Source: Jeremy Frieling, NEWS & OBSERVER, 6/19/17



Imagine that those hamburgers you’re grilling this summer were grown in a petri dish in a lab rather than on a ranch.Scientists say the technology might be closer than you think. Companies, nonprofits and university researchers are refining techniques for growing meat products in the lab, says Liz Specht, senior scientist at the Good Food Institute, a Washington-based nonprofit that presses for “healthy, humane, and sustainable food.” 

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