Tag: Meat the Future

Next Nature

Celebrate Easter with a Next Nature Egg Hunt

What better way to celebrate Easter than with a fun egg hunt? This year you can upgrade your hunt and search for next nature eggs instead! Do away with dishonest health claims for eggs and uncertain promises of organic, free-range hens. Find Honest Eggs on the shelves of the NANO Supermarket at DGTL Festival in Amsterdam this weekend. Or what about some Marrow Eggs? These dainty “eggs” aren’t filled with yolk, but with snow-white cultured marrow. You can get a “taste” of the marrow egg and 29 other exquisite recipes at our Meat the Future expo at CUBE Design Museum in Kerkrade. The exhibition is opened on Easter and Easter Monday from 10:00 to 17:00. The holidays are filled with traditions, it is up to us to create new ones. Happy Easter everybody!

Visit our Meat the Future expo in Cube Design Museum in Kerkrade
Meat the Future

Meat the Future Exhibition: Appetizer

It’s time to discuss the future of meat. We started the discussion with a cookbook featuring 45 speculative recipes using in vitro meat, a meat ice cream cart filled with savory frozen delights and a virtual restaurant to explore the possibilities of lab-grown cuisine. Do you want to join the debate? Now you can get the full experience and visit our Meat the Future exhibition at Cube Design Museum in Kerkrade, the Netherlands. We selected a three course menu that will make you crave for more.

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Find the Bistro in Vitro Ice Cream Cart this weekend at the National Health Fair in Utrecht.
Meat the Future

Bistro In Vitro at National Health Fair 2017

In 2050 there will be 9 billion people on Earth​, how can we all live and eat well on the planet? A strong body of scientific evidence links excess meat consumption, particularly of red and processed meat, with various diseases. A diet rich in vegetables, fruits, whole grains and beans can help prevent these diseases and provide health benefits. But what about cultured meat? Join us this weekend and share your thoughts on the future of meat production, while tasting our finest selection of savory Bistro In Vitro meat ice cream. Until Sunday you’ll find our red ice cream cart at the Agrifood Tech Platform, during the National Health Fair. More info: De Nationale Gezondheidsbeurs 2017.

Meat the Future

Old Cows and New Ideas

It is a well-known fact that cows are not very environmentally friendly. In fact they have one of the largest carbon footprints of anything we consume on a day-to-day basis, using 28 times more land and 11 times more water than eating chicken or pork. With new food technologies just around the corner such as in vitro meat, will cows still have a place in our fields? One native Dutch cow named Dieuwertje thinks she does.

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Meat the Future

But Will Lab-Grown Meat Be Kosher?

Jews, at least some Jews, have been asking if artificial flesh is kosher for a very long time. You can even find debates on the subject in the Talmud, depending on how you define “flesh” and “artificial.” In the Tractate Sanhedrin (65b), two Rabbis, Chanina and Oshaia, spend every Sabbath evening studying the Kabbalistic Book of Creation (Sefer Yetzirah). They use its teachings to create a calf, which they then eat, evidently without slaughtering it according to kosher law, or kashrut. Interpreters of the Tractate debated whether kashrut had been violated, a questionable point given the special genesis of the animal in question.

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Saveur put together an inventory of artist’ cookbooks, ranging from The Futurist Cookbook by F. T. Marinetti to Les Diners de Gala by Salvador Dali to our In Vitro Meat Cookbook.
Meat the Future

The In Vitro Meat Cookbook on Saveur

With Christmas just around the corner, holiday gift guides are appearing all around the Internet. There is one in particular we are smitten with (and not just because we are honored to be part of it ourselves). Gourmet, food and travel magazine Saveur put together a list of artistic cookbooks, as suggested presents for artists, design minded and creative cooks: from The Futurist Cookbook by F. T. Marinetti, to Les Diners de Gala by Salvador Dali, and our In Vitro Meat Cookbook. Although the list mainly represents an overview of abstract cooking, “food is an incredible medium to explore culture and society” as Saveur put it.

There is more: until December 25, The In Vitro Meat Cookbook is 50% off in our webshop, bon appetit!

Photo by Matt Taylor-Gross

Join us for the closing event of The Art of Impact
Meat the Future

Bistro In Vitro at The Art of Impact

Join us next Monday for the closing event of The Art of Impact in Amsterdam. Our ice cream car will be serving savory sweet frozen delights, and NNN director Koert van Mensvoort will share some of his favorite dishes from our In Vitro Meat cookbook. Besides that, NNN fellows Arne Hendriks and Mike Thompson will screen their collaborative research project Fatberg, focused on the construction of a floating island of fat. Make sure not to miss this one and reserve your tickets in time! More info: The Art of Impact.

Get 50% off our In Vitro Meat Cookbook until December 25!
Meat the Future

Get 50% Off Our In Vitro Meat Cookbook

Hello food lovers! What are you serving for Christmas? How about starting off with some see-through sashimi, followed by a beautiful Shepherd’s Knitted Pie, and complement with delicious Meat Fruit Tartlets? These are just a few examples taken from our In Vitro Meat Cookbook, which contains 45 speculative recipes with cultured meat that could end up on your plate one day. Although you can’t prepare the dishes just yet, the cookbook provides enough food for discussion around the dinner table. Join the debate and get our In Vitro Meat Cookbook (available in English and Dutch) 50% off in our web shop until December 25. Merry Christmas from the future!

Meat the Future

Dessert Goals: Bistro In Vitro Ice Cream

In the upcoming episode of Dutch youth education series Denktank (translated think tank) philosopher Stine Jensen and eight teenagers will explore the future of food. They will ask themselves where it comes from and what you can do with it. Speculating on gastronomic improvements in their school canteen, they will challenge their eating habits through a visionary four-course meal. From a shake that includes the recommended daily intake of nutrients, to a crunchy toast with grasshopper and some delightful crickets. The kids will conclude their meal with some meat-flavored ice cream, freshly scooped from our Bistro In Vitro ice cream cart. What will they think about these alternative dishes?

The episode will be broadcasted on Sunday, December 11th, at 11:20 on NPO 3, you can also watch it online.

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