Website review: The New York Times & Log In
bigfrozenhead discovered this in Science/Tech
•5 reviews since Apr 21, 2008
science, food
•nytimes.com/2008/04/21/us/21meat.html
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Reviews of this website
bigfrozenhead discovered 5 months ago- Please be the future already...
- meatbot rated 4 months ago
- I'll eat anything once :D If it could seriously compete with real meat for taste/texture than I can see myself supporting such a venture.
- chicotree rated 5 months ago
- Are we finally getting closer to soylent green? It's about time.
- KaylinQ rated 5 months ago
From the page:
"PETA's Latest Tactic: $1 Million for Fake Meat
People for the Ethical Treatment of Animals wants to pay a million dollars for fake meat" even if it has caused a near civil war within the organization.
The organization said it would announce plans on Monday for a $1 million prize to the first person to come up with a method to produce commercially viable quantities of in vitro meat at competitive prices by 2012.
The idea of getting the next Chicken McNugget out of a test tube is not new. For several years, scientists have worked to develop technologies to grow tissue cultures that could be consumed like meat without the expense of land or feed and the disease potential of real meat. An international symposium on the topic was held this month in Norway. The tissue, once grown, could be shaped and given texture with the kinds of additives and structural agents that are now used to give products like soy burgers a more meaty texture.
*Oh Yummmy!*
- darxon rated 5 months ago
- It's interesting that PETA has put its money where its mouth is. At least this kind of 'factory farming' doesn't involve animal torture. From the page: "The organization said it would announce plans on Monday for a $1 million prize to the "first person to come up with a method to produce commercially viable quantities of in vitro meat at competitive prices by 2012." The idea of getting the next Chicken McNugget out of a test tube is not new. For several years, scientists have worked to develop technologies to grow tissue cultures that could be consumed like meat without the expense of land or feed and the disease potential of real meat. An international symposium on the topic was held this month in Norway. The tissue, once grown, could be shaped and given texture with the kinds of additives and structural agents that are now used to give products like soy burgers a more meaty texture."
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