Kitchen Innovation: The Debate Over Lab Vs. Land-Grown Meat

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Imagine biting into a juicy burger—same texture, same flavor—but it was never part of a living, breathing animal. Lab-grown meat is no longer science fiction; it’s a billion-dollar industry on the verge of revolutionizing how we eat. But will consumers embrace meat cultivated in a petri dish? And what does this shift mean for farmers, the environment, and the future of food as we know it? Journalist and author Chase Purdy joins us to share his insights into the world of cell-cultured meat.