Engineering the $325,000 Burger
nytimes.com
Engineering the $325,000 Burger
1–10 of 129 posts
Re: Engineering the $325,000 Burger
#2I thought that sounded familiar..
Re: Engineering the $325,000 Burger
#3Can a vegetarian eat meat if it's grown in lab a dish?
Re: Engineering the $325,000 Burger
#4I have a lot of mixed feelings about developments like this. On one hand, I'll tell people that food for me is about quality and flavor. I'm not opposed to pink slime for what it is, but because it just makes for a poor result. I'm in favor of this on a sustainability level, but very opposed on a quality level—not consistency and reliable textures and taste, but that sort of unquantifiable property that things exude when they just feel right. That's quality and it's just not going to come from a lab, in my opinion. Meat isn't just about texture and a taste, it's about /terroir/. Meat can be raised sustainably and humanely, it just isn't as appealing to your local food conglomerate looking to work on economies of scale. We can all eat /better/, live /better/ and be /better/ without all the trade-offs if we'll put a little more thought into our lives and a have a little more moderation of consumption. Oh, and waste less.
Re: Engineering the $325,000 Burger
#5Can a vegetarian eat meat if it's grown in lab a dish?
That's kind of a facile question -- it obviously depends on the reason why they're vegetarian.
Re: Engineering the $325,000 Burger
#6Can a vegetarian eat meat if it's grown in lab a dish?
Depends on the reason you're vegetarian. If it's for ethical reasons, then they probably would. If it's for health reasons, then probably not. If it's for environmental reasons, then it would depend on the environmental impact of in vitro meat.
Re: Engineering the $325,000 Burger
#7I have a lot of mixed feelings about developments like this. On one hand, I'll tell people that food for me is about quality and flavor. I'm not opposed to pink slime for what it is, but because it just makes for a poor result. I'm in favor of this on a sustainability level, but very opposed on a quality level—not consistency and reliable textures and taste, but that sort of unquantifiable property that things exude…
It seems awfully close-minded to be dismissing the whole idea of eating lab-grown meat due to some ineffable "quality" before you've actually even tried it.
Re: Engineering the $325,000 Burger
#8Can a vegetarian eat meat if it's grown in lab a dish?
It depends on their reason for being vegetarian. Some think meat is unethical, those probably could. Others think it's healthier not to eat meat, those would probably pass. A friend of mine is allergic to most animal proteins - she probably won't want to eat that stuff either.
Re: Engineering the $325,000 Burger
#9I have a lot of mixed feelings about developments like this. On one hand, I'll tell people that food for me is about quality and flavor. I'm not opposed to pink slime for what it is, but because it just makes for a poor result. I'm in favor of this on a sustainability level, but very opposed on a quality level—not consistency and reliable textures and taste, but that sort of unquantifiable property that things exude…
Pound for Pound, I could still see an engineered meat cube having better texture than tofu. Even if this was just used for ground beef substitute, it would probably be fine.
Re: Engineering the $325,000 Burger
#10I have a lot of mixed feelings about developments like this. On one hand, I'll tell people that food for me is about quality and flavor. I'm not opposed to pink slime for what it is, but because it just makes for a poor result. I'm in favor of this on a sustainability level, but very opposed on a quality level—not consistency and reliable textures and taste, but that sort of unquantifiable property that things exude…
Eh, I can give up a bit of "unquantifiable property" if it means that living things don't have to die for it.