According to Jacob Moe-Lange from California Cultured, and Natasha Haveman from the UF Space Plant Lab, genetically modified food is the future. Both discuss the way that food is grown and how that is changing. Jacob takes us through cell-cultured chocolate and the environmental and humanitarian benefits. Natasha forces our gaze upwards to the plant experiments happening in spaceflight conditions, where scientists are learning how plants adapt to new environmental stresses.
In this episode, Dodi puts forward her argument that plants are better than Conor’s mycelium. Who will win out? Let’s see.
Transcript
Keywords: cell-culture, chocolate, mycelium, plants in space, climate change, cell, bioprocessing, environment, space, gardeners, stem cells, food, genetic modification, GMOs.

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