Comments on: Cultured Meat - FrankenFood or Brave New World?

by: jack

Mon, 09 Apr 2007 23:10:07 +0000

I became vegetarian not too long ago for ethical reasons and whenever I smell meat or see people eating it I almost want to stop being vegetarian. I would certainly try cultured meat because I miss meat and I wouldn’t have to hurt any animals to get it.

by: Kayenne So

Fri, 28 Jul 2006 15:59:32 +0000

you’ve got a point there…with all the hype about GMO, soymilk bottles here still boasts of non-GMO beans. somehow, i’m still uncomfortable when it comes to non-veggies being toyed with. of course, lack of info on my side can also instill that apprehension.

by: Sheryl Kirby

Fri, 28 Jul 2006 07:14:18 +0000

Kayenne, it is a tricky question. Remember that the original plan for Genetically Modified food was to help feed third world populations (that didn’t really happen, but it was part of the justification). This has the potential to do the same if developed properly.

If the scientists can make the stuff taste good, it opens up huge possibilities in terms of animal husbandry, environmental concerns, etc.

by: Kayenne So

Fri, 28 Jul 2006 06:47:00 +0000

that is the question that frightens me… where do we draw the line?

by: nika

Thu, 27 Jul 2006 12:42:48 +0000

Kayenne: cloning to save someone’s life is vastly different than tissue engineering for food consumption. Its an interesting contrast tho. As someone who works in that field (well, when the funding is available mind you), I didnt connect the two, mostly because this sort of tissue engineering has nothing to do with cloning.

by: Kayenne So

Thu, 27 Jul 2006 08:45:35 +0000

hmm… i haven’t actually had plastic cheese or tofurkey. although i’ve had imitation meat from the local vegetarian restos here. i just can’t seem to get the image of meat cells multiplying on a jiggling sheet of plastic out of my head. and in a way, it says something about my views on cloning. i do understand what you said about engineered fruits and veggies. i hear seedless grapes are “engineered”, yet i still love them.

by: Sheryl

Thu, 27 Jul 2006 07:13:53 +0000

Kayenne,

I dunno, to me, it seems no worse than the orange plastic stuff that is passed off as cheese, or the much-engineered Tofurky, or stuff like wine. Even many fruits and vegetables (broccoli, for instance) are engineered to a degree.

As a vegetarian who went veg for environmental and ethical reasons, I'd try it if/when it became available. Out of curiosity, if nothing else.

Nika's point about the taste is a valid one, though. Unless a lot of work is done with regards to improving the culture the meat grows in, it'll be a no-go. It's going to have to taste awesome for anyone to want to eat it.

by: nika

Thu, 27 Jul 2006 06:30:10 +0000

Sheryl: yep, I had to concentrate on writing on-time for at least one blog so that made me end up focusing on another one here. I will drop you a note.

by: Kayenne So

Thu, 27 Jul 2006 06:11:29 +0000

I can only shudder in repulsion at the thought of consuming “lab meats”. I feel that there’s something…wrong…about “cloning” meat cells. Tofurkey is one thing, lab meats, are from another universe altogether.

by: Sheryl Kirby

Thu, 27 Jul 2006 04:43:01 +0000

Hi Nika,

Yeah, that part seemed to be a bit of a stretch, but I don't know a lot about the chemistry aspect of the process. Why anyone would *want* to make their own meat is a bizarre theory, but it was brought up in the articles I used, so I thought I'd mention it in the piece.

Hey, btw - are you Nika who used to write for this blog? If so, please contact me. Thanks!