Tech startups are moving into the food business to make sustainable versions of meat and dairy products from plants. Read more about it at The Economist.
Hampton Creek Egg Replacers are Poised to Fill the Avian Flu Gap and Change the Future of Food5/26/2015
Aaron Gross, Assistant Professor of Theology and Religious Studies at University of San Diego will be presenting "Meaning-Making without Meat: Judaism, Christianity and the Question of Eating Animals." Along with authoring the newly released *The Question of the Animal and Religion: Theoretical Stakes, Practical Implications*(Columbia University Press, 2014), Gross founded and serves as CEO of the nonprofit advocacy organization, Farm Forward. https://farmforward.com/ Flowering meat that unfolds when plopped into hot broth, beef "yarn" that can be knitted directly onto your plate and fried nuggets made from the extinct dodo bird are just a few of the menu options at the Bistro In Vitro.
But don't expect to leave this place with a full belly. As the project's director, Dutch artist Koert van Mensvoort, tells The Salt, "It's a virtual restaurant so we strictly serve food for thought." Check out the full article here. |
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