Lab-Grown Meat: We Grill It

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Silicon Valley seems to be constantly pumping out "solutions" to fix our broken food system. The latest and greatest: cell-cultured meat — meat that's grown in vats, without needing to kill animals. Companies say their new techy meat will be safe and better for the planet than what we have now. We join forces with Chase Purdy, author of “Billion Dollar Burger,” to find out if this stuff is all it’s cracked up to be. In this episode, we speak to Ira van Eelen, Dr. Uma Valeti of Memphis Meats and Dr. Carolyn Mattick.

Here’s a link to our transcript: https://bit.ly/2IbvIu1

This episode was produced by Wendy Zukerman and Chase Purdy, with help from Rose Rimler, Nicholas DelRose, Michelle Dang and Hannah Harris Green. We’re edited by Blythe Terrell. Fact checking by Eva Dasher. Mix and sound design by Sam Bair. Music written by Peter Leonard, Marcus Bagala, Emma Munger, and Bobby Lord. A huge thanks to all the researchers we got in touch with for this episode, including Dr. Hanna Tuomisto, Dr. Marco Springmann and Dr. Lini Wollenberg. And special thanks to Livia Padilha, Jack Weinstein, the Zukerman family and Joseph Lavelle Wilson.

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