Homegrown? Nope, Labgrown!
Probably it’s inevitable. Probably it’s even a GOOD thing. But it sure makes people nervous, myself included. We’re talking about meat created in a laboratory. Yes, it’s possible. In fact it’s happening already. Everybody’s afraid of eating meat that came from an animal treated during its life with hormones, but here we’re talking about meat that came from an animal that never WAS an animal! Would you try it?
Due to severe overpopulation, we are overusing our natural resources. One of the ways in which this is being done is in the field of animal husbandry. The more grazing ground cattle need, the more forest we have to cut down, and the more pollution those animals produce. But hey, we gotta have those Big Macs!
How exactly does one “grow” meat in a laboratory? You take cells and incubate them and nurture them. Basically, it’s the same way you’d create a clone, except you’re not cloning an entire animal, just the tasty parts. Clone meat. It’s what’s for dinner. Or it will be, sooner or later. The first lab-grown meat is scheduled to hit store shelves by the end of this year. If done properly, there’s no reason that such meat shouldn’t be perfectly safe and even healthier than the all-natural version. Even so, I can’t help thinking of four little words: “Soylent Green is people!”
WAYNE MILLER is the owner and creative director of EVIL CHEEZ PRODUCTIONS (www.evilcheezproductions.blogspot.com, www.facebook.com/evilcheezproductions), specializing in theatrical performances and haunted attractions. He has written, produced and directed (and occasionally acted in) over a dozen plays, most of them in the Horror and Crime genres. His first novel, THE CONFESSIONS OF SAINT CHRISTOPHER: WEREWOLF, is available for purchase at https://www.smashwords.com/books/view/734763
MORTUI VELOCES SUNT!