- cross-posted to:
- wired@rss.ponder.cat
- cross-posted to:
- wired@rss.ponder.cat
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Faux gras?
slow clap
If it’s not going to be called that, what’s the point
There was actually an imitation foie gras sold at Lidl under that name a few years back. It was surprisingly not bad
Vow and its CEO, George Peppou, are angling cultivated meat as a luxury product—an unusual positioning for an industry where many founders are motivated by animal welfare and going toe-to-toe with mass-produced meat.
Is it? Every new technology always goes to the top of the market first. New tech is expensive when it’s new. Only the top of the market can afford it. This writer has no concept of tech development. Which should disqualify them from writing for Wired.
This is somewhat off topic, but I cannot see the name of that food and not hear it pronounced “fooagrah” in my head thanks to Iron Chef.
If an animal isn’t brutally abused for my food, what’s even the point? 😞
Thank God!
it looks like someone shat on the plate.
So I guess they nailed it.
Read this as lamb grown and my stoned ass brain just rebooted.
No thanks. Foie gras is overrated.
Hard disagree. The feeling of liver damage being directly transferred from duck to man is one of the best delicacies I have ever experienced.
