Cecilia Chang is the CEO of Mission Barns, the first American company to develop FDA-approved lab-grown pork fat — which it will soon sell to consumers via meatballs and bacon. Food technology is seen as antithetical to MAHA, but as Cecilia explains below, lab-grown meat can be good if we’d simply, you know, let the scientists cook (in their pristine, state-of-the-art labs). Enjoy.

America loves tech again. AI is good, nukes are good, drones are good. But the minute you mention food, everyone suddenly wants to hand-churn butter in a log cabin. Even the loudest techno-optimists suddenly turn Amish when it comes to what they eat, clinging to pastoral fantasies of regenerative cow pastures, red barns, raw milk, and beef tallow. For all their futurist swagger, these folks often balk at food innovation and use the false binary of “real” vs. “fake” food to demonize food technology.