The Economist

Every weekday our global network of correspondents makes sense of the stories beneath the headlines. We bring you surprising trends and tales from around the world, current affairs, business and finance — as well as science and technology.  Hosted on Acast. See acast.com/privacy for more information.

Every weekday our global network of correspondents makes sense of the stories beneath the headlines. We bring you surprising trends and tales from around the world, current affairs, business and finance &mdash; as well as science and technology.&nbsp; <hr> Hosted on Acast. See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for more information.

Economist Podcasts

A new generation of technologies are transforming the world’s food-production system. Food scientists are producing cruelty-free meat in the lab, growing salad underground in vertical farms and bringing aquaculture on land. The Economist's US digital editor Jon Fasman uncovers the future of food.

 Hosted on Acast. See acast.com/privacy for more information.

Berita 

News & Politics

https://sphinx.acast.com/p/open/s/e421d786-ec36-4148-aa99-7a3b2928a779/a/theeconomistallaudio/e/4bfe9af6-0285-49b3-b01c-2aaed0588bb3/media.mp3?tk=eyJ0ayI6ImRlZmF1bHQiLCJhZHMiOnRydWUsInNwb25zIjp0cnVlLCJzdGF0dXMiOiJwdWJsaWMifQ==&sig=osHugKUuAioJVq19R8e5u52eqN_8sp7YO8Mo9AvaLCU

Babbage: A new Anthropocene diet