Out of the lab and into your frying pan: the advance of cultured meat — theguardian.com

I am sitting at a kitchen worktop in the airy offices of San Francisco food startup Eat JUST. As a vegetarian, I’m in angst about what is being gently turned over for me in the fryer by one of the chefs. Sitting beside me, the company’s CEO Josh Tetrick tries to put my moral dilemma into perspective. “You’re not my target market,” he says. “It’s people who are eating meat for breakfast, lunch and dinner.”

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