Not your grandmother's tofu

Even as a long-time vegetarian, I find that I sometimes miss the taste of meats I once associated with pleasant experiences; the smell of cooking bacon, for instance, reminds me of family camping trips. So this article from the 29 November 2009 Sunday Times on real meat that isn't the product of slaughter houses is intriguing: Scientists Grow Pork Meat in a Laboratory.

Obviously there's still need for further development (not the least being the nature of the growth medium being used with the prototype), but a source of meat free of the slaughterhouse and free of the most deleterious environmental effects of the meat industry would be very, very welcome.