EditorialA chicken dish featuring lab-grown, “slaughter free” meat from Upside Foods in West Berkeley, Calif., on Jan. 21, 2022. (Gabriela Hasbun/The New York Times)
EditorialA chicken dish featuring lab-grown, “slaughter free” meat from Upside Foods in West Berkeley, Calif., on Jan. 21, 2022. (Gabriela Hasbun/The New York Times)