You're meat_sound

Best before: unlimited

Рlov - is one of my favorite dishes. It was prepared by my stepfather. He is a Tatar and perhaps that is why his plov was so delicious: always moderately fat, not dry, grain to grain, the meat is tender, soft, juicy. Usually plov was prepared for guests, on holidays or when a cow was slaughtered. A specialist from a nearby village was invited to slaughter them.

We all cried that day, and the cow cried, but the plov was still delicious. And then the haymaking started, and we went to collect hay. I was always not satisfied with this scheme, and I started to fantasize, create my ideal world, in which there was a law: "NO one EATS ANYONE." "This world, of course, would have collapsed immediately, because everyone would have died," my stepfather said.

As an adult, I came across Paul Shapiro's book "Pure meat", where He tells a stormy story of inventors and investors seeking to commercialize the world's first real animal products created without breeding and killing animals. Instead of animals themselves, we can tame and grow inanimate meat from their DNA. The very story that Paul Shapiro tells about this "second domestication" is nothing more than taming at the cellular level.

As an adult, I came across Paul Shapiro's book "Pure meat", where He tells a stormy story of inventors and investors seeking to commercialize the world's first real animal products created without breeding and killing animals. Instead of animals themselves, we can tame and grow inanimate meat from their DNA. The very story that Paul Shapiro tells about this "second domestication" is nothing more than taming at the cellular level.

I got an incredible inspiration: the book described the possibility of creating hybrid steaks from beef, salmon and turkey. The only thing that separated science fiction from the actual store shelves was the search for investors and the well-organized work of the marketing Department to bring this product to market.

I began to fantasize again. What will this new world be like? Where will "clean meat" be grown, maybe right in the fields? What kind of people will cook and eat this new product? What professions will appear, what will disappear, will the butcher become a chemical technologist, changing his former status image to a hero? What will be the packaging design for the new eco-friendly meat? How can we track the quality of the product? What topics will appear in literature and art, what food traditions and habits will become? What will we become?

What will be the basis for our choice when purchasing meat of animal origin and meat grown in the laboratory? Will we have a choice?

Or the choice will appear if we eat a course of tablets containing the daily norm of protein.

Perhaps "clean meat" is another commercial move by meat corporations in an attempt to occupy a new niche. A niche that has emerged due to the consumer's awareness and desire to change the object of choice: soy sausage, vegetable protein steak, insects, restriction of consumption or complete rejection of meat.

What is informed choice? Is food fuel or culture? The average citizen chooses products based on a combination of reasonable price, quality, weight and nutritional qualities of food, rarely thinking about the environmental friendliness of a particular product. Food culture for many of us is an opportunity to quickly and cheaply replenish the level of protein and carbohydrates in the body, leaving even the taste qualities in the background. The idea of mindful eating is a future that has not yet arrived.

Lyudmila Kalinichenko

Photo, video, audio.

2020