I’m speaking about my new book, The Fish Counter, at Origins at Woodberry Kitchen. For information and reservations, click here.
I’m trying to keep up with what’s happening with cultivated meat. So far, the FDA has approved a couple of cultivated chicken cell companies, and these are selling “chicken” in a couple of restaurants, one in San Francisco and the other in Washington DC.
The big issue: scaling cell production up enough to have product to sell. It takes lots of cells–billions? trillions?—to make a portion big enough to eat.
Here’s what’s going on in this area in the U.S. and U.K.