This week, we’re inspired by the new documentary, Eating Animals, to look into the past, present, and future of meat consumption. For starters, we speak to Christopher Quinn, the director of Eating Animals about how his exploration of the Agricultural-Industrial Complex radicalized his eating habits. Then, we introduce you to Frank Reese, whose heritage poultry breeds and traditional methods of farming are featured in the documentary.

Turning to the future, we explore how the meat industry is expanding and evolving. Hannah Fordin takes a trip to visit a meat vending machine in Upstate New York, and Ariha Selvetad finds out if insects may be a significant protein source for future generations.

Listen to Meat + Three this week to better understand the history and the future of meat – available on Apple Podcasts, Stitcher, or wherever you get your podcasts!


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