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It’s Thanksgiving tomorrow and what better way to spend it than examining how our food is produced?
What if we could disrupt the traditional farming model: stop killing animals, reduce greenhouse gas emissions, but still keep eating meat? Cruelty-free meat and dairy products are on the rise, and investors are working up an appetite for precision-fermentation startups that would grow real proteins without the animals. But will it always remain just out of reach for mass consumption, or will this new meat ever make the cut for Thanksgiving dinner?
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