由細胞製成的肉越來越接近動物肉，但肉食者會被說服改變他們的飲食嗎？

In the Believer Meats kitchen, Chef Andres Voloschin was cooking up something unusual - chicken strips that were created from cells in a lab. This is part of a big effort by over 150 startups to create meat that doesn't involve farming animals, is affordable, and tastes just like the meat we're used to. They're using science to try and make a positive change for the environment because of the high demand for meat around the world. Yaakov Nahmias, the founder of Believer Meats, believes we've focused too much on producing lots of meat without considering the environmental cost.

However, there are challenges in making lab-grown meat a common choice for everyone. It's still expensive to produce, and scientists are working on how to replicate the texture of meats like steak. Government rules are also a hurdle, with only a few countries allowing the sale of this kind of meat. Public opinion is divided; some are curious to try it, while others are put off by the concept. Even Nahmias' own son prefers traditional meat, despite acknowledging the ethical concerns.

The science behind lab-grown meat is fascinating. It begins with cells that have the potential to grow into the various components of meat. These cells are nurtured in a special environment that encourages them to multiply and form meat-like structures. This method could greatly reduce environmental damage by cutting down on the need for land and feed for livestock. While there's optimism about overcoming the technical challenges, changing people's perceptions might be tougher. Safety concerns are also a part of the conversation, as people like Nora Bailey want to ensure long-term safety before embracing this new food. Some early adopters have tried it and enjoyed the experience, suggesting a potential shift in how we think about meat in the future.