Reblogged from TigerRoll
Taipei, Taiwan: A restaurant on the ground themed to look like the inside of an Airbus A380, except with better-than-airline food and no security.
Another (completely unrelated) A380-themed restaurant opened recently in Chongqing, China. As you can see below, it’s a bit classier looking.
The patty will be much like a regular quarter-pounder — but with one big difference: This one will be created by growing bovine stem cells in a vat, transforming them into thousands of thin layers of beef muscle cells, mincing them into tiny pieces, then combining the bits with lab-grown animal fat to form a lump of meat the size of a golf ball.
If Post and his colleagues succeed, it would mark a technological triumph after years of working to improve upon the current, millennia-old method for making meat. Researchers in the field say the livestock industry in its current incarnation is too energy-intensive and land-intensive for a global population that’s rising in numbers and affluence.
$330,000 lab-grown hamburger due out this year
Fat American science? Crazy Japanese science? Evil German science? Nope … it’s Dutch.
Steve Jobs Fruit and Cheese Platter? Or Steve Jobs’ Fruit and Cheese Platter?
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Entrepreneur, Bestselling author/creator of Chuck Norris Facts, Digital experience strategist with a passion for media using science + storytelling to make technology + business + life better.
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