Affordable lab-grown meat will change the way we think about the ethics of eating, writes Virginia Postrel
Acentury ago, “a chicken in every pot” was an ambitious political slogan. It has long since become an everyday reality. Americans will consume nearly 100 pounds of chicken per capita this year, according to the National Chicken Council, up from around 67 pounds in 1992, when chicken first surpassed beef.
Behind chicken abundance is the efficient production that critics call factory farming. Bred for maximum meat in minimum time, confined to crowded sheds, and subjected to assembly line slaughter and disassembly, chickens destined for mass consumption endure short, unhappy lives. Cheap chicken also exacts a human toll.
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