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Alt-Meat: It's Alive! | Serving Up Science

Hamburger
Daniel Carlbom
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Flickr creative commons

On top of farm-raised vs. wild-caught, and GMO vs. non-GMO, you may soon be faced with another decision when buying meat at the grocery store: farm-raised vs....laboratory-grown. On this week's Serving Up Science, science writer Sheril Kirshenbaum and WKAR's Karel Vega discuss the looming possibility of meat made in a petri dish. 

As managing editor, Karel Vega supervises news reporters and hosts of news programming, and is responsible for the planning and editing of WKAR's news content.
Serving Up Science host Sheril Kirshenbaum is a history buff, science writer, and curious foodie.
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