Alternative meat products, including those grown in a lab, could help cut the greenhouse gases from agriculture. In the US, just a handful of companies can legally sell products including cultivated chicken, pork fat, and salmon. (I visited San Francisco to try Upside’s cultivated chicken at a Michelin-starred restaurant a few years ago.) Until recently, the only place you could reliably find lab-grown meat in Texas was a sushi restaurant in Austin. Otoko featured Wildtype’s cultivated salmon on a special tasting menu starting in July.