Why won’t we see laboratory-grown chicken in restaurants soon? | MIT Technology Review
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2023-11-27 07:03:14
2023-11-26 16:54:12
November 27, 2023
The waiter lifted the lid of the plate with a showy movement, and inside the porcelain bowl decorated with delicate golden designs, and on top of a layer of flower petals, was a small black plate containing two pieces of chicken. Each piece was coated in a dark glaze (I later learned it was a glaze of black tempura recado) and decorated with some edible flowers and leaves. When I want to write an article about climate and energy, I don’t usually go to a fancy restaurant in San Francisco; But I recently went on a visit to Bar Crenn, a restaurant with a high Michelin star rating, and one of only two restaurants serving laboratory-grown meat in the United States… We use cookies to improve your experience. By continuing to use the site, you agree to this. privacy policyI agree X
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