Before you skip this episode thinking, "this is not for me, I don't eat meat". Think again! Today I welcome, Kaitlin Grady, the Director of Strategic Partnerships and Public Affairs at Clever Carnivore, Chicago's first cultivated meat company.  Not only is she a part of their team, she's also a 30-year vegetarian and 10-year vegan. So if I was going to interview someone about this, it was going to be "one of us". I thought I knew a lot about cultivated meat, but what Kaitlin had to say was shocking. We answer the following questions: >What is it? >How it’s made? >What are the main differences between cultivated meat and regular meat? >What environmental impacts will this have? >Should vegans eat this? >When can we expect to see this in grocery stores? Kaitlin is a proponent of alternative proteins (including plant-based, cultivated, and fermentation-derived) as a scalable solution to many of the negative externalities of conventional meat, including environmental impacts, foodborne illness risk, zoonotic disease threat, food security, and animal welfare. I can't wait to hear what you think of this episode! Resources from this Episode: Good Food Institute If you want to connect with Kaitlin, visit the following: Instagram: @_kaitlingrady Instagram: @CleverCarnivore _____________________________________________________________ WE WANT TO HEAR FROM YOU! Have a question, suggestion or comment for the podcast? Fill out form here Plant Centered Nutrition Essential Resources: 1:1 Nutrition Coaching Free Plant-Based Masterclass “How to Go Plant-Based in 30 Days” Digital Course 100% Plant-Based One-Month Meal Plan