The Future of Meat (Rebroadcast)

Anne Pasternak (Brooklyn Museum) and Michael Roth (Wesleyan University) tell Stephen Dubner how they keep the peace in the middle of a culture war. If you'd like to see the video version of Better in Person, you can watch it on YouTube or Apple Podcasts. Hosted by Simplecast, an ...  Show more

Museums are purging their collections of looted treasures. Can they also get something in return? And what does it mean to be a museum in the 21st century? (Part 3 of an updated series originally published in 2023.) SOURCES: Patricia Allan, museum consultant, former curator of wo ...  Show more

Winners and losers—every major transition has them. For the world to meet its climate goals, it needs to undergo a partial shift away from traditional meat and toward alternative proteins. But who would be the winners and losers of a global protein transition? In Episode 6, we ...

Cows emit greenhouse gases when they eat, which contributes to global warming. But is it possible to produce meat in a climate-friendly way?

Grace Livingstone visits a carbon neutral certified ranch in Uruguay, where farm manager Sebastian Olaso shows her around. She ...

Is evolution stacked against healthy eating? What policies could increase demand for nutritious food? And does Popeyes count as a cultural icon?

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People talk about greenhouse-gas emissions from cars, planes, and factories, but one source out-pollutes them all: Cows. Raising meat animals like cows generates more methane than the entire fossil-fuel industry. So Pat Brown left his job as a Stanford biochemistry professor to d ...  Show more