I first met Cody at a wedding, and the brief conversation we had blew my mind. So much so that several years later I thought if I could get enough of that lightning in a bottle, I'd have a podcast.
As such, it's only fitting that Cody is our first interview on the show, and it's a great start. Science, taste, controversy, lab-grown meats, pea protein, GMOs, golden rice, ugly produce, pickup weights, and trace minerals all make an appearance.
Since we don't do bios on the show, here's the skinny on Cody:
Cody Masters got his start as a nutritionist and cut his teeth in the restaurant kitchens of New York, but his job is more like that of a chemist than either of those trades.
The recipes he makes are produced on industrial scales and sold in national grocery stores and chain restaurants. He calls them 'formulas' (we know, it's 'formulae'), and they're expressed in percentages and incorporated in things called vacuum tumblers.
Cody has a some perspective on how industrial food operations can feed the world with integrity. This talk leaves us with more questions than we came in with.
Since this was a phoner, I don't have any pics of Cody so here's some stock photography of some sciencey shit and a creepy monkey getting down on a banana, which, together, are topical.