#lab-grown chicken meat

[tumblasha]

i'm 99% certain that one day i'll be an elder and my opinion "vegans that make a big deal abt ppl eating 'pet' animals are annoying bc i have no problem eating Any Animal" will sound a lot like the edgy opinion "i'm not a bigot bc i hate everyone equally" and idk how to feel abt that

#a lot of white usa americans make such a horrified when ppl say that they sometimes culturally eat guinea pigs or dogs or cats #and the way that i perceive it #it's just racism (not even well-hidden) #(arbitrary animal hierarchies are silly imo) #but also the animal-farming industry is v evil #but yummy : ( #yes this all stems from a tweet abt some rando being horrified abt being invited to culturally eat a dog at a full moon in another country #(rather than politely saying 'no thank u') #i know that in a Perfect society we don't kill animals so horribly to eat them #(my personal problem is the excess killing and not the killing itself?) #or maybe we don't kill them at all (lab-grown meats and such) #but as for now i really wanna eat the way that i was raised bc it's one of the few ways i feel connected to my culture #thinking abt that speaker at the mit vegans club that compared hanged dead gay ppl to hanged dead chickens in a market #W H A T #but oh well #there are bigger problems (imo) in the world and i'm okay w not caring abt the animals' feelings #dash rambles #dash may be problematic #dash is an elder bigot in 2050 #tumblasha #vegan #animal rights #thinking abt the time i was in the ihouse kitchen and i said #'so we all agree that animals are inferior to humans right?' #and i didn't give anyone time to disagree bc i'm not gonna do all that at 2 in the pm ifjewoiajfew

[francisforever2014]

i would literally rather do the eating your own pinkie like a carrot thing than eat a piece of completely safe meat grown in a lab like what the fuckkkkkk we don’t need to be doing that

#it’s so disturbing like i don’t need a steak that bad i don’t get it 😭 #people are always like don’t you miss meat?? how do you not eat meat??? bc i’ve been vegetarian for like 8 years now #like idk bro i just decided not to so i don’t?? i don’t even eat like soy alternatives it’s really not that hard to imagine a life without #chicken nuggets bruh #it’s fine if you like it but it really is not like an indispensable part of life #which is why i don’t get the lab grown meat thing like beyond my disgust at the idea do we as a society really need ribs that bad 😭 #if we’re in some theoretical future society moving away from factory farming can we not just like . eat literally anything else jesus

[memenewsdotcom]

Lab-grown meat approved in US

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#agriculture #America #animal welfare #animals #chicken #cook #cooking #farming #food #foodie #lab #lab-grown #meat #meme #memes #news #Peta #restaurant #united states #vegan #vegetarian

[bumblebeeappletree]

It looks like chicken, feels like chicken, and tastes like chicken — but it’s not chicken?🤔

This video was created in collaboration with Nature's Newsroom.

#Earth #Environment #ClimateCrisis #NowThis

#now this earth #now this #solarpunk #chicken #meat #lab grown meat #cop27 #Ngl got mixed feelings about this #food #Youtube #farming #agriculture #cultivated meat

[blurred-cat]

can't wait to read a the guardian/washington post article that talks about the ethics of eating lab grown human flesh and the conclusion being, "so go ahead and indulge! the catholics have been doing so for centuries!"

#I'm Talking #we have lab grown chicken #already doing trials for human consumption #i know there's a zillionare already eating lab grown human meat #this is not even up for debate #it's happening

[z34l0t]

#lab grown meat #lab grown chicken #veganism #Eating with ethics #climate change #climate and environment #Vox #Good meat #Jose Andrés

[rodspurethoughts]

US Approves Sale of Cultured Chicken Meat

"Big news in the food industry! US regulators approve sale of lab-grown chicken meat, paving the way for a more sustainable future. #culturedmeat #sustainability"

Cultured meat. (2023, June 21). In Wikipedia. https://en.wikipedia.org/wiki/Cultured_meat This is a major milestone for the fledgling industry, which aims to address concerns about the environmental impact of traditional meat production and improve animal welfare by eliminating the need for slaughter. Cultured meat is made by taking cells from an animal and growing them in a lab under controlled…

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#animal cells #animal welfare #chicken #cultured meat #environmental impact #food industry #lab-grown #sale #sustainability. #US regulators

[demilypyro]

Personally I wouldn't ever go vegan but if they just made like. lab grown meat. and that became normal. that would be fine. if you removed living animals from the equation and just grew chicken nuggets from stem cells or something I wouldn't really give a shit. I'd prefer it actually. give me that replicated meat

[notbecauseofvictories]

I’ve now seen the “would you eat lab-grown meat” poll twice, which means it is time to air one of my least charitable opinions---namely, I think imitation meat is an abomination. I could pretend this is for noble reasons (and I want to believe I have a couple in the mix) but truthfully its existence revolts and annoys me. It feels like a kind of hypocrisy; I mean, I’m sorry if you crave chicken wings for whatever reason? but you’re the one who gave up an omnivorous diet and refused to get creative with the foods left to you. Eat your cauliflower in buffalo sauce and shut up.

#there is a particular website that has a very very helpful list of which vegetables should go in vegetable stock - it's a great list! #unfortunately when you scroll down to mushrooms you are forced to read the sentence ''I eat a plant-based diet #so I don't touch mushrooms (fungi)'' and I swear the first time I read that I blacked out with rage and woke up six hours later #naked in the woods with an armful of maitake #and like....I understand wanting alternatives to something you can't eat! I get it! #(the eggs rolls fried in peanut oil are delicious right up until the allergy strikes) #but styrofoam in the shape of a burger patty feels like the wrong way to go #tw food #no love sincerer than the love of food

[afeelgoodblog]

These are The Best News of Last Week

🎼 — Meet the Grammy of the Grammys 😊

1. Man gives $12,000 worth of classroom supplies to 150 middle school teachers

Bryan Tsiliacos has the goal of completing 30 acts of kindness before his 30th birthday, and he just completed his third on Wednesday.

2. Lab-grown meat cleared for human consumption by U.S. regulator

The U.S. Food and Drug Administration (FDA) for the first time cleared a meat product grown from animal cells for human consumption.

UPSIDE Foods, a company that makes cell-cultured chicken by harvesting cells from live animals and using the cells to grow meat in stainless-steel tanks, will be able to bring its products to market once it has been inspected by the U.S. Department of Agriculture (USDA)

Reduces emissions, reduces food and water consumption, greatly reduces the risk of foodborne illness, potentially cheaper for consumers, prevents the raising and killing of animals — this is a win all-around.

3. Police dog finds lost Michigan hunter, 80, who fell in river

An 80-year-old Michigan hunter who got lost and repeatedly fell into a river was rescued by canoe after a police dog tracked down the soaked man.

The man’s wife called Michigan State Police on Wednesday evening after her husband, failed to return home after three hours. State police said her concerns grew when she heard her husband shooting several shots, which meant he was lost, MLive.com reported. The hunter was unharmed, but cold and wet due to falling into the river three times, police said.

4. Researchers Rediscover the Black-Naped Pheasant-Pigeon, a Bird Lost to Science for 140 Years

The camera’s display was tiny, but there was no mistaking the creature it showed: the Black-naped Pheasant-Pigeon, a species that hasn’t been documented by scientists since it was first described in 1882.

“To find something that’s been gone for that long, that you’re thinking is almost extinct, and then to figure out that it’s not extinct, it feels like finding a unicorn or a Bigfoot,” says John C. Mittermeier, director of the lost birds program at American Bird Conservancy

5. Puppy Mill Rescue Dog Becomes ‘Helper Dog’ for Dogs Overcoming Trauma

Lolly was one of the over 500 under-socialized, scared dogs that the ASPCA rescued from neglectful conditions at an Iowa puppy mill in Nov. 2021, and now the canine is helping other pups.

Lolly’s journey from “nervous” puppy mill rescue to hero helper dog started last year after the ASPCA pulled Lolly from the Iowa breeding facility. Following her rescue, Lolly went to an emergency shelter operated by the ASPCA for initial exams and treatment.

6. Angela Álvarez crowned best new artist at Latin Grammys — aged 95

Cuban American, who started recording career at 90 after decades of performing for family and friends, says ‘it’s never too late’.

The Cuban American musician’s crowning moment came after decades of writing songs but performing them only for friends and family — until, at the age of 90, she went to the Avalon, the historic Hollywood nightclub, and gave her first concert.

7. Lost dog hands itself in at Loughborough Police Station

A lost dog has been reunited with its owners after walking into a police station.

CCTV footage from Loughborough Police Station captured the moment the border collie arrived and took a seat in the waiting room. Leicestershire Police staff fetched some water and gave her a fuss before calling the number on her ID tag.

Good reminder to keep a collar on your dog.

. . .

That’s it for this week. If you liked this post you can support this newsletter with a small kofi donation:

Buy me a coffee ❤️

Have a great week ahead :)

#Youtube #best news of last week

[queerpyracy]

When you’re told there’s a simple solution to a very complex problem, you’re probably not getting the whole story.

Today’s meat consumption is a good example. Meat and dairy are increasingly under the world’s microscope as livestock—which rely on huge quantities of feed crops and occupy nearly 80 percent of global farmland—accounts for between 14 percent and 30 percent of global greenhouse gas (GHG) emissions. It’s also the source of more frequent antimicrobial-resistant pathogens, and much of the global livestock and seafood industries have been exposed for unsafe and abusive working conditions.

This complex web of problems requires more than one answer. And yet “alternative proteins”—from plant-based to lab-grown “fake” meat and dairy—are being promoted as a simple solution. Products like the Impossible Burger, with its 15-plus ingredients, are now in supermarkets and fast food establishments worldwide. Lab-grown chicken has been on the market in Singapore since late 2020 and will likely soon be approved in the U.S. and elsewhere. These products are being sold as a “win-win-win” for animals, people, and the planet. According to Patrick Brown, the outspoken CEO of Impossible Foods, livestock is “the most destructive technology on earth,” and meat substitutes are “the last chance to save the planet.”

Dramatic claims about plant-based meat, lab-grown meat, and “cellular agriculture” have already succeeded in drawing billions of dollars to the sector, including from big-name investors like Bill Gates and Richard Branson. Governments are now paying attention as well. China is readying major investment in lab-grown meat as part of its latest Five-Year Agricultural Plan, and the U.S. government is ploughing $10 million into a National Institute for Cellular Agriculture. Denmark is also backing alternative proteins through a $98 million plant-based food fund.

But these products and their sustainability credentials rest on shaky ground, as I show in a new report out today, “The Politics of Protein,” from the International Panel of Experts on Sustainable Food Systems (IPES-Food).

[Keep Reading]

#agriculture #animal agriculture

[blueberry-gills]

Skarmory mail!

Santoku touches down with a small thermos bag. Inside are a few cups of chicken soup (all meat is lab-grown in his universe- no need to worry about that!) with plastic caps, a few chocolate chip cookies wrapped in a napkin, and a bowl of mac and cheese with a plastic lid.

There’s also a lined paper that’s hastily scribbled on. “Hey Gill! The cookies are for now, everything else is for a later meal! Chicken soup’ always good when you’re sick, and my cousin’s always been cheered up by mac & cheese! Figured you’d need something easy to warm up ;]. Don’t worry about me taking time to make it or whatever, I already had these all cooked already! Rest up and get better!

-your buddy, Arven!

ps: Santoku’s pretty good company, if he decides to stick around!”

@arven-sada-turo

;-; Arven....,,,aaaAAAAAAAAA

Thank you so so much....the cookies are amazing...and the soup!! And mac and cheese!! I'll be having these tomorrow for sure <3

Oh! And Santoku was wonderful company!! I gave him a few treats before he headed back ^^ Skarmory really are cute, aren't they...?

#ask answering! #pokemon irl #pokeblr #pokeblogging #pkmn irl #rotomblr

[littleapocalypsekitten]

Worldbuilding Thoughts: Food Ethics So, I've been giving thought to a worldbuild for a near future world / or giving a prediction to how things will be in the near future regarding the consumption of lab-grown meat. It's already a thing, albeit in very small amounts that are not cost-effective as yet, plus there are other issues to work out, such as texturing and so forth, so I've heard, but I have heard of 3D printed chicken. I once wrote a short story taking place in a near-future in which lab-grown meat / factory-grown cloned meat / meat that never had brains attached to it becomes cost-effective and common. It's just about a guy taking a security guard job and dealing with spooky things going on with the robot animal chassis the factory grows the meat on. I played a little bit with the perception of such grown-meats against traditional "came from a once living animal" meats. Anyway, I got to thinking - both in regards to setting more work with this universe (and into the other universe I started writing and just decided to graft the above story onto as backstory, which works) - and about the near-future in general... What would certain ethics look like in regards to this new food? These are my thoughts as follows: Meat-Eaters: Soulflesh Eaters - These are people who ONLY want to eat animals / birds / fish that were independent and once-living. There are two types: Some of these people are hunters / live a traditional lifestyle of some manner - homesteaders / generational farmers / people keeping to their peoples' culture. The second type of Soulflesh Eaters are, of course, the rich, who don't do hunting or farming themselves, but will pay a premium for meat that has been farmed or hunted from living animals once the cloned meat becomes more common and becomes the cheap option. For the rich, it's a status symbol to have a dinner of calves' liver taken from a calf that had to be killed for it or a real, whole lobster. General Meat-Eaters - Can incorporate those who eat "soulflesh" now and again, that is "mostly get meat from the store (your common chuck roast is cloned now), but you got your elk this year out hunting." Very often, the general meat eaters are just eating cloned meat because it's affordable and they aren't hunters or farmers. Ex-Vegetarians / Non-Vegetarians - These are people who, if meat was not cloned, they would not eat it, but since meat is cloned and was never attached to a living animal, feel no moral qualms about eating it. Not all vegetarians and vegans are so for ethical reasons (I have a friend who just doesn't like the taste of meat. Her life would not change in this world), but for those ethical-reasons-alone vegetarians, now burgers are no longer off the menu and they go for it. Vegetarians / Vegans: These are two types - Those who won't even eat the cloned meat for reasons of health / taste / don't particularly care if others eat some clone-chicken nuggets. The second type are the same kind of "evangelical vegans" that exist today who think even the cloned meat is immoral and people are evil for eating it because "those cells ONCE came from an animal!" and it doesn't matter that the meat had no brain and the cells have been on a clone-matrix for 20 years - they are still the pure ones who will look down on even their easygoing vegetarian / vegan counterparts who just refuse to bother the non-soulflesh general cloned meat eaters.

#worldbuilding #stories #food #meat #ethics #cloned meat #future food

[briantwomeydallas]

How Innovation Is Reshaping the Food Industry

Food innovation refers to introducing novel ideas, products, and technologies that change how society produces, processes, packages, distributes, and consumes food. It goes beyond merely creating new recipes or flavors - food innovation encompasses advances in agriculture, food science, sustainability, and packaging. The goal is to enhance efficiency, safety, nutrition, and the overall consumer experience.

The need for food innovation arises from the ever-changing demands of consumers and the pressing challenges faced by the industry. As the global population continues to grow, so does the demand for food. Additionally, sustainability concerns, climate change, and limited resources prompt exploring alternative food growing and production methods. Innovations in food aim to enhance food security, minimize environmental impact, and offer consumers healthier, more diverse options.

Food innovation occurs through a combination of research, collaboration, and creativity. Scientists, entrepreneurs, farmers, and food industry professionals work together to develop new technologies and processes. Research institutions and startups play a crucial role in conducting experiments, testing new concepts, and bringing innovative products to the market.

In recent years, the food industry has witnessed groundbreaking innovations reshaping how people interact with food. The plant-based movement has gained immense traction, with plant-based alternatives for meat, dairy, and seafood becoming mainstream. Companies have developed plant-based burgers, vegan cheeses, and sustainable seafood alternatives using cutting-edge technologies. Beyond plant-based options, innovations have also focused on alternative protein sources, such as insect-based proteins and lab-grown meats, offering sustainable and protein-rich alternatives.

Swedish startup Mycorena is boosting microbial protein production through its fungi-based mycoprotein called Promyc. This ingredient can be used to create meat and tuna alternatives, beverage additives, and dessert ingredients, offering plant-based and sustainable options for consumers.

Finnish startup Onego Bio has developed a product genetically identical to egg whites using fermentation, and without using actual chickens. It uses precision fermentation of a microflora called Trichoderma reesei to produce ovalbumin, the protein found in chicken egg whites. This technology offers a sustainable and animal-friendly alternative for various food applications, including baked goods, desserts, sauces, and dressings.

Companies like New Culture are incorporating animal-free casein into their cheeses through precision fermentation. This breakthrough allows them to produce animal-free mozzarella cheese, offering a delicious and cruelty-free alternative to traditional dairy products.

In addition, consumers increasingly seek transparency in food choices, leading to the clean label movement. Brands are responding by using simple natural ingredients and avoiding artificial additives and preservatives.

Breakthrough innovations in the food industry are revolutionizing how society grows, produces, and consumes food, focusing on sustainability, nutrition, and convenience. One such innovation is plastic-free and smart packaging. Food companies are exploring biodegradable and even edible packaging solutions in response to environmental concerns. Smart packaging using nanotechnology is also gaining popularity, allowing consumers to assess food safety and quality easily.

The Internet of Things (IoT) in agriculture employs sensors and data analytics for optimizing crop conditions, irrigation, and pest control, reducing resource usage. Food waste reduction solutions, such as surplus food redistribution platforms, are being developed to combat the global food waste crisis. Moreover, biotechnology and data science advances enable personalized nutrition, tailoring dietary recommendations to individuals based on their genetic makeup, lifestyle, and health goals. These innovations promise a more sustainable, healthier, and efficient food future.

Food innovation is driving a remarkable transformation in the food industry, responding to the challenges and opportunities of today. From new plant-based products to sustainable agriculture and cutting-edge technologies, the future of food promises to be more diverse, nutritious, and sustainable. As consumers, entrepreneurs, and stakeholders continue to embrace innovation, the food industry's journey toward a more resilient and conscious future is set to continue.

#Brian Twomey Dallas #Brian Twomey

[spmcomic]

O’Chunks scooted back from the edge of the rocky awning, watching the huge raindrops slide lazily through the muggy afternoon steam. The inside of the shallow cave was hardly drier, but they couldn’t do much better on this world. He squeezed the thin beginner’s book between his sweaty fingers, trying to hold it in Mimi’s view without subjecting it to the rain.

The mimic in question, meanwhile, jumped between turbid puddles collecting in shallow dishes on the stone’s surface. He took great, slow leaps, trying to disrupt as much water as he could with his pudgy, runny, wide feet. Murky water darkened his overalls all the way up to the chest.

“Mimi,” O’Chunks called, lifting the book gently again. “Come on o’er here, lad.”

Mimi looked over, and O’Chunks saw the lad’s eyes trace the book’s slow arc- such an unnatural fluid motion to the face- before he returned his attention to his puddle-splashing game.

O’Chunks sighed. Nastasia would be irritated about Mimi tracking all that grit to the inside of a tent. But, of course, that would never stop him.

Both of their heads turned up toward a commotion between the enormous raindrops: some kind of bird coalesced from one drop and flitted through the air until it dove into the next drop over. The raindrop bounced through the air, rippling and wobbling, before crashing into another and exploding into a brief shower over Mimi’s head. He squealed with glee, throwing his gooey loose arms out and spinning in the cool relief. His arms stretched and widened to resemble the bird’s wings.

O’Chunks took a deep, slow breath and put the book aside to dig into his pocket. Mimi’s focus immediately snapped to him, and he waddled over as O’Chunks procured a small bag of jerky. O’Chunks handed over a shred of meat, which Mimi crammed into his mouth with all the desperation of a ravenous wolf.

“I never had anything like this, back at the lab,” he gurgled around his chewy treat. He smacked his tongue against the roof of his mouth experimentally.

O’Chunks tugged at his beard, keeping the rest of the bag out of the child’s sight. “Really? ‘S a good way teh preserve yer meat.”

“Preserve?”

“Make it last a long time.” He turned his hand idly. “So yeh don’t always need t’get fresh food whenever yeh wanna eat.”

Mimi shrugged and held out his hand for another piece. “Mergath would just throw a chicken or somethin’ in my cell every now and then.”

O’Chunks’ brows raised, but other than that he took care not to react. Mimi had never shared that much before, and so casually, so he rewarded the boy with two more strips of jerky. Mimi watched him with wide eyes, and when O’Chunks looked back at him, he had grown brows to raise as well. O’Chunks snorted.

As Mimi chewed, he stared at O’Chunks’ hand as it wandered back toward his beard. “How d’ya make this stuff?”

“What, th’jerky?”

“Yeah.”

O’Chunks gently picked up the book between his fingers and waved it. “Yeh learn from a recipe, like in a book.”

Mimi ignored the book. “Oh, boring. I want more now.” He held out his hand once again.

O’Chunks paused to think over his options. The conversation sat at a precarious crossroads, and he had precious few seconds to assert his authority. His eye flicked upward to the giant droplets outside, and he watched the water birds playfully dive between them.

“Well… what about those birds, then?” He nodded his head toward them, and Mimi turned to look.

“They’re fun! What about them?” Mimi chirped a few times, a burbling sound almost similar to the birds’ calls.

O’Chunks rubbed his fingers along his beard. “We’re not here fer long. Yeh only got a few minutes teh learn about them, ‘ey? An’ if yeh want t’blend in, yeh need a lot more’n jus’ a few minutes can give yeh.”

Mimi frowned. “I can copy a lot in a whole few minutes!”

“Aye, yer very good at what yeh do,” O’Chunks agreed, with a dip of his head. “But I noticed yeh don’t much move like one.”

“Huh?” Mimi’s frown deepened. His skin boiled slowly outward. “I can too move like a birdy!”

O’Chunks held up a placating hand, and Mimi stopped boiling. “What if yeh had t’copy one, but yeh weren’t allowed teh see it first?”

The mimic grew pensive at that, putting a drippy hand to his chin. He smacked on his jerky while he mulled O’Chunks’ scenario over.

O’Chunks lifted the book. “Tha’s what the books’re for, laddie. Yeh learn about, eh, inside structure, ‘n behavior, all wit’out ever havin’ teh meet what yer copyin’.”

Mimi grasped at O’Chunks’ pocket, and he rewarded the boy’s interest with another piece of jerky. When he glanced over at the group huddled by the tents, he spotted the Count’s head turned toward Nastasia and Dimentio’s game, but one of his ears twisted outward, in their direction.

After Mimi had crammed the next piece into his mouth as if he’d never had food in his life, O’Chunks continued. “Books can also teach yeh how people act, better’n me or Nassy can.”

Mimi brightened. “You mean I can skip talking to Nassy!?”

“You bet,” O’Chunks forced out with a grin.

The boy sat up straight, resting his wobbly weight on the legs of his overalls.

O’Chunks sighed, and rubbed his head, but he put the book in front of Mimi all the same and opened it to the first page. “Alrigh’. Let’s get started on th’letters, first. We’ll jus’ do a few today…”

“Only a few?” Mimi tilted his head.

“Well, o’course,” O’Chunks replied, feigning confusion. “’M only gonna keep yeh a few minutes.”

“Oh…” Mimi thought that over. Then he stared down at the book. “So… we can do more later. Okay, but you better have a lot of that meat for me!”

-

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index

start at the beginning

#spm #super paper mario #paper mario #o'chunks #mimi #arc 6 #this takes place between the vignettes of the previous scene

[docholligay]

Would you ever consider eating lab-grown pork?

Oh yeah, I don't have a moral problem with that. I don't personally believe in the value of "You have to appear to be doing the right thing" if you know that you are.

This is a rural thing of mine, by the way, not a Jewish thing!

Judaism by and large does in at least a food-based sense think that the appearance of goodness has value, which, along with building a fence around the Torah, is why chicken and dairy are prohibited by the larger Sages, though, fuck that shit, Rashi was right. I for myself attempt to keep kosher in a very specific way where I could not break the law: I don't eat "matched dairy" so no beef and cow cheese, but for Jews named Doc who are me, a lamb burger with cheddar is perfectly fucking fine. I generally just tell people I avoid red meat and dairy because unless someone is spending a lot of time with me I acknowledge that's a lot of fucking steps to explain to a stranger and then it gets into the weeds of "so. the fuck is your deal exactly?"

Then all of a sudden I'm arguing about where the line is and I'm going, "oh so we don't eat veggie burgers and cheese right because Jesus Christ (ironically) what if someone got the wrong idea?" and I am forcibly removed from Torah study/ the Applebee's

But yeah, i would eat lab pork if I trusted the person presenting it as such!