Salmon recovery efforts have had mixed success in Washington, where salmon habitat and spawning routes have been disrupted for generations. But what if human consumption wasn't part of that equation? What if the salmon we eat were no longer wild-caught in the ocean or pulled out of a farm?  What if that salmon was grown in a lab? Starting in late August, you could try some at one Seattle restaurant, so we're talking about the future of cultivated fish and meat. Guests Frida Garza, staff reporter, GristClaire Bomkamp, senior lead scientist for cultivated meat and seafood at The Good Food Institute (GFI), a nonprofit advocating for alternative proteins Editor's note: A previous version of this text described The Good Food Institute as an advocacy group for alternative proteins. We've updated the Claire's title to note GFI's nonprofit status. Links Want to try lab-grown salmon? The US just approved it. - Grist No bones, no scales, no problem: The first lab-grown salmon sold in the U.S. - The Washington Post Lab-Grown Salmon Set to Hit the Menu at Hot Seattle Oyster Bar - Bloomberg Thank you to the supporters of KUOW, you help make this show possible! If you want to help out, go to kuow.org/donate/soundsidenotes Soundside is a production of KUOW in Seattle, a proud member of the NPR Network. See omnystudio.com/listener for privacy information.

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