There’s a lot to learn from the lobster. Its transformation from disdained prison food to fine-dining delicacy reveals how culture shapes our palate and how people could start to get a taste for food that does less damage to the planet than a bacon cheeseburger. In Episode 5, we look to the future of alternative proteins—from bean burgers to lab-grown nuggets—and ask what it would look like to live in a world less centered on traditional meat production.
There’s a lot to learn from the lobster. Its transformation from disdained prison food to fine-dining delicacy reveals how culture shapes our palate and how people could start to get a taste for food that does less damage to the planet than a bacon cheeseburger. In Episode 5, we look to the future of alternative proteins—from bean burgers to lab-grown nuggets—and ask what it would look like to live in a world less centered on traditional meat production.