Pink pineapples and lab-grown meat: tasting the foods of the future

Photograph: Asimov Press

Sep 15th 2025|San Francisco|3 min read

BETWEEN COURSES at Green Americana, a pop-up restaurant in San Francisco’s Mission District, chefs Philip Saneski and Emily Hopkins explain their creations. Some of the tableside patter is familiar. The pork meatball is sourced from within city limits; the chicken-fried steak—as any fan of Southern cooking knows—contains no chicken (the name comes from the way the meat is cooked); the espresso martini is made from alcohol from the Cognac region of France.