Rachel Levin went where very few have gone before — she ate a chicken nugget made out of man-made meat. “Motherless meat” is different from plant-based alternative meats, like the “Impossible Burger” and others. Technically, it is created from cells that come from real animals. And while a man-made meat nugget might cost $100 to make today, the technology could help alleviate a growing global need for meat, and offer an alternative to an industry that some believe is cruel to animals.
Levin is a San Francisco-based journalist who has written for such publications as the New York Times, the New Yorker, and Sunset magazine, where she was a senior travel editor. Rachel was the first San Francisco restaurant critic Eater, and now pens a semi-regular column about restaurant regulars for the San Francisco Chronicle’s food section. She is the author of LOOK BIG: And Other Tips for Surviving Animal Encounters of All Kinds, which was published last year. Her next book, EAT SOMETHING, co-authored with Wise Sons Deli, will be out this spring.