Thought For Food Podcast

Imagine creating a product that tastes, smells, cooks, and feels exactly like a hamburger, but without the animal involved in the equation. Which would you choose? The product based in suffering, exploitation, environmental inefficiency, and disease-causing effects, or the plant-based alternative? This is where today's return guest to TFF, Liz Specht, comes in. Last time we spoke on the show (Listen to episode 11), Liz was working as a post-doctoral researcher in the BioFrontiers lab at the University of Colorado Boulder, and hoping to combine her skills in the laboratory with her passion for plant-based foods and animal rights. After she was recently hired as senior scientist at the Good Food Institute, we just had to have her on again to talk science, food tech, and the future of food. The Good Food Institute is a non profit organization that seeks to support, financially and educationally, startup companies in the plant-based food world to be more competitive in the market. Like the plant-based milk alter