Working at Modern Meadow

Our timescale must be decades which is why we are starting with leather as a first commercial product but also working on meat in parallel. Leather will be (hopefully) sold in the next several years while meat could take a decade or more (except for limited tastings). I would imagine that meat would first be grown in facilities like breweries (i.e. some have used the term "carneries") that could operate in or near urban centers. This would minimize supply chains and reduce transportation costs and impact. Next, larger restaurants or supermarkets may have their own carneries and be able to grow meat fresh on demand. This is akin to restaurants that operate microbreweries in house. Finally, I can imagine households having meat brewers that could sit next to the fridge or on the counter near the bread machine. Customers would buy cartridges of different meat types in the store and put them in the "home carnery" to run until a fresh batch of meat is brewed. I am getting ahead of myself. This will of course all take time. First, we need to make it work in our facility and create a demonstration facility before we imagine household appliances and restaurants in outer space... but it is good to think ahead.

If you're more sciency-oriented, [contact them!](http://forgacslab.missouri.edu/index.html) I don't know where their other labs are, but his father runs a lab at Mizzou. It's not as glamorous as the thing's you'll see on a Ted talk or some other high visibility outlet, but that's the work that brings the results.