Science has been hard at work creating plant-based and cell-cultured proteins to bring to the table. To explore this, the Museum of Food and Drink in New York has assembled a panel led by Larissa Zimberoff, the author of “Technically Food: Inside Silicon Valley’s Mission to Change What We Eat,” to discuss the topic on Zoom. On the panel will be Michael Leonard, who has worked in research and development with mass-market brands; Patricia Bubner, whose expertise is in cell-cultured meats; and Eben Bayer, a biologist working on new, sustainable products.
“Technically Food: How Labs Are Changing What We Eat,” Sept. 21, 7 to 8 p.m., $10, or $35 including a copy of Ms. Zimberoff’s book, mofad.org/events.
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