The science behind cultivated salmon — and where you can try it
Salmon recovery efforts have had mixed success in Washington, where salmon habitat and spawning routes have been disrupted for generations.
But what if human consumption wasn't part of that equation? What if the salmon we eat were no longer wild-caught in the ocean or pulled out of a farm?
What if that salmon was grown in a lab?
Starting in late August, you could try some at one Seattle restaurant, so we're talking about the future of cultivated fish and meat.
Guests
Frida Garza, staff reporter, Grist
Claire Bomkamp, senior lead scientist for cultivated meat and seafood at The Good Food…
The skinny
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