What a fantastic talk. We will indeed one day look back on the raising and slaughter of animals the way we look back on quill pens, and we can't speed the process fast enough. This talk does much to accelerate the shifts ahead, and the Better Meat Co is helping to pave the way. Thank you!
So inspiring to learn about a future free from factory farming animals - where we can still enjoy meat and reduce our footprint! Paul is exactly the right person to share this vision, and my hopes are that Better Meat Co, and companies like them, are able to help us all realize this future!
🌟 Absolutely captivating TedX talk by Paul Shapiro! As the brilliant author of "Clean Meat," he has once again enlightened us with a groundbreaking perspective on the future of food. This time, by delving into the transformative potential of fungi in disrupting the meat industry. 🍄
Great talk! I love the quilt / pen comparison and attention to geese. I always enjoy hearing you speak. Thanks for brining attention to factory farming and the technologies we have available to create a more humane food system starting today.
President Hoover campaigned on the slogan that his presidency would bring prosperity in the form of "a chicken in every pot and a car in every garage." Be careful what you wish for, internal combustion engines and factory farming have played an enormous role in ecosystem destruction. Society has recognized that if we are to reverse climate change, cars need to be retooled ASAP. Tragically, little attention has been paid to the need to replace the chickens and other animals raised for food. Mr. Shapiro's insightful talk gives me hope that we can do just that. Let's hope this happens sooner than later, as there isn't a minute to spare.
I 100% agree and love his points. I believe it is very important to affirm that this is not just an ethical issue but a global sustainability issue. As much as we care about reducing plastics, employing less destructive transit, reducing greenhouse gasses or in any other way reducing carbon footprints to begin to make headway on global sustainability which we are already very behind on, we should care about this. Two things I always like to note is that most of the meat we eat is actually pretty flavorless and what we enjoy comes from oils and seasonings etc., even world famous chefs can agree that steak isn’t all it’s cracked up to be, but the second point which is far more important is that any industry we want to change has to have a leg up in being consistently cost effective. The biggest difficulty most change faces is money. In this case, consistent and affordable options with variety and ease of access are a necessary thing and we still don’t see that at all. My question about any push is by the time we make it, will it have been enough? In cases of sustainability none of us are doing enough and many have no way of doing better.
As someone who feels that we should go healthier and better for the planet, but can't get over how good meat tastes, this is an interesting path to take. I still want the cultivated meat though, ngl
I think this is a promising technology that has the potential to make a real difference in the fight against climate change. I'm excited to see how it develops in the years to come.
Thanks for bringing fantastic fungi to the forefront of building an awesome and resilient food system! Love the work The Better Meat Co is doing to make this vision a reality!
@@hannesRSA I think vegans are vegans by choice, not because it's superior in nutrition, cause it's really not. I ate meat cause my parents made me and I didn't know anything about the meat industry. Now that I know about it, I chose not to eat meat, not because I don't like it, but because of the suffering of animals and the impact on the environment.
@@hannesRSA No problem. I just can't bring myself to eat an animal that has been put on this Earth only to be eaten. I've always been very empathetic (some might say too much at times) and I understand that it's not everyone's cup of tea. I think change comes from within and any arguments you could have or I could have wouldn't really change our minds on this subject. I do appreciate to learn about a different perspective tho and I think people can agree to disagree respectfully. I also agree that some people are very passionate on both sides of this subject and resort to false dramatic claims too often.
Fascinating, utterly inspiring and hopeful presentation delivered in an easy to understand way. Thank you for your pioneering and compassionate work, Paul.
Great Talk for anyone interested in the future of food and sustainability - thought-provoking, inspiring, leaves me with a sense of possibility and hope for a better world.
This is an interesting pitch, but I think there's more to the problem. Our per capita meat consumption is increasing because, like everything today, it is accessible to consumers. We are incredibly disconnected from the production process. We just show up and buy as much as we can from stores that seem to always have a full shelf. Before, if you wanted to eat chicken, pork, or beef, you had to raise the animal yourself, so meat was not an everyday indulgence. We are omnivores, we naturally eat meat, but this level of consumption is not natural. The insustainability of consumerism is what needs to change. Not filling the market with something else to direct our consumption to.
I think you make a fantastic point however I don’t see why both ideas can’t coexist. We can tackle consumerism and better products at the same time. This exception should be made especially for foods, we don’t need a new iPhone every year but new better food is a good thing.
@Bitterkind all fruit and vegetables we eat are artificially bred and manipulated and not part of any natural environment either. Your argument about that isn’t special. And I can buy kangaroo meat in the supermarket which is harvested from wild animals, living where they belong
You can have guilt free meat. Instead of relying on synthetic chemicals for pest, weed, crop residue and fertility management, use livestock instead. Mark Shepard does alley cropping where who grows starches in the form of nuts trees, along with fruit trees and vines, and in the wide alleys between he grows mostly perennial veggies, along with 'weedy' pasture. He mob grazes cattle, sheep, pigs, turkeys, etc when the crops are done. He avoids overgrazing because it harms plant roots. He uses a device yearly that trims tree roots and keeps them polite, while also helping retain water higher up on the hilly land. He also grows mushrooms on the dead trees/tree branches. He grows stuff that wants to grow in his area instead of fighting nature. Anything that acts fussy is replaced. It's a clever method that produces a lot more quality food and soil, with fewer red-line inputs. It builds farmer and food resiliency. He is currently expanding to 5 other farms in other states.
@Bitterkind meat is low calorie normally, if you dont buy fatty cuts. Lean meat is lower than mostly everything bar green veg. And denser nutritional value.
That was really cool. This is kind of different, but I had an insanely good portobello mushroom burger in Nova Scotia, Canada a few years ago, better than any meat burger I had ever had, so I believe in the possibility that fungi can eclipse meat.
In 10 years we'll be watching some person on this channel, panicking about humans going extinct, not enough kids being born. Pop growth is topping out. Meat is good, so is fungi. I'll keep eating both.
You can have both if instead of relying on synthetic chemicals for pest, weed, crop residue and fertility management, use livestock instead. Mark Shepard does alley cropping where who grows starches in the form of nuts trees, along with fruit trees and vines, and in the wide alleys between he grows mostly perennial veggies, along with 'weedy' pasture. He mob grazes cattle, sheep, pigs, turkeys, etc when the crops are done. He avoids overgrazing because it harms plant roots. He uses a device yearly that trims tree roots and keeps them polite, while also helping retain water higher up on the hilly land. He also grows mushrooms on the dead trees/tree branches. He grows stuff that wants to grow in his area instead of fighting nature. Anything that acts fussy is replaced. It's a clever method that produces a lot more quality food and soil, with fewer red-line inputs. It builds farmer and food resiliency. He is currently expanding to 5 other farms in other states.
i'm just imagine if 10 billion people fasting@30 days each year impact on our human socio-biology-ecology-economy rejuvenate revitalising humanity@natures
eating a meat heavy diet makes it much easier to do fasting for longer than a day. eating sugary foods or certain plants can make foods even more addictive and lead to binge eating
It's a fascinating technology and sounds much more palatable than plant based "meat", the only issue I have is with the Idea that this will replace meat almost entirely. Meat is a very different story, as it is impossible to replicate the texture flavor and consistency of meat perfectly. Some people like riding horses and the feel of writing with a quill to this day, despite there being better options for travel and writing. There will always be a large market for meat because unlike travel and writing, the reason people eat meat isn't environmental sustainability, it's because it tastes good. Unlike the quill and car which where tools to fulfill the goal of writing or travel, you aren't improving meat by making it out of fungi, you are just making a new class of protien somewhere between meat and plant "meat". So to summarize; meat will never be replaced completely. There will always be a premium for it, even if this technology proves to make a great meat-like alternative.
Thank you Mr. Shaprio. I loved your presentation and the innovative application of technology on food security and health. I would love to see the at home market developed alongside the industrial scale. I, like so many other people who are chronically ill, live with a very narrow group of foods that my body can tolerate. Many people are unfortunately joining me as long COVID triggers Mast Cell Activation Disorder, one of the most devastating idiopathic illnesses that has no cure. This technology could allow people like me grow a healthy food on a medically tolerated substrate (likely cassava) and change our lives and nutrition fundamentally. Thank you again for sharing your work with the us.
this types of ideas are great but they need more investments to make it reality and as we experience the high cost of food universally i think more food industrial company might take this step towards support the new ways of making meatlike food.
A mushroom walks into a bar, all night he's trying to meet a girl and frustrated, he turns to his friend and says, I don't get it, I can't seem to meet anyone, I can't figure it out, I'm a fungi, I don't need mushroom....
Except livestock is a great way to manage crop residues, fertility, weeds and pests. Love mycelium, love better land management more. Alley cropping combined with mob grazing is a great way to create soil and healthy soil biota, sequester carbon, boost nutrition of foods, sequester water, build resilience. Fungi is good, but fungi only does so much.
what additives stop it tasting like fungi? and give the correct nutrients? what about those who are allergic to fungi? Are there any nutrition absorption issues for ill people like there is with fake meats? Would it be a complete protein food as meat is? I am otherwise hopeful and excited about micro-brewing, its very 'star trek' Cultured meat is barely better than meat meat IMO because it uses the fluid from around the foetus to signal the cells to grow
First off NO. Second, what kind of chemicals are you using to grow your mycelium? Since mycelium takes years to fully integrate into a new area! What long-term effects will these new chemical concoctions have on those eating it? I'm all in for some good mushrooms but at the same time eating of cooked meat separated us from the animal world and placed us as the Apex predator of the world. I really don't want to give that title up.
i agree, but it was actually consumption of seafoods which gave us such big brains. cooking DOES separate us, but it was our unique ability to run long distances while sweating to cooldown vrs panting which made us apex predators
As if you or me had anything to do with „earning“ that title. Do you think chickens will start terrorizing you if you replace meat with lentils, clean meat or other meat products made without messing with animals?
Just the “experience “ of meat is not enough for me. I very much want the nutrition pasture raised meat can give me. Faux meat cannot give me that. I need 45 to 50 grams protein per day with the majority from pasture raised meats and or small fish and sockeye salmon and pasture raised eggs and may15 to 25% from healthy plant proteins amount varying from day to day an maybe a day or 2, varying per week with no meat.
I'm with you on this, i do my best to get as close to this as possible due to financial constraints. I worry that if 'experience meat' becomes the norm my health will plummet and i'll be bedridden again
You can have both if instead of relying on synthetic chemicals for pest, weed, crop residue and fertility management --use livestock instead. Mark Shepard does alley cropping where who grows starches in the form of nuts trees, along with fruit trees and vines, and in the wide alleys between he grows mostly perennial veggies, along with 'weedy' pasture. He mob grazes cattle, sheep, pigs, turkeys, etc when the crops are done. He avoids overgrazing because it harms plant roots. He uses a device yearly that trims tree roots and keeps them polite, while also helping retain water higher up on the hilly land. He also grows mushrooms on the dead trees/tree branches. He grows stuff that wants to grow in his area instead of fighting nature. Anything that acts fussy is replaced. It's a clever method that produces a lot more quality food and soil, with fewer red-line inputs. It builds farmer and food resiliency. He is currently expanding to 5 other farms in other states.
@@kimwarburton8490 If you look at the faux meats on the market now they are filled with unhealthy things like soy proteins and isolates non organic and hence, filled with cancer causing glysophates and all of the vegetables and grains used are also filled with that and or pesticides. These things must be addressed to save the nutrients profiles of our soil as well as the foods themselves for us and to some important degree on the industrial level our planet as well. I want to say if they made an organic based mushroom faux meat that had a healthy profile I might eat that sometimes as I’ve been eating organic tempeh occasionally now but I have mixed feelings about any soy right now. I’m still thinking that through. I eat ALOT of mushrooms though. I actually make my own morning sausage with 50% ground Turkey and 50% Portabella mushrooms red onion and kale now, lots sausage spices.
Amazing, I'd wish that human moral progress was as fast as technological progress but it seems the proof is in the pen 😅 If you are not morally bankrupt though, just go Vegan today and help speed up the progress to a humane society.
Exactly!! The problem isn’t meat eating, it’s the waste that comes from commercial production of meat……which is also a very inhumane way to raise & process livestock.
But sometimes it's really beneficial to ecology, like with red Pigment from cochinilla it's healthy, natural, and edible a great business for locals and it got replaced for quemicals, it makes no sense to me, I'm pro leaving meat but we have to rethink every animal products because it's not always posible to leave them.
God loves you and takes care of you for the arrival of this message to you. God is the one who created this universe and He is the one who controls it. The biggest loss that a person loses in this life is to live while he does not know God and the Messenger of Muhammad, the last of the prophets and the Islamic religion, the last of the heavenly religions. From the great intelligence of any person before he He believes in something or does not believe in it, that he read it, study it, and understand it well, and then he has the choice and judgment on it. I advise you to do so before you do not have time for that.
What a fantastic, insightful, and important talk! All of us here are rooting for The Better Meat Co!
What a fantastic talk. We will indeed one day look back on the raising and slaughter of animals the way we look back on quill pens, and we can't speed the process fast enough. This talk does much to accelerate the shifts ahead, and the Better Meat Co is helping to pave the way. Thank you!
Fungi to the rescue - great talk! Very much looking forward to enjoying more fungi products - I'm already smacking my lips.
Better Meat Co brings a lot of hope to solving serious challenges. I’m excited to see all they’re going to accomplish in the months and years to come.
So inspiring to learn about a future free from factory farming animals - where we can still enjoy meat and reduce our footprint! Paul is exactly the right person to share this vision, and my hopes are that Better Meat Co, and companies like them, are able to help us all realize this future!
🌟 Absolutely captivating TedX talk by Paul Shapiro! As the brilliant author of "Clean Meat," he has once again enlightened us with a groundbreaking perspective on the future of food. This time, by delving into the transformative potential of fungi in disrupting the meat industry. 🍄
Great talk! I love the quilt / pen comparison and attention to geese. I always enjoy hearing you speak. Thanks for brining attention to factory farming and the technologies we have available to create a more humane food system starting today.
President Hoover campaigned on the slogan that his presidency would bring prosperity in the form of "a chicken in every pot and a car in every garage." Be careful what you wish for, internal combustion engines and factory farming have played an enormous role in ecosystem destruction. Society has recognized that if we are to reverse climate change, cars need to be retooled ASAP. Tragically, little attention has been paid to the need to replace the chickens and other animals raised for food. Mr. Shapiro's insightful talk gives me hope that we can do just that. Let's hope this happens sooner than later, as there isn't a minute to spare.
Knocked it out of the park again Paul.
Excellent presentation. Well received message.
I hope livestock farmers are taking note and preparing and investing for their own sake.
I 100% agree and love his points. I believe it is very important to affirm that this is not just an ethical issue but a global sustainability issue. As much as we care about reducing plastics, employing less destructive transit, reducing greenhouse gasses or in any other way reducing carbon footprints to begin to make headway on global sustainability which we are already very behind on, we should care about this. Two things I always like to note is that most of the meat we eat is actually pretty flavorless and what we enjoy comes from oils and seasonings etc., even world famous chefs can agree that steak isn’t all it’s cracked up to be, but the second point which is far more important is that any industry we want to change has to have a leg up in being consistently cost effective. The biggest difficulty most change faces is money. In this case, consistent and affordable options with variety and ease of access are a necessary thing and we still don’t see that at all. My question about any push is by the time we make it, will it have been enough? In cases of sustainability none of us are doing enough and many have no way of doing better.
Excellent talk! Always appreciate your insights.
As someone who feels that we should go healthier and better for the planet, but can't get over how good meat tastes, this is an interesting path to take. I still want the cultivated meat though, ngl
Great Ted Talk! The culinary application of fungi seems endless!
Fungi are so fascinating - thank you for bringing attention to how they can help improve our food system!
I think this is a promising technology that has the potential to make a real difference in the fight against climate change. I'm excited to see how it develops in the years to come.
🙌🙌🙌🙌 go fungi!!!! Mushrooms already make incredible yummy substitutions- I use oyster mushrooms to replace chicken and king trumpet to replace pork
can you tell us the name of that fungi?
Thanks for bringing fantastic fungi to the forefront of building an awesome and resilient food system! Love the work The Better Meat Co is doing to make this vision a reality!
Great talk, and really important message. Love what you are doing with the Better Meat Company!
Super idea! I hope it becomes a reality soon. And I will try this "new food, new meat" while remaining vegan.
I'm a pescetarian!
@@hannesRSA I'm sure many vegans enjoy the taste of meat
@@hannesRSA I think vegans are vegans by choice, not because it's superior in nutrition, cause it's really not. I ate meat cause my parents made me and I didn't know anything about the meat industry. Now that I know about it, I chose not to eat meat, not because I don't like it, but because of the suffering of animals and the impact on the environment.
@@hannesRSA No problem. I just can't bring myself to eat an animal that has been put on this Earth only to be eaten. I've always been very empathetic (some might say too much at times) and I understand that it's not everyone's cup of tea. I think change comes from within and any arguments you could have or I could have wouldn't really change our minds on this subject. I do appreciate to learn about a different perspective tho and I think people can agree to disagree respectfully. I also agree that some people are very passionate on both sides of this subject and resort to false dramatic claims too often.
moron
Wow loved this talk! Thank you for sharing!
Fantastic talk - everyone should watch!
Awesome talk. I’m a fan of the Quorn Mycoprotein products and look forward to seeing more mycelium products on store shelves.
Fascinating, utterly inspiring and hopeful presentation delivered in an easy to understand way. Thank you for your pioneering and compassionate work, Paul.
Great and very informative talk! I learned so much how we can help the environment and the animals with this new food making technique!
This is so neat! Thank you for the breakdown!
Wow - I had no idea about fungi! Thanks for so much info!
Great Talk for anyone interested in the future of food and sustainability - thought-provoking, inspiring, leaves me with a sense of possibility and hope for a better world.
Great talk! You explained the alternative protein industry so well, all in common sense. Fungi, way to go!
All I can say is WOW! How amazing! Thank you!
This is an interesting pitch, but I think there's more to the problem. Our per capita meat consumption is increasing because, like everything today, it is accessible to consumers. We are incredibly disconnected from the production process. We just show up and buy as much as we can from stores that seem to always have a full shelf. Before, if you wanted to eat chicken, pork, or beef, you had to raise the animal yourself, so meat was not an everyday indulgence. We are omnivores, we naturally eat meat, but this level of consumption is not natural. The insustainability of consumerism is what needs to change. Not filling the market with something else to direct our consumption to.
I think you make a fantastic point however I don’t see why both ideas can’t coexist. We can tackle consumerism and better products at the same time. This exception should be made especially for foods, we don’t need a new iPhone every year but new better food is a good thing.
@Bitterkind all fruit and vegetables we eat are artificially bred and manipulated and not part of any natural environment either. Your argument about that isn’t special.
And I can buy kangaroo meat in the supermarket which is harvested from wild animals, living where they belong
You can have guilt free meat.
Instead of relying on synthetic chemicals for pest, weed, crop residue and fertility management, use livestock instead.
Mark Shepard does alley cropping where who grows starches in the form of nuts trees, along with fruit trees and vines, and in the wide alleys between he grows mostly perennial veggies, along with 'weedy' pasture.
He mob grazes cattle, sheep, pigs, turkeys, etc when the crops are done. He avoids overgrazing because it harms plant roots.
He uses a device yearly that trims tree roots and keeps them polite, while also helping retain water higher up on the hilly land.
He also grows mushrooms on the dead trees/tree branches.
He grows stuff that wants to grow in his area instead of fighting nature.
Anything that acts fussy is replaced.
It's a clever method that produces a lot more quality food and soil, with fewer red-line inputs.
It builds farmer and food resiliency. He is currently expanding to 5 other farms in other states.
@Bitterkind meat is low calorie normally, if you dont buy fatty cuts. Lean meat is lower than mostly everything bar green veg. And denser nutritional value.
wait until this guy finds out what happened to the horse prior to the invention of the car
That was really cool. This is kind of different, but I had an insanely good portobello mushroom burger in Nova Scotia, Canada a few years ago, better than any meat burger I had ever had, so I believe in the possibility that fungi can eclipse meat.
Thank you TEDx talks for new information
Animals thank you, Paul!
I had this long fungi joke, but I don't have enough shroom to type it
😂
Amazing talk! Go fungi!!!!
Is this an anticipation for bugs and cancerous meat lab?
It sure is … I teach grade 4 and it’s in the reading book that’s it cool to eat bugs …
In 10 years we'll be watching some person on this channel, panicking about humans going extinct, not enough kids being born. Pop growth is topping out. Meat is good, so is fungi. I'll keep eating both.
Meat and fungi together is my fav.
You can have both if instead of relying on synthetic chemicals for pest, weed, crop residue and fertility management, use livestock instead.
Mark Shepard does alley cropping where who grows starches in the form of nuts trees, along with fruit trees and vines, and in the wide alleys between he grows mostly perennial veggies, along with 'weedy' pasture.
He mob grazes cattle, sheep, pigs, turkeys, etc when the crops are done. He avoids overgrazing because it harms plant roots.
He uses a device yearly that trims tree roots and keeps them polite, while also helping retain water higher up on the hilly land.
He also grows mushrooms on the dead trees/tree branches.
He grows stuff that wants to grow in his area instead of fighting nature.
Anything that acts fussy is replaced.
It's a clever method that produces a lot more quality food and soil, with fewer red-line inputs.
It builds farmer and food resiliency. He is currently expanding to 5 other farms in other states.
So interesting! 👏👏👏
Loved this talk, learned a lot and am anxious to see a solution like this take hold, rather than my other go-to solution: a well placed asteroid.😊
I love this guy!
Great talk, Paul. The future is fungi!
''Great'' is a horrible understatement, Doni! THIS. IS. GOOOOLD.🤩
i'm just imagine if 10 billion people fasting@30 days each year impact on our human socio-biology-ecology-economy rejuvenate revitalising humanity@natures
eating a meat heavy diet makes it much easier to do fasting for longer than a day. eating sugary foods or certain plants can make foods even more addictive and lead to binge eating
I really loved this idea!❤
タイトルすら分からんがリスニング練習の為にとりあえず2倍速で聞くわ。
きっと１ヶ月後の模試ではリスニングが完璧に聞き取れるようになってる！……といいな。
Beefsteak mushrooms? Or lionsmane taste a bit like lobster
Thank you!!!!
Perfect topic for Eid
Eating eggs is animal cruelty
Here We Go 🔥🔥
Amazing!!!
Wow, what a much needed invention! I want my own meat maker, where can I get it... (or rather, when and where)?
It's a fascinating technology and sounds much more palatable than plant based "meat", the only issue I have is with the Idea that this will replace meat almost entirely. Meat is a very different story, as it is impossible to replicate the texture flavor and consistency of meat perfectly. Some people like riding horses and the feel of writing with a quill to this day, despite there being better options for travel and writing. There will always be a large market for meat because unlike travel and writing, the reason people eat meat isn't environmental sustainability, it's because it tastes good. Unlike the quill and car which where tools to fulfill the goal of writing or travel, you aren't improving meat by making it out of fungi, you are just making a new class of protien somewhere between meat and plant "meat".
So to summarize; meat will never be replaced completely. There will always be a premium for it, even if this technology proves to make a great meat-like alternative.
Thank you Mr. Shaprio. I loved your presentation and the innovative application of technology on food security and health. I would love to see the at home market developed alongside the industrial scale. I, like so many other people who are chronically ill, live with a very narrow group of foods that my body can tolerate. Many people are unfortunately joining me as long COVID triggers Mast Cell Activation Disorder, one of the most devastating idiopathic illnesses that has no cure. This technology could allow people like me grow a healthy food on a medically tolerated substrate (likely cassava) and change our lives and nutrition fundamentally. Thank you again for sharing your work with the us.
Nice one!
Was this guy send by Bill Gates?
My area
I remember reading about a few companies 3d printing vegan "meat" steaks, and they're close to the real thing.
this types of ideas are great but they need more investments to make it reality and as we experience the high cost of food universally i think more food industrial company might take this step towards support the new ways of making meatlike food.
A mushroom walks into a bar, all night he's trying to meet a girl and frustrated, he turns to his friend and says, I don't get it, I can't seem to meet anyone, I can't figure it out, I'm a fungi, I don't need mushroom....
Ain’t no way you want use to eat fungi
Except livestock is a great way to manage crop residues, fertility, weeds and pests.
Love mycelium, love better land management more.
Alley cropping combined with mob grazing is a great way to create soil and healthy soil biota, sequester carbon, boost nutrition of foods, sequester water, build resilience.
Fungi is good, but fungi only does so much.
Finally, people don’t need to kill animals 😆
Millions of animals are killed in the process of agriculture. Jeez. The ignorance of people in this comment section is stunning.😒
Tempeh anyone?
Hola TEDx
what additives stop it tasting like fungi? and give the correct nutrients?
what about those who are allergic to fungi?
Are there any nutrition absorption issues for ill people like there is with fake meats?
Would it be a complete protein food as meat is?
I am otherwise hopeful and excited about micro-brewing, its very 'star trek'
Cultured meat is barely better than meat meat IMO because it uses the fluid from around the foetus to signal the cells to grow
First off NO. Second, what kind of chemicals are you using to grow your mycelium? Since mycelium takes years to fully integrate into a new area! What long-term effects will these new chemical concoctions have on those eating it? I'm all in for some good mushrooms but at the same time eating of cooked meat separated us from the animal world and placed us as the Apex predator of the world. I really don't want to give that title up.
i agree, but it was actually consumption of seafoods which gave us such big brains. cooking DOES separate us, but it was our unique ability to run long distances while sweating to cooldown vrs panting which made us apex predators
As if you or me had anything to do with „earning“ that title. Do you think chickens will start terrorizing you if you replace meat with lentils, clean meat or other meat products made without messing with animals?
No
Just the “experience “ of meat is not enough for me. I very much want the nutrition pasture raised meat can give me. Faux meat cannot give me that. I need 45 to 50 grams protein per day with the majority from pasture raised meats and or small fish and sockeye salmon and pasture raised eggs and may15 to 25% from healthy plant proteins amount varying from day to day an maybe a day or 2, varying per week with no meat.
I'm with you on this, i do my best to get as close to this as possible due to financial constraints. I worry that if 'experience meat' becomes the norm my health will plummet and i'll be bedridden again
You can have both if instead of relying on synthetic chemicals for pest, weed, crop residue and fertility management --use livestock instead.
Mark Shepard does alley cropping where who grows starches in the form of nuts trees, along with fruit trees and vines, and in the wide alleys between he grows mostly perennial veggies, along with 'weedy' pasture.
He mob grazes cattle, sheep, pigs, turkeys, etc when the crops are done. He avoids overgrazing because it harms plant roots.
He uses a device yearly that trims tree roots and keeps them polite, while also helping retain water higher up on the hilly land.
He also grows mushrooms on the dead trees/tree branches.
He grows stuff that wants to grow in his area instead of fighting nature.
Anything that acts fussy is replaced.
It's a clever method that produces a lot more quality food and soil, with fewer red-line inputs.
It builds farmer and food resiliency. He is currently expanding to 5 other farms in other states.
@@kimwarburton8490 If you look at the faux meats on the market now they are filled with unhealthy things like soy proteins and isolates non organic and hence, filled with cancer causing glysophates and all of the vegetables and grains used are also filled with that and or pesticides. These things must be addressed to save the nutrients profiles of our soil as well as the foods themselves for us and to some important degree on the industrial level our planet as well. I want to say if they made an organic based mushroom faux meat that had a healthy profile I might eat that sometimes as I’ve been eating organic tempeh occasionally now but I have mixed feelings about any soy right now. I’m still thinking that through. I eat ALOT of mushrooms though. I actually make my own morning sausage with 50% ground Turkey and 50% Portabella mushrooms red onion and kale now, lots sausage spices.
Amazing, I'd wish that human moral progress was as fast as technological progress but it seems the proof is in the pen 😅
If you are not morally bankrupt though, just go Vegan today and help speed up the progress to a humane society.
Nope. Stop this. Let’s just eat beef that live natural on grass
Exactly!! The problem isn’t meat eating, it’s the waste that comes from commercial production of meat……which is also a very inhumane way to raise & process livestock.
Why would we want to disrupt the meat industry?
Because it's not sustainable.
@Andrijana Stankovska You're WRONG. Probably too lazy to actually research. 😒
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We could only wish for that... It would be awesome tho.
This Paul Shapiro seems like fun...gi😅.
I'll see myself out
I am an EX vegetarian
Duh go eat a cabbage Im havin beef tonight
predictive programing . eat ze bugz
How fungi can disrupt ANY industry.
I feel sorry that many of people are agreeing to this. Anything that is unnatural will cause catastrophic disasters.
Not thanks u can keep your electric cars and your fungi
I think a few of the selling points and "facts" are incorrect.
ضع
We have the technology to know, humans do not need to eat animal products
Are you a vegan? Your picture doesn't look very vegan
We do if we want to remain fully healthy. I'm not for Carnivore or mistreatment of animals, but meat is absolutely necessary for optimum health.
But sometimes it's really beneficial to ecology, like with red Pigment from cochinilla it's healthy, natural, and edible a great business for locals and it got replaced for quemicals, it makes no sense to me, I'm pro leaving meat but we have to rethink every animal products because it's not always posible to leave them.
No one we thinks on poor baby mushrooms that will never burn
leave the meat alone... i will always keep eating animals as god created them for us to eat
Animals eat us too😉
Bs.
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God loves you and takes care of you for the arrival of this message to you. God is the one who created this universe and He is the one who controls it. The biggest loss that a person loses in this life is to live while he does not know God and the Messenger of Muhammad, the last of the prophets and the Islamic religion, the last of the heavenly religions. From the great intelligence of any person before he He believes in something or does not believe in it, that he read it, study it, and understand it well, and then he has the choice and judgment on it. I advise you to do so before you do not have time for that.
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