Podcast appearances and mentions of joe fassler

From prizewinning writer Joe Fassler comes a brilliant modern reimagining of the myth of Daedalus and Icarus as a story of obsession, longing, and the radical pursuit of utopiaIt's 2005, and 24-year-old Jane is miserable. Overworked, buried in debt, she senses the life she wanted slipping away—while the world around her veers badly off course, hurtling toward economic and ecological collapse. She wants to find something better. But she has no idea where to start. In a sudden and unprecedented burst of rebellion, Jane decides to abandon everything she knows, leaving behind her relationships and responsibilities to go on the road. That's how she meets Barry, a brilliant and charismatic recluse living on an isolated homestead near New York's Canadian border. For years, in secret, Barry's chased an unlikely obsession: to build a pair of wings humans can fly in, with designs inspired by an obscure precursor to the Wright Brothers. It's no mere hobby. He's convinced his dream of flight will spark a revolution, delivering us from the degradation of modern capitalism and the climate chaos that awaits us. Jane is captivated by Barry's radical vision, even as his experiments become more dangerous. But she's equally drawn to the enigmatic Ike, Barry's gentle, thoughtful son, who's known no other reality—and who only wants to keep his father alive, tethered to ground and to reason. So begins an inventive, dazzlingly beautiful story about the human desire for transcendence—our longing to escape the mundane and glide into a euphoric future. Inspired by the myth of Daedalus and Icarus, The Sky Was Ours is a powerful and imaginative debut that explores the question: If you had access to technology that allowed you to escape the confines of your life, would you use it? And if Barry's wings really could change the world, would that be freedom?Joe Fassler is a writer and editor based in Denver, Colorado. He is an MFA graduate of the  Iowa Writers' Workshop, and his fiction has appeared in The Boston Review and Electric Literature. In 2013, Fassler started The Atlantic's “By Heart” series, in which he interviewed authors—including Stephen King, Elizabeth Gilbert, Amy Tan, Khaled Hosseini, Carmen Maria Machado, Viet Thanh Nguyen, and more—about the literature that shaped their lives and work. That led to editing Light the Dark, a book-length collection that included favorites from “By Heart” alongside new contributions. Fassler's nonfiction has appeared in The New York Times, Bloomberg Businessweek, The Guardian, Longreads, and The Best American Food Writing. Fassler currently teaches writing at Vermont's Sterling College. The Sky Was Ours is his first novel.Buy the book from Wellington Square Bookshop - ​https://www.wellingtonsquarebooks.com/book/9780143135685

Interest in meatless burgers is waning and just this month, Florida banned lab-grown meat. Ontario Today invites food and climate freelance journalist, Joe Fassler, onto the program for his take. The program also hears from agricultural economist Ellen Goddard. She's a professor emeritus at the University of Alberta in Edmonton.

In his New York Times op-ed about the imploding dream of cultivated meat, Joe Fassler writes, “[It] was an embodiment of the wish that we can change everything without changing anything. We wouldn't need to rethink our relationship to Big Macs and bacon. We could go on believing that the world would always be the way we've known it.” And while I can't see a direct corollary to Mezcal and Tequila, the way the word “sustainable” is thrown around over an afternoon of neat pours, it suggests to me that we think we're saving the world one copita at a time. So … are we? It's a plant-to-the-slaughter episode of Agave Road Trip!Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest Evelyn Cotton Botello of Mezcal Amaras.Find extra photos and related links at agaveroadtrip.comHeritage Radio Network is a listener supported nonprofit podcast network. Support Agave Road Trip by becoming a member!Agave Road Trip is Powered by Simplecast.

If you listened to the last episode, you already know that there's an updated paperback edition of my book Clean Meat that's coming out April 9, 2024. I announced in that episode that, aligning with that release, this show will be devoted for a couple months exclusively to interviews with leaders in the cultivated meat space, many of whom are profiled in the book.  And there's perhaps no person in the cultivated meat sector who's generated more headlines than Josh Tetrick, CEO of both Eat Just and Good Meat. Along with people like Mark Post and Uma Valeti, both of whom will also be guests in this podcast series, Josh was one of the first entrepreneurs to devote resources to trying to commercialize cultivated meat. And his company, Good Meat, indeed was the first company ever to win regulatory approval anywhere—in Singapore—and start selling real meat grown without animal cells.  In the new paperback edition of Clean Meat I detail the process of that Singaporean regulatory approval and the world's first historic cultivated meat sale. And while Good Meat has gone on to raise hundreds of millions of dollars in venture capital and garner US regulatory approval as well, the company admittedly hasn't yet achieved the goals it set out for itself in the early days.  In the recent New York Times obituary for cultivated meat, the author Joe Fassler writes, “The book ‘Clean Meat' describes Mr. Tetrick looking at factory drawings and saying, ‘By 2025, we'll build the first of these facilities,' and by 2030, ‘we're the world's largest meat company.'” Today, in 2024, Good Meat no longer has an aspiration of a 2025 major cultivated meat plant, and the idea of being the world's largest meat company by 2030 seems relatively  unlikely. But as you'll hear in this interview, Josh Tetrick remains cautiously optimistic about a future for the cultivated meat industry, despite negative headlines that are, at least for the time being, dampening some investors' enthusiasm for the space. In this episode, Josh and I have a frank discussion about the cultivated meat sector, how it may be able to scale, what the economics could look like, whether Josh thinks it's realistic to make a dent in total animal meat demand, and more.  Long-time listeners of the show will remember that Josh also was a guest on this podcast way back in 2019 on Episode 23. In that conversation, we discussed how he remains resilient in the face of adversity. I recommend going back and listening to that inspirational episode for sure, and I'm glad to have Josh back on the show to offer his point of view of where things stand in the movement to divorce meat production from animal slaughter today. Discussed in this episode Josh recommends reading Thinking, Fast and Slow. Our 2019 episode with Josh, Episode 23. A 2013 Washington Post obituary for electric cars.  More about Josh Tetrick Josh Tetrick is CEO & co-founder of Eat Just, Inc., a food technology company with a mission to build a healthier, safer and more sustainable food system in our lifetimes.  The company's expertise, from functionalizing plant proteins to culturing animal cells, is powered by a world-class team of scientists and chefs spanning more than a dozen research disciplines. Eat Just created one of America's fastest-growing egg brands, which is made entirely of plants, and the world's first-to-market meat made from animal cells instead of slaughtered livestock.  Prior to founding Eat Just, Tetrick led a United Nations business initiative in Kenya and worked for both former President Clinton and Liberian President Ellen Johnson Sirleaf. As a Fulbright Scholar, Tetrick taught schoolchildren in Nigeria and South Africa and is a graduate of Cornell University and the University of Michigan Law School.  Tetrick has been named one of Fast Company's “Most Creative People in Business,” Inc.'s “35 Under 35” and Fortune's “40 Under 40.” Eat Just has been recognized as one of Fast Company's “Most Innovative Companies,” Entrepreneur's “100 Brilliant Companies,” CNBC's “Disruptor 50” and a World Economic Forum Technology Pioneer.

We've got the meats! Don't look now, but your favorite burger, steak, turkey dinner, and fried chicken are poised to go full-on sci-fi in the not-so-distant future. Lab grown meat is coming for you, carnivores. But are you ready for it? Nikki and Malone investigate the pros, the cons, and the sorta creepy possibilities with reporter Joe Fassler and UC Davis biotech researcher Dr. Denneal Jamison-McClung. Is lab grown meat really the future of what's for dinner?Call Me Curious is available now on Apple Podcasts, Amazon Music, Spotify or wherever you listen. You can listen ad-free by subscribing to Wondery Plus in Apple Podcasts or the Wondery app.Support us by supporting our sponsors!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What does “progress” in developing new kinds of environmentally friendly meats look like? What are the hidden costs of cell-based and plant-based meats? Following up on their interviews with Garrett Broad (Fordham University) and Meera Zassenhaus (New Harvest) regarding cellular agriculture, Melissa and Wythe talk with Allie about some new developments in this growing sector, and what they may mean for urban growers. The Fields team, intrigued by an article in The Counter (“Lab-grown meat is supposed to be inevitable. The science tells a different story” by Joe Fassler), debates the likely trajectories of cell-based and plant-based meats and responds to different media narratives. In doing so, we challenge the inevitability of technological solutions to social and political problems such as the unequal burdens created by climate disruption and the unequal access to futuristic post-meats.Heritage Radio Network is a listener supported nonprofit podcast network. Support Fields by becoming a member!Fields is Powered by Simplecast.

 Orbillion is one of the most exciting companies in cultivated meat.They are a YC alum startup and have a really different perspective on the future of cultivated meat - namely heritage breeds.  They are pursuing bison, elk,  and wagyu beef. In this episode we cover:The founding story of their teamHow they are different from competitors in the marketTheir time in YCombinator and Creative Destructive LabsWhy she initially didn't want to do a tasting event (here's how it came out!)Views on Joe Fassler's Counter articleFuture Food-Food Tech Summit (use code BRAVE10 to save 10%!)This March 24-25 the Future Food-Tech Summit will unite food brands, investors, start-ups and technology leaders in San Francisco for an unmissable gathering.If you've missed sitting round a table and pooling ideas with industry colleagues, catching up with old friends and making those all-important corridor-connections, don't miss your chance to join me and the global community at the Marriot Marquis in San Francisco. The summit also supports start-ups to gain the attention of potential investors and partners through a full program of start-up activity, including Innovation Challenges, pitch sessions, investor drop-ins and TechHub displays and will be hosted online as well as in person, so that you can choose whether to attend in San Francisco or log in from home.Find out more at futurefoodtechsf.com and use code BRAVE10 to save 10% on the registration fees. 

welcome to the nonlinear library, where we use text-to-speech software to convert the best writing from the rationalist and ea communities into audio. this is: Cultured meat: A comparison of techno-economic analyses, published By Linch, Neil_Dullaghan on the effective altruism forum. For cultured meat to move the needle on climate, a sequence of as-yet-unforeseen breakthroughs will still be necessary. We'll need to train cells to behave in ways that no cells have behaved before. We'll need to engineer bioreactors that defy widely accepted principles of chemistry and physics. We'll need to build an entirely new nutrient supply chain using sustainable agricultural practices, inventing forms of bulk amino acid production that are cheap, precise, and safe. Investors will need to care less about money. Germs will have to more or less behave. It will be work worthy of many Nobel prizes—certainly for science, possibly for peace. And this expensive, fragile, infinitely complex puzzle will need to come together in the next 10 years. On the other hand, none of that could happen. That is the takeaway from a new article by Joe Fassler (2021) in The Counter that draws heavily on two techno-economic analyses (TEA) of cultured meat (CE Delft 2021 & Humbird 2020). For full disclosure, we at Rethink Priorities were independently reviewing these TEAs (plus a third by Risner, et al. 2020) and in the process of writing a summary and comparison of them with our main takeaways. The article addresses many of the issues we also noticed, and supplements them with interviews from industry experts. Here we want to acknowledge that they beat us to the punch somewhat, add a few relevant things we think the article left out from the comparison, and what the next steps are in our project. The main cruxes of disagreement across the TEAs are: Approach to the research question Investor payback timelines Food grade versus pharmaceutical grade bioreactors The costs of media (growth factors and amino acids) at scale The limits of cell-engineering needed to reduce media consumption needs First though, we provide our quick summaries of the three TEAs so readers have a background before diving into the comparisons. As we are investigating a scientific question that sometimes hinges on deep technical expertise (which neither Neil nor I have), we will likely have some errors in the summaries and (especially) personal takeaways. In addition, this report is less thoroughly checked than usual for Rethink Priorities reports. It should best be viewed as our current tentative understanding of the existing literature, rather than a final definitive summary of the existing literature. tl;dr: We reviewed 3 TEAs on cultured meat. Our summary is that Humbird is very high quality and suggests cultured meat cost-competitiveness is hard and needs everything to go right. CE Delft outlines some of what will need to go right, but doesn't provide much evidence that any of it is possible, has internal validity errors, and arguably has too much motivated reasoning. Risner, et al. is decent, within the narrow limits it sets itself, but too many details are underespecified for it to reflect the full costs and challenges of scaling up cultured meat. Reading the TEAs and doing surrounding research has turned Linch from a cultured meat optimist to being broadly pessimistic. Neil wants to be more agnostic until further research from Rethink Priorities and others. Our TEA Summaries As part of a project forecasting the potential for cost-competitive cultured meat to displace conventional meat, my colleague Neil and I investigated three techno-economic analyses (TEAs) estimating the economic feasibility of cost-competitive cultured meat ($2.50-$8/kg, akin to different estimates for existing wholesale meat prices). A quick note on terms. The studies we looked at (and us) are only investigating “cultured meat”, that is, animal cell based meat of target conventional meats (usually beef). They do ...

Joe Fassler's piece "Lab-grown meat is supposed to be inevitable. The science tells a different story." brought new discussions to the cultured meat industry. Joe Fassler is deputy editor of The Counter, a nonprofit newsroom covering the business, politics, and culture of American food. Twice a finalist for a James Beard Media Award, his food journalism has been anthologized in The Best American Food Writing and appeared in publications like TheAtlantic.com, The Guardian, and Smithsonian. --- Support this podcast: https://anchor.fm/futurefoodshow/support

This episode welcomes Joe Fassler to discuss lab-grown meat. Last month, Joe released an in-depth article, “Lab-grown meat is supposed to be inevitable. The science tells a different story.”, at the non-profit news outlet, The Counter. His article challenges the popular idea that meat can be grown at an affordable scale to replace the industrial slaughter of animals for consumption. Joe explains how lab-grown meat works, and he breaks down the science and economic constraints showing that lab-grown meat will almost certainly never reach mass production. Joe Fassler is a reporter and Deputy Editor at The Counter. You can follow him on Twitter at @Joe_Fassler. Follow Tech Empire at @TechEmpireCast and the host, Michael Kwet, at @Michael_Kwet.

Deputy Editor of The Counter, Joe Fassler, joins the show to deconstruct his article on lab-grown meat; the economics, the infrastructure, and the viability as a replacement for actual meat.Heritage Radio Network is a listener supported nonprofit podcast network. Support What Doesn't Kill You by becoming a member!What Doesn't Kill You is Powered by Simplecast.

Deputy Editor of The Counter, Joe Fassler, joins the show to deconstruct his article on lab-grown meat; the economics, the infrastructure, and the viability as a replacement for actual meat.Heritage Radio Network is a listener supported nonprofit podcast network. Support What Doesn't Kill You by becoming a member!What Doesn't Kill You is Powered by Simplecast.

As the looming threat of the climate crisis worsens and the world continues to endure the devastation of Covid-19, industries across the globe have had to pivot. ‘Pivot' entered our daily vernacular during the onset of the pandemic, but discussions around efficiency and equity continually deepen and evolve. This week on Meat and Three we're resurfacing conversations that rethink our food system, reimagine hospitality, and aim to rebuild the restaurant industry. Plus, we look at the rebirth of bar pizza!Further Reading and Listening:Read Joe Fassler's article about regenerative agriculture for The Counter here.Inside Julia's Kitchen: This episode featured Episode 134: Meet Nina Compton. Follow Inside Julia's Kitchen wherever you get your podcasts. (Apple Podcasts | Stitcher | Spotify | RSS)U Look Hungry: This episode featured Episode 59: Rebuilding After the Hurricane with Donald Link. Listen to more from the archived show U Look Hungry on HRN's website.Opening Soon: This episode featured Episode 82: A New Kind of Hospitality Community Space with Libby Willis of KIT. Follow Opening Soon wherever you get your podcasts. (Apple Podcasts | Stitcher | Spotify | RSS) The Big Food Question: This episode featured Episode 44: What is Regenerative Agriculture, Really? Follow The Big Food Question wherever you get your podcasts. (Apple Podcast | Stitcher | Spotify | RSS)Pizza Quest: This episode featured Episode 12: The Pizza Yodis Return with Adam Kuban to Make Bar Pizza. Follow Pizza Quest wherever you get your podcasts. (Apple Podcast | Stitcher | Spotify | RSS)Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

Episode #83 Notes1:00 - How did you get interested in writing about cultivated meats?4:50 - On finding sources for Joe's journalism on cultivated meats.10:05 - How cultivated meats are made.13:30 - Scaling and sterility in cultivated meat production22:00 - Cultivated meats implications and animal rights30:00 - The feed source for cultivated meat.34:00 - The waste products and byproducts of cultivated meat.39:00 - The economics and risks associated with cultivated meat companies.42:10 - On the energy needs of cultivated meat45:15 - How might the food system be truly repaired?51:00 - Closing thoughts

Episode #80 Notes1:00 - Reckoning and Regenerative Agriculture article overview6:05 - Regenerative Organic Certification and other ways in which we define regenerative.21:45 - On racial justice and equity in regenerative agriculture.30:00 - What should we do to help shift the meaning of regenerative agriculture. 34:00 - Further readings:Liz CarslileFarm (and Other F Words), Sarah MockJulie GuthmanDispossession, Pete Daniel

“Regenerative Agriculture Needs a Reckoning,” wrote Joe Fassler, Deputy Editor of The Counter. Joe started out writing a short news piece, and ended up with a 13,000-word investigation on how regenerative agriculture is being defined, who is defining it, and who gets left out from the debate. Kat Johnson talks to Joe about his reporting and the wider conversation that it kick-started.This episode is produced in collaboration with The Counter – a nonprofit, independent, nonpartisan newsroom investigating the forces shaping how and what America eats. Have a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast.

In the last episode for 2020, James and Ashley gather some fantastic writing tips provided by authors interviewed in the first sixteen podcasts. It features contributions from Kate Mildenhall, Anna Downes, Elizabeth Tan, Petronella McGovern and Ada Palmer. Don't forget to listen to the whole interviews these excerpts came from if you haven't already!  Books and authors mentioned in this episode: "Light the Dark: Writers on Creativity, Inspiration and the Artistic Process" edited by Joe Fassler, with a piece on getting the words down by David Mitchell Shaula Evans on the logogentics writing prompt   "The Perfect Wife" by JP Delaney  "Levels of Life" by Julian Barnes Get in touch! Ashley's Website: ashleykalagianblunt.com Ashley's Twitter: @AKalagianBlunt James' Website: jamesmckenziewatson.com James' Twitter: @JamesMcWatson

Hour 1: + Mark Reddig, Land Line Now Hour 2: + Joe Fassler on the benefits of boredom Hour 3: + Jigsaw puzzles sell out nationwide + Most challenging puzzles Hour 4: + Ask Dr. Nick + Classic Carson: Ellen DeGeneres, 1987 + Remembering James Frey, former Cubs manager + Wildest Coaches in sports Hour […]

Remember that longread from Friday? I knew lots of physical retail was under threat from ecommcerce, but do we have to worry about the grocery store too? As I said, this was something I’ve never considered. So read the piece because I got in touch with the author, Joe Fassler to see what the story is. And yes, there are larger societal and cultural and even cyclical shifts imperiling the traditional grocery market, but yes, it’s tech and ecommerce too. A deeper dive into all this, plus at look at the star of Joe’s piece, the grocery store architect who is trying to blow up the grocery in order to save it. The man who’s going to save your neighborhood grocery store (The New Food Economy) Sponsors: CognitoHQ.com Stamps.com, click on the Microphone at the TOP of the homepage and type in RIDE

Kate Cox and Joe Fassler join us to share the most recent food journalism produced by The New Food Economy, an award-winning non-profit newsroom using independent, deep, and unbiased reporting to investigate the forces shaping how and what we eat. In its reporting, The New Food Economy goes beyond the gustatory to tell the urgent, under-reported stories of a changing system no one can opt out of. HRN Happy Hour is powered by Simplecast.

To preview of our coverage of Slow Food Nations 2018, Kat Johnson is joined by Kate Cox and Joe Fassler of The New Food Economy, an award-winning non-profit newsroom using independent, deep, and unbiased reporting to investigate the forces shaping how and what we eat. They speak about some of their recent coverage of the 2018 Farm Bill and explain why they're turning their focus to meat in July. Heritage Radio Network On Tour is powered by Simplecast.

Hey there word nerds! Today I am delighted to have author and editor Joe Fassler on the show! Joe earned his MFA from the University of Iowa Writing Program and is a senior editor at The New Food Economy. His writing has appeared in many journals including The Boston Review, Electric Literature, and Creative Nonfiction, but he’s probably most well-known for the author interviews he conducts as part of The Atlantic’s “By Heart” series. Joe’s latest work, Light the Dark: Writers on Creativity, Inspiration, and the Artistic Process, is a compilation of numerous authors’ answers to one simple but profound question: What inspires you? Light the Dark is available now. I’ve been reading it and all I can say is if you’re a writer, you must put this book on your To-Be-Read list for 2018! Listen in as we chat about this amazing book, and some of the best ways to keep inspired and motivated to write.   In this episode Joe and I discuss: Learning to the draw the line, how to find your catch-all creative time. Why you need to celebrate your zero moment. Balancing what publicists want and what writers want in an interview. Techniques to help find that quiet place of creativity in your mind. The importance of the written word and the transformative power of books. Plus, Joe’s #1 tip for writers. For more info and show notes: DIYMFA.com/183

Joe Fassler, editor of Light the Dark: Writers on Creativity, Inspiration, and the Artistic Process and reporter/essayist for The Atlantic, talks to Caitlin Malcuit about writers and creativity. To learn more about Joe Fassler, visit The Atlantic’s website or follow him on Twitter @joefassler. Today’s Friday Morning Coffee is sponsored by Novelize, OneRoom, and Sid Sanford Lives!

I wish I had been smart enough to come up with Joe Fassler's book idea. As a fellow interview lover, Joe has been writing the column By Heart for the Atlantic long enough to amass a who's who of interview subjects. You know, people like Neil Gaiman, Stephen King, Elizabeth Strout, Michael Chabon, Emma Donoghue, Mary Gaitskill... the list goes on. His topic? What piece of writing inspired you enough that you read it over and over and practically memorized it because it had such an impact on your life. Writers + book talk? Total heaven. And his new book, Light the Dark, assembles his favorite interviews on this topic.  Not only do I recommend that you listen, I think that anyone wanting to write will adore this book. So many wise words on the process of writing and what makes a piece of writing meaningful. I can't wait for all of you to listen to this one, and to check out Light the Dark.  Show notes with Links See acast.com/privacy for privacy and opt-out information.

On this week's What Doesn't Kill You, host Katy Keiffer is joined by Joe Fassler and Sally Lee. Joe Fassler is Senior Editor for New Food Economy, where he covers the politics, economics, and culture of the changing food system His food reporting for TheAtlantic.com has been a finalist for the James Beard Foundation Award in Journalism. Sally Lee works directly with poultry farmers and manages Rural Advancement Foundation International’s Contract Ag Reform program. She has a background in social justice, including working at RAFI previously for four years with the Agricultural Justice Project, a social justice certification program for farms and businesses. She also worked as the Social Justice Consultant for Food and Agriculture Organization of the United Nations (FAO) in contributing to the development of the Sustainability Assessments for Food and Agriculture Systems (SAFA) indicators, which are used globally as a framework for policy development and business assessment.

On this week's What Doesn't Kill You, host Katy Keiffer is joined by Joe Fassler and Sally Lee. Joe Fassler is Senior Editor for New Food Economy, where he covers the politics, economics, and culture of the changing food system His food reporting for TheAtlantic.com has been a finalist for the James Beard Foundation Award in Journalism. Sally Lee works directly with poultry farmers and manages Rural Advancement Foundation International’s Contract Ag Reform program. She has a background in social justice, including working at RAFI previously for four years with the Agricultural Justice Project, a social justice certification program for farms and businesses. She also worked as the Social Justice Consultant for Food and Agriculture Organization of the United Nations (FAO) in contributing to the development of the Sustainability Assessments for Food and Agriculture Systems (SAFA) indicators, which are used globally as a framework for policy development and business assessment.