All language subtitles for Meat.Me.Halfway.2021.720p.WEBRip.x264.AAC-[YTS.MX]

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ARTURO ELIZONDO:
Food is emotional.

If I don't eat, you know,
eggs, that means
I can't have, you know,

the cookies that
my grandma used to make
when we were little.

WOMAN: Nobody enjoys
the concept of less.

MARION NESTLE:
People like eating meat.

RUSSEL KATEMAN:
So how is it that
eating less meat

will change the temperature
of the world?

MICHELE SIMON: So it's not
just a matter of, oh,
I hear information,

and then I go make a change.

ETHAN BROWN: So what
happens when people

that you really
love and care about

just don't see
this issue, right?

You know,
do you dismiss them?

[KEYBOARD KEYS CLACKING]

BRIAN KATEMAN:
One of the reasons why
I wanted to make

this documentary
is that I'm confused.

I'm a guy who wants to end
factory farming.

And I started a nonprofit
organization to help make
that happen.

And so many people

seem seriously
pissed off about it.

I'm confused why
it's so difficult to get
people to eat less meat.

I mean, there are so many
alarms going off from
countless scientific bodies

about the problems with
our food system, particularly
factory farming,

and yet, meat consumption
continues to climb.

BILL MCKIBBEN:
So at the moment,

the extra carbon that
we're trapping
is the heat equivalent

every day of about
400,000 Hiroshima
sized explosions.

That's enough extra heat
that we've been able to melt

most of the summer
sea ice in the Arctic.

That's enough extra heat
that the world's coral reefs

are now dying
at a stupendous rate.

It's enough heat
that cities in tropical Asia

are becoming almost
impossible to live in.

So, a fight is on to see

not if we can stop
global warming,
at this point

It's too late for that,
but to see if we can stop it

short of the point
where it takes out

the kind of civilizations
we're used to having.

Global temperatures reached
extreme highs this past week.

REPORTER 1: Sixteen rivers
and North and South Carolina
remain at major flood state.

REPORTER 2: Strongest storm
to hit Puerto Rico in more
than 80 years.

...now largest wildfire
ever recorded in California.

REPORTER 3: More snow
at the city's airport
in a single day

since they started
keeping records.

REPORTER 4: 20 to 30
million people

will become climate refugees
in Bangladesh by 2015.

The greenies say
raising beef contributes
to global warming.

And what is the relationship
between meat consumption

and anthropogenic
climate change?

So... almost everything
that a human being does
in the course of a day...

burns some fossil fuel.

Uh, releases some carbon.
I mean, from the moment
you get up

and turn on the light
or the radio or, you know,
whatever it is.

But one of the things
that produces a fair
amount is livestock.

The latest estimates
I've seen from the FAO

and others think that
if you add up everything,

you may get 18-19%
of the world's global
warming emissions

coming out of agriculture,
especially out of livestock.

So it's not as big, perhaps,

as the drivers were sort
of used to talking about.

Power plants and cars
and things but it's big,

and obviously it's one
of those places where
change is possible.

You know, you don't
have to wait for someone to
build an enormous wind turbine

next to you, you can change
what you're having
for dinner tonight.

BRIAN: I always cared
about the environment

and that became especially
true In college.

I was that guy on campus
who told people

that they should recycle,
walk instead of drive.

Use a refillable bottle
of water instead
of a plastic one.

And when I learned about
the problems with factory
farming, I was outraged.

I decided that the sensible
thing to do was for me to go
immediately vegetarian

with the aim to be fully vegan,
and for the most part
that worked out.

But there were some problems.

I remember one Thanksgiving
in particular,

where my dad was kind
of cajoling me to have
a small piece of turkey.

And when I popped it
in my mouth, my sister said,

"I thought you were
a vegetarian, Brian."

They were kind of making
fun of me even though
I was the only person

at the table who
was trying at all.

And I thought, "Well,
maybe I'm not a vegetarian,"

but I still cared a lot
about the problems.

And so, my friends
and I came up with
the concept "reducetarian",

wants to inspire
as many people
as possible

to cut back on animal products,
especially people

who were never going
to go vegan or vegetarian.

ANNOUNCER: Failure to do so
could result in serious injury.

In case of an emergency,

listen for announcements
and instructions
from the group.

Please familiarize yourself
with the location of life
jackets on this ferry.

They are located...
[CONTINUES INDISTINCTLY]

BRIAN: I love seeing
my parents.

I have to practice patience.
You know, it's always...

[LAUGHS] When you're
different people,

it could be challenging
sometimes,

but I love them,
and I'm always glad
to see them.

I just have to always,
you know... Not too many
religious debates,

maybe not too much
politics and then
everything is okay.

My dad is the happiest
man alive.

I don't know who
dropped him as a kid

or what happened,
but he is just always happy.

No matter what's going on,
he's happy.

He has faith
things will work out.

Everything happens
for a reason.

As a kid, whenever I was
scared, he would say,
"Fear is just acronym

for false evidence
appearing real."

He loved to tell me that
whenever I was scared.

But as far as, Isn't it hard
to eat healthy and exercise?

RUSSEL: No...
If my life depended on it,

if I, if I ate meat, a steak,

and if I thought that it would
kill me right away,
I would never have it.

The problem is, everything
is a slow process.

You're having that one drink,
doesn't kill you.

You're over eating
one meal, doesn't kill you.

It's what you do on
a routine basis,

day in and day out
that kills you.

And stress is the
number one, probably.

What about not what
it does to our bodies,

but what it does
to the planet,

what It does
to other animals.
What are...

Yeah, I am not
as much a humanitarian
as I should be.

I'm very concerned about you,
you, my immediate family.

My daughter. You know,
my immediate family,

I'm incredibly interested
in and my own health,

I'm interested in.
I talk to people every day,
see a lot of patients.

So I feel like I'm doing
my service there.

But people talk about the...
What's it called?

What's it
with the heat, uh...

-BRIAN: Oh, global warming?
-Global warming.

-So--
-That pail out there.

Did it work?
Did it work on you?

RUSSEL: I guess not.
So I am not that concerned
about global warming

to be honest.
I shouldn't be saying this,

but I'm being
honest with you.

Um, everyone has a certain
number of hours in the day,

and, uh, I'm more concerned
when I walk in the house,

the temperature of the house.

I'm not, I guess,
a humanitarian.

Do you think it's arrogant
to think that humans
are changing

the temperature of the planet?

[LAUGHS] I don't recall though,
which is it, today?

-BRIAN: That's global warming.
-The world is getting hotter.

The summer has been
very hot here, I don't know.

But the winter,
I don't feel it's...

I think it's... a joke.

I don't think
there's anything to it.

Why do you think
that there's nothing to it?

The world has been going on
for how many freakin' years?

And I guess 'cause
we don't really see
any proof to it.

-What, they put thermometers
in places and they measure it?
-You know like it hasn't...

-Because things are melting?
-Like he said, the summers
have gotten...

God is controlling everything.

I think, actually, the summer
is the way the summer
always is.

Some summers were hotter
than other summers.

It's a worldwide situation.
Not talking about
Staten Island.

I'm not either.

What if I told you that most--

99% of scientists
thought that global warming

was a real phenomenon,
and it was happening, in part,

because of our actions
on the planet?

-Do you think...
-[LAUGHS] That's unbelievable.

These people
actually study that.

The world is falling apart
and they're worried about
the temperature.

Or do they think it's going
to affect everything?

I don't know. They're worried
about the temperature.

Call me crazy,
I think they're spending
a lot of time

doing something
that has not much validity.

In a few years from now,
they'll be talking about

if everything is getting
too cold.

God is taking care
of everything.

He's in control.
Leave it alone.
Worry about what you do.

-[LAUGHS]
-Eat less meat,
don't worry about the...

How is it that
eating less meat

will change the temperature
of the world?

If everyone ate less meat...

What if no one ate meat?
They produce less animals.

Then the temperature
would change?
I don't get this.

I gotta talk to one
of these PhD scientists
about this.

-Well, let me be
the resident...
-Spokespersons.

What would they say?
So they would say
that factory farming

is when you put lots
of animals in these very
intense environments.

And you have
to have all these inputs.

You have to water the feed
so that the feed grows.

You have to feed the animals.

This resource.

You have to butcher them,
grow them.

You have to ship them
far distances.

And through this process
there are results,

and these results
are greenhouse gas emissions

and these are gasses
that go into the atmosphere.

And there's through
this process,
the planet heats up.

And so it is the same
thing when you drive a car,

or you go on an airplane.

Everything that
we do has some impact
on the planet.

Well, I do think that
the technology
is getting out of hand,

that that the world
is getting not better,

but worse because of all
the technology.

But one of these technologies

is the way we raise animals
for food, that we raise them
with such efficiency,

and at such high volumes
that were spewing all of these

-gases into the environment.
-Then which is worse,
driving cars or that?

Like, where do you pick?

All the fields,
you try to help everything?

-Some--
-Amstel cans is a problem?

Some scientists have said
that factory farming

produces more greenhouse
gases than all of
transportation combined.

-So if you're--
-Some scientists say that.

Some scientists say that,
but all scientists agree
that factory farming

has a major impact
on climate change.

Do these scientists
eat meat?

-Some do, some don't?
-Some do, some don't.

What do you eat...
what do you eat for breakfast?

For breakfast,

I either have a smoothie,
which has banana, strawberries,

blueberries, or I'll have
avocado toast.

Every millennial
has avocado toast.
You've had avocado toast?

-I never heard of it.
-Do you like avocados?

I know what avocados are,
but I never heard
of avocado toast.

Have you ever had
an avocado?

No.

-Have you ever had an avocado?
-No.

Okay, I heard of it.

-Where do you go to eat?
-Where do they sell this?

Everywhere.

Do you eat Mexican food ever?

-No.
-No.

The color turns me off.

[CHUCKLES] So, green...

-Blue.
-What colors
do you like in food?

-I don't know.
-Brown, like meat.

There's very little
I can eat right now.

Can you take
your finger like this?

I believe in you.
We're gonna make history.

You're going
to have guacamole
for the first time.

Corn chips are right here.

I'll do it with you.

Please take your finger...

-take a scoop.
-I'm not taking a scoop.

-You're doing something,
we have to do this.
-I'll take a speck.

Take a speck.

Take a speck of guacamole.

Oh, my goodness.

Are you ready?

Everybody--
Get some here.
At the same time.

All right.
One, two, three...

Interesting taste.

I don't like it particularly
much, but it's okay.

-I don't like it.
-RUSSEL: Corn chip,
I like.

-This is good.
-[BRIAN LAUGHS]

-Combination's okay.
It kills the taste.
-LINDA: Oh, God!

I think the way to think
about it is,

if it came from the ground,
it's healthy.

So a tomato is a little bit
better than tomato juice.

-Unless it's just--
-We eat a lot of tomatoes.

RUSSEL: Apparently.

Well, we love tomatoes.

Actually, that's a fruit.

-I know pizza has tomato
sauce on top.
-We eat a lot of tomatoes.

Does not qualify.

Well, you get the good
tomato sauce.
The sauce is not good?

A small amount of tomato
sauce at the expense of a lot
of white flour and cheese.

They used to say pizza.

This is how things change.

They used to say
pizza was very healthy.

-It's a whole food,
it has everything in it.
-Who said that?

-Scientists.
-Scientists.

They said pizza
was very healthy.

-It had everything.
-It had the vitamin C
from the sauce,

the tomatoes,
and that the cheese...

And the bread, yeah,
whole food, has everything.

And the bread but now
we know that pizza
is not healthy.

We know or believe?

We'll see what they say
in ten years from now.

BRIAN: I left my parents' house
feeling sad and frustrated.

I love them and they won't do
what I think is important

for even their own health.

It's like watching
a sinking ship.

And not being able to do
anything about it.

But my parents are not alone.

Just about one in ten Americans
gets the recommended amount

of fruits and vegetables
in their diet.

The average American
consumes over 200 pounds
of meat each year.

We have some of the highest
rates of diet related illnesses
in the developed world.

How is this possible?

ERIC ADAMS:
You get a reward.

You did a great job
on your exam,

we're gonna give you a nice
slice of pizza.

If you're good and finish up
your chores,

we're going to give you
two scoops of ice cream.

No one is saying, "Hey, Johnny,
you got in A, so I'm gonna
give you some broccoli.

NESTLE:
One of the things we know
is that physicians

talking to patients
about changing their diet

is one of the most important
motivators that there is.

If your doctor tells you,
you need to change your diet,

you need to eat more
healthfully and is specific

about how you're supposed
to do that,

you're going to take that
very seriously.

But doctors don't know
anything about nutrition.

They're not taught
in medical school.

They're not even
taught how to refer patients

to dietitians or nutritionists
to get advice about it.

AUDREY LAWSON-SANCHEZ:
There are foods
that are served in schools

that the American Academy
of Pediatrics have
labeled carcinogens.

67,000 pediatricians
have come forward and said,

"Do not serve this
to children."

Those are still on
most menus multiple
times a week.

WALTER WILLETT:
There's a marketing lobbying

that is constantly conducted
by the meat industry.

and that distorts what
people hear about
what people see.

So there's layer upon layer

where the meat industry
does cause confusion.

Consumers hear
misleading information.

The American public,
does not get a balance.

view of the scientific
evidence.

NESTLE: I mean, to explain
why doctors don't know

anything about nutrition
is really very simple.

The entire medical care
system is set up
to reimburse doctors

for what they do,
not what they prevent.

I mean, if you want
to look at it

from a really cynical
standpoint, you can ask
the question,

"Who would benefit
if people ate
more healthfully?"

What corporations, what
industries, what money making
operations would benefit

if people ate more healthfully?

DAVID KATZ:
I have a morbid
fantasy, Brian,

that that big food, big pharma,

you know, each one CEO
smoking a big cigar

in a, you know,
big smoky board room
with the door closed

strike a deal.

Big food CEO's job
is to make people sick
and profit from it.

Big pharma CEO's job is
to treat the unnecessary
illness and profit from it.

They have a good laugh,
shake hands.

All right, um, I mean,
our culture runs

as if that deal were actually
struck that way.

And, you know,
if you were sort of

an extraterrestrial
intelligence,
you came down here

and you saw a place
that runs on Dunkin',

you know, everybody's
drinking Coca Cola.

McDonald's sponsors
the Olympics

and multi-colored
marshmallows are part
of a complete breakfast.

You know, you had basically
conclude there's no
intelligent life down here.

BRIAN: Our society gives
value to cheap meat
and junk food

in a way that I just
can't understand.

So how did you get that way?

Did humans evolve
eating vast amounts
of meat?

So, we know that our earliest
ancestors in Africa, let's say,

more than three million
years ago had a diet that
was probably like that

of the great apes today,
largely vegetarian.

And then we get evidence
about two and a half
million years ago

of the butchery
of mammal carcasses.

We find bones
with cut marks on them.

Stone tools scattered
around those,
so we get evidence

of increasing amounts
of meat eating.

If our ancestors, you know,
a group of them or just one

were walking across
the Savannah and then
there would be, you know,

half eaten zebra,
it was a great idea
to eat it, right?

It was, you know, nutritious.

There was a lot
of calories, fat in it.

So once they started trying,
you know, somebody tried here
and another person there,

they were like,
"Hey, you know,
it filled my stomach?

It was good
and I didn't fall sick."

Most of them, at least.
So, you know, it was food.

So that's basically why
they started eating it.

And they soon learned

that it was caloric
and nutritious
and good for them.

And the assumption has been
that meat eating

was a critical part
of our evolution,

in that it gave us access

to a concentrated source
of nutrients which freed up
energy for us

to evolve a larger brain.
Obviously were opportunistic,

they took what they could
from there on.

And there was no single
paleo diet.

It was a varied diet
and at all times in the past,

certainly, it would have
included for humans,
probably some meat,

but often not a lot of meat
and a lot of vegetable foods.

If you want to take
a sort of a big picture

approach to this is to start
with Native Americans

before Europeans
ever settled in North America.

And, you know, what you
found were hunting habits
that were quite cyclical,

and the Native Americans
would, in many ways,

form semi nomadic
communities

that would follow game
and certainly not hunt

more than they needed
to hunt.

When the Europeans...
ran out of land

or saw that their
population was growing

to the point where

that just wasn't going to be
enough land to raise enough
food for everybody,

that was one of the incentives
for the so-called
"age of exploration."

That's what sent
Europeans looking
for new land.

And when they got here,
they found--

Always difficult to figure out
how to say this,

but they found an indigenous
population who were kind
of defenseless.

And they took advantage
of that.

And one of the biggest
genocides in history

happened as the Europeans
took over this continent.

They were faced
with the biggest, richest,

most naked patch of land
that anyone had ever seen,

and they just started
tearing it up and farming it
like mad.

And the Europeans brought
domesticated animals.

A, because they were
not very good hunters,

they didn't know
the environment very well,

and Europeans
very strongly believed

that to domesticate
an animal was a sign
of cultural superiority.

It meant that you're in control,
it meant that you had some
stability in your life.

So you didn't have to go
diving into the woods

every time you were hungry
to shoot an animal.

They actually saw that as being
a kind of mark of "savagery".

And back in Europe,
hunting was a sport
for the elite, it was a game.

Not something
you wanted to be dependent on.

So they domesticated animals.

And did actually
an extremely good job

of domesticating animals
and breeding animals.

PAUL FREEDMAN: We have
letters and memoirs
from Italian immigrants

in the late 19th century.

One, I think,
goes back to her village,

and the people think
she's a liar

when she tells them that
she eats meat four times a week.

You'd only have eaten
the amount that the average

American person eats today,
if you were very, very rich.

You know, Henry VIII probably
would've exceeded

the average American
meat consumption.

But if you're
a middle class person,

no way would you be eating
this amount.

MCWILLIAMS: Certainly
until the early 20th century,

most Americans
were both producers
and consumers

of the food that they ate.

FREEDMAN: In 1900,
something approaching
half of the population,

still lived on farms
and made their living
off of agriculture.

By the end of the 20th century,

no more than 2%
of the population
lived on farms,

and I think now, in 2018,
it's dipped under 1%.

MCWILLIAMS: And there's a
lot of good reasons for that.

Farming is
an extremely difficult,

unstable material way of living
and making a living,

and a lot of Americans,

when they had an opportunity
to leave the farm,
left the farm.

FREEDMAN: What's different
in increasing numbers
in the 20th century

are people who haven't
the faintest idea
what a farm looks like,

except from
the Interstate highway.

PETER SINGER:
So if we do think about it,

we have this quite pleasant
image of the traditional farm

that essentially is obsolete.

I mean, I'm not saying
that those farms
don't exist at all,

but they produce a tiny,
tiny percentage

of the animal products
that we eat.

So that's the disassociation
I'm talking about

that either we don't think
of the meat as an animal at all,

or if we do
think of it as an animal,

we think of it as an animal
that really largely comes

from a different era
of animal production.

MAN: We had to cede authority
over the production of food

to people we didn't know,
to not just people,
but institutions,

organizations, corporations
that began to produce our food.

And that's when food
kind of became categorized

with a lot of these other goods
that were being mass produced,

where the emphasis was on,
you know, producing the most

with the least amount
of inputs and efficiency
and that kind of thing.

MARYN MCKENNA:
At about the same time,

for reasons that are kind
of just serendipitous,

the early manufacturers
of antibiotics

who who had gone after
these drugs in order to solve

the worldwide ancient menace
of infectious diseases,

discovered that if you gave
antibiotics to animals
that were not sick,

then it would affect them
in kind of mysterious ways.

The first thing it did was
it made them put on weight,

muscle weight, meat basically,

much faster than
they would have otherwise.

And then they also figured out

that if they gave antibiotics
to animals that already
seemed to be healthy,

it would keep them healthy.

Even if you crowded
a lot of animals in together.

So suddenly,
here are these new drugs

that were just
kind of new on the market,

promised a way
to make meat more cheap.

I don't wanna say Americans
began to care less necessarily
about their food,

because, I mean, we're always
concerned about our food,

particularly the safety
of our food,

but it wasn't as ever present
because we were not involved
in the production of it,

so we were more likely
to just kind of eat what
was made available to to us.

MCKENNA: Giving antibiotics
to animals

had created this whole
entire new health threat,

which was antibiotic resistance
arising not from the misuse
of antibiotics and medicine,

but from misuse of antibiotics
in animals that became meat.

A whole new sort of strand
or channel or chain
of a public health threat

flowing from agriculture
in a way that no one
had predicted.

We don't really have
any sort of ethic.
I mean, as a culture,

we don't have any sort of ethic
to manage the way

we enter into this world
of abundant, cheap food.

And so we have a kind
of sense that we can, "A",
eat whatever we want to eat

when we want to eat it,
that the food should be cheap,

and that food should be safe.

And those are assumptions
that for the most part
we can get away with having

and most of the time,
our food is safe.

Most of the time,
Americans eat what they want
when they want to eat it,

and most of the time
it's cheap.

And that all sounds great until
you look at the consequences
on the other end.

So within about five years
of the first growth promoters
being trialed,

500,000 pounds of antibiotics

were being given to livestock
in the United States.

In 2015, that number
was 34 million pounds.

MAN: Factory farms
are poisoning people's water,

they're polluting people's air,
they're poisoning the ground.

MCWILLIAMS: Back to where
it started here,

it's that when the consumer's
so distant from the producer,

the producer makes sure
that we see only what
the producer wants us to see.

And it's generally
a very sort of happy picture.

And, you know,
I think one of the...

One of the first things anybody
who starts to actually scratch
the surface of the food system

realizes is that this is really
not a happy picture at all.

I mean, we're kind of trapped
in a food system

that is very, very bad for us,

and it happened
so quickly, really,

that we're still
sort of waking up
to the consequences of it.

But this isn't exactly news
to most people.

There have been undercover
slaughterhouse videos,

lots of information
about the pollution
coming out of these farms,

serious questions about
the health of the food
they're producing,

for decades, and none of it
has made any difference.

So I wanted to do
what seemed practical,

and the basic premise
of my approach was simple.

If we can get
the average person

who's eating well over
200 pounds of meat each year,

most of which
came from factory farms,

to cut back by even
a small percentage,

that would make
a much greater difference

in terms of number of animals
spared for suffering,

environmental impacts,
human health issues,

than getting a small number
of highly committed people

to go fully vegetarian
or vegan.

I thought I'd cracked it.
Made perfect sense to me.

But when I spoke about it
at an animal rights conference,

it didn't exactly
go over well.

They compared me
to Donald Trump.

They said it was inappropriate
for me to be there,

that I was watering down
their message,

even that I was there
to co-op their interests
on behalf of the meat industry.

Was I missing something?

I wanted to get
to the bottom of it.

So the next year,
I got a hotel room

and I went back to have
some more conversations.

-Hey, Brian.
-How you doing?

Thanks for taking
the time to meet me.

I'm great. Thank you.
If you could just take
a seat right here.

I have found in my life
that a lot of people simply
don't want to go vegan,

and they tell me that
they would never go vegan.

And where that's left me
is in a position

where I want
to tell them something

that's going to make
some change
in a positive direction.

So what I tell them is that
meat consumption isn't
an all-or-nothing premise.

If you're not willing
to go vegan,

then you should
simply cut back

on the amount
of animal products
that you consume.

And I'm wondering
if you think that's
an acceptable premise.

And if not,
I'd love to know why.

I don't think
it's an acceptable premise

to say that
one should eat less meat.

Because when we go
to slaughterhouses
and see the victims,

the animal victims,

every individual matters,
every single one.

Just like every human matters,
like in a human rights,

And I think that
we need to speak the truth.

Those individual animals
do not want to die.

And I think there's a power
in just saying that.

Animal rights activists
are coming at this

from a very ethical perspective

that animals
have a right to live.

And supporting any level
of slaughter is wrong.

Even if the animals are
hypothetically treated well
up until that point,

there's an objection
to the act of killing.

Right. Arguably, your dog
is treated really well at home.

Would you feel
comfortable slaughtering
and eating your dog?

Well, the best way
to understand

carnism is through sort
of a thought experiment.

So just imagine
you're a guest
at a dinner party

and you're eating
a delicious beef stew.

And so you decide to ask
your host for the recipe,

and she tells you that
the secret is in the meat.

You need to use three pounds
of well marinated
golden retriever.

[GASPS]

So your response
is an example of carnism.

Carnism is the invisible belief
system or ideology

that conditions us
to eat certain animals.

Carnism is why we find cows
and pigs and chickens,
for example, appetizing,

and the idea
of eating dogs and cats

and other animals that
we haven't been socialized
to think of as edible,

as disgusting.

BRIAN: Part of the challenge
is that people feel

somewhat removed
from these systems.

And I know, I grew up
in Staten Island, New York,

I never felt like
when I walked
into a supermarket,

when I was purchasing
pork loin
or a steak or drumstick,

that I was
supporting violence.

For some people,
that's a big leap.

Um, can you appreciate that?

Oh, you know,
most of us grow up,

and we're unaware
of the impacts of our actions,

and we are removed
and I think it's intentional.

And so, in a sense,
consumers are
also disempowered

and were discouraged
from thinking
and paying attention.

And in fact, there are systems
and laws, ag-gag laws,

so that we can't see
what is happening.

I think I was charged for
giving water to thirsty pigs

because the industry
wanted us to go away.

We were getting
a lot of attention

for doing this act of mercy,
like the videos that we had
of these incidents went viral.

And so
the slaughterhouse industry

asked drivers
to call the police

next time they see us
giving water,

and most drivers
were unwilling to do this.

But there was one driver, Jeff,

who decided to, you know,
jump out of his cab
and he said,

"Don't give them water."
And I said, you know,

"Jesus said
if someone is thirsty,
give them water."

And then he said,
"They're not humans,
you dumb, frickin' broad."

And I said, you know,
"If the pigs are thirsty,
they'll get water."

And then he said,
I'll call the police."
And I said...

JEFF: What are
you doing? 911.

"Call Jesus,"
and I continued to give water,

and he said he'd slap
the bottle out of my hand,

and the pigs
were still coming to us,

like, literally coming
to the water bottle
despite this confrontation,

and then he just drove off.

And then nothing happened
for, like, six weeks.

And then a police officer
came to my home
and issued a summons

and with a charge
of criminal mischief,
interference with property.

And did you win?

In the end, the judge
said that I didn't interfere
with property

'cause the property still went
to the slaughterhouse.

So there were no--
It wasn't a legal victory.

I mean, we were hoping
that the judge would

make an progressive ruling
on the fact that pigs
are not property

and that they're persons,
but that wasn't the case,

so my charges were dropped,
but we did not make a legal--

There was no legal victory
in terms of the pigs.

All of us in society
have a duty to not look away

when someone's suffering
but to come close
and try to help.

So the purpose
of the Save Movement

is to change
the cultural norm

so that everyone
sees it as natural

and their duty
to bear witness.

And so, as in, I don't identify
as an animal rights activist,

but you think it would be good
for me if I participated
in something like that?

-A vigil?
-I think you would, um...

I think you would
identify as an activist
after you bear witness.

Is there an opportunity
for me to go to one?

We have a vigil tonight,
at Farmer John.

It's in downtown LA.

And they kill 4,000 pigs a day,

and I invite you
to come and see
what impact it has on you.

I'm nervous.
I think it's scary.

And it's odd
and weird in a way.

And it's hard to imagine
myself doing that.

But I'd like to think about it,
and maybe I'll come.

Think about the animals
like, do you love animals?

-I do.
-Okay.

So I think they want
your compassionate eyes

to be there
and they want your assistance.

Does it make a difference?
Me being there?

You're gonna be
a different person
after you go there.

[SIREN WAILING]

BRIAN: If you would
have told me
five years ago

that I would be witnessing
pigs on their way
to get slaughtered,

I would have thought
you were absolutely insane.

WOMAN: [OVER PA]
So how it works,

we have people in front
of the slaughterhouse gate.

Those are our gatekeepers.

They're the ones responsible
for stopping the trucks.

The drivers will stop
when they see people
standing in front of the gate.

Once the truck
comes to a complete stop,

that's when we approach
with our water bottles
and water sprayers,

and our gentle, calm voices.

And we're looking for snouts.

Do not start spraying
or pouring water
inside the truck.

Look for a snout.

If you don't see a snout,
it's not your turn
to give water.

[INDISTINCT CHATTER]

WOMAN 2: We need
water over here.

[MAN 1 WHISTLES]

OFFICER: Careful. Careful.
That truck is not gonna stop.

-That truck is not gonna stop.
-MAN 2: Don't step up.

WOMAN 3: Stay where you are.

[PIGS SQUEALING]

[SNIFFLES]

BRIAN: The most painful part...

was making...

dead eye contact
with one of the pigs.

I don't know why,
but I feel like
I'll never forget that look.

And it's just
an indescribable feeling

of making eye contact
with another being
that is suffering.

And there's nothing you can do
to help them.

And it's a very
painful feeling.

And I think anyone
who was here...

whether or not they're vegan
or vegetarian,

just if they're a decent
human being

would feel the same way,
and it's not right.

It's not right.

It's a very lonely feeling.

And I think what
I'm most worried about

is that I'll never be the same

for having gone through
this experience and that...

it'll just be hard
to connect with others
in the same way

who haven't had this experience

because it's such a unique

disturbing experience that...

you know,
I thought it would be similar

to like watching
a factory farming video,
but it's not.

There's something
about being here,

the sounds of the pigs
squealing are awful.

I mean, they're just so painful
to hear and the smell,

it smells awful,

and it's just so pathetic, too.

I mean, these animals
are putting out their snouts
through these holes

just to find
a little bit of water,

and the whole thing
is just so pathetic.

It's sad. It's awful.

And I don't know what
the answer is moving forward,

but I know
that this is not the way.

This is not the way,
it just doesn't make sense.

I mean, look at this.
Look at this...

this smiling happy pig
with a fucking baseball hat on.

I mean, it's just ridiculous.

And where the trees, you know?
Where... [SCOFFS]

We're in the middle
of fucking nowhere.

Oh...

It's just...
in the middle of nowhere.

And it's...

It's fucking audacious

because the slaughterhouse
is right here,

and so to have this mural
that depicts something
that's so joyous and happy

is so devious and frustrating.

[SIREN BLARING]

[SOMBER PIANO MUSIC PLAYING]

That experience
definitely made me feel

a lot more sympathetic
to the activists
that protested me.

If everyone could see
what I had seen here,

would that be enough to end
factory farming?

SIMON: I think
a mistake that a lot

of activists tend to make

is that it's just a simple
matter of information.

That if people just knew,

you know, how animals
were treated on factory farms

or how much, you know,
excess beef production

is destroying the environment
or even that saturated fat

is harmful for our hearts,

that people
would just switch

from eating meats
to plants.

It's that simple,
provide information.

But what that fails
to take into account

is the incredible,
powerful role

that the environment
and marketing plays

and that the environment
that people live in every day

shapes their every day
food choices.

NESTLE: There are problems
with factory farms that

everybody knows about

but nobody's doing
anything about them

because of the pressure
to keep the cost of food

as low as possible.

So it's not just a matter of,
oh, I hear information,

and then I go
make a change,

if every single day,

the first thing they see
when they walk out the door

is a McDonald's,
or a Burger King,

or a Dunkin' Donuts,
or a Baskin-Robbins.

Why wouldn't
they eat there?
It's right there.

It's convenient, it's cheap,
and it tastes good.

And those are the three
most powerful drivers
of food choices.

Taste, price,
and convenience.

Do I think factory farms
are good thing?

No, I mean,
I've seen them.

I don't want
to eat that way.

I'm in a very
privileged position

to be able to make
that decision.

Not everybody is,

and I'm careful about
what I advocate for.

Because if it raises the cost,

if eliminating factory farms
raised the cost of food

beyond which most people
in the country could afford,

um, that would not
be a good thing.

There are trade-offs here
that are complicated,

and I don't think the issues
are black and white.

I think there's
a lot of grays.

BRIAN: Do these food
access issues affect

different populations
differently?

Does it matter
what race you are
or wealth you have

in terms of access
to fruits and vegetables?

I believe it does.

I believe, depending
on where you live,

your zip code
determines the quality

of fruits and vegetables
you're going to receive.

Far too many

quality stores
and supermarkets

really don't believe
that inner city communities

would like that
quality of food.

That's why you
don't see

a Whole Foods
in Brownsville.

You see it in Park Slope.

OLYMPIA AUSET: So 23.5
million Americans

live in what are called
food deserts.

It means
that you're about

two miles away
from a supermarket,

and that's interesting
statistic to hear,

but how
that translates

is that the things
that are around you

and available for you
to eat most easily

are fast food places
and liquor stores.

So these are environments
where it's really hard to get

tomatoes and avocados like...

You and I may feel really...

It may feel natural for us
to just, "Oh, I'm going
to have an apple,"

or, "I'm going to make
this smoothie

that includes
bananas, et cetera."

But there are places
where it's hard

to get the ingredients
for a healthy life.

And there's usually
triple the death rates

from preventable
disease.

ADAMS: We cannot
continue to allow

the affluent areas
of our country

to have the best quality
fresh fruits and vegetables,

and then
in the inner cities,

we have just the opposite.

AUSET: In South LA,
there are 1.3 million residents

and there are only
60 grocery stores.

So we are in
South LA right now.

Um, if you're on
the west side,

there are maybe
660,000 people

and there are 57
grocery stores.

Usually in a more
affluent area,

there's double
the amount of grocery stores
as in a less affluent area.

The Brownsvilles,

the South Side
of Chicago,

the Liberty City
of Miami,

the Compton of California.

They should have
the quality food,

just as some
of the prestigious
area of the country.

AUSET: So, the thing
that we do is we make

fresh food affordable

in places where it's hard
to find and hard to afford.

So every week
we do pop-ups

of organic
produce affordably.

We accept EBT
And we do education

to show people how to use
the food as well.

So, the big thing
is just making
fresh food affordable

to the people
who need it most,

and the places
that need it most.

If we don't do that,
then we are using food

as an apartheid system.

That would not allow
those inner cities

to have quality food.

They can't have
junk food

while affluent areas
have Whole Foods.

That is not the way
America should be.

I'm a really
creative person,

and there are a lot
of things

that I think that
I'm capable of doing.

And sometimes I get upset
that this is even a problem.

I think something
as simple as food--

It's kind of like,
you know, I'm young,

like I'm 27 and
you look around

at the planet
you've inherited,

and you see some
of the things going on
and you're like,

"How did humans
even mess this up?"

You know what I mean?
Like, it's really simple.

Fruits and vegetables
should be around.

We've been growing food
for thousands of years.

How do we get
to the point

where there's
all these resources
available to us,

and we're in a perfect
position to be able
to feed everyone,

and there's not
food for people.

BRIAN: This is terrible.

Getting people
to eat more veggies

and less meat
seems impossible.

For all these forces at play
that make the default choice,

a meaty one.

But what if we could provide
an alternative meat?

One that doesn't come
from a factory farm?

What options
are out there?

Is there a meaningful
difference between

a factory farm
and an ideal farm

or, more generally,
a non-factory farm?

There's a significant
difference between
a factory farm

and, a higher welfare
certified farm.

And to be clear,
higher welfare certified
is a broad term,

and there's a spectrum
underneath that.

And there are
three certifications

that we believe
are meaningful

and offer
a significant improvement

for farm animals lives

above a factory
farming situation.

Both because they
set standards

that are appropriate
for animals,

physical and natural
and emotional needs,

but also
because there's a level

of transparency
and accountability

that just doesn't exist
in factory farming.

In fact, it characterizes
factory farming

to have nobody looking
at these animals

and to have
the complete freedom
to do whatever they want.

So, for example,
Thanksgiving is coming up

and I've been wrestling
with this discomfort

because on the one hand
I would prefer

it'd be
a plant based meal.

And on the other hand,
I don't believe

I can force people
to do exactly what I want.

And it hadn't even
occurred to me

that I could perhaps

work with that person
or even provide a turkey

that did not come
from a factory farm

but came from
another source.

You got to get
to White Oak. [CHUCKLES]

What's White Oak?

White Oak Farms

is a pretty incredible farm
down in Bluffton, Georgia,

where they raise at least
seven species out on pasture.

They are certified humane
Global Animal Partnership
stepped five, I believe,

and Animal Welfare Approved.

They have every
certification under the sun.

And, while it still involves
an animal dying,

if there's going to be
a turkey on the table,

I believe it's very important,
especially around the holiday,

when people are really
thinking carefully

about the food to center
that meal on,

you know, certainly
plant based food

to the extent
that you can

but also on animals that
lived a decent life.

While there's still time,

we may have to turn
this into a Portlandiaepisode

-where I go visit
White Oaks Farm.
-Yeah. [LAUGHS]

When you're a 63-year-old
Southern rancher,

you talk like this.

People put you in a box.

-Politically and socially.
-Hm.

And you know,
I don't fit in the box.

I'm a Second
Amendment guy

with a gay dog that you
better not fuck with.

[BOTH CHUCKLE]

Absolutely not
in general.

But especially
with those in the background.

[LAUGHS] I won't.

So today White Oak Pastures,
my farm,

is focused
on animal welfare,

regenerative land management

and the rural revival
of this little community.

And you can't have one
without the other.

I was very
successful financially

raising cattle industrially.

We live
very comfortably.

We have no debt.

And we pay taxes
every year.

My view on animal welfare
during that era

was if you keep
the animal well fed,

plenty of good,
clean water

with a comfortable
temperature range,

is safe from predation,

and you
don't intentionally

inflict pain
and suffering on it.

That's good.
I'm all for it.

You can't do
any better than that.

Except it's not.

During the era

that we industrialized
animal production...

By "we", I mean my father's
generation and mine.

We were so focused
on efficiency,

lowering cost
of production

that we came
to ignore the fact

that animals
need to be able

to express
instinctive behavior.

You know, chickens need
to scratch and pick.

Cows need
to roam and graze.

Hogs need
to root and wallow.

You see it's inbuilt.

BRIAN: And so you
think of their lives

as being net positive.

They're living happy.

HARRIS: They are able
to express
instinctive behavior.

And yes, that's
what's important.

We feed them,
there's feed

those feeders
a Non-GMO grain mix.

We feed Non-GMO grain
to our pigs and poultry.

We do not feed grain
at all to our ruminants

that's cows,
sheep, and goats.

They forage only.

Do they each have
different personalities?

Can you kind
of sense that in them?

Well, you know,
we probably got 2,000 pigs.

-Okay.
-So I don't-- You know--

It would be disingenuous
for me to say that

I know all of them
and they have names.

That's not-- We manage.

You see that
he has not been castrated.

See his testicles
in the back.

No physical alterations.

You know, we don't
cut teeth or claws.

I tell people, we used
to castrate everything born
on this farm

that wasn't named Harris.

-[BRIAN CHUCKLES]
-HARRIS: Now we don't
cut anything.

You know, I have the peer
reviewed third party,

uh, ecological work
done on this farm

showing that my
holistic management system

using animal impact
has actually benefited

this land dramatically
over the last 20 years.

In terms
of organic matter.

In terms of water
holding capacity.

In terms
of microbial activity.

BRIAN:
And they seem happy.

I think of my dog, Toby.

We live in a somewhat
small apartment.

Toby spends
most of her life
in the apartment.

We take her for walks,

but here, you know,

the pigs get to be free...

That's interesting,
that's interesting.

-I 'm glad
you brought that up.
-Tell me.

HARRIS: So your exposure
to animal relationships

-is limited to--
What's that dog's name?
-Toby.

Toby. That one
relation with Toby.

Or who ever came before Toby
and who ever comes after Toby.

When you think
about animals and people,

you think about
you and Toby.

For me, my relationship
with animals is so complex,

I have livestock
like these pigs

and I love them
in a certain way.

I have work animals
like my horse

and my guardian dogs,

and my herding dogs.
I love them in a different way.

I got a companion dog Judge
who you met earlier.

I love him
like you love Toby.

Same relationship.

I got wildlife on this farm

that I love
in a very different way.

These microbes
in the soil

I love in a very
different way.

So I am unapologetic
about the fact

that I allow these
animals to breed naturally.

We grow them in amount
of that is, uh, very humane.

It allows them
to express all their
instinctive behavior.

And we choose when
to slaughter them.

But when we do
slaughter them,

we do it ourselves
in our own farm plant.

You know, these animals
have never been
hauled anywhere.

They walk. They're really
well bred.

They walk right up there
to be slaughtered
in that plant.

Dr. Temple Grandin.

-You know that name?
-BRIAN: I do.

-HARRIS: Temple Grandin.
-BRIAN: Tell us about her.

Doc Grandin,
who I know personally,

is the inarguable
expert internationally

on humane animal
handling and slaughter.

We differ in some
little points,

but she knows
more than I do.

And she designed that plant
to be as humane as possible.

And I've been with--

Unfortunately,
been with people
when they died...

of old age.

Or malady or injury.

Uh, I'm happy to take you
up there and let you see

these animals being
slaughtered.

When I go, I hope I go
like that.

I believe
that my animals

lose their life in a much
more humane way

than anything I've ever seen
die outside this farm.

And that was one
hard part for me

was I have been outside
of a slaughterhouse.

We were waiting for pigs
that were in trucks

and I think they had to come
from a very far distance.

And I was with
animal activists
who were spraying water

-into the trucks because--
-They needed it.

They needed it
and they're thirsty.

And so, uh,

that's currently
my only reference for...

Well, let's go
in there now.

You can film
in here anywhere

except the actual slaughter.

You can go in there.

But, you know, we just
It's just not respectful

to animal to...
film that.

-But you can see it.
Anybody can see it.
-Sure.

But you can film
anything except that.

-That's the only area...
-[BRIAN LAUGHS]

HARRIS: ...where there's not
full transparency.

And there's transparency
there's just not...
Not, you know...

It just doesn't seem
right to me.

BRIAN: I understand.

You know, I don't want
you to film me
when I'm defecating.

[LAUGHS]

And neither do I--

I'm not a pretty person
when that happens either.

-So, I can appreciate that.
-[HARRIS CHUCKLES] Yeah.

HARRIS: Just everybody
deserves a little bit
of dignity and respect.

[BRIAN SPEAKING]

[HARRIS SPEAKING]

HARRIS: How you doing?

[BRIAN SPEAKING]

[LOUD POP]

BRIAN: Truthfully, I wasn't
entirely comfortable

with all that I had seen
in the slaughterhouse,

but I have to hand
it to Will

for even letting me
take a camera in there.

Still, I had
a bigger question.

In the same country that eats
one 110 billion dollars

worth of fast food
each year,

we're one in eight people eat
fast food every single day

and where most people
buy factory farm meat
in supermarkets.

Would it really work
to replace those
industrial farms

with farms like this?

Would people pay more?

Maybe if we are really
to end factory farming,

we'll need
an easier solution.

People like
eating meat.

I mean, one of the things
that fascinates me

about the vegan world

is how much
the vegan world

wants artificial meats.

They miss it.

That's weird to me.

I don't understand that.

You know, I think you can eat
a perfectly adequate diet

and never eat
meat at all.

I don't see anything
wrong with that.

But why have to have
artificial meats.

I don't understand it.

BROWN: So, we did
this study with the University
of Michigan.

They did a life cycle
analysis of our entire
production process

including supply-chain
then came back with some

actually startling statistics
about the environmental impact

of what we're doing
better than I thought
they would be.

And so water
is a great example.

We use 99% less water
than a conventional
beef burger.

That just shocked me,
you know.
And then 93% less land.

And this is where
I got to pause for a second,
because when you think about

the American farmer
and you think about,
they have lets say 100 acres.

If they can produce
the same amount of burgers,

right, with only seven acres,

they have 93% of their land
or 93 additional acres

to do something else
with their own income, right.

But then you look at climate,
you know the emissions

that we're producing
are 90% less

in terms of greenhouse
gas emissions
than the emissions

from a conventional burger
and, lastly, energy.

We spent half
the amount of energy,
so it's pretty impactful.

MIYOKO SCHINNER:
This is going
to be the biggest

extinction in history.

We're going to be losing
all sorts of species
over the next 50 years.

It's absolutely frightening.

And so we have to start
thinking about that.

We have to become
responsible as leaders
in the food industry.

We have to start
taking responsibility
for our actions,

for the food that we put out
and the food that we create

has to invite people,
entice people, inspire people
to eat a better diet.

ELIZONDO: Food is emotional.

It's so tied to culture,
you know. I'm Mexican.

You know, we grew up eating
very iconic dishes, right.

Often times
you have cheese or eggs

or meat as a core part
of that dish.

So it's very...
I think it's difficult
for most people

because when you tell them
to eat something differently,

it's like they're making
a tradeoff, right?
Okay, if I don't eat,

you know, eggs,
that means I can't have,

you know, the cookies
that my grandma
used to make

when we were little
and when we were growing up.

So in the same way
that brewers use yeast

to convert sugar into alcohol
to make beer and wine,

or the way that bakers
use yeast to convert sugar
into carbon dioxide

to leaven bread,
yeast can also convert

that same sugar
but into protein.

And so we are able
to produce proteins,
like egg proteins,

to be able to replace eggs
and other ingredients
in those kinds of products.

Because meat is so intricate,
the process of building it

from plants is pretty complex.

You know,
it starts with a canvas.

And that canvas for us
is the structure
of the protein.

And so we create
that platform or that canvas

by stitching together
the protein
that we get from plants

into the structure of muscle,
roughly from the human
centric perspective.

And so we begin
with that canvas,
which is, uh,

the structure of the protein,
and then you think about,

how do I make the flavor
and aroma of meat,

which is so intimate to humans
and our relationship with meat.

It's so familiar to us.
And once we identify those,

we then try to match
those implants,
we try to find

analogous molecules in plants
and then bring them together

in a way that with heating,

and with the release of aroma
and the release of flavor,

they communicate
to the human
sensory experience

in the same way
that those molecules
would in animal protein.

So what do you think
about plant based meats

or, increasingly,
the idea of cultured meat?

Lab based artificial meats
are off my radar.

They're artificial.

And I'm not interested.

I'd rather eat meat
from an animal that was raised
under conditions--

Under the best
possible conditions.

And that meat is available
to somebody like me

who has enough money
to pay for it.

As a public health physician
whose job has always
been human health,

I've reached the conclusion
that if we don't deal
with the impact

we're having on the planet,

every other aspect
of human health is moot.

There are no healthy people
on an uninhabitable planet.

Is there a difference
between cell-based meat
and conventional meat?

At the cell level,
when you look at it,
it will be the same.

Except that,
since we control everything

about the environment
that the cell is in,
we can make it better.

So there's only so much
that you can manipulate
an animal

to give you
a better tasting meat,

because an animal
hasn't evolved

to give you tasty meat,
it's evolved to keep us
all healthy

and to proliferate
its own genes.

In our case,
we're able to control
the entire environment

the cell is in.

So the pH,
the dissolved oxygen,
the temperature, et cetera.

We control all the amino acids,
fatty acids, salts, minerals,
things like that.

They go into the cell
and then everything
that comes out the cell,

which means we can
make the food,
the cell taste better

and be healthier than anything
that's already out there.

And of course
it will be more
sustainable as well.

BRIAN: What is that?

So this is the flask
where the cells are on.

You can't see them
with your naked eye,

but there's a ton of cells
in the bottom of this.

And this is the media here.
This red liquid
is all the nutrients

that the cells need to grow
to proliferate,
to move around.

And this flask
is just a surface room
to grow on.

SPEARS: Last July we went
and visited a pig in Marin

which is just north
of San Francisco.

And we took
a very small biopsy
from the pig, live pig.

She ran off
into the farm yard.

So we came back here
to Indiebio where our labs are.

And we take those cells
and we begin to multiply them.

So we proliferate the cells.

And so that took a few weeks.

And then you have
a certain mass of cells,

and then you separate them
and you induce them
into muscle and fat.

And then at that point,
you can combine them together

and you essentially
have ground meat.

In our case,
ground pork or minced pork.

And then we took that
and we made
sausages with them.

I don't think people
are used

to thinking about meat
in terms of eating cells.

So yeah, I think, actually,
if you ask people,

"What do think
about chemicals?"

Right? They think
chemicals are bad.

But everything
is chemicals, right?
You, me, the air.

-Right.
-Food is chemicals.

Like, if it's not chemicals,
it's not matter.

-[LAUGHS]
-So the same thing
with a lot of cells, right?

People might think
cells are bad,
but we're made of cells.

Our food is made of cells.
Apples, meats...

Most of anything we eat
is made of cells.

BRIAN: I know some people
are skeptical about

cell-based fish,
in that to them,

it resonates
as a processed food.

-Hm.
-I mean,
you can understand.

"Do we really want to have
our food come from a lab,"
they might say.

I used to be a beer seller,
it's like a sommelier,

but for beers
it's called a cicerone.

And I've been
on a million brewery tours,

and on an any given
brewery tour,

you can find somewhere
in the brewery a place
where you've got scientists

in white lab coats
doing experiments.

And what they're doing is like,
figuring out new flavors,

and new ways to make
different types of beer.

But then, that beer is produced
in a brewery

and that's not called
lab-grown beer.

Our process is similar,
we do our research
in a laboratory

and then our production
in a facility.

And so, if we're like
"lab-grown fish",
they're lab-grown beer.

And in fact,
most snacks anybody eats
are tested and prototyped

in a lab and then
produced in a facility.

So if, you know, like,
chips aren't lab-grown chips,

we're not lab-gown
anything either.

The insulin protein
used to come from pigs.

In order for a diabetic
to get their insulin,

you had to kill a pig,
extract the insulin
from the pancreas,

purify it
and inject it into people.

And that's how every diabetic
got their insulin protein
from prior to the 1980s'.

And you needed
over 51,000 pigs
to make one kilo of insulin.

So it was incredibly
inefficient technology

to make this very functional,
useful protein for the world.

Fast forward to today,
almost all insulin
is made using fermentation.

SELDEN: Basically anything
you can think of
or find online

about like 3D printing organs,
that also is applicable
to this field.

Because, basically
what we're doing
is 3D printing organs

just instead of trying to get
more and more detailed

to make something
more and more functional.

We just need it to be
much cheaper and much faster.

It strikes me
as I'm speaking to you
that we're talking so much

about how
the products are made,

but when I think about
convectional animal products,

I never really thought about
how those are made,

and when I think about it,
I'm not particularly happy.

And I don't think most
consumers really understand
how we go from a cow

to let's say, a steak.

It may just be
that if these products exist,
and they're delicious,

and they're affordable
that people will just eat them,

and they're not going to even
bother to care about what feels
like fancy words to me,

like, a bio-reactor,
or a scaffolding,
or cell lines and so on.

Yeah, you know,
I really agree with that.

We're not gonna take, you know,
any effort to conceal
what we're doing.

We're not going to hide it.
We really want it
to be available,

but it doesn't seem
like people are that interested
in how their food is made.

And so I don't think
we're gonna lean on this
as messaging

when we, you know,
bring this to the public.

It's interesting, like,
we're, you know,
often asked, like,

exactly how this process works
and people really, really
want to know,

but they never seem to ask
how their actual food
right now is made.

And they really don't seem
very interested in that.

I feel like if we have
all this, you know,
in-depth coverage

of exactly what we do,
why do they have ag-gag laws?

Why are we not allowed to film
inside of the places that
they actually produce food?

It seems like
an unequal playing field.

I've seen conflicting data
around the environmental
footprint of cell-based meat.

Why is there so much confusion
about that?

And is there really a confusion?

Are you referring
to the very recent study
that came out this week?

[DRAMATIC MUSIC SOARS]

So that study
in particular looked

at the environmental effect
of cell culture meat
on climate change

on a 1,000 year horizon.

One thousand years.

Our method of producing meat
is very highly reliant
on energy,

and they use an energy system
which is reliant
on fossil fuels.

So in their study,
they say energy
comes from fossil fuels

which emits
a tremendous amount of CO2.

All of human society right now
is predicated on the idea
that we'll be off

of fossil fuels
within a decade or two.

And so, a lot
of the cell-based
meat industry,

in terms of it being good
for the environment

is very much predicated
on the idea
that we're going to be

off of fossil fuels.

But what's great about it
is that it's giving us
the potential to do that,

'cause right now,
especially with land animals
like cows,

there isn't a method.

So if you're using them,
we can try and reduce,

but we're never a actually
going to hit a point

where we can just use
clean energy to power a cow,
whereas this, you can.

BRIAN: More people
have gone to...

-JONES: The moon.
-BRIAN: The moon
than have tried this.

Amazing.

-It tastes just like chicken.
-Yeah.

I love everybody's
first reaction to it.

There's like a little bit
of a surprise shock

on how good it actually tastes.

We're always still trying
to work on it.

Texturally, we still think
we can continue to improve it,

but the flavor profile
is fantastic.

It tastes really good,
and I know it's very simple

to say that it just
tastes like chicken
but it really does.

JONES: That's the best
complement we can get.

That means we're doing it.

BROWN: You will see
the quick-serve
restaurant industry

transition in this direction
in a way that's
really significant.

You're seeing it with Car's Jr.
and they've been
an amazing partner.

And A&W in Canada,
they've been
absolutely outstanding.

Their businesses are booming
with respect to these sales.

So they're are seeing that.
And you'll see

the rest of the industry
come along.

I think that there's
very little reason

to continue to use
animal protein
in a fast-food setting.

I mean, it's really about
the whole experience.

And we can provide
plant-based meat

that provides every bit
of satisfaction to the consumers
in those settings.

What I'm hearing is a theme
of meeting people
where they are

because, you know,
I would love it if my parents,
for example,

-ate a vegetable
on occasion.
-Right.

But if they're going to be
making a decision around meat,

I would rather them
have a plant-based meat,
like "Beyond Meat"

than have meat
from a factory farm.

And that's the sense
that I'm getting from you.

Yeah, absolutely.
I mean, it's all about...

So what happens when
people that you really
love and care about

just don't see
this issue, right?

You know,
do you dismiss them?

You know, do you circle
the wagons and say,

"I'm only gonna hang out
with people who think
just like me,"

or do you, as you say,
meet people where they are?

BRIAN: Not long after this,
something I had never expected
to happen happened.

So I feel like
a lot has changed
since the last time

we were at a table
and talked
about our diets.

Forty-five pounds
have vanished into thin air,

that's one thing.
It really is amazing.

How did it happen?

The whole key is health.

People should be concerned
about their own health.

It's critical,
especially as you get older.

When you're younger,
you can get away with it.

-So what would you say
to someone--
-Don't be a schmuck.

-But you were a schmuck
a couple of years ago.
-Absolutely.

That's amazing.
I feel very hopeful
for the first time.

-It's incredible.
-That's funny.

So how do you get people
to change?

I thought I was in good health.
That's the amazing thing.

That's what I don't understand.
How could you think that?
You were slightly overweight,

-you had Type 2 diabetes.
-A person could think
they're rich

and then they win the lottery.

You get used to a certain thing.

I guess I was healthier
than a lot of my friends.

I still felt okay.

-Okay.
-But I was 40
pounds overweight.

And looking back,
I used to get tired.
I thought it was normal,

as you get older
that you get tired.

I feel better now at 67,
almost 68,

-than I did at 40.
-But what did you do?

What's happened since?
You look thinner.

First of all,
when you're thinner,
you have more energy.

It's like carrying around
the bowling ball.

I don't know
how I did it all those years.

But you get used to it.
You don't know the difference.

-I even think clearer.
-But what happened?

A change in my diet
changed my life.

What did you do?

So I gradually ate less meat.
That's the essence of it.

And when you eat less meat,
you eat more vegetables.

It was a process.

I'd say the first time
I tried a bowl of broccoli,
it seemed--

Maybe it's the green part--
It seemed boring.

But then I got
to look forward to it.

You have to be ready
for things, I think.

And once you get small results,
it's really energizing.

Then you do more and more.
It's really cool.

BRIAN: I don't know if
we'll end factory farming.

There're a lot of smart people
who have come up
with some good solutions,

but each one seems to have
its own pros and cons.

Plant-based meat
doesn't yet taste exactly
like animal-based meat.

Cell-based meat is at least
a couple of years away
from being on the market,

let alone at a price
the average consumer
can afford.

And there're a lot of questions
about regenerative agriculture.

And whether it can live up
to its environmental promise
while meeting current demands.

What I do know is that
just about everybody agrees

that we should be eating
far more plants.

And in order
for there to be a world
without factory farms,

there needs to be less demand
for meat.

Way less.

Anyone who can,
must make an honest effort
to cut back

on the amount of animal product
that they consume.

We can't give up
on the possibility

that we can make
things better

even when it feels
agonizingly slow.

I mean, if my dad
can make a shift
in this direction,

anybody can.

We're running out of time.

And I believe
that every effort,
no matter how small,

will count in the end.

♪ I will take you swimming
Follow me ♪

♪ Make time when there's none
For the sea ♪

♪ I'll keep on
Living incomplete ♪

♪ As long as I still wake up
From my dreams ♪

♪ They'll see the end
Of our own street ♪

♪ We don't make time

♪ Where there's none

♪ Move your feet

♪ I'll build you a boat
Out of lighting ♪

♪ And fill it with pearls

♪ We'll float world's end
And touch in return ♪

♪ Just to prove
The impossible possible ♪

♪ Sure, you'll be there
When our time comes ♪

♪ You feel the same thing
We're waiting and waiting ♪

♪ And stop, I feel faint
From accepting ♪

♪ This terrible loss

♪ In time you thought
You'd say it's just gone ♪

♪ We'll make time
Where there is none ♪

♪ Build you a boat
With big diamonds ♪

♪ And fill it with stars

♪ Hear the base drums
So far off ♪

♪ Be there tomorrow
Get some rest ♪

♪ All that's left
A few hundred miles ♪

♪ We'll make time
Where there is none ♪

♪ You feel the same thing
We're waiting and waiting ♪

♪ And stop, I feel faint
From accepting ♪

♪ This terrible loss

♪ In time you thought
You'd say it's just gone ♪

♪ We'll make time
Where there is none ♪

♪ You feel the same thing
We're waiting and waiting ♪

♪ And stop, I feel faint
From accepting ♪

♪ This terrible loss

♪ In time you thought
You'd say it's just gone ♪

♪ We'll make time
Where there's none ♪