Lab-grown meat is an emerging potential alternative to traditional animal-sourced protein.
Cells are taken from an animal, such as a chicken or cow, and then placed in a sterile lab environment. They are given nutrients, and cultured to grow into tissue that is genetically the same as traditional meat.
Today on All Sides: the costs of lab-grown meat, how it differs from traditional meat, and how regulation of such a product might work.
Tamar Haspel, freelance food journalist, writer of James-Beard award winning column "Unearthed" in Washington Post
Evan Thomas, education director, Columbus Veg Community
Lynn Knipe, OSU Food Science professor specializing in processed meat