PETA offers 1 MILLION dollar reward for cruelty free meat
From my public site
Kindness of Strangers~Live Green saves Wildlifei really wanted to add Bob Linden's radio program he did sometime close to thanksgiving either the day before or after in last 3 years about scientific evidence of how eating meat effects health negatively because of the anger and fear chemicals that go into a slaughtered animal's body and then into the person who eats the animal, but i looked for a long time yesterday and cannot find it.. i wait eagerly for this day so those of us who love cats and dogs can feed them flesh without cruelty or contaminated with feces, drugs, bacteria! Namasté, nanThank you!
VeganFutureLab-grown meat
http://www. youtube. com/watch?v=J7r9IYaEz7U
Go Vegan Radio's Bob Linden interviews Nicole Matthews, campaign co-ordinator of PETA's Kentucky Fried Cruelty Campaign
Nicole speaks about a one million dollar reward being offered by PETA to the first scientist who can create, and bring to market, a commercially successful "chicken flesh" than can be grown in a laboratory.. She describes some of the suffering endured by chickens and other animals and how lab-grown meat (also known as in-vitro meat) eliminates this cruelty
Reference is made in the interview to the fact that, despite this drive to produce lab-grown meat, a meat-free, plant-based vegan diet is the most healthy option for humans
Comments Nicole: "We've discovered that you can kick the meat habit and feel better about yourself inside and out but considering that meat-eaters are routinely consuming flesh contaminated with faeces, drugs, bacteria, we imagine that once they get used to the idea - like switching from dissecting a frog to using a sophisticated computer model - they'll be more than happy to eat meat created in a laboratory
Websites: www. goveganradio. com and www. kfccruelty. com and www. goveg. com
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Enjoy Your Lab-Grown MEAT - The PETA Challenge
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Would You Eat Lab Grown Meat?
Wired. comBy Aaron Rowe
June 29, 2008
http://blog. wired. com/wiredscience/2008/06/video-would-you. htmlScientists can grow tissue in their laboratories, so why not make tons of meat in a big vat?
It would spare the lives of animals, and cut down on the environmental problems — like carbon emission — that are associated with farming
As I explained in April, PETA has issued a $1 million dollar challenge to the first business that brings artificial meat to the market
A new public television show, Your Week, asked a bunch of people if they would eat the stuff
Unfortunately, their headline, Would You Eat Frankenmeat? has a pretty negative connotation
Hopefully, subtle jabs like that will not bias the public against these new products, which already seem a bit hard to swallow
PETA: I'm a Vegetarian, But I Want Meat
Wired. comBy Aaron Rowe
April 22, 2008
http://blog. wired. com/wiredscience/2008/04/peta-im-a-veget. htmlIn a measure to protect animals by any means necessary, PETA is offering a $1 million prize to the first scientist who can produce lab-grown meat in bulk
For me, this is way better than the Ansari X Prize: Why visit space when you can just as easily take a trip to heaven with some cantaloupe wrapped in high-tech prosciutto? As a vegetarian and a biological scientist, I'm thrilled by yesterday's announcement and eager to start loading my plate with tissue-engineered bacon
My only concern: Can people who eat meat call themselves vegetarians?
It drives me nuts when someone says, "I'm a vegetarian, but I eat fish"
Those people cause even more confusion than the colossal tools within PETA who think this competition is a bad idea Because of knobs like them, I get stuck answering all sorts of ridiculous questions at parties: You eat seafood, right? Fish are just swimming vegetables!
What do you think we should call vegetarians who eat fake meat? If you are a vegetarian who yearns for the taste of animal flesh, what kind of meat should scientists whip up first? My vote: foie gras
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Thank you!
frankOdelic
I'm curious to hear what my animal loving friends think about this
It's damn odd, to say the least!Can People Have Meat and a Planet, Too?
By Andrew C Revkin
The New York Times
April 11, 2008
The world has seen the first international conference on manufacturing meat
This is the process, tested so far only at laboratory scale, of growing pork, chicken, or beef through cell culture in vats instead of raising and slaughtering animals
My colleague Mark Bittman wrote a fine piece recently about the greenhouse-gas consequences of conventional meat production
Others have explored the environmental and ethical impacts of factory and feedlot farming
Manufactured meat, in theory, provides an end run around these issues.. What if you can have your meat, be ethical, and environmental, too? (And presumably they'll engineer the bad fats out as well)
The three-day meeting of the In Vitro Meat Consortium, held at the Norwegian Food Research Institute, is wrapping up today (They might want to do something about that name) It brought together biologists, engineers, government officials and entrepreneurs seeking – for both environmental and ethical reasons – to move from animal husbandry to technology as a means of providing the kind of protein people crave in a world heading toward 9 billion ever more affluent mouths
A paper presented at the meeting concluded that, for the moment, the costs of cultured meat can't come close yet to competing with, say, unsubsidized chicken (A pdf is downloadable here) The paper noted the reality of the climb up the protein ladder as countries move out of poverty, with global meat consumption at about 270 million metric tons in 2007 and growing at about 4 point 7 million tons per year
It laid out the theory: "The environmental impact of meeting this forecast demand from existing livestock systems is significant.. Cultured meat technology offers an alternative production route for a proportion of this consumption…This would then allow a downsized livestock production system to continue to be ecologically sound and to meet basic animal welfare needs"
The group noted that costs for research, large-scale testing, and public relations will be significant, and anticipated that governments and nonprofit groups would chip in
That seems idealistic, at best, in a world with deeply entrenched interests linking ranching, the agrochemical industry, and giant restaurant chains
But one could envision someday a model, say, of a solar-powered facility in southern California or Singapore basically turning sunlight and desalinated seawater into growth medium and then tons of cruelty-free, sustainable nuggets of chicken essence (The promoters of this technology don't envision anything, for now at least, beyond nuggets and ground meat…No filet mignon)
For the moment, startup costs aside, the conferees concluded that unsubsidized chicken-raising still comes in at half the price
But the century is yet young
I asked a few folks about facets of this, among them Peter Singer, the ethicist at Princeton who's written for ages on animal rights and environmental values on a finite planet
For those seeking an end to animal slaughter for human sustenance, is this kind of a cheat, I asked?
"Not necessarily," he said, "My interest is in ethics, but whatever works best…If it is harder to move people on ethical grounds than it is to provide a sustainable humane substitute, I'm all for the substitute"
I then went to my bellwether of techno-optimist thinking, Jesse Ausubel, the director of the program for the human environment at Rockefeller University
He said there is no reason to doubt that a long-term trend toward more concentrated food production will eventually lead to manufactured meat
In fact, he said, there is essentially little choice on a crowding planet to pursue technological solutions to feeding ourselves, shifting away from carbon-containing fuels, and otherwise limiting our ecological imprint
Human nature is probably harder to change than technology, he said
"If behavior and technology do not change, more numerous humans will trample the earth and endanger our own survival," he told me.. "The snake brain in each of us makes me cautious about relying heavily ..s in behavior.. In contrast, centuries of extraordinary technical progress give me great confidence that diffusion of our best practices and continuing innovation can advance us much further in decarbonization, landless agriculture, and other cardinal directions for a prosperous, green environment.. For engineers and others in the technical enterprise the urgency and prizes for sustaining their contributions could not be higher
Because the human brain does not change, technology must"
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FrankOdelic and i are curious to hear what our animal loving friends think about this.. COMMENT BELOW if you like