Hello and welcome to slate Money Food and welcome Tad Friend.

You are here to talk to us about plant-based meats.

As anyone who has been following the Beyond Meat Share

Rice knows, this is something which a lot of people care a lot about

and are making a lot of money on.

Who are you and how do you know about this?

I'm a staff writer, it's Yorker and I know about it because I spent about six months writing about the world of plant-based meats and focusing particularly on the CEO and founder of Impossible Foods,

Pat Brown, who's a former Stanford University

biochemist, who started the company

with the idea that if they were successful

in originally just making a plant-based burger and they could grow it,

that eventually if they were really, really fast, they could get rid of all animal food products

across the globe by the 2035. It's a huge ambition which we're going to talk about

Pat Brown's ambitions. We're going to talk about the Beyond Meat Share price.

We're going to talk about the Beyond Meat Share price. We're going to talk about grass fed versus green fed beef.

We're going to talk a little bit about your friend and mine, Mr Dan Barber.

And we're going to talk about how to cook an impossible burger and how it differs perhaps from cooking a regular burger.

All that coming up on slate money food.

So Tad, how often do you eat fake meat?

That's one of those questions that immediately begs the question of whether the question is correct.

Because the people who make what they call plant-based meat would object strenuously

to the idea that it's fake meat.

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