I’m in the kitchen of a tech lab munching on a morsel of chicken around the size of a Frosted Mini-Wheat. The small chunks of meat sit among plum tomatoes, thinly-sliced onions, a few capers, and a ...
THE FIRST mouthful of “cultivated” meat is both remarkable and dull. In a homely kitchen at the California headquarters of Eat Just, a startup, a playing-card-sized slice of meat has been glazed and ...
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