Recently, Evan Kleiman participated in a group "taste test" at Campanile, which was organized by the Los Angeles Times. The main course? Beef, one from a natural source and another sired by a cloned cow. UC Davis geneticist Alison Van Eenennaam, who also attended the dinner, explains the scientific background for the cloning process and the current controversies, including whether or not it's safe to eat. The results of the taste test are revealed in the Los Angeles Times article.
Music Break: Strict Scrutiny by Cougar