To Tai, nothing beats cutting into a perfectly cooked steak or wolfing down a big, juicy cheeseburger. But lately he’s been paying more attention to the buzz around going meatless in the fight against climate change. “Plant-based” foods like beefless burgers and chickenless nuggets have made their way into grocery aisles and fast food chains. But are those actually better for the environment? What exactly is our appetite for meat doing to the planet? Tai investigates. In this episode Tai talks to: - Brent Kim, researcher at the Johns Hopkins Center for a Livable Future - Jody Puglisi, professor of structural biology at Stanford University