Knitted meat

Image

Image courtesy of nextnature.net

Printing a full 3-D steak may prove too difficult and inefficient for the petri dish meat experts, so instead they are suggesting a more feasible option: printing long threads of protein.

Consumers will be able to purchase machines that will weave these protein threads according to preset preferences. Effectively you would be able to choose the size, texture and tenderness and the meat would be made in front of you.

Next Nature says, “Groups of diners can even knit their own sections of a protein scarf, enabling multiple people to share a unique moment.”

I don’t know whether to be excited or be sick.

Advertisements
Standard

Meat off the plate

Meat is not only found on our plates.

Screen Shot 2014-02-02 at 9.24.06 PM

The late-2000s saw a surge of meat-based statements. Models shared the spotlight with big chunks of meat, and I mean that literally, not as a derogatory term (that would have been: ‘big hunks of meat’).

Tyler Shields’ iconic photographs of Mischa Barton wearing nothing but a steak were powerful to say the least.

Vogue has carved meat into their editorials both cooked and raw. Terry Richardson’s series in Vogue Paris in October 2010 was humorous, letting Crystal Renn invoke her inner glutton.

And ‘The Big Chill’ that Steven Klein shot for Vogue US in 2004 had enough gore to catch your eye, rather than make you avert it.

Image courtesy of Vogue US and Steven Klein

Image courtesy of Vogue US and Steven Klein

Now when people think of meat in fashion the first talking point is always Lady Gaga’s meat dress. In fact, if you type “meat in fashion” into Google right now (go ahead, do it) one of the first things you’ll find is that ‘Lady Gaga’s meat dress’ has its very own Wikipedia page.

Slightly ridiculous?

The restrained suggestion of gore that Vogue mastered has been amplified. Animal skulls are a main feature in Black Blessed’s 2013 Fall Catalogue.

In the usual fashion we have progressed past a point of balance. Rather than allowing meat to be an unexpected addition to an ordinary situation, it is now most important to shock.

Editorial image from TAR magazine's second issue, 2010 Image courtesy of TAR magazine

Editorial image from TAR magazine’s second issue, 2010
Image courtesy of TAR magazine

At an exhibition now on at Hauser and Wirth in London animal carcasses are displayed as art. Alex Van Gelder, the artist responsible, aims to shock. Independent art critic Zoe Pilger says the potraits “seem to revel in a kind of death voyeurism for its own sake.”

The extreme goes the other way of course, with light-hearted approaches to involving meat in fashion and art. Bacon T-shirts are the new haute couture.

Bacon Tee-Party T-shirt designed by Yuko Sekine

Bacon Tee-Party T-shirt designed by Yuko Sekine

Light-hearted can be done impressively, especially if Karsten Wegener has anything to do with it. This German photographer recreated a series of famous artworks with a meaty spin.

Blood and guts is all well and good, but what’s the point of art if no one wants to look at it?

Feature image by Swedish photographer Linus Morales

Standard

Another vegan encounter: Greenology

On another quest for meatless-ness in Shanghai, we found ourselves in Greenology, a multi-story vegetarian restaurant with a gourmet edge; a perfect first date spot for all the foodie Buddhists of Shanghai. They prepare a different menu for each floor, we ate on the Forest floor. We were put in a private room and supplied with endless amounts of tea, both the classic green as well as a more adventurous saffron and cinnamon blend. Click on the images below to view a slideshow of the intricate (and surprisingly meaty) dishes we had the pleasure of eating:

Standard

Meat-free New Year’s resolution

With every New Year comes a resolution, and despite all our good intentions, the diets and other healthy lifestyle promises are often crushed under the weight of the New Year’s Day hangover.

We’ve broken ours already.

For those of you who are more strongly willed (read: less pathetic) than us, we congratulate you, for the rest of you we have come up with a solution: A meat-free month.

Today is the first ‘Meatless Monday’ of the 2014, and thus the perfect starting point to a 30-day meatless commitment; PETA has created an online pledge, you can find it here.

But how far will you choose to go?

Vegan or Vegetarian?

Choose vegan and you’re up there with the big guns. It’s tough, Beyoncé could only hack it for twenty-two days, but even then the results were obvious.

It’s a big commitment, but it is easier now than it has ever been before, with plenty of meat substitutes to minimise the shock. Bill Gates has even invested in manufacturing egg substitutes so he can have convincing vegan mayonnaise.

It would be a quick way to shed those holiday pounds.

Lots of celebrities are vegan for non-weight loss reasons (as we looked into last year) but it’s impossible to overlook the blatant impact on their physique. Natalie Portman is a vegan all year round, her motivation may be the animals not the body benefits, but she never seems to have a problem with love handles, post-holiday or not! 

Choosing vegetarian isn’t a cop out though, it would be a lot easier, but you would still get a healthy detox out of it as long as you don’t coat everything in cheese!

Any dietary choice that involves boosting your intake of fruit and veg is going to boost your appearance, and who wouldn’t want better skin and shinier hair? 

Either way you’d be doing the environment a favour by cutting your meat consumption. Who knows, maybe if enough people stop eating steak it will stop snowing in Egypt.

Standard

‘Meat Tax’ could be the answer

We’ve established that meat production doesn’t contribute positively to the environment, bar its products’ undeniably beautiful taste, smell, and sound (listen to that bacon sizzle).

While it’s true that a melt-in-your-mouth beef carpaccio brings a bite of romance to the world of food porn, perhaps it’s time to address meat as the luxury item that it is by assigning it a corresponding tax.

tax

Taxing meat would put perspective on our daily indulgence

An article published in Nature Climate Change has brought forward this ‘meat tax’ idea for the simple reason that if meat is more expensive less of it will be bought and consequently less will need to be produced, ultimately resulting in reduced carbon emissions.

Scientists, Ripple, et al., explain in their article, “Influencing human behaviour is one of the most challenging aspects of any large-scale policy, and it is unlikely that a large-scale dietary change will happen voluntarily without incentives.” This tax would be the incentive.

It makes sense. Let’s be honest, it’s hard to change, sometimes we need a little nudge, that’s why plastic bag consumption in Wales has reduced by 80% in the two years since the 5p bag charge was introduced.

It works, that’s why an identical 5p charge on plastic bags is going to be introduced in England in 2015, so why wouldn’t it work for meat too?

PETA have called for a ‘sin’ tax to be put on meat, like that found on cigarettes, alcohol and petrol. The name, superfluous as it may be, does come with a valid meaning; despite creating the image of steak being grilled over the flames of hell, a ‘sin’ tax is implemented to balance out the health or environmental costs. Just as cigarettes have been linked to lung cancer, diets heavy in meat can cause heart disease. And petrol and meat farming both put a strain on the environment.

Whether a tax is imposed or not, meat should be treated as an indulgence (it tastes like one too). Keep that in mind this Meatless Monday

Standard

Meatless Monday is here again and this week we’ve gone international! Got Meat. have popped over to China to check out Shanghai’s well-established vegan restaurant: Vegetarian Lifestyle.

The restaurant wasn’t anything out of the ordinary, it didn’t stink of hemp-flavoured incense, it wasn’t filled with dreadlocked hippies, it was indistinguishable from any meat-serving restaurant, even when it came to the food.

The meal was delicious, you heard the man, and it did not feel like anything was missing even though we were aware of the lack of meat. It begs the question, if avoiding eating meat was always this easy, would more people do it?

The world’s population is getting more and more conscious of the damage meat production is doing to the planet they live on, so why hasn’t there been more of a reaction? People don’t buy hybrid cars because they look cool, or install solar panels because they add to the décor of their roof; they do it because they feel a responsibility to the planet they live off. So regardless of how delicious bacon is, wouldn’t more people give it up if going vegan was as easy to do as buying a bag-for-life?

What do you think?

Eating the 12 days of Christmas

‘Tis the season is it not and in honour of the enchanting atmosphere of festive joy hanging in the crisp (read: slightly damp) winter air I thought it was time for a truly Christmassy post, and what could be more Christmassy than these twelve days.

The ‘12 Days of Christmas’ song has been sung in the UK since the 18th century, if you haven’t heard it you’re in for a treat:

The rhyme was first published in the children’s book Mirth without Mischief in 1780, and I can’t help but notice that half of the presents ‘my true love gave to me’ would be very easily cooked. No, I am not suggesting at all that the author was a cannibal or promoting you tracking down a dancing lady or drumming drummer and throwing either of them in the oven; I was referring to the birds.

From six of the more traditional ‘geese-a-laying’ to the two more unfamiliar turtledoves, I can’t help but wonder if the author was compiling a plan for a party. Piping pipers and drumming drummers certainly would have provided enough entertainment for an 18th century crowd. And the dancing ladies and leaping lords would have made up a lively guestlist. The 23-bird spread would have been impressive, slightly medieval in size (and slightly illegal considering the swans), but impressive nonetheless.

Unfortunately I don’t have access to any hens, French or otherwise, so I can’t start experimenting with what dishes might have been served at this wild event. Instead, all of us here at Got Meat. have compiled a selection of recipes on our Pinterest board just in case some of you want to try out something new this Christmas. Have a look here

And don’t worry, the swan recipes are vegetarian…

All together now:

On the twelfth day of Christmas my true love gave to me…

Twelve drummers drumming

Eleven pipers piping

Ten lords-a-leaping

Nine ladies dancing

Eight maids-a-milking

Seven swans-a-swimming

Six geese-a-laying

Fiiiiiiive golden riiiiings

Four calling birds

Three french hens

Two turtledoves

And a partridge in a pear tree

Happy Christmas everyone!

Standard