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Ian Sample hears from Linda Geddes about her recent trip to the Netherlands to try cultivated meat sausages, courtesy of the company Meatable. Advocates say that cultivated meat could be the future of sustainable and ethical meat production. Linda explains how they’re made, how their carbon footprint compares with traditional meat and most importantly … what they taste like!. Help support our independent journalism at theguardian.com/sciencepod

A court in the Philippines has banned the commercial growth of golden rice, a genetically modified rice which was created to help tackle vitamin A deficiency in developing countries. It’s just the latest twist in a long and controversial journey for this rice. Ian Sample hears from the Observer science and environment editor, Robin McKie, and from Glenn Stone, a research professor of environmental science at Sweet Briar College in Virginia who is also an anthropologist who has studied golden rice, about why it has taken so long for this potentially life-saving technology to reach the fields, if it is the silver bullet so many had hoped for, and whether this ban is really the end of the story. Help support our independent journalism at theguardian.com/sciencepod

For a long time, western science and Indigenous knowledge have been seen as distinct ways of learning about the world. But as we plunge the planet deeper into environmental crises, it is becoming clear that it is time to pay attention to both. Bridging that gap has been the driving force behind the career of the botanist and author of Braiding Sweetgrass, Robin Wall Kimmerer. She tells Madeleine Finlay what we can learn from the most ancient plants on Earth, why we need to cultivate gratitude for the natural world and what western science can learn from Indigenous knowledge. Help support our independent journalism at theguardian.com/sciencepod