Why would a vegan wake up one morning and decide to work for a meat company? Kaitlin Grady is here to explain the reason she made that decision is because of a mysterious new food product known as "cultivated meat".
Episode description
Before you skip this episode thinking, "this is not for me, I don't eat meat". Think again!
Today I welcome, Kaitlin Grady, the Director of Strategic Partnerships and Public Affairs at Clever Carnivore, Chicago's first cultivated meat company. Not only is she a part of their team, she's also a 30-year vegetarian and 10-year vegan. So if I was going to interview someone about this, it was going to be "one of us". I thought I knew a lot about cultivated meat, but what Kaitlin had to say was shocking. We answer the following questions:
>What is it?
>How it’s made?
>What are the main differences between cultivated meat and regular meat?
>What environmental impacts will this have?
>Should vegans eat this?
>When can we expect to see this in grocery stores?
Kaitlin is a proponent of alternative proteins (including plant-based, cultivated, and fermentation-derived) as a scalable solution to many of the negative externalities of conventional meat, including environmental impacts, foodborne illness risk, zoonotic disease threat, food security, and animal welfare. I can't wait to hear what you think of this episode!
Resources from this Episode:
Good Food Institute
If you want to connect with Kaitlin, visit the following:
Instagram: @_kaitlingrady
Instagram: @CleverCarnivore
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