A Tasty Future: Lab Grown Meats

I can’t wait for lab grown meat. The possibilities that industrialized in vitro meat production brings are not only ecologically and socially conscious, but potentially deviant as the day is long. The long march of science nearly vibrates with the science community’s eagerness to make human hocks, chimp scampi, rhino roasts, and sure, ethically obtained beef. Yet while supermarkets lined with freezers full of laboratory delights have been the stuff of science fiction for some time; the hour of orgiastic over-indulgence in SmartFlesh is nigh.

Recently, at the In Vitro Meat Symposium in Ås, Norway, an economic analysis was presented that indicates meat grown in tanks would be cost competitive with European beef prices. So while the benefits of lab grown food are blatantly obvious to anyone that stops to think about it for more than a minute, it’s a similarly obvious fact that the almighty dollar (or euro as the case may be) is what really speaks, and the sweet, sweet song of bio-science gone oh so right is tickling my tympanics.

But doubt runs rampant among freak meat elite, with experts revealing skepticism as to whether “there is a large market of early adopters who want to eat test tube meat for environmental, health or ethical reasons.” I am here to calm your quaking. Not only is there a market for it, but if the readership of any number of blogs in my feed reader is an indication, the market is not only large but eager and deeply, deeply disturbed.

With a little luck — and a basement full of “missing” puritanical no-fun-niks — the first Ectomo barbecue will be vegan friendly.

Tube Meat [grinding.be : Wired]