You're listening to the micro version of the Savage Lovecast at savage.love.

If you're stuck in a relationship quandary, or if you're looking for sexual harmony,

well, there's nothing you can't ask on the Savage Lovecast.

Meat is a problem.

It's a problem for our bodies, which can't handle the amount of meat we're all shoving down our throats.

And is a problem for the planet, which can't handle the amount of meat we're producing on it to meet our insatiable demand for all that meat.

We're shoving down our throats.

Before I go any further, I'm not judging anyone.

I literally just had a ham sandwich before I sat down to record.

I'm having leftover turkey for dinner tonight.

I am part of the meat problem.

And it is a problem.

Agriculture, the food business accounts for 35% of greenhouse meat problem. And it is a problem. Agriculture, the food business, accounts for 35% of greenhouse gas emissions, which we have to get down, or not to put too fine a point on it,

we're all going to die. And meat production represents more than half of that total. 60% of the

greenhouse gases produced by farms, by farming, by big

ag, and small ag comes from raising meat for carnivores like me and statistically speaking

on average like you. Shortwave, the Daily Science podcast from NPR recently covered a potential fix for our collective

addiction to meat. Host Aaron Scott interviewed NPR health correspondent Alison Aubrey on a meat

substitute that's technically, at least at a cellular level, still meat. So now there's

growing interest in a very new way to produce meat without slaughtering

animals. So you're not talking here about making plants taste like meat, which is to say like

the Beyond Burger and Impossible Burgers. You're actually talking about animal meat, but without the

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