Kathleen Davis, a Science Friday producer and lab-grown meat correspondent, discusses the public's first taste of cultivated salmon from Wild Type. Dr. Rachael Floreani, a mechanical engineering professor, explains the innovative scaffolds used to replicate meat texture. Alexis Yamashita, a PhD student, shares her work with mung beans to improve local food systems. They explore public perceptions of lab-grown fish, the challenges of scaling production, and the exciting potential for diverse protein sources in sustainable diets.
