A cross posting from my Posterous space - a short imagining some implications of lab-grown meat.
He was a huge man, thick forearms dotted with burns and pale scars. He spoke in a dull monotone about the unique difficulties in preparing synthetic meat. Roscoe wondered how much he weighed, and tried to calculate how much that would be worth when sold in Longpig wrappers. As he spoke, Roscoe noticed the chef was absent-mindedly palpating his own arm, as if feeling for the texture of the meat under his skin.
- Log in to post comments
More like this
A cross posting from my Posterous space - a short imagining some implications of lab-grown meat.
He was a huge man, thick forearms dotted with burns and pale scars. He spoke in a dull monotone about the unique difficulties in preparing synthetic meat. Roscoe wondered how much he weighed, and…
This post was written by guest blogger Wyatt Galusky.*
The future of meat? (image source)
So, it's come to this. PETA has just announced a $1 million reward for the first group to make in vitro meat edible and tasty. The People for the Ethical Treatment of Animals have decided that, in lieu of…
The next steak you eat could be grown in the lab:
Edible, lab-grown ground chuck that smells and tastes just like the real thing might take a place next to Quorn at supermarkets in just a few years, thanks to some determined meat researchers. Scientists routinely grow small quantities of muscle…
Not too long ago, a reader asked me about black salve, and then not too long later I saw a commenter mention black salve. It occurs to me that, in all the years I've been doing this blog and my other blog, I don't think I've ever actually written about black salve, except in passing. So I searched…