70 min listen
What Will We Eat in a Hotter, Drier World?
ratings:
Length:
60 minutes
Released:
Feb 25, 2020
Format:
Podcast episode
Description
Unpredictable weather is threatening crop production and a swelling population is increasing the demand for food. How will we eat in a hotter, more crowded world? The race to reinvent the global food system is on, and innovative solutions are already being served up. Meat produced from animal cells is one solution, says CEO of Memphis Meats Uma Valeti. "Can we start thinking about evolving our food system in a transformative way to feed 10 billion people and beyond?" He joins Amanda Little, author of The Fate of Food: What We'll Eat in a Bigger, Hotter, Smarter World, and Susan Goldberg, editor-in-chief of National Geographic to discuss new methods of food production. The views and opinions of the speakers in the podcast do not necessarily reflect those of the Aspen Institute.
Released:
Feb 25, 2020
Format:
Podcast episode
Titles in the series (100)
The Risky Business of Writing: Journalist Katie Couric interviews "House of Cards" creator and producer Beau Willimon. Recorded live at the Aspen Ideas Festival, the two have a lively conversation about Willimon's career (he studied painting in college and later worked on political campaigns) and the turbulent lives of the show's characters. The third season of the political drama hits Netflix on Feb. 27, 2015. NOTE: This episode contains explicit language. by Aspen Ideas to Go