Unreal lab-grown oysters from "The In Vitro Meat Cookbook," a glorious exercise in recipes as design fiction from Next Nature. More over at re:form.
Arby's, inspired by customers who inquired about a poster in the restaurant depicting a heap of myriad meats, now sells an off-menu "Meat Mountain" piled with various kinds of animal flesh for $10. Here's what's between the buns: Read the rest
Read the rest
Eindhoven's Next Nature Lab is running an IndiegOgO fundraiser for a "Meat the Future Cookbook" -- a piece of design fiction setting out recipes we might be able to prepare when in vitro meat-growth is the norm. There's meat grown from your own flesh, cultured in a medallion you wear around your neck while it matures; rainbow meatballs, meat that you knit, meat-paint that kids use to paint edible pictures, meat cultured from samples of extinct dodos and dinos, and transparent meat "sushi."
There's four days left, and &eur;25 gets you a copy of the cookbook (&eur;15 for a digital version). Next Nature produces some gorgeous books on these lines, so it's a good bet that Meat the Future will be a lovely little piece.
What's fascinating here is that the problems he finds have less to do with animal abuse (Maryn McKenna reports that Conover was surprised to find himself in a clean, safe, humane facility) and more to do with the abuse of antibiotics — a trend that is a major contributor to antibiotic resistance.
You can't read the full story for free, unfortunately. Such is the way of Harpers. But Maryn McKenna has a summary, Conover has a blog post on agribusiness gag laws, and you can buy access to the full story with a Harper's subscription.
At the Smithsonian's Smart News blog, a fun post looking at historic debates in America's science media about whether it's okay to eat horse meat, with links to some Scientific American articles from the 1860s and 1870s.
One such article published in 1875, "Shall We Eat The Horse?," argues that "in not utilizing horse flesh as food, we are throwing away a valuable and palatable meat, of which there is sufficient quantity largely to augment our existing aggregate food supply. Supposing that the horse came into use here as food, it can be easily shown that the absolute wealth in the country would thereby be materially increased."
A decade later, SciAm published this piece screengrabbed above, on the shifting cultural norms that made eating horse totally not cool.
Live from Uncle Jim's Worm Farm, these earthworms are just $29.95 for 2lb. And that's only the beginning: there are crickets sold by the thousand, highly expensive snails, delicious gutloaded mealworms, cockroaches and shrimp. (I like the way the word "Live" is placed in quotes for "Live" Lobsters.)
Filet mignon served in restaurants is often, in fact, an agglomeration of scraps of lesser beef, welded together with Meat Glue. [ABC]
Terje took powder and dusted it liberally over the meat pieces. The coated stew meat then went into a circular tin to give it a nice, round filet mignon shape. He was also able to make a New York strip out of thin cuts of round steak. Adding water makes a soupy glaze, and an easier way to coat the meat.The final steps were to seal the meat in a vacuum bag, adding some pressure to the bond, and then it was off to the fridge to set overnight. Twenty-four hours later, the humble $4-a-pound stew meat now looks like a $25-a-pound prime filet.
Timothy Pachirat, Assistant Professor of Politics at The New School for Social Research and the author of Every Twelve Seconds, is not the first to see industrialized violence and political analogues in the slaughterhouse. But rather than write an exposé, he took a job at one to see how it works from the perspective of those who work there. I interviewed him about his experiences on the kill floor.
Read the rest
You see that whitish stuff in the petri dish? That, my dears, is lab-grown meat. Meat made without all the physical, environmental, and ethical mess that goes along with raising actual animals for food.
The little tabs on either end of each piece of meat are Velcro, used to stretch and "exercise" the muscle cells that make up this lab meat. (Some earlier attempts at growing meat in the lab failed because, without exercise, muscle tissue isn't something that's particularly palatable.) It's white because there's no blood running through it. And, to create food, you'd have to combine this single layer of muscle tissue with thousands of other layers of muscle and lab-grown fat.
Dutch biologist Mark Post, the man behind the meat, thinks that he can build the world's first lab-grown burger within a year for a cost of $345,000.
You can read the full story in an article by Reuters' Kate Kelland
Image: Francois Lenoir / Reuters
Image: Francois Lenoir / Reuters
Between the vintage meat industry infomercial doing the rounds again, @GlennF pointing out that there may be bits of hundreds of cows in a single pack of hamburger, and my longstanding love of this YouTube, I thought a quick tribute to all three was in order. [Video Link]
The music is titled “Some sort of machine pooping out big blobs of meat.”Read the rest
What's a Hack-B-Q? Think free B-B-Q with the added bonus of getting to share knowledge with TXRX Members who have expertise in exciting DIY technology projects. And that's just for starters: There are tons of exciting projects in progress and members with expertise in chemistry, electrical engineering, biology, physics, programming, mechanical engineering, and many others, all of whom are interested in sharing that knowledge for the benefit of the community. Oh yeah, and did we mention FREE TI LaunchPad Dev Kits? (while supplies last)Tx/Rx Labs (Thanks, Rtavk!)
Penfold sez, "A useful t-shirt depicting the cuts of meat one might use to butcher a human. Ever wondered where your tenderloin is? This shirt is a great ice-breaker when meeting cannibals. It would also be handy for coping with a desert island/mountainous plane crash survival (Your friends' survival, obviously, not yours. Now that's altruism) situation."
My physiotherapist has a funny habit of pointing to bits of my back and going, "Right, I'd like you to think about flexing this part right here under your left sirloin." Funnily enough, this turns out to be a pretty good way to align my conscious will with my prioperception.
(Love this. Penfold, can you drop me an email please? I'd love to talk further with you about the possibilities for the design, but you didn't put your email in the submission.)
A new slideshow on Treehugger takes you inside a hipster/foodie hog butchery workshop, via photos of dead pig parts that are not nearly as front-page friendly as the one posted above. The goal: Understanding where the meat you buy comes from and what the process of turning animal into meat looks like—at least, in the traditional one-guy-with-a-knife sense. It's an interesting bit of DIY food production + often-ignored reality, and I'm reminded of some favorite scenes from Little House in the Big Woods (head cheese! bladder balloon!).
The story also contains a link to a fascinating side article on 5 Things To Do With Leftover Bacon Fat—which involves both bourbon, and cookies. How could it be wrong?