Imagine London 2025. The first in vitro carnery ‘Counter Culture’ opens its doors. The restored 1970s-era English brewpub boasts an expansive bar of reclaimed mahogany and booths upholstered with magnificent in vitro leather. Steaks are grown to precision inside giant steel vats, decorated (functionally) with illuminated green algae tanks. A disorienting mingling of global spices flavor varieties of exotic and heritage meats like boar and Berkshire, all of which are cultured on site. The large charcuterie board, consisting of mushroom-media duck foie gras, coriander mortadella and crispy lobes of sweetbread pairs perfectly with a shortlist of probiotic cocktails (try the rum and kombucha).
In vitro meat has the capacity to transform meat production as we know it, not only offering new and diverse types of product but also introducing an entirely new way of thinking about and interacting with food. One day, growing meat may seem as natural as making cheese or beer.
By ISHA DATAR and ROBERT BOLTON – From The In Vitro Meat Cookbook
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