Writer Larissa Zimberoff will host a virtual conference on how the laboratories grown new plant-based foods and change what we eat.
Science has worked hard to create plant-based and cell-culture proteins to bring to the table. To explore this, the Museum of Food and Drink in New York convened a panel led by Larissa Zimberoff, author of "Technically Food: Inside Silicon Valley 's Mission to Change What We Eat ", to discuss the subject on Zoom. The panel will consist of Michael Leonard, who has worked in research and development with consumer brands; Patricia Bubner, whose expertise is in cell culture meats; and Eben Bayer, a biologist working on new sustainable products.
"Technically Food: How Labs are Changing What We Eat", September 21, 7-8 pm , $ 10 or $ 35 including a copy of Ms. Zimberoff's book, mofad.org/events .
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