Honestly I am a bigger fan of vegetarian (vegan) meat supplements. I don’t mind if chemistry gets involved as long as supervision is adequate. In the end, livestock is just a biological “factory” that turns vegetables/grains/grass into tasty meat. No reason that can’t be done without the detour via the living being.
Not everyone’s cup of tea but I was always a huge meat lover and for ~15 years I have committed to only eat meat when I really really want to & focus on quality then. And those times have become less and less, and I can absolutely live with the veggie options.
But I think food chemistry can go a long way and potentially produce artificial meat as well.
Scum-skimming wasn’t hard to learn. You got up at dawn. You gulped a breakfast sliced not long ago from Chicken Little and washed it down with Coffiest. You put on your coveralls and took the cargo net up to your tier. In blazing noon from sunrise to sunset you walked your acres of shallow tanks crusted with algae. If you walked slowly, every thirty seconds or so you spotted a patch at maturity, bursting with yummy carbohydrates. You skimmed the patch with your skimmer and slung it down the well, where it would be baled, or processed into glucose to feed Chicken Little, who would be sliced and packed to feed people from Baffinland to Little America.
Honestly I am a bigger fan of vegetarian (vegan) meat supplements. I don’t mind if chemistry gets involved as long as supervision is adequate. In the end, livestock is just a biological “factory” that turns vegetables/grains/grass into tasty meat. No reason that can’t be done without the detour via the living being.
Not everyone’s cup of tea but I was always a huge meat lover and for ~15 years I have committed to only eat meat when I really really want to & focus on quality then. And those times have become less and less, and I can absolutely live with the veggie options.
But I think food chemistry can go a long way and potentially produce artificial meat as well.
Hell yeah, get me some Chicken Little
“The Space Merchants,” Frederik Pohl, good read