Modern Meadow’s CEO explains how he’ll culture leather and make steak from giant vats brewing muscle and skin cells
Modern Meadow, a startup based in Brooklyn, New York, is aiming to commercialize leather and meat products that are not made from slaughtered animals but brewed in cell-culture vats. If it works, and if the market embraces the resulting products, it would lead to vast savings in water, land, and energy use associated with livestock production.
“Ah, the Hannibal Lecter question. Could we do it? Of course it could be done. But we take bioethics seriously, and it’s not something we would do. “
Company CEO and cofounder Andras Forgacs—who previously cofounded Organovo, a company that uses 3-D printers to create human tissue for biomedical applications—spoke today at EmTech and later sat down with David Talbot, chief correspondent of MIT Technology Review.
What’s the idea behind Modern Meadow?
The company was founded to expand the ideas from biomedical tissue engineering: if we can grow skin, can we make leather? If we can grow muscle, can we make meat? We’ve now done so—and are working with chefs and leather artisans to perfect our materials. We’re a materials company, and our near-term focus is on leather. You want to make sure we have high quality and have achieved the right kind of material, and then develop a process that can scale.
But you’ve also been making batches of snacks you are calling “steak chips” made from cow muscle cells, with flavors like teriyaki and shiitake mushroom. You didn’t bring any. When will they be ready?
We’re doing private tastings but are still are refining the recipe and developing ways to scale production. We have to think about whether this is the project we take to market...(read more)
NSFW = Not Safe for Wimps – August 30 is International Bacon Day!
The holiday, which was started by a bunch of graduate students, doesn’t have the most legitimate of origins. However, does on really need a reason to celebrate the glorious food that is bacon?
In honor of this holiday, here are several ways in which you can celebrate all things bacon. As you will note, many of these ideas come from our Bacontine’s Day celebrations. Again, could any non-vegetarian say having two days devoted to bacon is a bad thing?
1. Make bacon roses. Tell your loved ones “Happy National Bacon Day!” with a bouquet of the best-smelling flowers possible. Instructions are in the video below.
2. Go to the Keystone Regional Chili Cook Off. More than 50 cooks will be competing to have their chili named the best on Aug. 30 at City Island. It’s all part of Kipona and bacon definitely has a part to play here. In fact, there will be a Kunzler Best Use of Bacon Contest. Sounds like a tasty way to celebrate National Bacon Day.
3. Eat pork belly. Specifically the kind served at Smoke BBQ in Lower Paxton Twp., which was featured on our list of 65 things to eat and drink in the midstate. The pork belly there has a jalapeño bacon glaze, which makes it Bacon Day appropriate. Read the rest of this entry »
Just kidding. This isn’t really our News division (though it does accurately depict our editorial style) it’s actually a photograph of butchers in a Mong Kok wet market by our Hong Kong Deputy Bureau Chief and Asia Photo Editor-at-Large Deb Fong.
From Wikipedia’s description of Mong Kok:
Mong Kok (also spelled Mongkok), is an area in the Yau Tsim Mong District in Kowloon West,Hong Kong. Mong Kok was part of the Mong Kok District before the district was merged in 1994. The Prince Edward area occupies the northern part of Mong Kok.
The district is characterized by a mixture of old and new multi-story buildings, with shops andrestaurants at street level and commercial or residential units above. Major industries in Mong Kok are retail, restaurants (including fast food) and entertainment.
[also stop by and visit Deb at Hong Kong Fong]
© 2014 deb fong photography
- The More Humble Side of Hong Kong: Sketches of Mong Kok (hongkongfong.com)
- The More Humble Side of Hong Kong: Sketches of Mong Kok (punditfromanotherplanet.com)
- The Visual Feast of Hong Kong: Through the Lens of Hong Kong Fong, Part 2 (punditfromanotherplanet.com)
Global Panic of July 2014 Centers on Meat Spill on Upstate New York Roads, Stench may Reach Manhattan by Sundown
The Associated Press reports – QUEENSBURY, N.Y. – Some car owners are raising a stink after driving a road littered with meat in upstate New York.
The Post-Star of Glens Falls reports that dozens of chunks of meat were on the road in front of a mall Thursday in Queensbury, about 60 miles north of Albany.
Police believe meat fell off a truck that might have been heading from a farm or slaughterhouse to a rendering plant, but no one has come forward to claim it.
For Zagat, Kelly Dobkin reports: It may have started with female-friendly chainlets like STK in the early 2000s, but lately chefs and restaurateurs all over the country are redefining the steakhouse in new and unexpected ways. Below, we’ve rounded up some of the most notable carnivorous trends of the last year – and shared our picks for the best places in the country to try them yourself. Vegetarians, turn away now…
One trend that is decidedly new in the last year is the rise of steakhouses that appeal to the millennial set – young food-obsessed urbanites who are cuisine-curious with money to spare (cough: hipsters). M. Wells Steakhouse in Long Island City, Queens, is at the forefront of the trend. Quebecois duo Hugue Dufour and Sarah Obraitis of the now-retired M. Wells Diner made a name for themselves by cooking up eclectic, globally inspired plates not afraid of offal, bones, fat or gore. Read the rest of this entry »