The science behind lab-grown meat and its’ viability

Somewhere on the road between the Stone Age and creating food out of thin air is a very real technology called “cellular agriculture.” A more colloquial way of phrasing that is “lab-grown” meat.
 
Journalists who have reported on cultivated meat, a researcher, and the head of an organization that promotes alternative meat weigh in on  the promise and opportunities of this technology, what some see as downsides, and how realistic is the idea that this could ever be a common consumer product.

GUESTS

Kara Leong 
Executive Director, Integrative Center for Alternative Meat and Protein (iCAMP)

Breanna “Bre” Duffy 
U.S. Director of Responsible Research & Innovation, New Harvest

Kenny Torrella
Senior Reporter, Future Perfect, Vox
Writes the “Processing Meat” and the “Meat/Less” newsletters

Dana Cronin 
Reporter, KQED San Francisco

Jim Meadows
Reporter, Illinois Public Media