Short Wave A Taste Of Lab-Grown Meat
Nov 22, 2022
Allison Aubrey, NPR health correspondent, dives into the revolutionary world of lab-grown meat. She discusses the innovative journey of Uma Valeti, who transitioned from cardiology to create sustainable meat alternatives. The conversation highlights how cultivated meat could reduce greenhouse gas emissions while addressing food security. Listeners get an inside look at production facilities and the tasting experience of lab-grown chicken, plus insights on how younger consumers are embracing this delicious, eco-friendly alternative.
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Food's Environmental Impact
- Food production contributes significantly to greenhouse gas emissions.
- Cultivated meat aims to address this by growing meat from animal cells, avoiding slaughter.
A Cardiologist's Eureka Moment
- Uma Valeti, a cardiologist, had a eureka moment while working with heart attack patients.
- He realized if cells could grow heart muscle, animal cells could grow meat.
From Heart Cells to Meat
- Uma Valeti's inspiration came while working with stem cells to regrow heart muscle in patients.
- His experience in a slaughterhouse further motivated him to find an alternative to traditional meat production.