Source: WINSTON-SALEM JOURNAL, 7/8/19

Uma Valeti slices into a pan-fried chicken cutlet in the kitchen of his startup, Memphis Meats. He sniffs the tender morsel on his fork before taking a bite. He chews slowly, absorbing the taste. "Our chicken is chicken ... you've got to taste it to believe it," Valeti says. This is no ordinary piece of poultry. No chicken was raised or slaughtered to harvest the meat.

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