Clean Meat
How Growing Meat Without Animals Will Revolutionize Dinner and the World
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Narrated by:
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George Newbern
About this listen
Paul Shapiro gives you a front-row seat for the wild story of the race to create and commercialize cleaner, safer, sustainable meat - real meat - without the animals. From the entrepreneurial visionaries to the scientists' workshops to the big business boardrooms - Shapiro details that quest for clean meat and other animal products and examines the debate raging around it.
Since the dawn of Homo sapiens some quarter million years ago, animals have satiated our species' desire for meat. But with a growing global population and demand for meat, eggs, dairy, leather, and more, raising such massive numbers of farm animals is woefully inefficient and takes an enormous toll on the planet, public health and certainly the animals themselves.
But what if we could have our meat and eat it, too? The next great scientific revolution is underway - discovering new ways to create enough food for the world's ever-growing, ever-hungry population.
©2018 Paul Shapiro (P)2018 Simon & SchusterListeners also enjoyed...
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The Unhealthy Truth
- One Mother's Shocking Investigation into the Dangers of America's Food Supply - and What Every Family Can Do to Protect Itself
- By: Robyn O'Brien, Rachel Kranz
- Narrated by: Traci Odom
- Length: 10 hrs and 14 mins
- Unabridged
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Robyn O'Brien is not the most likely candidate for an anti-establishment crusade. A Houston native from a conservative family, this MBA and married mother of four was not someone who gave much thought to misguided government agencies and chemicals in our food - until the day her youngest daughter had a violent allergic reaction to eggs, and everything changed.
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Transparency at its best
- By N_Kaur_Atl on 09-26-17
By: Robyn O'Brien, and others
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Pandora's Lunchbox
- How Processed Food Took Over the American Meal
- By: Melanie Warner
- Narrated by: Ann Marie Lee
- Length: 8 hrs and 57 mins
- Unabridged
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If a piece of individually wrapped cheese retains its shape, color, and texture for years, what does it say about the food we eat and feed our children? Former New York Times reporter and mother Melanie Warner decided to explore that question when she observed the phenomenon of the indestructible cheese. She began an investigative journey that takes her to research labs, food science departments, and factories around the country. What she discovered provides a rare, eye-opening - and sometimes disturbing - account of what we're really eating.
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Interesting.
- By Dr. Jeff McCombs, DC on 10-01-13
By: Melanie Warner
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Pandora's Seed
- The Unforeseen Cost of Civilization
- By: Spencer Wells
- Narrated by: Spencer Wells
- Length: 6 hrs and 40 mins
- Unabridged
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This new book by Spencer Wells, the internationally known geneticist, anthropologist, author, and director of the Genographic Project, focuses on the seminal event in human history: mankind's decision to become farmers rather than hunter-gatherers.
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Short and unfocused, but often quite interesting.
- By Alan on 06-23-10
By: Spencer Wells
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Poison Spring
- The Secret History of Pollution and the EPA
- By: E. G. Vallianatos, McKay Jenkins
- Narrated by: Michael McConnahie
- Length: 9 hrs and 47 mins
- Unabridged
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Imagine walking into a restaurant and finding chlorinated hydrocarbon pesticides, or neonicotinoid insecticides listed in the description of your entree. They may not be printed in the menu, but many are in your food.These are a few of the literally millions of pounds of approved synthetic substances dumped into the environment every day, not just in the US but around the world.
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A Frightening Wake Up Call!
- By Exec. Chef 'Special K' on 07-02-14
By: E. G. Vallianatos, and others
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Cheap
- The High Cost of Discount Culture
- By: Ellen Ruppel Shell
- Narrated by: Lorna Raver
- Length: 11 hrs and 33 mins
- Unabridged
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From the shuttered factories of the rust belt to the look-alike strip malls of the sun belt---and almost everywhere in between---America has been transformed by its relentless fixation on low price. This pervasive yet little examined obsession is arguably the most powerful and devastating market force of our time---the engine of globalization, outsourcing, planned obsolescence, and economic instability in an increasingly unsettled world.
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You Get What You Pay For?
- By Roy on 07-26-09
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Banana
- The Fate of the Fruit That Changed the World
- By: Dan Koeppel
- Narrated by: Paul Woodson
- Length: 7 hrs and 45 mins
- Unabridged
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Banana combines a pop-science journey around the globe, a fascinating tale of an iconic American business enterprise, and a look into the alternately tragic and hilarious banana subculture (one does exist) - ultimately taking us to the high-tech labs where new bananas are literally being built in test tubes, in a race to save the world's most beloved fruit.
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Very Good Book - History, Science, and Economics
- By Jose on 11-08-17
By: Dan Koeppel
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The Vertical Farm
- Feeding the World in the 21st Century
- By: Dickson Despommier
- Narrated by: Sean Runnette
- Length: 6 hrs and 7 mins
- Unabridged
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When Columbia professor Dickson Despommier set out to solve America's food, water, and energy crises, he didn't just think big - he thought up. The vertical farm has excited scientists, architects, and politicians around the globe. These farms, grown inside skyscrapers, would provide solutions to many of the serious problems we currently face.
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Excellent Brainstorming - Not reality
- By Texas Community Project on 01-25-11
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The Soil Will Save Us
- How Scientists, Farmers, and Ranchers Are Tending the Soil to Reverse Global Warming
- By: Kristin Ohlson
- Narrated by: Dina Pearlman
- Length: 7 hrs and 35 mins
- Unabridged
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In The Soil Will Save Us, journalist and bestselling author Kristin Ohlson makes an elegantly argued, passionate case for "our great green hope"—a way in which we can not only heal the land but also turn atmospheric carbon into beneficial soil carbon—and potentially reverse global warming. Her discoveries and vivid storytelling will revolutionize the way we think about our food, our landscapes, our plants, and our relationship to Earth.
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Rambling, mile wide, inch deep treatment of a subject
- By Charles Phillips on 10-17-18
By: Kristin Ohlson
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Fifty Inventions That Shaped the Modern Economy
- By: Tim Harford
- Narrated by: Roger Davis
- Length: 9 hrs and 16 mins
- Unabridged
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Fifty Inventions That Shaped the Modern Economy paints an epic picture of change in an intimate way by telling the stories of the tools, people, and ideas that had far-reaching consequences for all of us. From the plough to artificial intelligence, from Gillette's disposable razor to IKEA's Billy bookcase, best-selling author and Financial Times columnist Tim Harford recounts each invention's own curious, surprising, and memorable story.
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Thought provoking
- By Paul Norris on 09-10-17
By: Tim Harford
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Animal, Vegetable, Junk
- A History of Food, from Sustainable to Suicidal
- By: Mark Bittman
- Narrated by: Mark Bittman
- Length: 12 hrs and 53 mins
- Unabridged
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The story of humankind is usually told as one of technological innovation and economic influence—of arrowheads and atomic bombs, settlers and stock markets. But behind it all, there is an even more fundamental driver: Food. In Animal, Vegetable, Junk, trusted food authority Mark Bittman offers a panoramic view of how the frenzy for food has driven human history to some of its most catastrophic moments.
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Mostly Junk
- By Daniel Ducat on 05-22-21
By: Mark Bittman
What listeners say about Clean Meat
Average customer ratingsReviews - Please select the tabs below to change the source of reviews.
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- Katelyn
- 01-21-20
Game changing
I will be now doing tons of more research into where these companies are now and trying to figure out ways I can get involved in this amazing movement. I with I had a degree in molecular biology!
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- Paulius J.
- 01-31-18
Perfect
Great book about the future of food and heroes in lab coats trying to save the environment, rain forests, and billions of lives.
Would you eat meat that is cleaner, healthier and better for our planet? It may even taste better. The only catch - it doesn't come from an animal. Would you drink milk that doesn't require cows to produce? Eggs that require no hens? Can I interest you in some Foie gras, perhaps? No geese involved.
According to Mr. Shapiro, we will soon be able to "eat meat, not animals."
Will we?
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- George
- 04-02-20
The Future of Food is Bright!
This is an incredible book for all vegans, effective altruists, and non-vegans interested in the future of food. Shapiro analyzes the leading companies in the industry & provides personal anecdotes that help readers better understand the mission & culture of each company.
Additionally, the audiobook reader does a fantastic job.
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- Amazon Customer
- 04-28-18
A True Remedy for Mother Earth
If we really want to have the most impact on stopping climate change, this is THE BOOK to read.
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- Kelly Tessitore
- 05-23-18
Excellent History of the Evolution of Clean Meat
I have been following 'clean meat' since it was called 'in vitro meat' in 2012. If you are at all curious about meat without slaughtering animals, this is the book for you. I feel Shapiro does an excellent job of explaining the science while providing thorough credit for all the pioneers who have contributed to this new field. I thought I knew all the contributors in this field and I still learned a lot. I was able to listen to this book in two days of almost straight listening.
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- Matthew
- 01-28-18
A great overview of the topic
The author describes the history of the idea (cultured meats) and different manifestations of the technology. The author did a good job describing various companies that are tackling the problems of industrial agriculture, their motivations, how they got their start, their idea and the obstacles they are trying to address (e.g. Clara Foods, Perfect Day, New Harvest, Memphis Meats). The author also mentioned some of the critics and they're hesitations.
I was most surprised by how long some people have been working on this idea (10-15 years). It was also interesting to hear about plant based alternatives and how far that technology has already come, and I think that really grounded the book a little bit. The author honestly acknowledged that some people think this technology will never be economically feasible.
If you're looking for an overview of the topic, I think this book does a great job.
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- Anonymous User
- 04-10-18
Ingenious, terrific and prophetic book
Truly loved this book! It's so hart-warming to hear that there already are many start-up's distrupting agricultural business. As a devoted vegeterian and animal lover I simply cannot wait to see all these products hiting the market soon. Animal-free meat, dairy and leather is the only future for human kind and our planet!! The quicker people understand it the better off they'll be along with all the animals that suffer in the proccess.
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1 person found this helpful
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- Amazon Customer
- 03-28-18
Excellent Narrator, Excellent Content
An awesome look into the future of food and what clean meat can do for everyone on the planet. The author does a great job taking a neutral look at the industry even though he has a background in animal advocacy. Highly recommend this read, works great on 1.5x!
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- Tamer
- 08-19-18
fantastic thank you for the education
super subject well told and super exciting to know that animal suffering will soon diminish! Also great narrator
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- Justin Cadelago
- 09-23-21
Super interesting and informative book
The Cell-ag industry is just heating up. If you’re curious about the space Paul’s book is a great place to start. Informative, educational, entertaining. A must read.
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