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In 2024, Joe Fassler outlined a lot of wrongs in the cultured meat industry in — what did he just say about Vow? 👀 https://bit.ly/4gIotVv George Peppou Dalia Adler Ellen Dinsmoor Jeroen Boersma Ines Lizaur PeakBridge Prosperity7 Ventures Blackbird Square Peg Green Queen Media The Good Food Institute APAC Fast Company
At first glance, a quail parfait served at New York Climate Week looked like any fine dining fare: a rich, rosy paste topped with pickled pepper, an edible flower, and a dusting of cotija. But its conventional presentation masked a deeper truth. This meal is unorthodox, even radical. In some ways, it’s unlike anything the world has ever seen. The parfait wasn’t made in the traditional way of pâté and foie gras, from liver. It was grown from the connective tissue cells of a Japanese quail embryo harvested years ago and genetically induced by Australian biotech startup Vow to multiply forever in the lab. To call the quail “lab-grown meat” would be a misnomer. This jellylike version of quail was grown in a genuine cell-meat factory, the first and largest of its kind. Specifically, in a 30-foot-tall, 15,000-liter tank at Vow’s plant in Sydney, where, as of this writing, the company can produce 2,000 pounds of quail every month. And Vow is just getting started. Read the story, published in partnership with The Food & Environment Reporting Network: https://bit.ly/4gIotVv [Illustrations: Paulina Almira]