
How stem cell-grown seafood could save our dying world
The first cell-based meatball sizzled and popped in the frying pan, as a traditional meatball would. A world-class chef plated it atop a bed of lettuce and greens. Observers said it smelled like beef; taste-testers said it tasted like beef. But the meat didn’t come from a slaughterhouse – it was a product of beef