16 May '11, 3pm

Which is more frightening: traditional livestock practices or “growing” meat in labs? in @dotearth

Andrew Scrivani for The New York Times Can you have a hamburger without a slaughterhouse? 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. I’m all for pushing forward on such explorations — along with related efforts to raise shrimp or salmon in closed systems. Yes, having a shrimp “factory” on the outskirts of Las Vegas undercut...

Full article: http://dotearth.blogs.nytimes.com/2011/05/16/meat-without...

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Dot Earth: Meat Without Slaughter

dotearth.blogs.nytimes.com 16 May '11, 3pm

Andrew Scrivani for The New York Times Can you have a hamburger without a slaughterhouse? Michael Specter provides a fresh...

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