NewsRadio WFLA (WFLA-AM)
NewsRadio WFLA (WFLA-AM)
CHEF ANDREW GRUEL – FDA APPROVES “LAB GROWN” MEAT – 7 1 23
CHEF ANDREW GRUEL – FDA APPROVES “LAB GROWN” MEAT – 7 1 23
CHEF ANDREW GRUEL – FDA APPROVES “LAB GROWN” MEAT – 7 1 23
Saturday 1st July 2023
Chef Andrew Gruel discusses lab-grown meat's safety, taste, and future on 'American Medicine Today'. Tune in for a thought-provoking chat!
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Get the buttons here!Chef Andrew Gruel Talks Lab-Grown Meat: Safety, Taste, and the Future of Food
Episode Overview
- Chef Andrew Gruel provides insights on lab-grown meat and its potential impact
- The discussion encompasses safety, environmental concerns, and regulatory aspects of lab-grown meat
- Chef Gruel raises thought-provoking questions about food innovation and consumer choice
- The episode sparks crucial conversations about the intersection of science, food, and public health
- Listeners are encouraged to critically examine the trajectory of food production and its broader implications
I think that there's a novelty to it. It's going to come with such a high price point that it's going to be kind of a rich man's game. And then from there, I think that it's just going to kind of distill into the ether.
Ever wondered what lab-grown meat is all about? This episode of 'American Medicine Today' dives into this hot topic with none other than Chef Andrew Gruel. Known for his culinary expertise and as the CEO of the seafood restaurant chain 'Slapfish', Chef Gruel brings a unique perspective to the table. He chats with the hosts about the recent FDA approval of lab-grown chicken and whether it's something people will actually want to eat. Is it safe? How does it taste?
And what does this mean for our food future? Chef Gruel doesn't hold back, expressing his concerns about the production process and potential health implications. He also touches on the environmental impact and regulatory challenges that come with this new food innovation. This episode isn't just for foodies; it's for anyone curious about where our food comes from and where it might be headed.
Tune in for a thought-provoking conversation that could change the way you look at your dinner plate.