How Investors Are Betting on Foie Gras Grown From Cells in a Lab
Others had doubts. Marco Moreira, the chef and owner of 15 East at Tocqueville in New York, said he was skeptical. Daily Business Briefing Updated July 16, 2021, 4:40 p.m. ET “I wouldn’t oppose it, but again, I’m a little bit of a traditionalist,” said Mr. Moreira, who has several dishes containing foie gras on…
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