Lab-grown meat. Whether it excites you or weirds you out, it's been making headlines lately, and for good reason.

Scientists are growing real meat from animal cells without the need to slaughter actual animals.

It sounds pretty futuristic, right? But the future might be closer than we think.

From climate change concerns to animal welfare and

food security, lab grown meat is raising big questions and offering some bold solutions. We'll get into

all of that in just a bit. But before we do, I'll speak with Dr. James Soe, who's an associate professor

of biomedical data science at Stanford.

We're going to discuss how he's created a research lab made up of generative AI scientists.

They ask questions, they hypothesize, they debate, it's a wild process.

Then we dive in on how the party drug MDMA could be used to treat PTSD.

In a scientific setting, obviously,

not at a rave. I'm Dr. Samantha Amin, and this is Curiosity Weekly from Discovery. Let's dive in.

What if you could eat chicken nuggets without the chicken ever clucking? That's the promise of live-grown meat,

a futuristic food tech that turns just a few animal cells

into a sizzling steak, no slaughterhouse is involved.

Well, this is a real thing,

but expecting it in the supermarket anytime soon

is a whole other question.

Unlike plant-based burgers, think beyond meat or impossible burgers,

cultivated meat is actual animal tissue just grown differently. Scientists take a small sample of

animal cells, the kind that can turn into muscle, fat, or connective tissue, and place it in a

bioreactor, which is sort of like a giant fermentation tank.

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