Growing beef or chicken in a lab out of a few tiny animal cells may sound like something out of a sci-fi novel, but with nearly $3 billion invested in the lab-grown meat industry, that future may already be near. On the show today, we talk with food tech journalist Larissa Zimberoff about how meat is grown in a lab, why companies are banking on it as a potential climate change solution, and the challenges that lie ahead for the industry. Plus, is lab-grown food here to stay?

In the News Fix: We have a deal on the debt ceiling. We’ll get into what it all means and why the negotiating might not be over.

Later, a listener weighs in on retailer return policies, and our beloved intern gets creative with his answer to the Make Me Smart question.

Here’s everything we talked about today:








“Will I See Lab-Grown Meat in Supermarkets Any Time Soon?” from Bon Appétit

“Lab-Grown Meat’s Carbon Footprint Potentially Worse Than Retail Beef” from the University of California, Davis

“Silicon Valley Is Coming for Your Chocolate” from The Atlantic

“Inside the Battle Between Big Ag and Lab-Grown Meat” from The New Republic

“Here’s what’s in the debt ceiling deal” from CNN

“What’s in the Debt-Ceiling Deal” from The Wall Street Journal

“Defiant House Rejects Huge Bailout; Next Step Is Uncertain” from The New York Times

“House Passes Bailout Bill in 263-171 Vote” from The New York Times




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