Thread

1. swiftcoder · 1790245532 · focus · HN ↗

   > Then, suddenly, the nausea hit... The problem was not the flavor, not the texture, but the knowing. The Knowing. Knowing about the fat tank, about the sticky white substance...

   I feel like squeamish people are probably not the best ones to write about novel meat products...

   1. thrance · 1790246357 · focus · HN ↗

      And it's so stupid honestly. Why is this making them queasy, but not the slaughterhouses, the industrial farms, the cattle pumped with antibiotics to prevent infections from the open wounds inflicted by their terrible environment, etc. I'd take cells grown in a vat over dead animals everyday.

      This is such a stupid line, it makes me wonder if this article just wasn't paid for by a meat industry lobby. Meat industry who we know for a fact is already putting a lot of energy into fighting alternatives, like impossible meat.

      1. atwrk · 1790247383 · focus · HN ↗

         Because, as the arcticle states, the author comes from the position of whether to eat meat at all, so no meat vs. lab meat, not lab meat vs. slaughterhouse meat, as you imply.

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