Science Weekly

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Slaughter-free sausages: is lab-grown meat the future?

Ian Sample hears from Linda Geddes about her recent trip to the Netherlands to try cultivated meat sausages, courtesy of the company Meatable. Advocates say that cultivated meat could be the future of sustainable and ethical meat production. Linda explains how they’re made, how their carbon footprint compares with traditional meat and most importantly … what they taste like!. Help support our independent journalism at theguardian.com/sciencepod

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  The infection that affects half of women and its link to antibiotic resist…

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  A black hole awakens and why some people avoid Covid: the week in science

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  What are the main UK parties promising on climate and is it enough?

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  Are cold and wet UK summers here to stay?

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  Golden rice: why has it been banned and what happens now?

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  Botanist Robin Wall Kimmerer: ‘The clock is ticking but the world will tea…

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  Election risks, safety summits and Scarlett Johansson: the week in AI

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  Concrete without CO2: can our biggest building material go green?

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  Why is air turbulence getting worse?

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  In their prime: how trillions of cicadas pop up right on time

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  AI, algorithms and apps: can dating be boiled down to a science?

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  Backstabbing, bluffing and playing dead: has AI learned to deceive?

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  How much protein is too much?

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  Why are the world’s cities sinking?

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  The extraordinary promise of personalised cancer vaccines