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The Food and Drug Administration gave an important thumbs up to lab-grown chicken, which means we could start seeing it in stores as soon as next year. While billions of dollars have been spent developing lab-grown meat, important questions remain: Is the production of it actually greener than raising livestock? Can it be made affordably? Is it healthy? And will anyone eat it?Guest: Chloe Sorvino, staff writer on food and agriculture at Forbes, and the author of Raw Deal: Hidden Corruption, Corporate Greed and the Fight for the Future of Meat.Host: Lizzie O’Leary Hosted on Acast. See acast.com/privacy for more information.