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Philip Saneski reveals the collaborative journey of chefs and cultured meat firms, pioneering innovations and a sustainable landscape.

San franciscoUnited statesSan francisco bayLos gatosPhilip saneskiKevin markeyAnita broellochsKaitlin gradyMomofuku koLas vegasDavid changClever carnivore incUniversity of vermontBiomaterials research labPublic affairsFoods lab department of nutrition food science