Episode 4: The Better Meat Co.

Nestled along a levee, in the back of a large business park in West Sacramento is a company that is developing new technology and striving to mitigate the devastating effects of factory farming and provide a new protein source for a population set to hit 10 billion people over the next few decades.  The Better Meat Co. is using a proprietary microflora organism to create fermentation and quickly grow a product that can be dried into a shelf stable, protein rich and non-allergenic product, which can be added to meat products or created into plant protein products meant to mimic meat.  I talked with Doni Curkendall, executive vice president of the Better Meat Co. and she gave me the full rundown of this new plant-based protein. Doni left an executive position at Goodwill Industries, where she helped people transform their lives, to work for a company that she hopes can transform the world.  Listen as I talk with Doni and take a tour of the facility where I touch and smell their Rhiza microprotein, learn about the difference between fermented fungi based proteins versus other plant based proteins and try some bacon made from their product! Links and sources:  https://www.bettermeat.co/ See a picture of the bacon here Visit the podcast website at dineonesix.com Follow me on Twitter and Instagram Comments, questions or suggestions? Email me at [email protected]