Listen to our podcast of this discussion on Soundcloud or on any of the other major hubs you download from

For 2020, seems like animals are out, alt protein is in, and Californians are cooking up some pretty unique creations.

A new food economy is taking root in places like the dairy section of grocery stores and the drive-thrus of Burger King. Plant-based and lab-made meat, cheese, ice cream and even sushi are appearing more regularly on menus, and many of the companies creating them are based here in the Golden State.

The Age of Animal Protein — with its environmental, ethical and health baggage — seems to be giving way to the Age of Alternative Protein.

But are these newfangled proteins all they’re supposed to be? Critics say they’re heavily processed, contain lots of non-natural ingredients, and aren’t that great for our health. And will they shut down the industry of cattle ranching and poultry farms, or is there a more eco-friendly way for us to have our animal proteins without the guilt?

Either way, seems like chowing down on lab-grown burgers, plant-based dairy and other new protein types. is becoming more the norm. (Coming soon: lab-grown insect meat?)

Listen to this fabulous food-focused discussion with chefs, scientists and food developers about the latest efforts to reimagine and redesign animal- and animal-free proteins.

PANELISTS

* Jamie Cavanaugh, owner of (opening next month) Pure Soul Plant Based Eats in Sacramento

* Doni Curkendall, vice president of operations and logistics at The Better Meat Co.

* Isaac Goldman, head of business development at Eclipse Foods

* Ermias Kebreab, professor of animal science at UC Davis, and director of UC Davis World Food Center

* Stephen Leopold, COO and general manager of Burger Patch