The Food and Drug Administration announced this week that meat and dairy products from cloned animals are safe to eat, but the Department of Agriculture is calling for a "voluntary moratorium" for time to build public acceptance among US and foreign consumers. Meantime, it's possible that Americans are already eating meat, not from cloned animals themselves but from their progeny. If nobody can tell the difference, what's the problem? Critics say it's expensive, inefficient and cruel to animals. Should such food be labeled? We hear from critics and advocates, and from a high-profile chef who conducted a double-blind test comparing porterhouse steaks from the progeny of a cloned bull and a conventional one.
Mark Peel, Executive Chef and Owner, Campanile Restaurant
Marion Nestle, New York University (@marionnestle)
David Faber, President, Trans Ova
Jaydee Hanson, Policy Analyst, Center for Food Safety