http://www.sott.net/article/262714-Meet-schmeat-Lab-grown-meat-to-hits-the-grill-this-month
Nepvlees dankzij Mark Post. Hij zegt:
Quote:
"And I'm sure it will because it's a very enticing idea for many people."
Quote:
Maastricht University physiologist Mark Post is expected to grill a patty of lab-grown meat that has taken two years and €250,000 ($338,000) to produce. Maastricht University physiologist Mark Post is expected to grill a patty of lab-grown meat that has taken two years and €250,000 ($338,000) to produce.
Is dat ons belastinggeld?
Quote:
Michael Noble, head chef and owner of Calgary's Notable restaurant, has a different perception of in vitro meat.
"I don't get it and it scares the heck out me," said Noble, whose restaurant specializes in gourmet burgers and aged Alberta beef.
He's also skeptical about how lab-grown meat would taste.
"There's absolutely no way that you can recreate the flavour of what Mother Nature and the universe creates for us in the lab," he told The Current. "There's no way."
Misschien zat die daar wel in?
