Nicola Jones reports on attempts to make sausage "by growing animal muscle cells in a dish":
[Scientist Mark Post's] ultimate goal is to help rid the world of the wasteful production of farm animals for food by helping to develop life-like steaks. In the near term, he hopes to make a single palatable sausage of ground pork, showcased next to the living pig that donated its starter cells—if he can secure funds for his research. … Largely because of the inefficiency of growing crops to feed livestock, a vegetarian diet requires only 35 percent as much water and 40 percent as much energy as that of a meat-eater. Future “in-vitrotarians” should be able to claim similar savings.
(Photo via Flickr user ClintJCL)
The Dish 