Quartz reporter Chase Purdy and science editor Katie Palmer discuss the development of cell-cultured meat, which will show up as an alternative to meat from slaughtered animals at our dinner tables in the near future.
Drawing on a field guide on this topic, Chase and Katie examine:
- What is still needed to get cell-cultured meat from the lab to our plates
- Who the biggest players and investors are in this nascent business
- What it could mean for the established food production industry