Tag: Manufactured Animals

vegetable lamb of tartary
Food Technology

The Sci-Fi Prehistory of “Victimless” Meat

The idea of “disembodied” meat, whether grown from trees or in the lab, has been around for at least a century – if not way longer. The medieval notion of the “vegetable lamb of Tartary”, a live sheep that sprouts from a plant, could be thought of as the great-granddaddy of “victimless” meat. However, the idea of truly in vitro meat had to wait for the invention of cell culture. No doubt French surgeon Alexis Carrell pondered taking a nibble of an immortal drumstick when he created an “immortal” chicken heart cell line in 1912.

Perhaps the earliest explicit mentions of cultured meat comes from British statesman Frederick Edwin Smith. In 1930, Smith predicted that “it will no longer be necessary to go to the extravagant length of rearing a bullock in order to eat its steak. From one ‘parent’ steak of choice tenderness it will be possible to grow as large and as juicy a steak as can be desired.” Winston Churchill famously echoed this sentiment only two years later. According to Technovelty, in vitro meat made its first appearance in fiction in 1952. Since then, sci-fi authors have described inspiring, bizarre and uncanny speculative meat futures. Click through for some of the most evocative…

Next Nature is continuing the tradition of visionary lab-grown meat speculation: Support our crowdfunding campaign for the world’s first in vitro meat cookbook!

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Hypernature

Andras Forgacs on Victimless Leather

At the end of his TED talk, tissue engineer and entrepreneur Andras Forgacs receives presumably the very first standing ovation on the TED stage for a speaker arguing that lab grown meat and leather is a civilized way to move beyond slaughtering animals for hamburgers and handbags.

Forgacs is the co-founder and CEO of Modern Meadow, a company developing novel biomaterials. These include cultured meat and leather which, as they put it, “will require no animal slaughter and much lower inputs of land, water, energy and chemicals”.

According to Forgacs, bioengineered victimless leather is a gateway towards the acceptance of bioengineering meat. Could be, yet before we can decide if we will ever be willing to eat bioengineered meat, we need to explore the food culture it will bring us.

orchard oriole
Manufactured Animals

App Brings Big Data to Birdwatching

Big Data has made it into the bird-watching world. The Cornell Lab of Ornithology’s eBird app allows scientists and citizens to record sightings to a form a vast, real-time map of bird populations and species across the globe. Far from being a niche product, the app is hugely successful in the birding world: Users logged more than 5.6 million observations in May alone, with the number increasing every month.

Unlike traditional methods of tallying birds, eBird makes sharing and recording sightings with scientists easy. Its instantaneous aspect addressed the day-to-day distribution of creatures that are, by definition, highly mobile. EBird has already proven its scientific mettle: ornithologists now know that the US has two genetically distinct groups of orchard orioles, and that the population of Eastern meadowlarks is in decline, suggesting that meadow ecosystems themselves are in trouble.

Via the New York Times. Photo via Flickr user Putneypics.

bunlaiboat500
Back to the Tribe

Invasive Sushi from Invasive Species

Chef Bun Lai of Miya’s Sushi in New Haven, Connecticut, has a cheeky solution to invasive species: he eats them. His menu regularly features lionfish and Asian shore crabs, neither of which are native to the East coast of the US. Lai’s not afraid to get his hands dirty either: watch him go snorkeling for invasive seaweed and turn it into tasty soup here. According to Lai, these seaweeds “are much more nutritious than any farmed animal flora or fauna than you could possibly buy”.

Via Eater.

Food Technology

La Surconsommation

For those who “eat meat, but don’t like in-vitro meat, because it is so unnatural”. Please spend 5 min to watch this video and change your thinking.

You were watching the surconsummation fragment (French for overconsumption) from the Samsara, a documentary in the tradition of next nature classic Koyaanisqatsi.

Thanks Arnoud, Thanks Ehsan.

Madidi titi
Biomimicmarketing

The Monkey Named After a Website

You’re looking at the madidi titi, also know as the Goldenpalace.com titi – the first species whose name is also an ad. Discovered in 2004, the honor of naming this new monkey was auctioned off  to raise funds for the national park it calls home. Since its christening as Callicebus aureipalatii, however, there’s no evidence that the titi enjoys online gambling any more than it used it.

Image via Nova Taxa.

in vitro meat hamburger
Food Technology

World’s First In Vitro Hamburger Arrives

After leaving our stomachs growling for two whole years, Professor Mark Post has announced that the world’s first in vitro hamburger is finally here. The burger, grown from 3,000 rice-sized strips of lab-grown muscle tissue, will be cooked and consumed before a London audience this Monday. The 150 gram burger cost a whopping €300,000, making it far and away the most expensive hamburger ever produced. We don’t envy the chef in charge of grilling it.

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