Articles by Staff Writer Frida Garza

Frida Garza is a staff writer covering food and agriculture at Grist. She was previously an editor at the Guardian U.S., where she launched and led a series on environmental and climate justice, as well as reported on the intersections of food, climate, and labor. Prior to that, Frida was a senior staff writer at Jezebel. Her writing has appeared in the Texas Monthly, ELLE.com, VICE, and other places.

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Featured Article

several pieces of lab-grown salmon plated on a large white plate

For the first time ever, a lab-grown seafood company has met the United States Food and Drug Administration’s requirements for demonstrating the safety of a new cell-cultured product. Wildtype’s cultivated salmon is now for sale in Portland, Oregon.

This marks the first time that lab-grown seafood (also known as “cultivated seafood” or “cell-cultured seafood”) is available for sale anywhere in the world, according to the Good Food Institute, a think tank that advocates for alternative proteins — substitutes for conventional meat made without relying on industrial animal agriculture. It’s a major milestone for the emerging cultivated protein industry, which aims to deliver real meat and seafood at scale without replicating the environmental harms of large-scale livestock operations.

It’s also a sign that the Food and Drug Administration under the second Trump administration is allowing the regulatory process around lab-grown meat to continue without political interference, despite widespread Republican skepticism of the technology.

Frida Garza Food and Agriculture