Will Your Next Burger Begin Life in a Lab?

Center Scholar Walter Johnson, along with Faculty Fellow Andrew Maynard and research scientist Sheril Kirshenbaum, recently wrote for The Washington Post about the Impossible Burger, a plant-based food genetically modified to taste like meat. The piece covers recent regulatory discussions about “cultured meat,” including fights with interest groups over calling such products “meat” at all.  Additionally, recent polling shows American households […]