Episode 14 - "Deconstructed DNA for Dinner" with Dr. Lauren Crossland-Marr (A CRISPER Bite)

No matter how you slice it, taste is subjective. Afterall, some of you probably argue that kombucha doesn't have the same flavor profile as horse piss. But one undeniable truth that food anthropologist Dr. Lauren Crossland-Marr genereously serves up is that there some pretty wild things going on with what we eat. Dr. Lauren Crossland-Marr is a cultural anthropologist, who currently teaches at the University of Delaware. She previously worked as a postdoctoral researcher with GEAP-3, a network of social scientists exploring the application of the gene-editing technology CRISPR to agriculture and foodways. As part of the project, she wrote, hosted, and researched the podcast A CRISPR Bite. The use of technology in food was also the focus of her dissertation research project. Here's some homework for you nerds who love to read: https://www.washingtonpost.com/wellness/2022/12/06/liver-king-steroids-apology-ancestral-diet/ https://www.nytimes.com/2022/09/15/health/fda-drug-industry-fees.html https://www.politico.com/interactives/2022/fda-fails-regulate-food-health-safety-hazards/ https://thehill.com/homenews/state-watch/4116267-forced-labor-may-be-common-in-u-s-food-system-study/ https://www.usda.gov/foodwaste/faqs https://www.bloomberg.com/news/articles/2023-04-20/the-us-has-a-food-waste-problem-and-it-s-getting-worse https://www.si.edu/newsdesk/snapshot/microwave-oven https://nebraskacorn.gov/cornstalk/corn101/ten-products-you-didnt-know-were-made-with-corn/ "Indecent with Kiki Andersen" is a production of Next Chapter Podcasts. Hosted by Kiki Andersen Produced by Pete Musto & Max Wolfson Executive produced by Jeremiah Tittle Follow the show at @indecentkiki on Instagram and follow Kiki at @itskikiandersen Email us at [email protected]