My F&W
quick save (...)
Farms

In Vitro Meat vs. Real Food

default-image

Two vastly differing viewpoints on the origins of your next meal:

1. As reported today on the blog Serious Eats, British artist James King's "Dressing the Meat of Tomorrow" at the Museum of Modern Art in New York City explores the notion of "disembodied cuisine," which is just as scary as it sounds. Definition: "A new tissue-engineering technique that makes it possible to grow edible meat in a laboratory from sample cells."

How it would work: "A mobile magnetic resonance imaging (MRI) unit scours the countryside looking for the most beautiful examples of livestock. The selected specimen is scanned from head to toe, and accurate cross-sectional images of its inner organs are generated... to create molds for the in vitro meat. We... might still want to re-create a familiar shape to better remind us where the 'artificial' meat came from."

2. The Brooklyn Botanic Garden's "Edible NYC: Green it! Grow it! Eat it!" event this Saturday, March 8th, will be all about back-to-the-land food choices—even for people who live in tiny apartments. Workshops will range from windowbox gardening to raising chickens and bees in the city.

I'll take urban-pastoral over laboratory-rustic anytime.

You Might Also Like powered by sheknows
advertisement
The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.
American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
How we use your email address
advertisement
Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.