Discuss the future of food

Science has worked hard to create proteins from plants and cell cultures to bring to the table. To explore this, the Museum of Food and...


Science has worked hard to create proteins from plants and cell cultures to bring to the table. To explore this, the Museum of Food and Drink in New York convened a panel led by Larissa Zimberoff, author of “Technically Food: Inside Silicon Valley’s Mission to Change What We Eat,” to discuss the topic on Zoom. The panel will consist of Michael Leonard, who has worked in research and development with consumer brands; Patricia Bubner, whose expertise is in cell culture meats; and Eben Bayer, a biologist working on new sustainable products.

“Technically Food: How Labs Are Changing What We Eat,” September 21, 7 to 8 p.m., $ 10 or $ 35, including a copy of Ms. Zimberoff’s book, mofad.org/events.

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