Applications for San Francisco (Batch 12) extended through September 15th, 2021!

New York Times
February 21, 2021
Could This Be the Lab-Made Dinner Party of Our Future?

A slew of start-ups are engineering faux meats, eggs and dairy products that conjure a time when we move from farm-to-table to lab-to-table.

Amy Lombard for The New York Times

I spend nearly as much time talking about how I want to stop eating meat as I do eating it. I care about animals and the environment and, even more, virtue signaling about how much I care about animals and the environment. I just don’t want to make any effort or sacrifice any pleasure.

Lucky for me, a slew of venture-backed companies want to help me with my lazy altruism. They envision a world where we sit down for dinner and brag that no animals were harmed in the production of this carbon-neutral porterhouse. They want to Impossible Burger our entire diet. They want me to shift from farm-to-table to lab-to-table.

It’s beginning to work. Consumer sales of the increasingly impressive simulacra of meat, eggs and dairy products grew 24 percent from 2015 to 2020, according to the market research company NPD Group — and 89 percent of those people are, like me, not vegetarians.