Twice a week, Jannis Wollschlaeger heads down to his local butcher first thing in the morning, aiming to get there at 6 am, right after the slaughter. On Mondays, he buys beef, while on Thursdays, he picks up pork. “It’s still warm when I buy it,” says Wollschlaeger, a doctoral student in chemistry at Germany’s Reutlingen University. After picking up the produce, he heads straight to his lab to chop up the lean meat, add nutrients and place it in a container in the incubator. Wollschlaeger is trying to make adult stem cells multiply in order to breed artificial meat. At the end of a lengthy an…