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Inside the labs crafting slaughter-free meat

The United Nations is urging people to eat less meat, claiming that animal agriculture is a leading cause of greenhouse gases and that eating fewer animals could free up millions of acres of land. Some high-tech laboratories in Tel Aviv are pioneering a new way to make that happen: slaughter-free meat. So-called “clean meat” is created out of cells from farm animal tissues. It's real steak and real chicken, but no animals are involved. Seth Doane reports.

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The Dish: Superstar Israeli chef Eyal Shani

Eyal Shani is a bona fide superstar chef in his native Israel, and a regular judge on the country's version of "MasterChef." He's turned his casual pita restaurant Miznon into a global phenomenon, with locations in Tel Aviv, Paris, Vienna, Melbourne and two in New York. In April, Shani opened up a second location of his high-end eatery HaSalon in New York, after the restaurant revolutionized the dining scene in Tel Aviv. Dana Jacobson reports.

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