+
Heroes

From a basic burger to endangered species, this virtual restaurant wants you to have it all.

Would you eat meat that was grown in a laboratory? If these folks get their way, you just might get that chance.

A Dutch artist wants you to imagine a world beyond factory farms, slaughterhouses, and the culinary experience of meat as you know it.

In 2013, Dutch scientist Mark Post reached a huge milestone in his work to transform the way meat is produced. He created the world's first lab-grown, in vitro hamburger patty. After hearing about this potentially delicious breakthrough, fellow countryman and professional culture jammer Koert van Mensvoort was intrigued.


Not an in vitro burger. Photo by pointnshoot/Flickr.

But after hearing about Post's burger, Mensvoort, an artist at heart, was a little dissatisfied. According to NPR:

"When van Mensvoort first heard of lab-cultured meat, he says the scientists who 'thought they could use in vitro meat to make the same steaks, sausages, and hamburgers that we all know' disappointed him. He felt that they should be reaching farther with this exciting new technology."

So Mensvoort opened Bistro In Vitro, an online restaurant that's ready to feed your imagination!

"It's a virtual restaurant, so we strictly serve food for thought," says Mensvoort. He's partnered with renowned chefs to get people psyched about the future of sustainable meats (also called cultured meats), a food innovation that's being made possible through stem-cell research. And I have to say, some of their ideas are pretty appetizing.

Their menu includes bizarre bites like...

Friendly Foie Gras

Scallops with Cultured Caviar

Magic Meatballs

See-Through Sashimi

Ravioli of Cultured Bresse Chicken

Crane Origami

Dodo Nuggets

And here's one that actually gives me the shivers, but I'm game:

Celebrity Cubes

Tasty as these may sound, why would anyone want meat that was grown in vitro? Well, let's consider our current relationship with meat.

The U.S. is a global leader when it comes to carnivorous cravings, with the average American consuming 125 pounds of red meat and poultry per year!

And according to the Bistro In Vitro fact page, our current meat production systems require an obscene amount of resources. From farm to factory to market,producing a single quarter-pound burger, for example, it says takes all this:

  • 52 gallons of water for irrigation and cattle hydration
  • 6.6 pounds of grain
  • 75 square feet of land for crops and grazing
  • 1.09 kilojoules of fossil fuel energy ("enough to power your microwave for 18 minutes")

For a quarter-pound of ground beef! Can you believe it?

As long as humans are around, meat will be, too. But it's clear we need to change how it's produced.

In vitro meat could not only solve for systemic animal cruelty, but it's also a possible solution to global crises such as climate change and world hunger.

If the thought of lab-grown meat still doesn't sit right, Jason Matheny, founder of New Harvest, a nonprofit working to advance cultured meats asks that you consider this:

"Cultured meat isn't natural, but neither is yogurt. And neither, for that matter, is most of the meat we eat. Cramming 10,000 chickens in a metal shed and dosing them full of antibiotics isn't natural.

I view cultured meat like hydroponic vegetables. The end product is the same, but the process used to make it is different. Consumers accept hydroponic vegetables. Would they accept hydroponic meat?"

That's biophilosopher Cor van der Weele. She knows what she's talking about.

Watch a delightful introduction to Bistro In Vitro below, then visit their website to "place your order" for a heaping plateful of the future.

[vimeo_embed https://player.vimeo.com/video/128271296?color=53bdb1&byline=0&portrait=0 expand=1]
via UNSW

This article originally appeared on 07.10.21


Dr. Daniel Mansfield and his team at the University of New South Wales in Australia have just made an incredible discovery. While studying a 3,700-year-old tablet from the ancient civilization of Babylon, they found evidence that the Babylonians were doing something astounding: trigonometry!

Most historians have credited the Greeks with creating the study of triangles' sides and angles, but this tablet presents indisputable evidence that the Babylonians were using the technique 1,500 years before the Greeks ever were.


Keep ReadingShow less
Canva

Small actions lead to big movements.

Acts of kindness—we know they’re important not only for others, but for ourselves. They can contribute to a more positive community and help us feel more connected, happier even. But in our incessantly busy and hectic lives, performing good deeds can feel like an unattainable goal. Or perhaps we equate generosity with monetary contribution, which can feel like an impossible task depending on a person’s financial situation.

Perhaps surprisingly, the main reason people don’t offer more acts of kindness is the fear of being misunderstood. That is, at least, according to The Kindness Test—an online questionnaire about being nice to others that more than 60,000 people from 144 countries completed. It does make sense—having your good intentions be viewed as an awkward source of discomfort is not exactly fun for either party.

However, the results of The Kindness Test also indicated those fears were perhaps unfounded. The most common words people used were "happy," "grateful," "loved," "relieved" and "pleased" to describe their feelings after receiving kindness. Less than 1% of people said they felt embarrassed, according to the BBC.


Keep ReadingShow less

A breastfeeding mother's experience at Vienna's Schoenbrunn Zoo is touching people's hearts—but not without a fair amount of controversy.

Gemma Copeland shared her story on Facebook, which was then picked up by the Facebook page Boobie Babies. Photos show the mom breastfeeding her baby next to the window of the zoo's orangutan habitat, with a female orangutan sitting close to the glass, gazing at them.

"Today I got feeding support from the most unlikely of places, the most surreal moment of my life that had me in tears," Copeland wrote.

Keep ReadingShow less