The Promise and Pitfalls of Lab-Grown Meat

Description

From the organizer:

Aaron Carroll and Kevin Markey share their perspectives on animal agriculture and alternatives in this panel facilitated by Melissa Pasanen, food writer for Seven Days newspaper.

Aaron recently stopped raising pastured chicken on his Sowing Roots Farm in Underhill for a mix of ethical reasons. The writer/photographer is now largely vegetarian and "eats a lot of lentils."

Kevin Markey is a Culinary Institute of America-trained chef with a master's degree in climate change, agriculture, and food security. He is currently part of the team working on lab-grown meat at the University of Vermont.

For more information: www.publicphilosophyweek.org

Request Video