A few weeks back, when lab-grown chicken was announced as being "approved for sale in the United States," I was overjoyed.
As someone who's foregone all red meats (my friend clarifies it as such: "Michael doesn't eat anything that once walked on four legs"), I've been aiming to also give up poultry and fish in due time, too. Over the last few months, there has been a lot of buzz about lab-grown proteins, the restaurants and chefs who aim to incorporate it in their menu and the wondrous ways lab-grown protein might aid in animal welfare and environmental concerns.
