Would You Eat Lab-Grown Meat?

Guest: Ali Bouzari, PhD, Food Scientist and author of “Ingredient: Unveiling the Essential Elements of Food” Meat grown in a test-tube is currently possible, in small amounts. But a bunch of companies say they’re on the verge of being able to sell you a whole filet of fish, nugget of chicken or slice of foie gras made in the laboratory. PETA – the animal rights group - supports the idea because it doesn’t require force-feeding or slaughtering animals. The beef, pork and poultry industries would prefer these mad scientists not call their stuff meat, at all. But what does it actually taste like? Will it ever do for the palate and the chef what meat does?