So the cool thing which I always think about when the topic of cultured meat comes up is, given that only a tiny sample of cells is needed to potentially culture a never-ending supply of meat -...
So the cool thing which I always think about when the topic of cultured meat comes up is, given that only a tiny sample of cells is needed to potentially culture a never-ending supply of meat - what animals might we choose to eat that we're currently not? Maybe White Rhino is delicious? Perhaps scorpion steaks would beat beef in a taste-off? Maybe long pig really is the tastiest of all? Can we pull enough dodo cells from the existing bones we have to culture? Can we do the same for a t-rex from a mosquito in amber?
I'm not entirely joking. The reasons we eat the animals we do is because they're easy to farm and produce reasonable yields, and not too many people get too upset about us killing them in their billions. But when one, non-destructive, sample is needed that changes a lot. Then we're on the hunt for flavour and nothing else.
So the cool thing which I always think about when the topic of cultured meat comes up is, given that only a tiny sample of cells is needed to potentially culture a never-ending supply of meat - what animals might we choose to eat that we're currently not? Maybe White Rhino is delicious? Perhaps scorpion steaks would beat beef in a taste-off? Maybe long pig really is the tastiest of all? Can we pull enough dodo cells from the existing bones we have to culture? Can we do the same for a t-rex from a mosquito in amber?
I'm not entirely joking. The reasons we eat the animals we do is because they're easy to farm and produce reasonable yields, and not too many people get too upset about us killing them in their billions. But when one, non-destructive, sample is needed that changes a lot. Then we're on the hunt for flavour and nothing else.
I'm still waiting for the 'Tomeato' :-)