Soylent Green may be made of people, but in the future that biomedical engineer Mark Post envisions, Soylent Pink is his lab-grown pork sausage. Lab-grown meat could reduce the need for farm animals, Post told Nature’s Nicola Jones:
“I realized this could have much greater impact than any of the medical work I’d been doing over 20 years — in terms of environmental benefits, health benefits, benefits against world starvation,” he says.
Before his future comes, there are several hurdles lab-meat researchers need to jump. Post believes he is close, though, and estimates that he could produce a single “demonstration” sausage in a year–if he can just round up about $250,000 in funding.
The insight comes from McGill University undergraduate Frank Kachanoff. He wondered if the sight of food would incite men’s defensive desires, much like a dog aggressively protecting its food bowl, he explained in a press release:
“I was inspired by research on priming and aggression, that has shown that just looking at an object which is learned to be associated with aggression, such as a gun, can make someone more likely to behave aggressively. I wanted to know if we might respond aggressively to certain stimuli in our environment not because of learned associations, but because of an innate predisposition. I wanted to know if just looking at the meat would suffice to provoke an aggressive behavior.”
After years of serving as your faithful companion to ball games and keeping the brewskies frosty at backyard barbecues, your trusty beer cooler now has a new assignment–cooking up a gourmet meal, sous-vide style.
For those of you who don’t keep up with high-tech cookery, sous-vide is a method of cooking where food is heated for an extended period at relatively low temperatures. Unlike a slow cooker or Crock pot, the sous-vide process uses airtight plastic bags placed in hot water well below boiling point (usually around 140 Fahrenheit). The idea is to maintain the integrity and flavor of the food without overcooking it (but while still killing any bacteria that may be present).
Normally, a sous-vide cooker like the Sous-Vide Supreme would set you back hundreds of dollars, but chef J. Kenzi Lopez-Alt shows us how to use a beer cooler to cook a perfect piece of meat.