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After years of development, lab-grown fish is taste-test ready for the public. Four restaurants in the US are serving up cultivated salmon made by the company Wildtype. Producer Kathleen Davis gives Host Flora Lichtman a rundown on how Wildtype tastes, initial public perception, and the upstream battle to take cultivated meat mainstream.
Plus, SciFri heads to Burlington, Vermont, where scientists are cooking up the foods of the future—including the building blocks of cell-cultured meat. Flora digs in with foodie researchers Alexis Yamashita and Rachael Floreani about why innovation is critical to a sustainable food future.
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Segment Guests
Adam Tortosa
Adam Tortosa is a chef and the owner of Robin in San Francisco, California.
Alexis Yamashita
Alexis Yamashita is a community organizer and PhD student in food systems at the University of Vermont.
Rachael Floreani
Dr. Rachael Floreani is a professor of mechanical engineering at the University of Vermont.
Segment Transcript
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Meet the Producers and Host
About Kathleen Davis
Kathleen Davis is a producer and fill-in host at Science Friday, which means she spends her weeks researching, writing, editing, and sometimes talking into a microphone. She’s always eager to talk about freshwater lakes and Coney Island diners.
About Rasha Aridi
Rasha Aridi is a producer for Science Friday and the inaugural Outrider/Burroughs Wellcome Fund Fellow. She loves stories about weird critters, science adventures, and the intersection of science and history.
About Flora Lichtman
Flora Lichtman is a host of Science Friday. In a previous life, she lived on a research ship where apertivi were served on the top deck, hoisted there via pulley by the ship’s chef.