In a world filled with food fiction, fables and half-truths, how do we build a better food future and save the planet while we’re at it? Without fooling ourselves.
Debunking the common and audience-supplied food mythology with entertaining facts from a real, honest-to-goodness professional scientist. Combining policy, pragmatic takes, and a willingness to hear dissent, one scientist attempts to promote factual takes on food myths.
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In a world filled with food fiction, fables and half-truths, how do we build a better food future and save the planet while we’re at it? Without fooling ourselves.
Debunking the common and audience-supplied food mythology with entertaining facts from a real, honest-to-goodness professional scientist. Combining policy, pragmatic takes, and a willingness to hear dissent, one scientist attempts to promote factual takes on food myths.
Today's guest is Naman Tekriwal, Co-Founder and COO of Breer, a Hong Kong-based company that makes beer from excess bread that would be otherwise wasted or thrown away. Naman and his team make the case that delicious food can be made from the stuff we may want to throw away. Naman walks me through how bread is turned into beer, why local specialities make very loyal customers, and how you start a company that treats its customers as shareholders. We also talk about how Naman's journey to Breer and our shared loved for Slavic fermented beverages. You can find more about Naman here and his company here.
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Food Truths
In a world filled with food fiction, fables and half-truths, how do we build a better food future and save the planet while we’re at it? Without fooling ourselves.
Debunking the common and audience-supplied food mythology with entertaining facts from a real, honest-to-goodness professional scientist. Combining policy, pragmatic takes, and a willingness to hear dissent, one scientist attempts to promote factual takes on food myths.
