WDFS Podcast: Why We Eat What We Eat: A Food Scientist’s Guide to the Future (S10:E2)

Today we're joined by Lee Cadesky, a food scientist and engineer specializing in alternative proteins. Lee holds an M.S. in Food Engineering from Cornell University, where she also worked as a lecturer. As the co-founder of C-fu Foods and One Hop Kitchen, she has spent years developing insect-based ingredients and navigating the realities of the food tech startup world. She joins us today to discuss her career, the mechanics of alternative proteins, and her new book, Grub: Why We Eat, Why It Matters, and the Seven Forces That Shape Our Food, releasing on July 14th.