Get ready for a menu of lab-grown steaks, "bleeding" plant burgers, and cricket smoothies
Tuesday, March 19, 2019 - 07:20
in Earth & Climate
It takes about 90 seconds of flipping and stirring for Josh Hyman to whip up a skillet of fluffy, pale yellow scrambled eggs. He's in an industrial kitchen in San Francisco, and I'm 3,000 miles away on my farm in rural Tennessee, watching Hyman cook via Skype. He tips the craggy yellow mounds out of the pan and onto the plate, the eggs jiggling as they slide.