Would you eat labgrown pork to save the environment

CHICAGO (NewsNation) — The process of “growing meat” — made in a lab from a single animal cell — looks a lot like making cotton candy. Tiny white flecks spin in a red liquid feeding their growth, clumping together over time until there’s enough muscle tissue to create a steak, chicken nuggets or, in the case of Clever Carnivore, a Chicago-style sausage. “It’s full circle: (Chicago’s history) being the meat packing capital, the Stockyards, and bringing that back in a sustainable, eco-friendly, cruelty-free way,” said Ray Copley, a biomedical engineer who manages the startup’s cell line development. Clever Carnivore is…