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Technology Creating Plant Based Foods

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 Cool Science Radio welcomes Mike Leonard, the Chief Technology Officer at Motif FoodWorks in Boston. Motif makes ingredients for plant-based meat and dairy products. Could plant based meats and dairy products allow us to be kinder to our animals, kinder to out environment and kinder to our own health? Each year in the United States 39 million cattle and calves are slaughtered for meat. 9% of greenhouse gas comes from agriculture and 1/3 of that is methane from cow digestion. Also, it takes roughly 300 gallons of water to make a pound of traditional livestock beef. 

Lynn Ware Peek is a long-time contributor to KPCW. She joined the station in 2008 with Tales from the Wasatch Back, was a reporter from 2012 to 2016, and co-hosts and produces two of KPCW’s Public Affairs Hour shows, The Mountain Life, on health and lifestyle, on Wednesdays and Cool Science Radio, tackling science and technology every Thursday.
John's curiosity with science and technology began at the age of 7 with the country's space program. With a subscription his parents gave him to Popular Science and Popular Mechanics along with other periodicals and Walter Cronkite's evening broadcast he studied everything space. He followed the lives of America's test pilots and astronauts who piloted Mercury, Gemini and Apollo spacecraft. His curiosity in how things were built led him to dismantling the family's window fan, toaster and lawnmower. Taking apart things was easy. Putting them back together, well, not so much. John grew up in New York state and Massachusetts with 2 brothers and 2 sisters. He received a BA in Economics and Sociology from the University of Maryland.