Welcome to Our Hen House. This is Jasmine Singer. And this is Marianne Sullivan.

And this week, Marianne will be speaking with Kartik Shaker, who is author of After Meat, and has some very interesting insights into the world of what is

really going to replace the dead bodies in our diets, well, not our diets. And in particular,

offers some focus on an aspect of this that isn't as often discussed as some others. And that is the role of fermentation

in this whole endeavor. Wow. That's a lot. Yes, super interesting. And I feel like we're all

kind of aware of cell-based meat and all of the new products that are going to come out maybe someday

if they ever get permission. But it's much, much more complex and intermingled than I think

I realize. There's really a lot going on. So we're going to try to catch up with some.

And fortunately, Kartik wrote a book about it, some of which I understood, some of which I didn't.

But very, very useful interview.

And interesting, nice guy.

You know what?

I was talking to the vet recently, and we were talking about, I told the vet about

the interview I did with Andrew Knight, the veterinarian,

and I was telling my vet about the studies that Dr. Knight had talked about regarding cats and

veganism. And then I started talking about cultivated meat and she had absolutely no idea what I meant.

So I thought, well, maybe it's because I used the word cultivated.

So I was like, you know, like lab-grown meat.

And she was like, hmm, what's that?

And I realized I live in such a bubble.

I mean, I thought that it was pretty common knowledge at this point.

Am I wrong?

...