Volume 24 : Issue 1
Issue 24:1 – Featured Article
Regulating the Impending Transformation of the Meat Industry: “Cultured Meat”
By Jaden Atkins
The year is 2022. You and your friend are hungry, so you go down the street to your friend’s favorite new burger joint for lunch. You sit down and tell the waiter that you want a burger with cheese, medium rare. Fifteen minutes later, your food comes out. You take a bite. It tastes just like the burgers your dad used to grill—right down to the ridiculous amount of grease and the red, slightly undercooked center. About halfway through your burger, your friend mentions, “Yeah, I like this place because they serve those new burgers grown in labs. It’s good for the environment!” You stop chewing and consider spitting it out, but you decide against it, reluctantly swallowing. Grown in a lab, what does that mean? Is this a joke? . . . [Read More]
Editor of the Year
Congratulations to Executive Research Editor Dan Noffsinger on his selection by the 2019-20 Editorial Board as Editor of the Year!