California Groundbreakers

A new food economy is taking root in places like the dairy section of grocery stores and the drive-thrus of Burger King. Plant-based and lab-made meat, cheese, ice cream and even sushi are appearing more regularly on menus, and many of the companies creating them are based here in the Golden State. The Age of Animal Protein — with its environmental, ethical and health baggage — seems to be giving way to the Age of Alternative Protein. But are these newfangled proteins all they’re supposed to be? Critics say they’re heavily processed, contain lots of non-natural ingredients, and aren’t that great for our health. And will they shut down the industry of cattle ranching and poultry farms, or is there a more eco-friendly way for us to have our animal proteins without the guilt? Listen to this fabulous food-focused discussion with chefs, scientists and food developers about the latest efforts to reimagine and redesign animal- and animal-free proteins. PANELISTS * Jamie Cavanaugh, owner of soon-to-open Pure So