In this episode of Don’t Eat Poop!, our hosts Matt and Francine are talking about the future again, this time they're tackling lab-grown meat — that is if one can even call it meat if it’s grown in a dish.

This is a huge new scientific development with a lot of money backing it as a potential for the future, so of course it deserves its own episode.

Tune in to hear all about lab-grown meat, facts, curiosities, and its political repercussions, as well as its pros and cons in terms of food safety, compliance, and regulations.

In this episode:

💩 [01:05] Why Matt and Francine are talking about lab-created meat

💩 [02:51] Wanda Fish and the first cell-cultivated fish

💩 [04:05] Parasite destruction tags and the matter with sushi

💩 [07:30] The food safety ramifications of lab-grown meat

💩 [12:30] Recent lab-grown meat bans

💩 [17:06] Lab-cultivated meat facts and curiosities

💩 [19:53] Debunking a food safety myth

Disclaimer: Episode title and content do not constitute legal or health advice.

Resources from this episode

Read the Food Safety News article Matt mentions: Israel-based Wanda Fish rolls out first cell-cultivated fish.

FDA-approved lab-grown meat companies:

UPSIDE Foods website

Good Meat website

Noteworthy quotes from this episode

“No, cattle is not going extinct. You could make a huge argument that certain fish have the potential of going extinct because they're being overfished. So, where I think this really gets into a huge potential in the future is lab-based meat for fish alternatives.” – Matthew Regusci

“I'm certain there have to be risks with these products. Maybe we're moving away from Salmonella and E. coli to God knows what.” – Francine L Shaw

We hope you enjoy this episode!

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Check out Francine's book Who Watches the Kitchen? on Amazon!

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Produced by Ideablossoms