Welcome to the real future of fake meat

Check out this latest selection of content from The Chronicle's Food and Wine team. If you have trouble reading this message, view it in a browser.       Food and Wine               Friday, May 5, 2017     Welcome to the real future of fake meat   These stories center around a philosophical, even existential, question: what is meat? Thanks to a confluence of wealth, innovation and culinary knowledge, the Bay Area is uniquely positioned to help answer that question.     Continue Reading           The Bay Area becomes the global hub for faux meat innovation     Continue Reading       Esther Mobley: The Dogpatch winery making synthetic wine     Continue Reading           Cellular agriculture: Growing meat in a lab setting     Continue Reading       Faux shrimp leads new round of plant-based proteins     Continue Reading           'Meat breweries' that make protein instead of beer     Continue Reading       Will consumers accept lab-generated meat?     Continue Reading           The case for simply reducing meat consumption     Continue Reading       Yuba comes of age in the Bay Area     Continue Reading           Michael Bauer: Divino serves up simply divine pasta     Continue Reading       Chronicle Eats: The best things we've eaten this year (so far)     Continue Reading         Support authentic journalism! Get daily insights into stories that resonate throughout the Bay Area and beyond. Click here for San Francisco Chronicle subscription offers.           Connect     Facebook     Twitter     Pinterest     Instagram   About   Privacy Policy   Terms of Use         901 Mission St San Francisco CA 94103 ©2017 Hearst Communications, Inc.