cultivated-meat

The Flesh We Grew Without the Animal

I ate liver this morning. That sentence doesn't mean anything to you on Earth. But if you've spent eight years eating legumes, engineered casein, and whatever Kadmiel's sardine equivalents can provide, you understand why I sat alone in the bio-processing lab at 6:15 in the morning and took the first bite standing up, like I was in a hurry to confirm I was right. It was duck liver. More precisely: duck liver cells, expanded from 60 million to 3.6 billion in a packed-bed bioreactor over eight da

Marcus Osei