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Would you eat "cruelty-free meat???" Join me today with Doni Curkendall, the Executive Vice President of Operations at The Better Meat Co. as she will give us a guided tour and some behind-the-scenes look at how they make a third meat-free option. The Better Meat Co. (@thebettermeatco) is on a mission to revolutionize the meat industry by creating a new and better way to make meat by harnessing the power of fermentation. This meat-like product even contains more protein than eggs, more iron than beef, more fiber than oats, more potassium than bananas, and naturally contains vitamin B12! Subscribe right now to never miss an episode! For more information, visit them on social media: Website: https://www.bettermeat.co/ Instagram: / thebettermeatco Facebook: / bettermeatco -- Timestamps: 00:52 Introductions 01:41 The process inside with Dr. Bartholomai 4:51 Is this a natural nutritional profile? 6:24 What is mycelium inflammatory? 9:11 Products made with microprotein 12:26 The Fermentation Process 14:47 How much more or less energy input needs to be compared to modern agriculture processes? 17:26 The finished products 22:38 How did Chef Jared get into this industry? 23:53 What are the inspirations behind these recipes? 25:20 What would you say to fellow chefs about naysaying mindsets? 26:56 Why potatoes among other food crops? 28:15 Introducing Rhiza 29:36 Pastry Applications 32:41 The Future of The Better Meat Co. 34:17 Why start in Sacramento? -- *Interview views are opinions of the individual. This video is not a source of medical, mental, and dental health advice* Copyright © 2022 by TheChefDoc, LLC All text, graphics, audio files, Java applets and scripts, downloadable software, and other works on this website are the copyrighted works of TheChefDoc, LLC. All Rights Reserved. Any unauthorized redistribution or reproduction of any copyrighted materials on this website is strictly prohibited.