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Speaker 1: I don't judge, but the Internet does. The Internet says

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Speaker 1: the worst people are somebody that's doing CrossFit or someone

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Speaker 1: who's mean. I was gonna say, let me get it. Vegans.

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Speaker 2: Yeah, Honestly, I feel like nobody loves talking about themselves

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Speaker 2: more than vegans. I don't have nothing against a vegan.

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Speaker 2: Whatever you want to eat, eat that, that's fine with me.

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Speaker 2: But they love talking about being vegan.

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Speaker 1: A lot of posts out there about being vegan. Yeah.

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Speaker 2: There are some aggressive vegans though, that are like, really

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Speaker 2: mean if you aren't vegan, And those are the ones

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Speaker 2: that I'm just like, Okay, well, I'm gonna just keep

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Speaker 2: my distance because I don't want no smoke.

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Speaker 1: Well, I gotta tell you I had an impossible burger recently,

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Speaker 1: and you might have to keep your distance from me. Okay,

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Speaker 1: you're gonna give me some plant blazed smoke. Yeah, you're

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Speaker 1: gonna get some. I'm gonna get these wood chips. Okay. Okay.

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Speaker 1: I'm t T and I'm Zachiah and from Spotify Studios.

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Speaker 1: This is Dope Laps. I am all on the plant

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Speaker 1: based meat alternative kick.

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Speaker 2: Okay, Yeah, we went and got that impossible whopper and

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Speaker 2: then all of a sudden, the Kia is soy everything,

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Speaker 2: soy life.

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Speaker 1: That's not true, Like what do you mean?

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Speaker 3: Oh?

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Speaker 1: This is impossible meat? And I'm like, m well, what

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Speaker 1: are we gonna do for the function? Because everybody no? Okay? Dogs?

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Speaker 1: We had. That is so funny because I posted the

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Speaker 1: other day that I was at the grocery store and

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Speaker 1: I saw some of the Beyond like the Beyond crumbles

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Speaker 1: that you can get, and I posted it on Instagram

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Speaker 1: and my friend Kate wrote me and said, is that

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Speaker 1: what you're making the turkey out of? That? Is that

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Speaker 1: what you're doing?

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Speaker 2: Because we have friends giving at your house, right m h?

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Speaker 2: And so yes, if I would have that, I would

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Speaker 2: have been alarmed to but we didn't have that, y'all.

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Speaker 2: We had a lot of really good food. This is

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Speaker 2: almost becoming a food podcast.

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Speaker 1: I know we got to change the category. But you

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Speaker 1: know I got even my dad. I got him eating

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Speaker 1: plant based. Let me tell you that is a meat eater.

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Speaker 1: He could eat six chicken thighs in one sitting. It's true.

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Speaker 2: He's very tall and very strong and he's powered by

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Speaker 2: chicken thighs.

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Speaker 1: He's gonna kill you. And so when you think about

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Speaker 1: taking someone like that, and I don't know what his

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Speaker 1: carbon footprint is, okay, Paul Bunyan carbon footprint. But when

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Speaker 1: you take someone like that and you say, all right,

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Speaker 1: I got this person to eat plant based meat alternative something,

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Speaker 1: you're doing something different because he's not gonna eat a

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Speaker 1: Boca Burger. No shade to Boca Burgers. I like those two,

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Speaker 1: but he's not going for it. Okay. I got him

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Speaker 1: that burrito bowl at Cadoba. He said, hey, you tell

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Speaker 1: me this right here, this is all vegetables. I'm in.

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Speaker 1: I can do it every day.

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Speaker 2: Even Oprah, she did a thirty day vegan challenge right right.

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Speaker 1: See, we're onto something. You have to follow on the

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Speaker 1: footsteps of the greats. Yes, Oprah Beyonce, impossible, man, you'll

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Speaker 1: get a burger. You don't get a burger. You'll get

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Speaker 1: a burger. That was t t I thought that was

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Speaker 1: an alright, Oprah impression. I thought it was good. But

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Speaker 1: affect this Opra impressions.

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Speaker 2: If I meet Oprah, Hey, Oprah, love to meet you,

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Speaker 2: and I better help you with that.

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Speaker 1: Yeah, I need my friend there. Okay, So I think

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Speaker 1: this episode we need to put meat alternatives under the microscope.

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Speaker 1: So let's get into the recitation. I want to know

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Speaker 1: has anyone out there tried some version of this from

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Speaker 1: I mean, it's in our local fast food establishment, So

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Speaker 1: it's that Cadoba that I know about World Burger King,

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Speaker 1: Burger King. I saw that KFC was trying to come

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Speaker 1: up with a plant based chicken. That seems tough, and

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Speaker 1: I feel like this is coming out of nowhere. Yeah.

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Speaker 1: It went from one hundred percent angus beef yeah, to

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Speaker 1: pea protein yeah, very quickly. Yeah. Me, I just want

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Speaker 1: to know, like, how is this stuff made? What?

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Speaker 2: I don't really understand how you can make pea protein

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Speaker 2: sizzle on the grill?

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Speaker 1: Yeah? How is it made? Is it better for you?

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Speaker 1: Because I know people think like, oh, if I get this,

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Speaker 1: this is a healthier option, is it? Is it? And

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Speaker 1: then not only is it better, but like what kind

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Speaker 1: of technology is this? Are they three D printing these burgers?

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Speaker 1: Like I want to know the how because I know

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Speaker 1: it's not like we harvested peas. You know, when you

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Speaker 1: get a veggie burger, you can see like, oh, there's

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Speaker 1: a little bit of it, there's a little bit of carrot,

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Speaker 1: here's a little bit of pee. Yeah, there's a little

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Speaker 1: onion and mushroom over here. It's not like that, not

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Speaker 1: at all. It looks like me this thing and even

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Speaker 1: some it has like stuff that looks like blood pink

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Speaker 1: to dark brown. What's happening? I don't get it, and

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Speaker 1: so we want to get to the bottom of it.

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Speaker 1: Let's take a big bite and jump into the dissection.

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Speaker 1: All right, it's time for the dissection. We invited doctor

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Speaker 1: Christina Agapacas to help us unpack all of our questions

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Speaker 1: behind plant based meat. My name is Christina Agapakis.

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Speaker 3: I am a synthetic biologist and the creative director at

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Speaker 3: Ginko Bioworks.

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Speaker 2: Ginkgo Bioworks is a biotech company that was founded in

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Speaker 2: two thousand and nine by a bunch of scientists from MIT.

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Speaker 2: Earlier this year, the company launched a new venture called

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Speaker 2: Motif to find the next big thing in laboratory based food,

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Speaker 2: and they did this by developing the key ingredients using

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Speaker 2: biotechnology and fermentation. But before we dive into the science

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Speaker 2: behind all these plant based meat options, we wanted to

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Speaker 2: zoom out and get a little bit more familiar with

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Speaker 2: the history and the industry of plant based meat. Plant

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Speaker 2: based meat is nothing new, but we are in sort

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Speaker 2: of a renaissance period where it's becoming way more popular.

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Speaker 2: I see these plant based paddies everywhere, and chances are

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Speaker 2: you can find them in your local supermarket in the

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Speaker 2: meat aisle. Back in April, Burger King announced their new

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Speaker 2: Impossible Whopper, and McDonald's is actually working on their own

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Speaker 2: version of a meatless burger alternative.

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Speaker 1: The plant based meat industry has grown so much over

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Speaker 1: the past I don't know, five to ten years. Yeah,

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Speaker 1: you know, I remember seeing like morning Star burgers and

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Speaker 1: stuff like that in the frozen isle, and every now

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Speaker 1: and then I get a black bean burger. I even

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Speaker 1: try to make my own black bean burger. No good.

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Speaker 1: But now that this is at Burger King and all

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Speaker 1: these other places and in the grocery stores like, have

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Speaker 1: we reached a peak? Is the growth going to slow

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Speaker 1: down now or are we on the trajectory to just

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Speaker 1: keep going well.

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Speaker 2: Analysts expect that the plant based protein or meat alternative

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Speaker 2: market is going to grow by twenty eight percent a year,

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Speaker 2: from four point six billion dollars in twenty eighteen to

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Speaker 2: eighty five billion dollars in twenty thirty, so twenty.

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Speaker 1: Eight percent of growth each year. Between thirty. Yeah, what

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Speaker 1: I need to buy some stock. Yeah, the next episode

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Speaker 1: will be about the stock market.

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Speaker 3: It has been really incredible to see the change in

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Speaker 3: the way that people kind of talk about vegetarian options

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Speaker 3: and vegan options and how much demand there's been.

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Speaker 1: It's been really really dramatic, and there are a bunch

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Speaker 1: of different reasons people are gravitating more towards plant based meat.

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Speaker 2: Right a few years ago, I feel like people didn't

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Speaker 2: eat meat for two main reasons, animal rights or for

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Speaker 2: their personal health, like they want to get their cholesterol

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Speaker 2: lower or whatever. But doctor Agapakis says there's another reason

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Speaker 2: why it's become more popular.

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Speaker 3: Climate ethics and environmental impact that you have is a

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Speaker 3: major factor. I think that in many people's decisions, and

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Speaker 3: that's been something that I think has changed pretty dramatically

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Speaker 3: in the past few years, where where people look at

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Speaker 3: the sort of impacts of their everyday things that they

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Speaker 3: do and they see meat to the top of the list,

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Speaker 3: and they see better options for them for things that

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Speaker 3: still taste good that they can have access to that

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Speaker 3: can can start chipping away at that impact that they

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Speaker 3: have as an individual.

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Speaker 2: So the demand is growing dramatically for different reasons. Let's

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Speaker 2: talk about supply. What are these meat substitutes actually made of.

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Speaker 3: It's basically like protein that comes from plants, right, and

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Speaker 3: so there's lots of ways that that can happen.

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Speaker 1: That's right. There are many different kinds of plant proteins though.

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Speaker 1: For example, Gardenburger, which was invented in the early nineteen eighties,

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Speaker 1: uses soy protein and it's burger patties, and those patties

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Speaker 1: came with like those grill marks, so you felt like

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Speaker 1: it was really grill what is it? But also peas, wheat, nuts,

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Speaker 1: and rice are popular crops that are used as meat substitutes,

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Speaker 1: but a lot of those earlier meat substitutes didn't quite

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Speaker 1: hit the mark.

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Speaker 3: You can do a lot with the texture from the

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Speaker 3: proteins that you can get from plants, but you can't

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Speaker 3: really do everything that meat or dare product does. You

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Speaker 3: can't get the full sort of sensory experience. You can't

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Speaker 3: get the kind of qualities, whether that's like how it foams,

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Speaker 3: how it feels in your mouth, how it cooks, all

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Speaker 3: of those things might that have different kinds of ingredients

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Speaker 3: that come from the meat that are important.

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Speaker 2: So while a lot of earlier meat substitutes tasted just

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Speaker 2: find there was no way you could ever confuse them

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Speaker 2: for the real deal. Yeah, especially with those fake sharpie

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Speaker 2: grow marks.

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Speaker 1: And so that really brings us to why plant based

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Speaker 1: meat alternatives now are becoming so much more popular. So

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Speaker 1: let's use two of the most popular plant based meat

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Speaker 1: companies as an example, Impossible Burger and Beyond Meat. Both

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Speaker 1: companies still use plants and grains for the bulk of

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Speaker 1: their protein. Impossible uses soy protein concentrate and Beyond Meat

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Speaker 1: uses pea protein.

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Speaker 2: But what makes these so different from Gardenberger is the

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Speaker 2: specialty ingredients their scientists have developed. These ingredients are used

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Speaker 2: in much smaller quantities, but are what makes the product look, taste.

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Speaker 1: And smell like real meat.

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Speaker 2: In other words, these ain't the old school veggie burger patties.

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Speaker 1: What's an example of one of these specialty ingredients.

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Speaker 3: For Impossible foods? That was the heme.

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Speaker 1: Heme has been referred to as the magic ingredient in

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Speaker 1: the Impossible Burger.

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Speaker 2: So heme is the stuff that makes Impossible Burger cook

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Speaker 2: from pink to brown, right, just like a real burger.

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Speaker 1: So what is heme for real? For real? Heme is

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Speaker 1: most commonly recognized as one of the components and hemoglobin, right,

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Speaker 1: and that's what makes our blood red, and its primary

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Speaker 1: function is to just transport oxygen. So if scientists that

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Speaker 1: Impossible use heme to give their beef patties that meaty flavor.

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Speaker 3: And so being able to find a source of that

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Speaker 3: protein that's vegan was really important to the team at

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Speaker 3: Impossible Foods and is really a key ingredient for them.

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Speaker 2: So how did the scientists that Impossible use heme without

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Speaker 2: using animals as the source for hem That seems really

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Speaker 2: tricky and confusing for me.

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Speaker 1: When we tend to think about heme, people always go

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Speaker 1: to the example of hemoglobin and hemoglobin being in blood.

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Speaker 1: But the thing to remember, hem is also present in

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Speaker 1: plants and is present in one of our favorites.

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Speaker 2: Soy, we're going to take a quick break, but when

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Speaker 2: we get back, we're going to dive into the actual

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Speaker 2: process of finding and extracting these proteins that are then

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Speaker 2: used to make the magic ingredients in our plant based food.

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Speaker 1: Stay tuned.

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Speaker 2: We're back and we're ready to dive into the actual

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Speaker 2: process of engineering these plant based proteins that ultimately become

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Speaker 2: your impossible whopper. As doctor Agapakis says, it's an incredibly

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Speaker 2: multidisciplinary process that involves aspects of biology, chemistry, and genetics.

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Speaker 1: My friend, the kia is lighting up. It is a

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Speaker 1: wonderful symphony. Right. In order to get a plant based

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Speaker 1: burger patty just right, scientists have to go through a

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Speaker 1: lot of trial and error looking for the proteins they

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Speaker 1: have the best qualities. And before the break, we found

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Speaker 1: out that hem was the key ingredient in making impossible

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Speaker 1: burgers red and juicy.

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Speaker 2: Just like real meed. You can find heme in soy,

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Speaker 2: but only in small amounts, and so extracting it from

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Speaker 2: the soy would be really really inefficient.

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Speaker 1: So the scientist Impossible new that they couldn't just pull

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Speaker 1: the heme straight from the soy. That would kind of

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Speaker 1: cause a lot of problems. So they figured out a

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Speaker 1: way to make their own hem.

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Speaker 3: The way that they do that is actually sourcing the

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Speaker 3: gene for plant hemoglobin. So like the protein that binds

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Speaker 3: iron and blood is also used to buy iron in plants,

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Speaker 3: and so they took that same gene and then transferred

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Speaker 3: into yeast, and now yeast can start making that rotein

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Speaker 3: at high quantities and then that can be used as

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Speaker 3: an ingredient in the food.

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Speaker 2: Okay, I need to break this down a little bit. First,

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Speaker 2: they find the gene for the plant hemoglobin, where do

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Speaker 2: they find that? So in the sixties and seventies, scientists

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Speaker 2: used to use a very manual process to break down genomes.

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Speaker 2: So remember that's all the genetic information in a plant

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Speaker 2: or in an organism into these tiny little pieces. And

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Speaker 2: then to say which of these pieces has the thing

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Speaker 2: I'm interested in?

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Speaker 1: That took forever.

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Speaker 3: But now with al Gore's Internet, now I just go

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Speaker 3: to my computer and type like I want the gene

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Speaker 3: for insulin, and.

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Speaker 1: Like, whoop, there it is.

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Speaker 3: I can actually search those databases now and say like

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Speaker 3: I want a hemoglobin gene, Show me all of them,

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Speaker 3: and like here's I don't know, a few thousands.

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Speaker 2: This has really widened the pool of potential genes when

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Speaker 2: it comes to sourcing for plant based proteins.

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Speaker 3: When it comes to sourcing those genes, it's all of

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Speaker 3: biological diversity, right, Like, those proteins can come from any kingdom,

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Speaker 3: any organism, and because of the how much people will

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Speaker 3: have sequenced and how much sequencing is out there, you

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Speaker 3: can source those genes from almost anywhere now and be

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Speaker 3: able to access that diversity and learn from it.

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Speaker 2: So let's say that you've scoured the database and done

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Speaker 2: a bunch of tests and you found the gene that

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Speaker 2: produced the protein you need to make the perfectly juicy meatball.

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Speaker 1: Then what do you do.

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Speaker 3: We can take those sequences that are on the computer,

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Speaker 3: the digital sequence of the DNA code, and synthesize it

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Speaker 3: into actual chemical DNA that now the yeast can read

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Speaker 3: and start producing. That yeast now is a factory that

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Speaker 3: copies itself, and in a tank that looks like a

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Speaker 3: brewery like tank sort of facility, you can have trillions

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Speaker 3: of each of these cells, each making their own and

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Speaker 3: so like that's where you can actually get to that

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Speaker 3: level of tons.

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Speaker 2: This process is called recombinant microbial technology, and it's the

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Speaker 2: ability to take genes from one source and put them

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Speaker 2: in another organism or plant.

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Speaker 3: You change the sort of apply chain, right, So now

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Speaker 3: instead of having to grow a ton of crops to

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Speaker 3: squeeze out the tiny bit of hemoglobe, and you make

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Speaker 3: something that makes tons of sugar, you put that into

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Speaker 3: the organism that's transforming that sugar into that protein.

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Speaker 1: This is really clever. Like, I don't think we appreciate

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Speaker 1: what scientists are doing here enough. And I'm not just

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Speaker 1: saying this because biologists do it. Break it down for

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Speaker 1: the people. Zee, If you have a gene that you

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Speaker 1: know encodes for a protein, and that protein is only

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Speaker 1: made in small amounts, you have to take so much

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Speaker 1: of that source material to get enough protein to be useful.

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Speaker 1: You know, many soy plants, we would need to get

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Speaker 1: enough hem to make blood for burger king supply of burgers,

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Speaker 1: a lot of plants. So instead you take that gene

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Speaker 1: and you say, I'm going to use something that can

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Speaker 1: grow really quickly, turn over really fast, won't really damage

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Speaker 1: the environment, and use that to produce the protein I want.

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Speaker 1: So that's the yeast. They use yeas, So you can

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Speaker 1: use microorganisms which are really small. You just got to

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Speaker 1: feed them some sugar, you know, a little bit of salt,

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Speaker 1: some amino acids, add some water. They're happy. And then

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Speaker 1: you like how I make cinnamon rolls. Oh well, I

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Speaker 1: would like to add that you are using yeasts in

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Speaker 1: your cinnamon rolls, and that's what helps it to puff up. Yes,

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Speaker 1: because they're releasing gases. That's what makes your dough rise.

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Speaker 1: Don't even get me going. So imagine you have huge

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Speaker 1: vats of these bacteria or yeasts however they're doing it,

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Speaker 1: producing this protein, and then you have a way that

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Speaker 1: you can select only the protein and none of the

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Speaker 1: other stuff is left behind. And so you just have

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Speaker 1: pure protein and a bunch of it, a bunch of it.

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Speaker 1: You can make those burgers bleed and sizzle on that grill.

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Speaker 1: Baby a meat taste. Yeah, just like that.

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Speaker 2: And what really surprised me is when doctor Agapak has

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Speaker 2: told us about this recombinant microbial technology process and the

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Speaker 2: fact that it's been around for a while.

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Speaker 1: She gave us an example.

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Speaker 3: One of the most sort of important and kind of

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Speaker 3: classic examples of this is how we used to get insulin.

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Speaker 3: So in insulin for diabetics used to come from the

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Speaker 3: pancreases of pigs. And like one of the earliest applications

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Speaker 3: of exactly that recombinant technology, the ability to take genes

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Speaker 3: and move them around and start thinking about them as

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Speaker 3: these different kinds of machines that can be moved into

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Speaker 3: sort of microbial factories. Is the gene for human insulin

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Speaker 3: being moved into bacteria. So now instead of pigs and

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Speaker 3: killing pigs to get insulin, you can get human insulin

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Speaker 3: directly from a bacteria that's growing in a tank.

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Speaker 1: Some people were allergic to insulin from pigs, and I

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Speaker 1: would imagine that someone who for religious reasons or dietary

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Speaker 1: reasons does not want pork anything to enter their body.

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Speaker 1: This was probably an issue, and this was a long

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Speaker 1: time ago. Did they started doing that synthetic human insulin

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Speaker 1: basically insulin produced by bacteria, that was first done in

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Speaker 1: nineteen seventy eight's born.

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Speaker 2: Okay, so let's get back to heme. This whole process

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Speaker 2: we've gone through is just to get one of the

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Speaker 2: ingredients for the plant based meat, right, but the majority

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Speaker 2: of the patty is still made up of plant proteins

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Speaker 2: from peas or soy.

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Speaker 1: They're still using plant based protein. They're still using pea

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Speaker 1: protein and soy, but they have these features that are

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Speaker 1: what we call the especially proteins like heme, which aren't

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Speaker 1: present in large amounts. This technology allows you to scale

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Speaker 1: up how much hem and how much of the rare

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Speaker 1: you know, the rare jewels. It's like a power up.

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Speaker 1: It basically allows you to collect way more, you know,

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Speaker 1: I don't know if use a place Saga Gena says, well,

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Speaker 1: let you collect way more rings, and so now you're like,

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Speaker 1: I have everything I need to make the ultimate patty.

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Speaker 1: This is a really great way to kind of tackle

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Speaker 1: the supplying demand issue right that we have with animals,

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Speaker 1: that we have with food in general. There's a demand

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Speaker 1: for food, but the cost to the environment to keep

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Speaker 1: that supply up is really high.

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Speaker 3: Often it is significantly lower impact because the efficiency is different.

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Speaker 3: So like when you are you know, you take sugar

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Speaker 3: and you'd give it to the yeast, the conversion efficiency

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Speaker 3: of that yeast into the hem and the volumes that

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Speaker 3: you're talking about are much smaller. And similarly, like the

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Speaker 3: conversion of sunlight to p protein is a lot more

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Speaker 3: efficient than the conversion of sunlight via grass to cows

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Speaker 3: to meat protein.

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Speaker 1: We do have to consider the environment and there are

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Speaker 1: a couple of ways that this type of technology has

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Speaker 1: an impact. You do have to feed these organisms, so

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Speaker 1: it's not like, oh, this doesn't cost us anything. These

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Speaker 1: organisms don't just like yeast and microbes. Microbes don't just

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Speaker 1: produce stuff without any input. There always has to be

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Speaker 1: some type of input. I think the convenient or a

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Speaker 1: nice thing is that the input is so much lower here.

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Speaker 1: Do we need to build that, do we need special lines?

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Speaker 1: And you know, is there some stuff that's related to

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Speaker 1: the industrial nature of this, Yes, but I think the

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Speaker 1: industrial footprint and there's a couple of studies that have

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Speaker 1: shown this that the industrial footprint is lower than it

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Speaker 1: is for beef, pork, chicken, chicken. And I think the

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Speaker 1: other thing that we should consider is the source of

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Speaker 1: these materials a lot easier to harvest team from yeast

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Speaker 1: making hem than it is hem from big blood and yeah, right,

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Speaker 1: And I think that we have to acknowledge that, just

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Speaker 1: like doctor Agapacas said about the insulin, you know, there's

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Speaker 1: that added benefit. And so by using this recombinant technology

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Speaker 1: to let the microbes create what we need, we then

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Speaker 1: don't have to have such an impact on the environment.

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Speaker 1: Can you imagine growing all that soy, cutting it all down,

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Speaker 1: you know, but only only using such a small part

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Speaker 1: of it. Yeah, it was a huge waste. And so

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Speaker 1: the scientists have found a way, They've found a cheat code,

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Speaker 1: a shortcut to getting us it's the same product, but

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Speaker 1: with less waste. And I think that is something that

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Speaker 1: should not be overlooked, and I actually think this is something,

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Speaker 1: This is where we're going to head in the future.

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Speaker 1: Because now what we're talking about is just using this

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Speaker 1: technology to make one small component of a larger product.

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Speaker 1: But some people are starting to ask, well, if I

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Speaker 1: can use the lab to make this one thing, can

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Speaker 1: I make animal protein in the lab? Can I make

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Speaker 1: animal tissue? Can I make Yeah? And so now we're

401
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Speaker 1: talking about real funny about that they are, But you

402
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Speaker 1: don't feel funny when they grow the skin and give

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Speaker 1: you a skin graph that you don't You take that

404
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Speaker 1: skin graft and you walk out of that hospital. I

405
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Speaker 1: know that that's high. I know that's not the major

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Speaker 1: way that things are done now. Most people have skin

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Speaker 1: graphs from other areas on their body. But that is

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Speaker 1: a that's new technology, right, And so you really have

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Speaker 1: to ask where will we draw Where do you draw

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Speaker 1: the line? Yeah? I guess it's just basically up to you.

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Speaker 2: What do you feel comfortable with and what impacts do

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Speaker 2: you want to make on society? And once you weigh

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Speaker 2: those things out, you can make an informed decision.

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Speaker 1: I guess now we now we just gotta stick to

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Speaker 1: our crumbles. We gotta stick to those crumbles and patties.

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Speaker 1: But I hope to elevate up too. You think you

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Speaker 1: think you're gonna be a vegan. No, I'm sorry. Even

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Speaker 1: when I was, I liked the flavor. I don't have

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Speaker 1: to eat the meat, but I need it in there.

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Speaker 1: I need bacon flavor. I need bacon flavor.

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Speaker 2: If hey, scientists, wake up, If you can do that,

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Speaker 2: I'll be right on board. Yeah. I would put bacon

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Speaker 2: flavor on everything. I'd put it in my toothpaste.

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Speaker 1: Oh t T.

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Speaker 2: If you lick a burger patty, does that make you?

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Speaker 2: Does that mean you're eating meat? I think you gotta

427
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Speaker 2: like masticate like so, if I lick a patty, I

428
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Speaker 2: can be vegetarian.

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Speaker 1: If you're thinking about that, you're not committed to the

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Speaker 1: vegetarian lifestyle. Oh it's just so hard. Yeah, we won't.

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Speaker 1: Don't bother joining the group. I don't think you're gonna

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Speaker 1: make it. See now she's trying to challenge me. I

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Speaker 1: know my friend. If it's one thing my friend will

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Speaker 1: rise to. It is a challenge. She does not like

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Speaker 1: you telling her she can't do something.

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Speaker 2: That means I need to head to the grocery store

437
00:23:11,000 --> 00:23:14,280
Speaker 2: and buy those plant based meat crumbles or whatever they're called.

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00:23:14,440 --> 00:23:17,679
Speaker 1: Oprah said ten days was enough. Lets you do a

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00:23:17,840 --> 00:23:20,760
Speaker 1: ten day vegetarian challenge.

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00:23:21,000 --> 00:23:23,800
Speaker 2: Okay, so we're gonna put it up on the instagrams

441
00:23:24,200 --> 00:23:28,000
Speaker 2: as we do, and whoever is opting in, you gotta

442
00:23:28,080 --> 00:23:28,919
Speaker 2: send us a picture of.

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00:23:28,920 --> 00:23:33,840
Speaker 1: Your food every day. Yes, this is intense. I'm ready

444
00:23:35,040 --> 00:23:35,920
Speaker 1: put them on the stories.

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00:23:36,000 --> 00:23:37,960
Speaker 2: I'm I'm gonna fail the first day because I'm gonna

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00:23:37,960 --> 00:23:40,840
Speaker 2: forget and I'm gonna be like, I had eggs this morning.

447
00:23:41,240 --> 00:23:43,240
Speaker 1: That's like, did I tell you my dad we were

448
00:23:43,240 --> 00:23:45,240
Speaker 1: doing that thing? He said, Oh, I messed up. I

449
00:23:45,280 --> 00:23:49,919
Speaker 1: had brisket for breakfast. Who eats brisket for breakfast? That

450
00:23:50,040 --> 00:23:54,320
Speaker 1: sounds just right. That sounds just like Curtis. That sounds

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00:23:54,560 --> 00:24:09,400
Speaker 1: just right. That's it for Lab nineteen.

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00:24:09,800 --> 00:24:11,880
Speaker 2: Don't forget to check out our website for a cheat

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00:24:11,920 --> 00:24:14,760
Speaker 2: sheet on today's episode. You can find it and sign

454
00:24:14,840 --> 00:24:18,080
Speaker 2: up for our newsletter at Dope Labs podcast dot com.

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00:24:18,119 --> 00:24:20,879
Speaker 1: Also, we love hearing from you. What did you think

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00:24:20,920 --> 00:24:23,440
Speaker 1: about today's lab? What are your ideas for future labs?

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00:24:23,520 --> 00:24:26,200
Speaker 1: Our number is two zero two five six seven seven

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00:24:26,320 --> 00:24:27,040
Speaker 1: zero two eight.

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00:24:27,280 --> 00:24:29,560
Speaker 2: You can also find us on Twitter and Instagram. At

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00:24:29,600 --> 00:24:30,680
Speaker 2: Dope Labs podcast.

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00:24:30,840 --> 00:24:34,760
Speaker 1: TT is on Twitter at dr Underscore, t Sho and

462
00:24:34,800 --> 00:24:37,840
Speaker 1: you can find Zakia at z Said. So follow us

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00:24:37,880 --> 00:24:40,640
Speaker 1: on Spotify or wherever else you listen to your podcast.

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00:24:40,760 --> 00:24:43,680
Speaker 1: Special thanks to our guest doctor Christina Agapakis. Find out

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00:24:43,720 --> 00:24:45,760
Speaker 1: more about her work in the show notes. Dope Labs

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00:24:45,840 --> 00:24:48,480
Speaker 1: is produced by Jenny rattlet Mass of Wave Runner Studios,

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00:24:48,800 --> 00:24:51,800
Speaker 1: mixing and sound design by Hannes Brown. Special thanks to

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00:24:51,920 --> 00:24:52,640
Speaker 1: Jen Stanley.

469
00:24:52,840 --> 00:24:57,000
Speaker 2: Original theme music is by Taka Yasuzawa and Alex Sugiura,

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00:24:57,480 --> 00:24:59,800
Speaker 2: with additional music by Elijah L.

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00:25:00,119 --> 00:25:03,240
Speaker 1: Harvey. Dope Labs is a production of Spotify Studios and

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00:25:03,280 --> 00:25:07,000
Speaker 1: Mega Owned Media Group and is executive produced by us T. T.

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00:25:07,119 --> 00:25:08,479
Speaker 1: Shadiah and Zakiah Wattley.

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Speaker 2: I know what you're thinking, Oh, I don't want all

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00:25:13,920 --> 00:25:15,880
Speaker 2: these GMOs.

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00:25:15,920 --> 00:25:23,560
Speaker 1: Well, TT wants to fight you. Let me tell you

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00:25:23,600 --> 00:25:23,919
Speaker 1: something