“..Well, ick.
That was my first reaction, anyway, to news that the search to produce animal-less sources for meat are moving, if not right along, at least in the direction of progress.
The story I read is actually an editorial in Capital Press, an agricultural newspaper published for farmers in the western United States.
“[T]he landmark experiments Dutch scientists are undertaking could open the door to a brave new world of food production,†the editorial states.
In other words, test-tube meat: it could soon be what’s for dinner.
As someone who likes food and frequently eats it, I’m not sure this is a direction about which I’m particularly enthusiastic.
As it happens, I was discussing this very thing with another cook a couple of days ago at a catering function we were working just outside Berkeley.
“It certainly puts the matter of veganism into a different perspective,†or something to that effect, said Jay, slicing dried figs into quarters to be added to salad.
I was slicing kumquats into eighths, and then seeding them.
Really.
Already, he continued, the growth of the grass-fed cattle industry—free from many of the blights that plague Big Agriculture meat production—
– undermines many of the arguments vegans and vegetarians (but mostly vegans) use against consuming meat.
Of course, those grass-fed cows—lolling happily on green fields and given only the occasional antibiotic should they actually become ill—
- are still doomed .. and will eventually end up as the main course on someone’s barbecue grill, charring next to a chicken leg or hot dog, I assume.
That, of course, does little to dissuade very many vegans..”
go to source/story>>An omnivorous chef ponders test-tube meat | Grist
