What if we could produce real meat without raising and slaughtering billions of animals? Cultivated meat - real animal tissue grown from cells in bioreactors - could revolutionize our food system within the next decade.We sit down with Riley Jackson from Ivy Farm Technologies to explore how this breakthrough technology works. From the science of growing meat in controlled environments to consumer acceptance challenges, we dive into both the promise and the practical hurdles of cellular agriculture.The conversation covers the dramatic cost reductions already achieved, the regulatory hurdles facing the industry, and what it will take to reach widespread adoption. We discuss why some countries like Italy have banned cultivated meat, the timeline for commercial availability, and the diverse array of possible products (yum!).From examining how cultivated meat solves multiple crises simultaneously, to asking whether we might look back at our current practices with moral disgust, this episode dives deep into what seems set to be the future of sustainable food production.