Tag: smithsonianmag
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Oregon Restaurant Features Lab-Grown Salmon: A New Era for Seafood?
Oregon Restaurant Features Lab-Grown Salmon: A New Era for Seafood? The FDA’s Approval Paves the Way for Cultivated Fish on American Plates, Sparking Culinary and Ethical Debates The culinary landscape is on the cusp of a significant transformation as a restaurant in Portland, Oregon, has become one of the first in the United States to…
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From Lab to Plate: Oregon Restaurant Pioneers Cell-Cultured Salmon Amidst FDA Approval
From Lab to Plate: Oregon Restaurant Pioneers Cell-Cultured Salmon Amidst FDA Approval A New Era of Sustainable Seafood Dawns as Innovators Bring Cultivated Salmon to the Forefront of the Culinary World. The culinary landscape is experiencing a seismic shift as a pioneering restaurant in Portland, Oregon, begins serving cell-cultured salmon, marking a significant milestone in…
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Cultivated Salmon Makes Culinary Debut: A New Era for Sustainable Seafood?
Cultivated Salmon Makes Culinary Debut: A New Era for Sustainable Seafood? Oregon restaurant pioneers the tasting experience as cell-cultured fish gains regulatory approval. The culinary landscape is witnessing a significant shift as cultivated salmon, a product of cutting-edge biotechnology, has officially landed on menus in the United States. The Portland-based restaurant The Cook’s Table recently…
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From Lab to Plate: Oregon Restaurant Debuts Cultivated Salmon as Regulatory Hurdles Clear
From Lab to Plate: Oregon Restaurant Debuts Cultivated Salmon as Regulatory Hurdles Clear The Dawn of a New Seafood Era as Cell-Cultured Fish Takes Center Stage The culinary landscape is experiencing a seismic shift as a pioneering restaurant in Oregon becomes the first to offer lab-grown, or cell-cultured, salmon to its patrons. This landmark moment,…