Open Menu The Promise and Pitfalls of Lab-Grown Meat: Ethical and Practical Perspectives from a Farmer and a Chef

Aaron Carroll recently stopped raising pastured chicken on his Sowing Roots Farm in Underhill for a mix of ethical reasons. The writer/photographer is now largely vegetarian and “eats a lot of lentils.” Kevin Markey is a Culinary Institute of America-trained chef with a master’s degree in climate change, agriculture and food security. He is currently part of the team working on lab-grown meat at the University of Vermont. Aaron and Kevin will share their perspectives on animal agriculture and alternatives facilitated by Melissa Pasanen, food writer for Seven Days newspaper.