Fungus Burgers, Anyone? The Crazy World of Future Foods

Christopher Kimball’s Milk Street Radio

Milk Street Radio

Food, Arts

4.4 • 2.8K Ratings

🗓️ 7 January 2022

⏱️ 55 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

This week, we’re looking at the technology behind the growing plant-based food industry with journalist Larissa Zimberoff. She reveals how fungus is turned into bacon and why air molecules may be the future of protein. Plus, cultural anthropologist Meher Varma tells us about the limitless variations of dal in India, and we visit Mexico for a lesson on making chicken soup with a chipotle kick.

Get the recipe for Chicken Vegetable Soup with Chipotle Chilies:

https://www.177milkstreet.com/recipes/chicken-vegetable-soup-chipotle-chilies-caldo-tlalpe%C3%B1o

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Transcript

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0:00.0	Hey, Chris Kimball here from Milk Street.
0:01.5	You know, a few months ago, I traveled to Istanbul,
0:04.0	then down to Intakia and southern Turkey
0:06.2	near the Syrian border.
0:07.9	I spent time with home cooks.
0:09.2	We made red lentil soup, egg scrambled with yogurt,
0:12.5	cheesy Turkish mashed potatoes, rice pudding,
0:14.6	and a pizza made with meat and no crust.
0:17.6	Now, these are the recipes you expect to find
0:20.2	in glossy food magazines or fancy cooking shows.
0:23.2	This is what everyday cooks make every day.
0:26.2	So if you would like to change the way you cook, as I have,
0:29.4	and to turn out dishes that you never thought possible,
0:32.3	please join us here at Milk Street.
0:34.0	Just go to 1-7-7-Milk Street.com slash plans.
0:38.5	You get immediate access to our recipes, TV shows, podcasts,
0:41.6	and cooking classes, plus free shipping from our store,
0:45.2	all that for $1.
0:46.8	That's 1-7-7-milk Street.com slash plans, $1 for a 90-day
0:52.4	membership.
0:53.4	And I can't wait to see you here at Milk Street.
0:55.9	Hey, everyone.
	...

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