We’ve talked before about one possible future of food production: food printers. Andras Forgacs is the CEO of a company called Modern Meadow, which is working on printing leather and meat products. He recently took questions on reddit.com; here’s his take on his company’s progress with replicating hamburger and steak:
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Real steak is a big stretch. It won’t be the first product since steak is very hard to make for now. Instead, the first wave of meat products to be made with this approach will likely be minced meats (burgers, sausages, etc.) and pates (goose liver pate, etc.). Also seafood is an early possibility since the texture requires may be easier to achieve than premium cuts.
While I doubt anyone will make commercial quantities of premium steak within 10 years, we will eventually get there but it will be an Nth generation product.
From the Independent:
A law banning horses from Romanian roads may be responsible for the surge in the fraudulent sale of horsemeat on the European beef market, a French politician said yesterday.
Horse-drawn carts were a common form of transport for centuries in Romania, but hundreds of thousands of the animals are feared to have been sent to the abattoir after the change in road rules.
The law, which was passed six years ago but only enforced recently, also banned carts drawn by donkeys, leading to speculation among food-industry officials in France that some of the “horse meat” which has turned up on supermarket shelves in Britain, France and Sweden may, in fact, turn out to be donkey meat. “Horses have been banned from Romanian roads and millions of animals have been sent to the slaughterhouse,” said Jose Bove, a veteran campaigner for small farmers who is now vice-president of the European Parliament agriculture committee.
From the inbox:
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I am a big fan — one who especially appreciates your willingness to (perhaps enjoyment in?) exploring solutions that many would consider repugnant. In that spirit, I would love to get your thoughts on a seemingly unconscionable idea that I recently became aware of.
Every year the U.S. euthanizes approximately 3 to 4 million companion animals (mostly dogs and cats). To put it bluntly, what do you think about using these carcasses as a meat source? We expend enormous resources — land, money, and energy – in producing animal feed and ultimately meat. Given this expense, as well as the world’s need for protein sources, I’d love for you to weigh in on this rather repugnant idea.
Our latest Freakonomics Radio on Marketplace podcast, “Unnatural Turkeys,” reveals the surprising origins of the 40 million turkeys that Americans are going to eat this Thanksgiving. You can download/subscribe at iTunes, get the RSS feed, or read the transcript here.
So, 100 percent of commercially raised turkeys in the U.S. (save for heritage turkeys) are born from artificial insemination. But what about other animals? We talked to reproductive experts Dale Coleman at Auburn University, Wayne Singleton from Purdue, and Keith Bramwell at University of Arkansas. The graphic below shows what percentage of each animal is born from artificial insemination: Read More »
There’s not a single person who’s done more to fight climate change than Bill McKibben. Through thoughtful books, ubiquitous magazine contributions, and, most notably, the founding of 350.org (an international non-profit dedicated to fighting global warming), McKibben has committed his life to saving the planet. For all the passion fueling his efforts, though, there’s something weirdly amiss in his approach to reducing greenhouse gas emissions: neither he nor 350.org will actively promote a vegan diet.
Given the nature of our current discourse on climate change, this omission might not seem a problem. Vegans are still considered as sort of “out there,” a fringe group of animal rights activists with pasty skin and protein issues. However, as a recent report from the World Preservation Foundation confirms, ignoring veganism in the fight against climate change is sort of like ignoring fast food in the fight against obesity. Read More »