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 Price 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 at the New 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, Staff writer at the New 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 they were really in originally just making a plant-based burger and they could grow it,

that eventually if they grew it 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 SharePraise. We're going to talk about Pat Brown's ambitions. We're going to talk about

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

talk a little bit about your friend in mind, 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.

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