Creating meat in the lab in the face of climate change and population growth

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Impossible Burger, Washington DC. Photo credit: Ted Eytan/CC 2.0, via Flickr

Seven years ago, scientists unveiled the first laboratory-created hamburger. Benjamin Aldes Wurgaft explores the quest to generate sustainable proteins in the lab and the problems in our food system in his book, “Meat Planet.” 

The cover of “Meat Planet.” Photo credit: University of California Press



Evan Kleiman