Hold the Beef
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Hold the Beef
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Summary
Plant-based burgers were supposed to take over the dinner table. Instead, they’re gathering frost in the freezer aisle while shoppers make a beeline for the brisket and sirloin. So what keeps fake meat on the shelves, and what would actually happen if we all gave up the real thing? Enjoy a tall glass of oat milk with Lou and Phil as they chew on diet trends, crop yields, and the curious case of conspicuous production on this week’s Happy Hour Econ.
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