Tomorrow (or today for you readers), I’m heading to a BBQ. Canadians love to BBQ. I don’t have any stats on this, but I was born in Canada and I know this to be true. To further support my statement, Google says Canada “leads the world when it comes to online searches for recipes on how to barbecue chicken and ribs.” So there you go.
If you’ve ever been to a BBQ – and who hasn’t – you know that a lot of meat is consumed. Meat is expensive to purchase and it is very expensive to produce in the toll that it takes on the planet. One day soon, science may “ketchup” with the public’s appetite for positive environmental changes and stem cells could provide a meat source with a smaller environmental hoof print.
If you’re a regular reader of Signals, you’ll remember Erin Sugar’s meaty coverage of the first stem cell burger tasting two summers ago in London, England. Before that, David Kent intrigued (or horrified) our taste buds with his post about cloned meat making its way onto the plates of unsuspecting Brits. Less relevant, but equally amusing, is another post from Erin Sugar about celebrity sausages that use in vitro meat. I’ll have a Brad Pitt please.
Here’s a persuasive video on why you should support research to develop in vitro meat that will save the earth. No word on whether it will be healthier and less carcinogenic, but it could provide a tasty alternative at your next BBQ that passes mustard. I mean muster.
Our regular feature, Right Turn, appears every Friday and we invite you to submit your own blog to info(at)ccrm.ca. We encourage you to be creative and use the right (!) side of your brain. We dare you to make us laugh! Right Turn features cartoons, photos, videos and other content to amuse, educate and encourage discussion.
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