Getting lab-grown meat and milk to the table

By Bob Holmes

Beef, chicken, and dairy made from cultured cells could offer a smaller footprint than conventional farms. Companies are working on scaling up and bringing prices down.

Diners at the swanky Atelier Crenn restaurant in San Francisco expect to be served something unusual. After all, the venue boasts three Michelin stars and is widely considered to be one of the world’s top restaurants.

But if all goes according to plan, there will soon be a new dish on the menu that truly is remarkable: chicken that was never part of a living bird.

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