Status Updates From Technically Food: Inside Si...

Muy interesante el tema de la carne "cultivada"... pero luego se va un poco en contra de los veganos -_-

Interesante

Mark Cuban: “I hope for a future in food where we have a low-cost cube that is satiating, tastes great, and fulfills the recommended daily allowance (RDA) of nutrients for less than a dollar.” If that’s the future of food, no thank you. I watched Soylent Green, and I want nothing to do with cube-shaped Willy Wonka-esque food taking over real food. Affordable, yes. Dystopian, no thank you.

“In food, “truthful” can be bent at will. Like declaring “fat free” on a box of licorice that’s only made of sugar.” THIS.

This book makes me want to grow my own garden just so I don’t have to deal with all this gross technology. I’ll take some things, but definitely not others.

A slow crawl through this book, but I’m getting closer to the end bit by bit.

I feel like I can only read a few pages at a time because of how dry it can be - it’s interesting, but hard to get through. And all the secretive qualities of the companies she tours give Willy Wonka vibes.

I like that the author is neither incredibly for nor incredibly against technologically modifying foods to the point that they aren’t recognizable as the original ingredients. It’s interesting that we can change peas and mycelium to make protein and fake meat, but should we? Perhaps it is more beneficial to forget about trying to eat vegan meat-like foods, and just focus on our non-tampered-with vegetables.

Not holding my attention as much as I thought it would, but also quite interesting. I’ve already looked up a few things from the book - algae protein powder and Meati steak, to name a couple.

When the chapter started with “algae,” and started talking about sci fi foods, I wondered if Soylent Green would be mentioned!