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What you’ll be eating soon

 
Anubis
§†€ªmþüñk

User ID: 4949345
Canada
04/27/2012 10:55 AM

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What you’ll be eating soon
got my latest McLeans magazine in the mail and the front cover story is enough to make me sick.

What you’ll be eating soon

"Flu-fighting milk and meat grown in a test tube. You won’t believe what dinner will look like."

"It’s the year 2035. Craving a burger and a beer, a hungry traveller wanders into a nondescript gastropub, the type that’s found in almost any city. What’s on the menu? As an appetizer, there’s a salad of blue lettuce sprinkled with elderflowers and cloudberries, or a Zanzibari pizza: Indian-spiced rabbit meat served on a piece of naan. For the main course, the traveller can choose between fish—the “catch of the day” is plucked from a nearby indoor fish farm—or he can order a burger, made of cow, bison, chicken or pork, fresh out of the bioreactor. “We have an excellent meat-grower,” the waitress says."

[link to www2.macleans.ca]

Last Edited by Anubis on 04/27/2012 10:56 AM
Anonymous Coward
User ID: 1747431
United States
04/27/2012 10:56 AM
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Re: What you’ll be eating soon
as soon as i get out to california I'm eating a ton of pot brownies.

and tea mixed with honey infused with sour diesel...
Anonymous Coward
User ID: 1496863
United Kingdom
04/27/2012 10:57 AM
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Re: What you’ll be eating soon
got my latest McLeans magazine in the mail and the front cover story is enough to make me sick.

What you’ll be eating soon

"Flu-fighting milk and meat grown in a test tube. You won’t believe what dinner will look like."

"It’s the year 2035. Craving a burger and a beer, a hungry traveller wanders into a nondescript gastropub, the type that’s found in almost any city. What’s on the menu? As an appetizer, there’s a salad of blue lettuce sprinkled with elderflowers and cloudberries, or a Zanzibari pizza: Indian-spiced rabbit meat served on a piece of naan. For the main course, the traveller can choose between fish—the “catch of the day” is plucked from a nearby indoor fish farm—or he can order a burger, made of cow, bison, chicken or pork, fresh out of the bioreactor. “We have an excellent meat-grower,” the waitress says."

[link to www2.macleans.ca]
 Quoting: Anubis


also you can bet farmed food will cause illness

the insanity of modern science
Anubis (OP)
§†€ªmþüñk

User ID: 4949345
Canada
04/27/2012 11:01 AM

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Re: What you’ll be eating soon
its disgusting.

the last few generations of people since all of the atmospheric nuclear testing have already been barraged with cancer causing radiation in our air, the water, the soil, we got the vaccines with poisions in them, flouride in the water, atmospheric chem spraying and now they want to start feeding us franken-meat

if we survive another 100 years it makes me wonder how people will survive? what will be life expectancy? 30?
Monbazillac

User ID: 8958455
France
04/27/2012 11:03 AM
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Re: What you’ll be eating soon
sick crazy
Anonymous Coward
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04/27/2012 11:03 AM
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Re: What you’ll be eating soon
"Soylent Green."
Anubis (OP)
§†€ªmþüñk

User ID: 4949345
Canada
04/27/2012 11:39 AM

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Re: What you’ll be eating soon
... more from the above link

Even with healthier hot dogs and burgers on our barbecues, in the future we won’t eat as much meat as we do now—or at least, not the kind we’re familiar with today. The way we get our meat just isn’t sustainable. Livestock production takes up 30 per cent of the land surface on the planet, according to a 2006 United Nations report, and produces more greenhouse gas emissions than all the cars and trucks on the road. “Eating one four-ounce hamburger is equivalent to leaving your bathroom faucet running 24 hours a day for a week,” Patrick O. Brown of Stanford University has said. “We can’t go on like this.” Only a small percentage of the North American population is vegetarian, but as meat prices climb, more people will have no choice but to cut back.

Either that, or switch to new proteins that are bound to flood the market. Smaller animals, which are less resource-intensive, could start popping up on the menu, like rabbit, or even edible insects (including crickets, June beetles and caterpillars), which are already consumed in some parts of the world, and at adventurous North American restaurants. Our future seafood, Schonwald predicts, will come from “mega fish warehouses” spread across the country that raise fish in a model similar to the chicken industry. On-land fish farming sounds totally impractical, but Schonwald thinks this is the wave of the future. “It takes a lot of concerns about fish farming off the table,” he says, like pollution and fish escapes that can mess with the natural marine ecology. With the on-land model, faster-growing fish will be favoured, meaning our future grocery stores will probably be stocked with tropical species rather than cod and halibut.

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