Companies around the world are competing to produce what’s often called lab-grown meat. It begins with the cells of cows, chickens, fish, or whatever protein you’re trying to recreate–and like the name says, it’s grown in a lab into food-sized portions.

How is it made, how long until it appears in your local supermarket, and how…does it taste? Bloomberg reporters Deena Shanker and Priya Anand join this episode with answers.

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