CBC: An American start-up company has a solution for people who want to eat meat, but don’t want to harm animals either: 3D printed meat. 3D printing is already being used to create things from bike parts to chocolate to dental crowns and bridges. And scientists are working towards using 3D printing to make organs […]
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Indianapolis Star: When Angela Abney of Bargersville made a few trips through area farmers markets, she noted that customers might appreciate something meatier than vegetables and plants. “A lot of people want to know where their food comes from,” Abney said. “People are a lot more health-conscious now.” Knowing that families seek “free range” and
Farmers’ Market Customers Wanted Something “Meatier” Read More »
CNN Money: Dan O’Brien, the owner of a 3,200-acre ranch in Rapid City, S.D., had been raising a few buffalo with his wife since 1997. But the hobby was proving costly. “We wanted to make this a better place for our (buffalo) herds,” said the 64-year-old, a wildlife biologist. “The way to do that was
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Charcuterie is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, “lunch meat”, etc. It is also the kind of store that sells such a meat. In New York City, a number of small independent shops have opened up recently). These shops have “brought the interactive aspect back to chopping—the
Niche Biz: Independent Organic Charcuteries Read More »
BBC: Mark Post has been given €300,000 to make a hamburger, in one year. Easy money, you might think, but try doing that without using meat that has come from an animal. Professor Post is one of the few people on the planet who can. As head of the department of vascular physiology at Maastricht
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