thoughts of food

Lab-grown rib-eye is now a thing

“A little over two years after Israel-based start-up Aleph Farms unveiled the world’s first lab-grown steak, the company has now revealed a much more complex, thick-cut rib-eye steak. Cultivated using a novel 3D bioprinting technology, the company suggests it now […]

thoughts of food

An ode to Birria Tacos

After reading this, I made it a point to find birria tacos the next day. Delicious! “How birria finally took off in one of America’s best taco cities. A global pandemic, misplaced goat shanks, and fat slabs of Texas brisket […]

thoughts of food

The restaurant apocalypse and DropKitchens

“Drop Restaurant – A Dropshipping model / and or Operating System (Similar to Shopify) for virtual restaurants where entrepreneurs create virtual restaurants from existing kitchens and generate revenue without ever touching a stove.” | learn more

thoughts of food

Meat grown from cells moves out of the lab

A very cool development in cultured meat. Still, lots of work to be done: “At least eight startups are building or operating pilot production plants to try to drive the price of production down. Cultured meat still costs $400 to […]

thoughts of food

A short history of yogurt

This post is on a microbiology blog, so bacteria take center stage. “Human consumption of fermented milk likely goes back thousands of years to the dawn of civili­zation, when milk-producing animals were first domesticated. The reason seems obvious, without refrigeration […]

thoughts of food

A withdrawal from the remote Arctic seed bank in Svalbard

Staff who abandoned their agricultural research facility in Syria amidst the civil war, “became the first—and remain the only—depositors to make a withdrawal from Svalbard, combing the stacks for tens of thousands of samples and shipping them to new ancillary […]