Down the hall, in a lab with incubators filled with clear plastic containers holding a pinkish liquid, a technician was tending to the delicate task of growing the tens of billions of cells needed to make the burger, starting with a particular type of cell removed from cow necks obtained at a slaughterhouse.
“Engineering the $325,000 Burger” via The New York Times
Could we start seeing the rise of lab-to-table restaurants around the corner? When plating, would it be too obvious to serve said burger on top of a Petri dish?
Source: The New York Times
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