Pat Brown: Where’s the beef? How plants could be used to build a better burger.

In the Future of Everything radio show, bioengineer Russ Altman and food entrepreneur Pat Brown discuss the creation of a better meat.

Brown, a Stanford professor of biochemistry, emeritus, devoted years to formulating meat from plant products that tastes and feels just like the real thing. Here’s how.

Related | Russ Altman, the Kenneth Fong professor and professor of bioengineering, of genetics, of medicine (general medical discipline), of biomedical data science and, by courtesy, of computer science.