Test-tube meat: Would YOU eat it? »
Somehow, I just can’t see myself eating test-tube meat. I imagine it would come with the same horrific and potentially organ-altering issues as genetically modified corn and shiz, you know like growing eight uteri or something. BUT. I do think that cloning meat-tissue would take pressure off of industrialized meat production AND weird cloning experiments. Save our farm animals and just eat pseudo-meat? I’m wondering if it would be anywhere near the same as a Boca burger.
Eat, Drink…Better wrote about biologist Vladimir Mironov and his in-vitro meat research. This man with the name of a Russian astronaut claims we are already running out of agricultural space globally, and that contributes to that whole hunger thing. And PETA is a major investor. “PETA is apparently offering a one million dollar prize for anyone who can grow a commercially available synthetic meat for market by June 2012.” Whaaaaa?
I’m not so all-aboad-the-biotech-wagon as I am on the alternatives-to-animal-exploitation-mobile. But the fact that scientists are trying to develop a “product” that would eliminate all the crazy issues we face with big Ag: greenhouse gas emissions, pollution, factory farms/slaughterhouses, and fucked-up biodiversity—that doesn’t sound so horrible—as long as there are no rogue mutated species coming out of this mess. I’m not prepared to join the X-Men. [Ed.: however, some of us named Laura are! And she wants the ability to eat unlimited amounts of ice cream WITH NO HEADACHES and to fly and to be invisible and to have people-crushing fatness. Please note: she is working on the last one already, fuck science!]
Mironov claims this risk just isn’t there and that we, the consumer, will accept the test-tube meat. He says, “We are already mass consuming cultured products like yogurt, brewed beer, and distilled wine. Therefore, the prospect of consuming cultured meat is not a foreign concept.” The jury is still out over here, but it will be interesting to see big meat producers freak out—and probably try to lay claim to the profits.
Perhaps these two geniuses could help make some strides!
This guest post was brought to us by Jessi Stafford! Jessi is originally from St. Louis…ish. She’s now squandering her fortune while freelancing in Baton Rouge, L.A. A University of Missouri Journalism grad, Jessi uses her degree for cocktail-drinking. She loves hyperbole and whoring around thrift stores. This is Jessi’s second post for Vegansaurus. Thanks, Jessi!
European meat glue? »
You know, it might just be time to re-think the way our “food chain” is working when we have to start worrying about things like how to best glue tiny, disgusting pieces of animal flesh together into a homogenous substance. Sadly, that has what we’ve come to. “Meat glue” is actually a substance called thrombin, which is derived from pig or cow enzymes, and a fibrous substance called fibrin. It’s designed to basically glue together different smaller pieces of meat into one bigger piece of meat. Yum, right? Well, you’re in luck if you live in Europe, since the European Union just approved the use of thrombin for consumption.
At least the Swedes are kicking up a fuss—the Swedish Consumer Association is protesting the EU’s nod that allows the substance into the food production system. Here’s hoping someone over there will be willing to listen and nip this Frankenmeat thing in the bud!