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Publisher's Summary

Paul Shapiro gives you a front-row seat for the wild story of the race to create and commercialize cleaner, safer, sustainable meat - real meat - without the animals. From the entrepreneurial visionaries to the scientists' workshops to the big business boardrooms - Shapiro details that quest for clean meat and other animal products and examines the debate raging around it.
Since the dawn of Homo sapiens some quarter million years ago, animals have satiated our species' desire for meat. But with a growing global population and demand for meat, eggs, dairy, leather, and more, raising such massive numbers of farm animals is woefully inefficient and takes an enormous toll on the planet, public health and certainly the animals themselves.
But what if we could have our meat and eat it, too? The next great scientific revolution is underway - discovering new ways to create enough food for the world's ever-growing, ever-hungry population.
©2018 Paul Shapiro (P)2018 Simon & Schuster
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Customer Reviews

Most Helpful
5 out of 5 stars
By Paulius J. on 01-31-18


Great book about the future of food and heroes in lab coats trying to save the environment, rain forests, and billions of lives.

Would you eat meat that is cleaner, healthier and better for our planet? It may even taste better. The only catch - it doesn't come from an animal. Would you drink milk that doesn't require cows to produce? Eggs that require no hens? Can I interest you in some Foie gras, perhaps? No geese involved.

According to Mr. Shapiro, we will soon be able to "eat meat, not animals."

Will we?

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5 out of 5 stars
By Matthew on 01-28-18

A great overview of the topic

The author describes the history of the idea (cultured meats) and different manifestations of the technology. The author did a good job describing various companies that are tackling the problems of industrial agriculture, their motivations, how they got their start, their idea and the obstacles they are trying to address (e.g. Clara Foods, Perfect Day, New Harvest, Memphis Meats). The author also mentioned some of the critics and they're hesitations.

I was most surprised by how long some people have been working on this idea (10-15 years). It was also interesting to hear about plant based alternatives and how far that technology has already come, and I think that really grounded the book a little bit. The author honestly acknowledged that some people think this technology will never be economically feasible.

If you're looking for an overview of the topic, I think this book does a great job.

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