Why the future of meat production is in vats, not farms

Grist
By Matt SimonFeb 3, 2026, 4:30 am126 ptsTrending
I recently ate a pig that’s alive and well at a sanctuary in upstate New York. Her name is Dawn, and she donated a bit of fat, which a company called Mission Barns grows in bioreactors, then blends with plant-based ingredients to create pork products (like the meatballs above) that taste darn near like the…

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