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Where's the Beef?: The lab-grown-meat revolution that wasn't

75 points · 166 comments · Hooke

  1. swiftcoder · · 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. FranzFerdiNaN · · focus · HN ↗
      So a tank is problematic, but a slaughter house is fine?
      1. boxed · · focus · HN ↗
        Yea.. like.. look into the sheeps eyes as you cut it's throat and then tell me again how a lab is "icky".
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