Read the full story at CNN.
There is nothing more dear to us than our food culture — what our momma cooks, what our grandma fed us. Being told that what is on our plate is hurting the planet can feel like a threat to our souls.
Science and innovation are bringing a dizzying number of new meat alternatives, from the booming rise of Beyond and Impossible to dozens of global startups hoping to replace land-hungry, pollution-belching animal agriculture with protein fermented in labs.
But chef Camilla Marcus prefers to look back to find food solutions. Modern diets are formed by “an overhang from the industrial revolution,” she says. “Which is not how your mom cooked. That isn’t how historical cultures cooked. It was much more about zero waste and being sustainable. Nothing was left on a plate, nothing wasn’t repurposed.”