When Angela Abney of Bargersville made a few trips through area farmers markets, she noted that customers might appreciate something meatier than vegetables and plants.
Dan O’Brien, the owner of a 3,200-acre ranch in Rapid City, S.D., had been raising a few buffalo with his wife since 1997.
An American start-up company has a solution for people who want to eat meat, but don’t want to harm animals either: 3D printed meat.
On a recent Saturday at Smorgasburg, the waterfront food market that has become an epicenter of Brooklyn’s artisanal food movement, Scott Bridi, 36, was demonstrating his creativity at $5 a pop in front of a small crowd.
Mark Post has been given €300,000 to make a hamburger, in one year.