Chef-scientist Wylie Dufresne sat down with the Verge to chat about the technological advancements in cooking and show off cool lab gadgets in his wd~50 kitchen. But he’s not a fan of the burger made from cow stem cells: “I like the idea of a cow and the life cycle it goes through,” he says. “I think it’s a little disconnected and certainly kind of creepy that your food could just be grown in a petri dish.” While there’s not much new info for food audiences, it’s still a thoughtful, interesting interview.
