Can meat made without slaughter really take down the factory farming industry? In this episode, we explore the bold promise of lab-grown meat—cultured directly from animal cells—as a cleaner, kinder, and more sustainable alternative to traditional meat. From the science of how it’s made to the big questions of ethics, cost, and consumer trust, we dig into both the hype and the hurdles. Could this be the food revolution that ends animal cruelty and slashes emissions—or is the reality more complicated than the vision? Tune in for a no-fluff look at the future of meat.