A sample of muscle grown without an artificial scaffold.
(Photo: Wired / Tissue Genesis)
Are you a scientist?
A food chemist?
If so, this might be just for you....
"People for the Ethical Treatment of Animals [PETA] is offering a million-dollar prize for the “first person to come up with a method to produce commercially viable quantities of in vitro meat at competitive prices by 2012.” “In vitro” and “test-tube grown” are not ideas one usually associates with meat. The meat-substitute niche is currently occupied largely by soy in all its miraculous if slightly disappointing forms."
Hmmm..
Sounds like it might end up being rubber band -type meat to me.
But with the food crisis going on in third world countries, who knows what the future might hold?
Though, the cost of test-tube meat would probably cost a lot of moo-lah....
Read the rest of the editorial from the New York Times
Million Dollar Meat ÷ here
And for a history lesson…
From Popular Science, June 1936 (via Modern Mechanix)
Life from the Test Tube ÷ here
And some fun
Future Food ÷ here
We shall escape the absurdity of growing a whole chicken in order to eat the breast or wing by growing these parts separately under a suitable medium.
Winston Churchill
Popular Mechanics
March 1932
As for me…as much as I love a medium-rare filet mignon, leg of lamb, prime rib, duck l'orange and yes, a good kosher all beef hot dog, I’d rather stick to vegetables than live off of “in vitro” meats.
