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“Edibles & Potables” is Food & Dining Magazine’s Sunday morning slot for a merry meander down the rabbit holes we encounter. Our goal is to emerge later with a steaming pot of Hasenpfeffer and a Brötchen or two.
Today, The Economist has a glance at lab-grown meat, an evolving concept that nonetheless already is tangled up in the sad, daily, ideological screaming that Americans have come to mistake for discussion.
I speak as one who has succeeded in vastly reducing his intake of red meat and fowl but still craves the occasional chicken wing or burger. On occasion, I indulge the urge. To me, it tastes better that way.
Edibles & Potables: Mediterranean tastes great; just leave “diet” out of it
Beef as an American cultural symbol? Fine, then I’m a citizen of the universe. No crappy American BudCoorsMiller for this boy, and pescatarian meal planning works fine for me.
But to each their own.
How lab-grown meat became part of America’s culture wars
On May 1st Ron DeSantis, Florida’s governor, banned the sale of lab-grown meat in his state, an attempt, he said, to “save our steaks”. Alabama has passed a similar law; Arizona and Tennessee are considering doing the same. Some 13 other red states prohibit firms from labelling their lab-grown meat with terms that traditionally refer to real animal products. Why are Republicans so worried about “fake” meat?
