houseplant-origin

I love and am so grateful for all of the work you all are doing, and I was so excited about the news this week on funding for Tufts.

If you had to guess, when do you think the USDA/FDA will approve the sale of cultivated meat? Secondly, how soon after that do you think CM products will go on sale at restaurants/retailers?

A last question: is there a type of meat you are most excited to try now that we will (hopefully) not be limited by domestication/size?

I really want to get involved in the alternative protein space (cultivated meat in particular) but my background is in more data science work. Do you know what kind of work I might be able to do to in the field without formal education in bio and chemical engineering? Thanks!

Thank you so much for your detailed answer. That’s really interesting—now I want to try cultivated seal! Thank you again for all of the work you do. Once I’m done with my degree I’m hoping to join you all in this kind of work!