The Meat Licence Proposal

The Meat Licence Proposal is an organisation working towards the collaborative development of a new kind of law. From the first of January 2012, The Meat Licence Proposal will begin a new strategy of developing ‘Licenced Products’ for sale within the market. The initial premise for the ‘meat licencing law’ is:

Instead of a law which prohibits, we are interested in a law which compels engagement. Citizens will gain a ‘meat licence’ through their specific and supervised engagement in the act of killing an animal.

Understanding ‘law’ as a creative medium, and, implementing open-source development models, The Meat Licence Proposal is an attempt to build a bridge between citizen and lawmaker.

The ‘meat licencing law’ will be developed and tested in the public domain, through a combination of traditional, digital and creative strategies. To find out more, please visit our forum and blogs.

If you have any queries or if you would like to get involved please feel free to get in contact.

Un proyecto de John O’Shea.
También Sascha Landschoff
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DinnerWare

Why Playing With Food Should Be Encouraged:

DinnerWare is an exploration of eating as a medium for computation and aesthetic expression. The project consists of a dining service electronically equipped to react to the properties of the food that it holds and respond to a user’s eating gestures.

“Men think, dream and act according to what they eat and drink”. With this Futurist assumption in mind, DinnerWare is an initial effort towards creating a synesthetic experience that can help us put some of our most ritualized eating habits into perspective.

The project is composed of 4 main dining utensils: plates, cutlery, wine glasses and a saltshaker. Each one of these instruments is embedded with electronics to examine an individual mode of interaction and to concomitantly incorporate food as an integral part of an electronic circuit.

By examining eating and dining etiquette, DinnerWare hopes to address several questions. The tools we use to eat have been the same for ages. How easy is it to undermine culturally reinforced gestures when the ritual of eating is challenged or re-contextualized? Moreover, is it possible to work with the more neglected senses, like taste and smell, with the same primacy that currently grounds video or music? What are the implications of eating the medium through which we interact and communicate?

DinnerWare is about food and how we eat it. Its goal is to increase the potential of our dining experiences through simple electronic technology, by turning food into a medium for our sensory explorations.

http://www.cmarcelo.com/#/dinnerware/
Vía glucas.
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Chocolate 3D printing

https://chocedge.com/3dprinting.php
Via glucas.
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Food fight!

Una plaga esta arrasando los barrios y a los jóvenes. Pelea contra esta lacra.
Di ¡no a la Comida Basura!

Via glucas.
D.

Schmeat

- Maastricht University physiologist Mark Post is expected to grill a patty of lab-grown meat that has taken two years and €250,000 ($338,000) to produce. (iStock)

Shmeat: The first in-vitro hamburger27:30

Meet ‘Schmeat’: Lab-grown meat hits the grill this month
Backers hope event will boost funding to commercialize ‘schmeat’

A hamburger patty made from lab-grown meat — or “schmeat” — is expected to be unveiled and grilled later this month at an event in London that is highly anticipated by animal rights activists and other backers.
“The vision for this burger is really to attract support, to attract funding,” said social sciences researcher Neil Stephens in an interview with CBC’sThe Current host Anna Maria Tremonti. “And I’m sure it will because it’s a very enticing idea for many people.”

Listen to the full interviews on The Current

Stephens, a professor at Cardiff University in Wales, has been studying the ethical and cultural issues around in vitro meat and has interviewed all the key scientific figures in the field.

‘In vitro meat provides a way for people to be able to eat ethically, while still kind of getting that meat fix.’—Lindsay Rajt, PETA

Among them is Mark Post, a physiologist at Maastricht University in the Netherlands, who grew the meat for the upcoming burger unveiling in his lab. The development of the 140-gram patty has taken two years and cost €250,000 ($338,000). Stephens said the funding needed to scale up the process to something commercially viable is one of the biggest obstacles right now on the journey of in vitro meat from the lab and the supermarket.

Conventional meat raises environmental, ethical concerns

Isha Datar is among those who hope the London burger event will lead to larger amounts of funding for the development of in vitro meat.

Datar is the executive director of New Harvest, a non-profit organization that raises awareness about alternatives to conventionally produced meat, and provides some funding and support to researchers in the field.Anna Maria Tremonti, host of The Current, discussed the issues surrounding in vitro meat with Neil Stephens of Cardiff University, Isha Datar of New Harvest and Lindsay Rajt of PETA. (CBC)

“Meat as we know it today is very environmentally unfriendly,” she told The Current.

Datar noted that a large proportion of agricultural land is used to grow feed for livestock rather than food for people. “In terms of food security, that’s not the greatest way to go.” She added that livestock are also breeding grounds for disease epidemics such as various influenza strains.

Among the supporters of in vitro meat is the group People for the Ethical Treatment of Animals, which has just extended its deadline for a contest to produce in vitro chicken meat. Researchers now have until the end of the year to claim the $1-million prize for being the first to bring in vitro chicken meat to market.

Lindsay Rajt, PETA’s associate director of campaigns, said, “In vitro meat provides a way for people to be able to eat ethically, while still kind of getting that meat fix.”People for the Ethical Treatment of Animals hopes a commercial process for making in vitro chicken meat could potentially save billions of animals each year ‘from abuse on factory farms and ultimately slaughter.’ (Mel Evans/Associated Press)

The cells needed to produce in vitro meat can be harvested without harming any animals, she said, and a commercial process for producing such meat could potentially save billions of animals each year “from abuse on factory farms and ultimately slaughter.”

At the moment, however, even Post is far from making that happen.

“This burger that’s going to be launched in London is really a proof of concept, which shows just … that something physically can be done,” said Datar.

So far, she said, Post has taken cells from the necks of cows and grown very tiny quantities in petri dishes, repeating the procedure “thousands of times” to generate enough for a hamburger patty.

A brew pub for meat?

Datar envisions a future where techniques for growing in vitro meat are so advanced that it “could happen in an appliance in our own home” or in a bioreactor at a restaurant.

“Perhaps … it’s something like a brew pub and they’re brewing an in-house meat,” she said. “And we perceive that as being artisanal and unique and exciting.”

Michael Noble, head chef and owner of Calgary’s Notable restaurant, has a different perception of in vitro meat.

“I don’t get it and it scares the heck out me,” said Noble, whose restaurant specializes in gourmet burgers and aged Alberta beef.

He’s also skeptical about how lab-grown meat would taste.

“There’s absolutely no way that you can recreate the flavour of what Mother Nature and the universe creates for us in the lab,” he told The Current. “There’s no way.”

Post admits that no one knows how the conditions of culturing the meat will affect the taste or even where the taste of meat comes from.

And even if it tastes like meat, that doesn’t necessarily mean the general public will view it as meat.

Stephens said that issue is fundamental to whether in vitro meat will be able to replace conventional meat, and isn’t something scientists have the power to define or control.

“It’s something that everyone else across the world, food companies and consumers, are involved in deciding.”

De www.cbc.ca/news

La carne vitro. Recuerda a la morcilla de John O’Shea, hechas con sangre extraida del animal sin matarlo.

O Modern meadow

Vía GLucas.
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Road Trip

A Spanish Roadtrip from The Perennial Plate on Vimeo.

Comiendo, viajando cruzándose España y Portugal (Mourao).

Y sobre el Foie de Extremadura.

http://vimeo.com/theperennialplate

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Medialab Home Brewery (aprende a hacer cerveza artesanal)

Este viernes retomamos el taller de producción cervezera entre Ricardo Merino y yo. Estáis más que invitados a pasaros y aprender, entre todos, a elaborar nuestra propia cerve artesanal. Estaremos desde las 10h, de la mañana (el proceso es largo) y terminaremos sobre las 21h. Habrá diversion a raudales y faena para todos.

Pasaros por La Cantina del Medialab-Prado (Madrid) desde por lo mañana, o a lo largo del día.

En un mes, ¡¡ya podremos degustarla bien fría!!

http://communitybreweryblog.wordpress.com
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