At an upscale San Francisco restaurant, diners recently got a taste of chicken that was never part of a bird. The companies developing lab-grown meat say cultivating flesh instead of raising livestock could reduce animal cruelty and the environmental impacts of our food. But how far away are those goals? And more importantly, how does it taste? Producer Keith Menconi picks up his fork — and talks with Chronicle food and wine editor Janelle Bitker and columnist Soleil Ho — to find out. | Unlimited Chronicle access: sfchronicle.com/pod Got a tip, comment, question? Email us: fifth@sfchronicle.com Learn more about your ad choices. Visit megaphone.fm/adchoices

At an upscale San Francisco restaurant, diners recently got a taste of chicken that was never part of a bird. The companies developing lab-grown meat say cultivating flesh instead of raising livestock could reduce animal cruelty and the environmental impacts of our food. But how far away are those goals? And more importantly, how does it taste? Producer Keith Menconi picks up his fork — and talks with Chronicle food and wine editor Janelle Bitker and columnist Soleil Ho — to find out. | Unlimited Chronicle access: sfchronicle.com/pod Got a tip, comment, question? Email us: fifth@sfchronicle.com Learn more about your ad choices. Visit megaphone.fm/adchoices