Michael Pollan

The issue is, can a company like Cargill make trainloads of this stuff that will be so clean that you can use it? And that's a really open question. There's nothing that clean in our food system. If you've been in a slaughterhouse, if you've been in a grain elevator, doing things at that level of cleanliness is going to be very difficult.

The other, though, is that in these tanks, you can multiply cells, but the final product doesn't look like a chicken breast and doesn't look like a steak. It looks like a slurry. And you can form that into chicken nuggets and form it into hamburgers. But to make cuts of meat takes another very expensive process that hasn't been perfected. And...

The other, though, is that in these tanks, you can multiply cells, but the final product doesn't look like a chicken breast and doesn't look like a steak. It looks like a slurry. And you can form that into chicken nuggets and form it into hamburgers. But to make cuts of meat takes another very expensive process that hasn't been perfected. And...

The other, though, is that in these tanks, you can multiply cells, but the final product doesn't look like a chicken breast and doesn't look like a steak. It looks like a slurry. And you can form that into chicken nuggets and form it into hamburgers. But to make cuts of meat takes another very expensive process that hasn't been perfected. And...

So when we went there, I got the full tour with Uma and he explained what he was up to. And then he sat me down and they cooked me a chicken breast.

So when we went there, I got the full tour with Uma and he explained what he was up to. And then he sat me down and they cooked me a chicken breast.

So when we went there, I got the full tour with Uma and he explained what he was up to. And then he sat me down and they cooked me a chicken breast.

Not quite. But we were fooled into thinking that the process we had just seen had produced this chicken breast. And this chicken breast, it was an impressive piece of technology in that It was a chicken breast. It wasn't like a beyond meat chicken breast. It was a chicken breast. It was kind of tough. And it cost, he said, like $500 to produce. It was this big.

Not quite. But we were fooled into thinking that the process we had just seen had produced this chicken breast. And this chicken breast, it was an impressive piece of technology in that It was a chicken breast. It wasn't like a beyond meat chicken breast. It was a chicken breast. It was kind of tough. And it cost, he said, like $500 to produce. It was this big.

Not quite. But we were fooled into thinking that the process we had just seen had produced this chicken breast. And this chicken breast, it was an impressive piece of technology in that It was a chicken breast. It wasn't like a beyond meat chicken breast. It was a chicken breast. It was kind of tough. And it cost, he said, like $500 to produce. It was this big.

But subsequently, we learned through the work of another journalist, not me, that the process I was shown cannot produce cuts of meat. And that that's produced in a very bespoke system that's basically designed for journalists and chefs. Right, right, right. So I think that Upside is a long way from having a marketable product that's inexpensive.

But subsequently, we learned through the work of another journalist, not me, that the process I was shown cannot produce cuts of meat. And that that's produced in a very bespoke system that's basically designed for journalists and chefs. Right, right, right. So I think that Upside is a long way from having a marketable product that's inexpensive.

But subsequently, we learned through the work of another journalist, not me, that the process I was shown cannot produce cuts of meat. And that that's produced in a very bespoke system that's basically designed for journalists and chefs. Right, right, right. So I think that Upside is a long way from having a marketable product that's inexpensive.

Their plan is to mix this slurry with plant-based materials to create things that feel like chicken breasts and feel like steaks. But there we're back to processed food again.

Their plan is to mix this slurry with plant-based materials to create things that feel like chicken breasts and feel like steaks. But there we're back to processed food again.

Their plan is to mix this slurry with plant-based materials to create things that feel like chicken breasts and feel like steaks. But there we're back to processed food again.

Yeah, no, I think you're right. And I think that the feedstock is going to be the same old, same old. It's going to be the corn and soy, the monocultures of the Midwest, because that's the cheapest source of those ingredients, because that's what we

Yeah, no, I think you're right. And I think that the feedstock is going to be the same old, same old. It's going to be the corn and soy, the monocultures of the Midwest, because that's the cheapest source of those ingredients, because that's what we

Yeah, no, I think you're right. And I think that the feedstock is going to be the same old, same old. It's going to be the corn and soy, the monocultures of the Midwest, because that's the cheapest source of those ingredients, because that's what we

You know, that was an issue too with Impossible that they were going to initially, I think they wanted to use pea protein or something like that or, you know, something that would diversify if they got big, that would diversify agriculture. But in the end, they used GMO soy. And economically, it's hard to argue with that.