At a very simple level, we’re talking today about hamburgers, although the subject goes much deeper than that. Today’s show concerns food, taste, the environment, commerce, questions of how to feed the world — and it’s directly a Davis story, because the University of California at Davis is a national leader in this area of research, and their work is attracting food tech startups to the region. The subject is cultivated meat, or meat substitutes that barely exist beyond the lab for now, but should come eventually to a store or menu near you.

Our guests today are Denneal Jamison-McClung and Kara E. Leong. Kara is the executive director of the UC Davis Cultivated Meat Consortium; Denneal is the director of the UC Davis Biotechnology Program, and co-founded the consortium. They can help us understand what’s happening and why it matters.

Photo: Hamburger served at a 2013 tasting in London (possibly the first cultivated meat product ever tasted). Credit Mosa Meat