From today’s Sunday Times:
Scientists have grown meat in the laboratory for the first time. Experts in Holland used cells from a live pig to replicate growth in a Petri dish.
The advent of so-called “in-vitro” or cultured meat could reduce the billions of tons of greenhouse gases emitted each year by farm animals — if people are willing to eat it.
So far the scientists have not tasted it, but they believe the breakthrough could lead to sausages and other processed products being made from laboratory meat in as little as five years’ time.
I’m sure those “scientists” mean well, but I, for one, would rather turn vegetarian than introduce such ghastly, Frankenstein ordure into my digestive system.
If, of course, in the brave new world that awaits us, it will be still possible to find fresh vegetables that have not been genetically modified with bits of octopus, jellyfish or whatever.
