed, but we don’t yet know the true rates. Cases could be missed if the first or second infection is asymptomatic, and sometimes, what looks like a case of reinfection is something else entirely. Over the past few months, we’ve seen both concerns that antibodies to SARS-CoV-2 fade quickly and reassurances that immunity probably endures. Akiko Iwasaki, an immunobiologist at Yale, along with Alessandro Sette and Shane Crotty of the La Jolla Institute for Immunology, explain what we know about the immune system’s ability to remember this virus, and what cases of reinfection could mean for the efficacy of vaccines. What Is The Future of Meat? More and more people are trying meat alternatives, and for good reason: The meat industry is a major contributor to climate change. Almost 15 percent of greenhouse gas emissions come from livestock, with cattle making up about two-thirds of that. Others avoid meat because of ethical problems with slaughtering animals. Altogether, plant-based meats are having a major moment, making their way onto the shelves of major grocery stores, and the menus of fast food chains. It’s now possible to eat a burger that tastes, looks, and feels like beef—while being entirely made of plants. Some scientists are devoting their careers to creating a future where more meat comes from plants, or even cells grown in a lab. Joining Ira to mull over the future of meat is Pat Brown, CEO of Impossible Foods, and Isha Datar, executive director of New Harvest, a non-profit that promotes the research and development of cell-based animal products.   Subscribe to this podcast. Plus, to stay updated on all things science, sign up for Science Friday's newsletters.

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