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Lab-Grown Meat


Lab-grown meat is an emerging potential alternative to traditional animal-sourced protein.

Cells are taken from an animal, such as a chicken or cow, and then placed in a sterile lab environment. They are given nutrients, and cultured to grow into tissue that is genetically the same as traditional meat.

Today on All Sides: the costs of lab-grown meat, how it differs from traditional meat, and how regulation of such a product might work.


  • Tamar Haspel, freelance food journalist, writer of James-Beard award winning column "Unearthed" in Washington Post
  • Evan Thomas, education director, Columbus Veg Community
  • Lynn Knipe, OSU Food Science professor specializing in processed meat