Saved by Sam Blumenthal
Atoms To Bites
In the course of learning about the flavor, chemistry and textures of meat and so forth, we know quite a lot about the difference between pork and beef. And we know other meats from animals, so to speak, where you set the knobs with respect to the flavor chemistry. And we can navigate that whole space. We can create things that would be unmistakabl... See more
The Verge • Impossible Foods CEO Patrick Brown on a new kind of meat
also read Jonathan Safran Foer’s Eating Animals, an open and hard-hitting answer to the author’s sincere question, If I really knew the realities of animal agriculture, could I still eat meat? At the book’s conclusion, Foer couldn’t. And now, no longer, could I.