99 – This Lab Makes Real Meat—But Not From Animals. Will You Eat It?
On the last episode of Eating in Climate Chaos, we explore the brave new world of lab-grown meat. First, we visit a startup called Finless Foods that’s making actual fish—without killing any actual fish. Then, we talk to Ben Wurgaft, author of the new book Meat Planet: Artificial Flesh and the Future of Food , about some of the thorny philosophical questions swirling around this food of the future.
98 – The Leftovers
Silicon Valley's tech companies are all competing for talent, and offering employees perks like free breakfast, lunch, and dinner. And all those free meals create a lot of leftovers. One organization aims to redirect that food away from the landfill and into the mouths of people in need. Ride along with Mother Jones ' Marisa Endicott and Les Tso, a driver for Food Runners, as he rescues uneaten grub and delivers it to the far corners of the city. Then, two New Mexico farmers have a different strategy for dealing with leftovers: turning them into bacon
97 – 5 Presidential Candidates Dish on the Future of Food
How would each of the presidential hopefuls change your experience at the grocery store and in the kitchen? On this episode of Bite 's special series Eating in Climate Chaos, you’ll hear straight from the mouths of Elizabeth Warren, Bernie Sanders, Cory Booker, Pete Buttigieg, and Kamala Harris on their food and climate plans—from supporting farmers and small business owners to protecting people in rural towns and cities from contaminated air and water. Mother Jones climate reporter Rebecca Leber and our very own Tom Philpott are on hand to offer sharp insight and context as Bite sheds light on the 2020 election.
96 – Beef Got Us Into This Mess. But Can It Also Help Reverse Global Warming?
Rancher Loren Poncia counts roughly 500 Angus beef cattle, 350 sheep, and 19 hogs among his brood at his scenic Stemple Creek Ranch in Tomales, California. And there’s something else he’s farming—something that has the potential to revolutionize agriculture as we know it. Visit Loren on his ranch, and then hear from scientists Rattan Lal, Drawdown Project executive director Jonathan Foley, and restaurant owners Anthony Myint and Karen Leibowitz to learn about how farmers and ranchers will play a crucial role in slowing climate change—and maybe even reversing it—through carbon sequestration.
95 – In Vino Veritas
Wine growers in Napa can no longer rely on the consistent fog and cool nights that brought the region global fame. Mother Jones politics reporter Kara Voght takes a break from covering the Hill and travels to Napa to learn about how vintners are coping—and why wine matters in the conversation about climate change. And Tom Philpott travels to Iowa to witness the wreckage from this year's flooding and to drink beer with a very spirited rye farmer.