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Meat Without Slaughter

[New York Times - comments at full story link]

Michael Specter provides a fresh look at the prospect of growing meat in labs instead of feed lots and pastures in The New Yorker this week.

In a podcast accompanying the article, Specter acknowledges there is 'ghoulish' aspect to 'lab meat,' but notes that industrial-scale livestock husbandry is ghoulish, as well. He then ticks down the benefits, beyond the ethical one of having meat without slaughterhouses, if this technology can prove profitable. These include less demand for land and pesticides, fewer emissions of methane and more options for developing foods without harmful health impacts.

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full story:
http://dotearth.blogs.nytimes.com/2011/05/16/meat-without-slaughter/

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