Please
watch the video: Test Tube Meat: Time
Explains by TIME Magazine
Published
on August 5, 2013 by Maria Cheng http://www.youtube.com/watch?v=cglEAQhDymo
- What kind of current meat
production is good for the environment? (00:05)
a. free range b. organic sustainable c. low cost d. FDA approved
- What is the new green way to
get your burger meat called? (00:11)
- How do current practices of
raising animals impact the environment?
(0:23)
- How much will world wide
demand for meat increase by 2050?
(00:43)
a. 30% b. 40% c.
50% d. 60%
- Is this " real"
meat tissue? (00:55)
- What do the scientists use to
make the meat tissue? (1:00)
- How could this be positive
for vegetarians? (1:22)
- What did PETA (People for the
Ethical Treatment of Animals) do to promote this research? (1:30)
- How much does it cost for 1
burger? (1:51)
Hold the Relish
A lab-grown burger excites hopes but not taste buds
Monday, Aug. 19, 2013
Photo-illustration by Marcus Gaab for TIME
Article shortened for use
True beef
or not true beef? That is the question two volunteers masticating a burger in
front of an invited audience in a London
theater attempted to answer Aug. 5. Developing this version of the global
fast-food staple in a laboratory had taken three months and eaten up £250,000
($331,400)...
Schmeat--or
"cultured beef," as the patty's progenitor, Mark Post, a professor of
physiology and biomedical technology at Maastricht University in the
Netherlands, calls it--is the culinary product of stem cells harvested from a
cow's shoulder and lab-nurtured into strips of muscle. It's hailed by proponents as a potential
solution to several juicy existential problems. The demand for cheap meat has
been met at a high price to the environment--contributing greenhouse gases and
diminishing biodiversity as ever more land is given over to feed crops--as well
as risking human health and animal welfare. In Britain, beef eaters have
experienced some of the downsides of industrialized farming and food
production: an epidemic of bovine spongiform encephalopathy that spiked in the
early 1990s, a foot-and-mouth epidemic a decade later and, this year, the
revelation that the "beef" in certain prepared foods was actually
horse meat. Schmeat production, if scaled up enough to bring prices down, could
help feed the world and reduce some of the pressures on the planet.
The quest
to develop in vitro meat is ridden
with apparent contradictions. Can this most processed of processed foods be
healthy? Is it possible to solve problems created by our greed for meat by
making more meat more cheaply? Post's work is lauded by some vegetarians. "Our goal is to promote foods that
don't use animals at all," says Ingrid Newkirk, president of People for
the Ethical Treatment of Animals (PETA), an animal-rights organization.
"But enormous swaths of the
population can't bring themselves to become vegan, so it's logical to support
in vitro meat if its goal is to reduce suffering."
But if this really is the food of the future--and the
most optimistic estimates suggest schmeat won't make it into supermarkets for
10 to 20 years--it will have to overcome "the ick factor."
"If consumers don't accept it,
it won't work. It will end up having been a science experiment," says
Cook, who flew to London
for the event and believes the technology is "worth a look."
Vocabulary
to be hailed
by someone - être salué par qqun
ridden - affigé
lauded - loué; glorifié
swaths - partie
ick - berk
Questions
1. How is "Shmeat"
made?
2. Why are current methods of
generating meat bad for the world?
3. What are the problems with
Shmeat?
4. Why is PETA a fan of Shmeat?
5. Would you eat Shmeat? Why/why not?
6. Do you think this is a viable
option for the future?
7. Should Shmeat replace all
other forms of meat?
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