- Website: http://www.nextnature.net
Without blood vessels, nerves or organs, in vitro meat can be manufactured to be nearly transparent. See-through sashimi mimics the same physical structures that make glass frogs look like glass or jellyfish look like jelly, creating nearly invisible meat with a pure, delicate flavor. Honest from the Lab.
Grown in thin sheets in completely sterile conditions, see-through sashimi is cultured from meltingly tender blue fin tuna. Not only is it fattier and tastier than real tuna, it could also halt the overfishing of these threatened species. Arrange slices of see-through tuna like a traditional platter of fugu sashimi, or put a European spin on the dish by constructing a stained glass window made entirely of seafood.
According to legend, Cleopatra dissolved a pearl in her drink in order to win a bet with Marc Anthony over who could spend the most on a meal. Nowadays, extravagant queens have it a little easier thanks to lab pearls. These delicate structures, reminiscent of fish roe or tapioca balls, are filled with lab-grown animal fat. Drop a few into your salad for a burst of flavor. Scatter some across a freshly toasted baguette with a sprinkle of gray sea salt. Lab pearls are also suitable for traditional foods. They can be used to replace the schmaltz in matzo balls or the lard in Mexican tamales. An aged variety even matches the nutty taste of fine Italian lardo. Time to pile on the pearls!
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Magic meatballs playfully familiarize children with the concept of in vitro meat. Just like modeling clay, a package of magic meatballs comes in a rainbow of meat colors, with exciting add-ins for flavor, texture and nutrition. Kids love to help out in the kitchen by transforming healthy in vitro meat into beach balls, Easter eggs or even pint-sized snowmen.
With the solar system activity pack, kids can create fun meatballs while learning about the planets. Use these serving suggestions to make your own tasty universe. To complete the look of an outer space expedition, serve the meatballs with black pasta and a sprinkle of ‘stardust’, or Parmesan cheese.
The dodo has returned! To the dinner table, at least. Thanks to a dried dodo specimen in the Oxford University Museum of Natural History, it becomes possible to sample what the first sailors to visit Mauritius did in 1598. Tissue engineering and advanced genetic sequencing allow food scientists to resurrect the living flesh of this long-extinct species. Kids go crazy for the crispy flavor of cutting-edge science, especially when served with a honey mustard dipping sauce. In this recipe, dodo nuggets are used as the ‘bread’ for a bacon and blue cheese sandwich, perfect for serving as a snack on game day.
The length of a muscle fiber was once limited by the size of the animal it was growing in. Now, freed from the constraints of the body, it’s possible to culture “thread” made from long strands of muscle tissue. Colorful spools of meat yarn, from the light pink of chicken to the vibrant red of beef, can be woven into eye-catching patterns.
Supermarkets could install knitting machines with pre-set patterns, making it easy to knit a package of burgers or a meaty scarf. A portable model could come with easy-to-use design software for home knitters. Knitting enthusiasts could enjoy gathering in walk-in refrigerators to swap techniques. Over the holidays, many families could replaced the traditional turkey or ham with a festive centerpiece of knitted meat.
Save the date. On the 5th of August, exactly one year after the presentation of the World’s first lab grown hamburger, the In Vitro Meat Cookbook will be presented at Felix &Foam in Amsterdam.
Using the format of the cookbook as a storytelling medium, the In Vitro Meat Cookbook is a visually stunning exploration of the new “food cultures” lab-grown meat might create. This book approaches lab-grown meat not just from a design and engineering perspective, but also from a societal and ethical one.
This cookbook features dozens of recipes that are delicious, uncanny, funny and inspiring. Think of meat paint, revived dodo wings, meat ice cream, cannibal snacks, steaks knitted like scarves and see-through sushi grown under perfectly controlled conditions. Though you can’t cook these recipes just yet, they’ve all been developed with strict culinary rigor.
Recent researches say nearly one in 10 children gets the first mobile phone by the age of five. How was life before 24/7 online connectivity, they’ll never know!
Birds chirping, tree leaves rustling, whispering wind; I love the sound of nature…MP3 compilation!
Gold, silver or platinum credit cards? In the end it’s all plastic!
Today we inaugurate a new series of homemade memes. Every Monday you’ll get your dose of next nature humorous and thought-provoking observations. Enjoy!
Here is one for our German speaking friends. Austrian TV show TM Wissen visited the Next Nature Network to report on the “verstörende visionen und unberechenbare technologien” those crazy creative Dutch folks are exploring.
While playing a game of Fake For Real, the documentary investigates our Society of Simulations and its impact on journalism. An English version of the documentary should be online soon and we will of course post it once it becomes available.
If you happen to be in Amsterdam next wednesday you might also want to attend the Tegenlicht Meetup at the Zwijger. Keep it real unreal folks!
The NANO Supermarket is evolving! After three successful years touring the globe presenting speculative products to over 50.000 people, the NANO supermarket is now entering its third edition. We are calling upon designers, technologists and artists to submit their speculative nanotech products for the next round of the NANO supermarket. A selection of the most innovative products will be exhibited in the physical space, and featured in the accompanying catalogue. The best product overall will win a € 2500 prize.
Nanotechnology is an important emerging technology – it radically intervenes with our sense of what is natural – yet most people are still relatively unaware of its consequences. The Next Nature NANO Supermarket is a physical “supermarket” that features debate-provoking visions on nanotech products that could be expected to hit the shelves between today and 2020.
Just what is a nano product? Click through for some examples of our past entries: Interactive Paint, Twitter Implants, an Energy Belt that allows you to charge your phone from your own belly fat, Molecular printed food, metabolic guardians, an environmentally friendly Algue Lamp, biocustomized sneakers from genetically modified stingray leather, a Smoke Dress, bioorganic jewelry and donor organs crafted by silk worms.
Besides submitting a product to the call you can also host the NANO Supermarket at your city or event.
For information and updates, visit nanosupermarket.org. Submission deadline 15 May 2014.
If you happen to be in Amsterdam this weekend, join us for an interactive dinner at Waag Society that explores the meat culture of the past, present and future.
The menu includes animal parts you never ate, self grown cultured meat and a sneak preview of the forthcoming In Vitro Meat Cookbook on Saturday night.
With less than 24 hours to go, our campaign reached 100% of its goal. We thank all our supporters for making the In Vitro Cookbook possible. Our team is talented, dedicated and working hard to present you a great book in a few months.
This summer the first lab grown hamburger was hauled as a more sustainable and animal friendly alternative to today’s meat production. Still many people find it a disgusting idea to eat meat from the lab. And rightly so, because before we can decide if we are ever willing to eat meat from the lab, we need to explore the food culture it will bring us.
The In Vitro Meat Cookbook presents speculative lab-grown meat products that might be on your plate one day: knitted steaks, meat ice cream, revived dodo wings, crispy-colorful magic meatballs, meat fruit amuse-bouches, meat paint, beef sushi grown under perfectly controlled lab settings and more.
Our debate-provoking products are innovative as well as uncanny and disturbing. The cookbook will be the ultimate conversation starter on the future of meat. And the perfect present from a vegetarian to a meat lover, or from a meat lover to a vegetarian.
Few days left to support our campaign. Please don’t tell us afterwards you were planning to join, but didn’t get to it. Indeed, this is a call to action. Support the project today, receive a copy of the cookbook with your name in it, and be part of the future of meat.
Taken by Feng Li for Getty, this picture shows the all-too-perfect contrast between a fake blue sky and the reality of air pollution in Beijing. Peculiar image of the week.
Via Sploid. Thanks to Ana Corbero for the tip.