Would You Eat a Lab-Grown Duck Breast? Inside the Alternate Meat Industry
July 29, 2019
The laboratories of Memphis Meats are located in Berkeley, California, next to a juice bar and a small-batch coffee roaster, and not far from Alice Waters’s Chez Panisse, the Shangri-la of farm-to-table restaurants. Here, in a newly renovated brick building on a quiet, tree-lined street, a group of scientists is rethinking meat production at the molecular level — which is to say, completely. Their novel approach both upholds and upends everything that the patron saints of Berkeley’s sustainable food movement hold dear.
