Jayson Lusk on Food, Technology, and Unnaturally Delicious

EconTalk

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4.7 • 4.4K Ratings

🗓️ 28 March 2016

⏱️ 68 minutes

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Summary

How bad is pink slime? Are free-range chickens happier? Can robots cook? Jayson Lusk of Oklahoma State University and the author of Unnaturally Delicious talks with EconTalk host Russ Roberts about these questions and more from his new book. Lusk explores the wide-ranging application of technology to farming, cooking, protein production, and more.

Transcript

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0:00.0	Welcome to Econ Talk, part of the Library of Economics and Liberty.
0:09.2	I'm your host Russ Roberts of Stanford University's Hoover Institution.
0:13.7	Our website is econtalk.org where you can subscribe, comment on this podcast, and find
0:18.7	links and other information related to today's conversation.
0:21.7	You'll also find our archives where you can listen to every episode we've ever done going
0:26.0	back to 2006.
0:28.2	Our email address is mailadycontalk.org.
0:30.7	We'd love to hear from you.
0:34.6	Today is March 3rd, 2016, and my guest is Jason Lusk, Registra's professor and Willard
0:40.8	Sparks at Doubt Share of the Department of Agricultural Economics at Oklahoma State University.
0:46.9	His latest book in our topic for today is, Unnaturally Delicious.
0:52.2	How science and technology are serving up superfoods to save the world.
0:56.0	Jason, welcome to Econ Talk.
0:58.0	Hi Russ, thanks for having me on.
1:00.1	This book champions a pretty optimistic view of how technology and science are changing
1:04.0	our food for the better.
1:06.1	One of your, not everyone agrees with that.
1:07.9	One of your defenses of that position is it's a very old story.
1:11.2	How so?
1:12.2	Well, actually, if we look at a lot of the things we enjoy about our food system today, if
1:17.2	we took a step back and thought about them, we would probably see that they're actually
1:22.1	were advances at some point in the past, whether it's 100 years ago or thousands of years
	...

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