Would You Eat Lab-Grown Meat?

By Traci Hukill, AlterNet. Posted July 12, 2006.

Scientists growing meat in petri dishes say it's safer, healthier, more humane and less polluting. But can we get past the 'yuck' factor?

As I type these words, men and women of science are growing meat in a laboratory. That's meat grown independently of any animal. It isn't hatched or born. It doesn't graze, walk or breathe. But it is alive. It sits growing in a room where somebody has called it into existence with a pipette and syringe.

"Cultured meat," it's called, and it is supposed to save us from the execrable pollution and guilt of factory farms while still allowing all 6.5 billion of us to stuff our gullets with ham sandwiches whenever we want to. It already exists in ground or chipped form. What Dutch scientists are working on now is a product that costs a few dollars per pound instead of a few thousand. It could be as little as five years away.