I took a deep breath and walked through Mom’s front door, my arms full of groceries. A challenge lay ahead of me, someone who could barely boil water: cooking the Easter Sunday feast. What if I made everyone sick? It could truly be our family’s last super meal.

Making the holiday meal was my brother’s job, not mine. I could never fill his shoes. Peter had died in September at the age of 45 from a heart attack, but he’d been a natural in the kitchen all his life. He planned every course in detail, from the crescent rolls to the Dutch apple pie.

My family was lost without him, and we went out to dinner for Thanksgiving and ordered pizza for Christmas. By the time Easter rolled around, though, I couldn’t bear the idea of another holiday surrounded by takeout (外卖食品) boxes. Peter would have hated that. To him, there was nothing more important than a meal made with love. So I convinced Mom that we should cook Easter dinner together. Only, we were terrible cooks.

I had been thinking what to cook for Easter dinner. I’d bitten off more than I could chew. No one could do this half as well as Peter.

I stepped into the family room. Mom was still at church, but her newspaper was opened on the coffee table, to the sports section, as usual. She was a huge Notre Dame women’s basketball fan, and the featured story was about forward Devereaux Peters. I read the headline and nearly dropped my grocery bags, Filling Peter’s Shoes.

That afternoon, cooking in the kitchen, I didn’t feel so alone. Mom and I pulled together and the Easter feast was not that bad. The ham may have been a little dry, but it was all made with love—just like Peter would have wanted.

Nowadays some companies are attempting to grow seafood from cells in a laboratory, rather than harvesting it from the oceans.

With massive problems with overfishing worldwide and growing demand for supplies of seafood, the way fish currently makes its way to our plates is unable to work long-term. Between 1961 and 2016, the average annual increase in global food fish consumption outpaced population growth.This isn't good for us, the fish, or the environment as a whole.

Cellular (细胞) seafood could be the answer. Just don't make the mistake of calling it lab-grown fish. "None of us in the industry would call it lab-grown seafood,” says Mike Selden, CEO of Finless Foods. “Finless Foods isn't lab-grown. We experiment and create our science in the lab, but don't produce there. Our products come from a production facility much like a farm. We just don't need the animals to create the nutrition."

Finless Foods is a biotech company located in San Francisco. Since 2017, it's been working to bring to market a species of cultured bluefin tuna (人工养殖的蓝鳍金枪鱼) created using cellular technology. Shortly after that, the company produced its first pound of bluefin tuna meat for a cost of about $19,000. Since then, however, it's been working to bring that price down.

Selden terms what Finless Foods is doing as “cell-based seafood”. “We're growing seafood from real seafood cells,” Selden explained. “We take cells from a fish once, and then grow them endlessly from that. We do the same process that happens inside of a fish and make it happen outside of a fish.”

The goal of cellular seafood isn't, its supporters claim, to entirely disturb the current seafood industry. Instead, it's intended to augment it — and perhaps to help reduce overfishing and illegal fishing. And when it comes to certain sea species, this laboratory-based approach could help create a plentiful supply of certain fish without endangering the survival of certain                                        overfished species as a whole.