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From KQED, Public Radio in San Francisco, this is Forum.

I'm Leslie McClurg.

Scientists in Silicon Valley hope to be the country's next generation of ranchers with petri dishes as their corrals.

Key ingredients include algae, mycelium, and pea protein.

Biologists and chemists are brewing up everything from chicken nuggets to sashimi in labs.

But can tech companies actually deliver on their promise of more sustainable, healthy foods that

kill fewer animals.

We'll talk to investigative journalist Larissa Zimberhoff about her new book,

Technically Food, Inside Silicon Valley's Mission to Change What We Eat.

That's next on Forum right after this news. Welcome to Forum. I'm Leslie McClurg. By now, we're all familiar with plant-based burgers, but dozens of Silicon Valley startups are hoping to transform what we eat, designing fake eggs and brewing seafood in petri dishes.

Tech-driven food has been lauded as being good for the environment. But what exactly are we eating?

Is lab-grown food healthy and sustainable? Joining us is investigative reporter and author of

technically food. Inside Silicon Valley's mission to change what we eat.

...