After years of development, lab-grown fish is taste-test ready for the public. Four restaurants in the US are serving up cultivated salmon made by the company Wildtype. (https://www.sciencefriday.com/segments/lab-grown-salmon-cultured-meat/?utm_source=wnyc&utm_medium=podcast&utm_campaign=scifri) Producer Kathleen Davis gives Host Flora Lichtman a rundown on how Wildtype tastes, initial public perception, and the upstream battle to take cultivated meat mainstream.  Plus, SciFri heads to Burlington, Vermont, where scientists are cooking up the foods of the future—including the building blocks of cell-cultured meat. Flora digs in with foodie researchers Alexis Yamashita and Rachael Floreani about why innovation is critical to a sustainable food future. Guests: Adam Tortosa is a chef and the owner of Robin in San Francisco, California. Alexis Yamashita is a community organizer and PhD student in food systems at the University of Vermont.  Dr. Rachael Floreani is a professor of mechanical engineering at the University of Vermont. Transcripts for each episode are available within 1-3 days at sciencefriday.com. (https://www.sciencefriday.com/segments/lab-grown-salmon-cultured-meat/?utm_source=wnyc&utm_medium=podcast&utm_campaign=scifri) Subscribe to this podcast. (https://pod.link/73329284) Plus, to stay updated on all things science, sign up for Science Friday's newsletters (https://www.sciencefriday.com/newsletters/?utm_source=wnyc&utm_medium=podcast&utm_campaign=scifri) .