Source: Grist
by Matt Simon
“I recently ate a pig that’s alive and well at a sanctuary in upstate New York. Her name is Dawn, and she donated a bit of fat, which a company called Mission Barns grows in bioreactors, then blends with plant-based ingredients to create pork products (like the meatballs above) that taste darn near like the real thing. … In his new book Meat: How the Next Agricultural Revolution Will Transform Humanity’s Favorite Food — and Our Future, Bruce Friedrich, founder and president of the Good Food Institute, catalogs the extraordinary costs of conventional meat production and the vast potential for alternative culinary technologies. Grist sat down with Friedrich to talk about the progress, challenges, and potential of the fledgling industry. This conversation has been condensed and edited for clarity.” (02/03/26)
https://grist.org/climate/why-the-future-of-meat-production-is-in-vats-not-farms/