{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/695ead68a32e86d775858194/695eadb6313b808065d2d04f?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"Slate Money: Food: Alternative Meat","description":"<p>In this Slate Money mini-series, Felix Salmon talks to guests about the economics of food.</p><p>This week, Tad Friend joins to discuss the growing alternative meat industry, the plant-based crusade of Impossible Foods CEO Pat Brown and the significant environmental benefits of ditching the beef patty.</p><p><br></p><p>\"<a href=\"https://www.newyorker.com/magazine/2019/09/30/can-a-burger-help-solve-climate-change\">Value Meal</a>\" by Tad Friend for The New Yorker</p><p><br></p><p>Email: <a href=\"mailto:slatemoney@slate.com\">slatemoney@slate.com</a></p><p><br></p><p>Podcast production by Jessamine Molli.</p><p> </p>","author_name":"Slate Podcasts"}