I enjoy speaking on my topics of research and writing – most recently, the quest to create laboratory-grown meat – for a wide variety of audiences. Please contact me for information, including my sliding scale of speaking fees – lower for nonprofits and educational institutions, higher if your organization is for-profit.
selected recent talks & appearances:
“The Involuted Palate, or, Cultured Meat and the Savage Crinkle of Future Snacks,” keynote talk at the R&D Management Conference, Trento, Italy, June 2022.
“Cultured Meat as a Case Study in the Future of Food,” Oxford University, November 5th, 2020
Delivered one of the 2019 Jacques Pepin Lectures, Boston University Gastronomy Program, Thursday, October 10th, 2019
Book talk for Meat Planet: Artificial Flesh and the Futures of Food, Harvard Book Store, Cambridge, MA, Friday, September 13th, 2019
Philadelphia Chef’s Conference, March 10th-11th, 2019.
The Point Magazine: Panel on “What are Intellectuals For?” Hosted at Yale University, March 6th, 2019.
“A Recipe For Happiness: Artificial Flesh and the Reshuffling of Moral Norms,” invited plenary talk at the conference “Framing Recipes: Identity, Relationship, Norms,” University of Milan, December 2018.
“Cultured Meat and Three Futures for Flesh,” invited talk at the Wolf Humanities Center, University of Pennsylvania, February 2018
“Mimesis and Invention in the Cultured Meat Debates,” at the Society for the Social Studies of Science (4S) annual meeting, Boston, September 2017.
“Offal and Philosophy: the Case of Laboratory-Grown Meat,” invited plenary talk at the Oxford Symposium on Food and Cookery, St. Catherine’s College, Oxford, July 2016