Beyond the Beef Curtains

Meat grown in labs? Why does facon need to taste like bacon? Why do we do such a bad job coming up with adjectives for the taste of various non-cow/pig/chicken meats, and who eats more grain; the mighty cow or the mighty vegetarian? This week we set the stage for a larger conversation about our food industry. Grandma’s stories about butchering chickens is quite far removed from mechanically separated chicken stars…