Hello Everyone,
“Cultured” meat or “cellular meat” (and there are I believe, other names for this type of food) is just one the latest examples of food is being produced by the application of technologies as opposed to simply relying upon farmers.
The question of whether cultured meat is kosher can only be answered after we have some understanding of the Halachot that relate to the use of animal tissues to produce a new item of food.
One of the oldest questions relating to this subject is the question ( which is still debated) of the kashrut of gelatin.
So for this series of three meetings we will discuss the subject of cultured meat from the perspective of history. Our first session will discuss gelatin, the second session will be a discussion of the science of producing cultured meat from stem cells. The third session will be a study of the recent teshuvah that Rabbi David Lau ( the Chief Rabbi of Israel) sent to the directors of an Israel firm setting forth the parameters for saying that their cultured meat product could be considered to be kosher.