One of the liveliest discussions we had with our attendees was centered around cellular agriculture. Giving ourselves a slight pat on the back, we noticed other authoritative sources showing a growing interest in, well, growing meat. The NY Times seems to put a sharp point on it with its recent article, “The New Secret Chicken Recipe?” while The Scientist in its piece, “Cultured Meat Advances Toward the Market,” focuses on the pioneer (and potential employers) working on “making meat.” (The USDA recently awarded a five-year, $10 million grant to researchers.)

Source: Cellular Agriculture Programs: When “Tastes Like Chicken” Takes on New Meaning – Gray Associates | Program Evaluation

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