Why we're not all eating lab-grown meat

The quest to create enjoyable, successful lab-grown meat has been pursued over the past decade or two, by entrepreneurs around the globe who can see the potential for big rewards. But they have not, so far, been able to create the desired product. A reporter dives into the world of meat cells and venture capitalists.Guest: Erin Somers, writer, essayist, critic and novelist. Author of 'Where's the beef', the cover story of the September edition of Harper's Magazine.Producer: Ann Arnold