How Labs Are Changing What We Eat

How to get the aroma of meat, without the beef? Can we replicate the tug of steak, minus the tendons? Will a bacon alternative be just as fatty and delicious?

The foods of the future are being developed with rapid urgency. Startups are prototyping with sci-fi ingredients that may one day completely overhaul our dinners. Plant-based chicken, fungi bacon, and cultured wagyu steak to name a few. In a continuation of online MOFAD TALKS series, join Larissa Zimberoff, author of Technically Food: Inside Silicon Valley's Mission to Change What We Eat as she unpacks these concepts and more with a panel of startup experts doing exactly this.

Tickets include the option to purchase Technically Food: Inside Silicon Valley's Mission to Change What We Eat *shipped to your door by Kitchen Arts & Letters in New York City. *US only. Please note: This is an online event held over Zoom. Buy your tickets here.

Tuesday, September 21, 2021

7:00 PM 8:00 PM

online 7-8pm ET

zoom link will be emailed day of the event (map)

Photo: Pablo Merchán Montes