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Eric Schulze helped Upside Foods score the first U.S. regulatory approval for its cultivated chicken, and he’s just getting started.
Eric Schulze likes to cook meat. Roasted, basted, smoked, rubbed, cured, pulled, even spatchcocked—you name the preparation, and he’s tried it. This makes Schulze a typical American carnivore, but his habits do set him apart at his day job.
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