Science has been onerous at work creating plant-based and cell-cultured proteins to deliver to the desk. To discover this, the Museum of Food and Drink in New York has assembled a panel led by Larissa Zimberoff, the creator of “Technically Food: Inside Silicon Valley’s Mission to Change What We Eat,” to debate the subject on Zoom. On the panel will probably be Michael Leonard, who has labored in analysis and growth with mass-market manufacturers; Patricia Bubner, whose experience is in cell-cultured meats; and Eben Bayer, a biologist engaged on new, sustainable merchandise.
“Technically Food: How Labs Are Changing What We Eat,” Sept. 21, 7 to eight p.m., $10, or $35 together with a replica of Ms. Zimberoff’s guide, mofad.org/occasions.
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