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Lab-grown meat: Order up! · Stuff You Should Know

0:01
Speaker 1: Welcome to Stuff you Should Know from House Stuff Works
0:05
Speaker 1: dot com. Hey, and welcome to the podcast. I'm Josh
0:14
Speaker 1: Clark with me as always as Charles W. Chuck Bryant,
0:19
Speaker 1: and um this here is stuff you should know the podcast. Welcome,
0:25
Speaker 1: bien venue, Bill Coleman. What is that from the producers?
0:31
Speaker 1: I don't know. Cabaret? Is that from something? Yeah? I
0:36
Speaker 1: think maybe cabaret. I've never seen it. I don't know.
0:39
Speaker 1: I just just saying welcome in different languages. Um so
0:43
Speaker 1: you're feeling good right now. I'm feeling better now that
0:45
Speaker 1: we have gotten the Condom podcast out of the way.
0:47
Speaker 1: I was a little bit uh sweaty oh yeah during
0:51
Speaker 1: that one. Got me all worked up. Um So now
0:54
Speaker 1: we can talk about lab grown meat. What a great
0:57
Speaker 1: one two punch, Jerry just giggling. We are talking lab
1:02
Speaker 1: grown meete man. We're talking about possibly the future of
1:05
Speaker 1: humanity or what the future of humanity will eat. Um.
1:10
Speaker 1: And this has kind of been a big thing ever
1:14
Speaker 1: since two thousand one, which we'll get to a second.
1:18
Speaker 1: Let's flash forward by flashing back to two eight when
1:23
Speaker 1: Peter the People for the Ethical Treatment of Animals and
1:26
Speaker 1: posted a one million dollar reward to the first researcher
1:30
Speaker 1: that could come up with lab grown a K in
1:33
Speaker 1: vitro a K a cultured meat that was commercially viable,
1:38
Speaker 1: meaning it was for sale and within in ten states
1:41
Speaker 1: by June two thousand twelve. That didn't happen. No, it
1:47
Speaker 1: didn't happen. But Peter is very excited because they said
1:50
Speaker 1: that October the first taste test of in vitro hamburger
1:55
Speaker 1: took place. And I think we know who that was,
1:58
Speaker 1: don't we? Was that the man? I believe it was
2:02
Speaker 1: a guy named Gabor four Gas. Yeah, that's a funny name,
2:05
Speaker 1: but he is one of the leaders in the lab
2:10
Speaker 1: grown meat He's basically one of two. Yeah, there is
2:14
Speaker 1: a Bill Gates and the Steve Jobs in the in
2:16
Speaker 1: vitro meat game and Gibor four Ghacks. I take it
2:20
Speaker 1: as the Steve Jobs. Yeah. He's from the University of
2:23
Speaker 1: Missouri and he's a tissue engineering specialist and he has
2:27
Speaker 1: a company called Modern Meadows. Great name, it's a It's
2:32
Speaker 1: one of the better company names I've heard of in
2:34
Speaker 1: my life. Yeah, it really fits. It's not too clever,
2:37
Speaker 1: you know. I hate the ones that are too like
2:39
Speaker 1: not a winkie you know, like robo cow. Yeah, is
2:44
Speaker 1: that another one? No, I just made it up. Oh see,
2:46
Speaker 1: that's awful. That's great. I channel my inner John Strickling.
2:49
Speaker 1: That's very good. Um, this is I just pictured Strickling
2:53
Speaker 1: like just sticking his head in the door and saying
2:55
Speaker 1: a robo cow. Um. So anyway, Modern Meadows is his
2:59
Speaker 1: kind company, and their aim is to get this stuff
3:03
Speaker 1: tasty enough and cheap enough to make it a viable
3:07
Speaker 1: solution for either people who want to eat meat but
3:11
Speaker 1: have reasons to not, or to help solve the impending
3:15
Speaker 1: hunger crisis. Not impending, it's kind of already here right. Uh.
3:19
Speaker 1: And apparently it may not have been four gacks. It
3:22
Speaker 1: could have been. I don't know, but four Gacks definitely
3:24
Speaker 1: did a taste test himself earlier in two In two
3:27
Speaker 1: thousand eleven, um, he went to a ted Med conference
3:32
Speaker 1: and talked about his synthetic meat and then ate some
3:34
Speaker 1: on stage, which is kind of weird because it's like,
3:39
Speaker 1: but yeah, it's kind of weird. It's like, I mean,
3:41
Speaker 1: I guess if you were like hawking hot dogs or something,
3:43
Speaker 1: you would eat them in public. So that's not that odd.
3:46
Speaker 1: And it seems at first blush. It's a little sounds
3:49
Speaker 1: a little bit of a carnival barker, uh feel to
3:52
Speaker 1: that though. They say that every great scientist is one
3:55
Speaker 1: part BF Skinner, one part P. T. Barnum. Yeah, well
3:59
Speaker 1: that's a principal Skinner said, oh yeah on the Simpsons. Yeah,
4:04
Speaker 1: that's good. That's good saying though, like it. Yeah, um,
4:06
Speaker 1: the other the Bill Gates or was that the Bill Gates?
4:09
Speaker 1: I think four Gacks is Steve Jobs. Okay, so the
4:11
Speaker 1: Bill Gates is Marquis Post from Night Court from TV's
4:15
Speaker 1: Night Court. Oh no, Mark Post from my strict university UM,
4:22
Speaker 1: which is in the Netherlands. Right, It's like these two
4:24
Speaker 1: universities get their researchers swapped. Serious Mark Post is in
4:28
Speaker 1: the Netherlands and get more. Four Gas is in the
4:31
Speaker 1: University of Missouri. So maybe they did an exchange program
4:35
Speaker 1: or something. So Post is a vascular physiologist and he
4:42
Speaker 1: and they said that they're not competing, no, And if
4:44
Speaker 1: you look at their their stuff, they're coming up with
4:47
Speaker 1: two very different means to the same end eventually. But
4:51
Speaker 1: who knows. Maybe they're friends. I would imagine that's a
4:53
Speaker 1: pretty small community, the synthetic meat community. Yeah, they're probably
4:57
Speaker 1: on each other speed dial, I bet, and they're supposedly
4:59
Speaker 1: only about thirty groups working on this right now. But
5:03
Speaker 1: what's what's mind boggling is just how much of an
5:06
Speaker 1: impact a breakthrough, a real breakthrough. And by breakthrough, it
5:10
Speaker 1: was like you were saying four Gas said like, you
5:12
Speaker 1: have to get it cheap, and you have to get
5:15
Speaker 1: it tasty, and then you have to get the public
5:17
Speaker 1: to eat it. But how much of a real breakthrough
5:20
Speaker 1: that would be. If someone were able to do that,
5:22
Speaker 1: it would be tremendous, okay, and potentially solve a lot
5:25
Speaker 1: of problems that are impending. So this idea is not new,
5:29
Speaker 1: the idea of creating lab grown meat. The Churchill thing, Yeah,
5:34
Speaker 1: you don't think that's exactly what we're talking about, Oh,
5:37
Speaker 1: I guess so. Plus it's Winston Churchill. He's like one
5:40
Speaker 1: of the coolest people of all time, that's true. Before
5:44
Speaker 1: he was a prime minister, Churchill predicted that quote, we
5:49
Speaker 1: shall escape the absurdity of growing a whole chicken in
5:53
Speaker 1: order to eat the breast or wing by growing these
5:55
Speaker 1: parts separately under a suitable medium. And he was off
6:00
Speaker 1: roughly by twenty years, you know, and he may have
6:04
Speaker 1: meant like mass produced, like we'd be doing that by then.
6:07
Speaker 1: Fifty years in two thousand one, twenty years after his prediction,
6:12
Speaker 1: UM or the deadline of his prediction. UM a guy
6:16
Speaker 1: from um to O College. I've never heard of them.
6:21
Speaker 1: I don't know New York Toro College t O U
6:23
Speaker 1: r oh. I never heard of it either. Well. His
6:26
Speaker 1: name is Morris Benjaminson. His dad's name is Benjamin Uh.
6:31
Speaker 1: He came up with this idea to take gold fish
6:34
Speaker 1: goldfish muscle cut fresh out of a live goldfish, which
6:39
Speaker 1: is pretty bad for the goldfish, and then thrown into
6:42
Speaker 1: a vat of nutrient rich fetal bovine serum, which is Wow.
6:48
Speaker 1: I wonder why use goldfish? That's what I don't get.
6:50
Speaker 1: Why didn't he use like talapia or something someone might
6:52
Speaker 1: want to eat. I don't know. Maybe that was the
6:54
Speaker 1: only thing that was handy. There was an office gold
6:57
Speaker 1: he brought it into his little plastic bag. Wow, and
7:01
Speaker 1: instead of eating it live for his fraternity prank, he
7:05
Speaker 1: grew some more. He actually grew fourteen percent more. Yeah. Um,
7:10
Speaker 1: of what was what he put into this fetal bovine serum?
7:14
Speaker 1: The cells divided, yep, they they were live, which is big,
7:18
Speaker 1: but the serum coaxed it and continuing to divide and
7:22
Speaker 1: again formed four percent more mass than was originally introduced.
7:26
Speaker 1: More mass or did you write this, No, this is
7:29
Speaker 1: Patrick Kiger, As Patrick puts it, fourteen percent worth of
7:32
Speaker 1: additional flesh on the chunks. Yeah, I like your like
7:37
Speaker 1: mass better than flesh on the chunks. Flesh on the
7:39
Speaker 1: chunks is good name. Yes. So this guy has this
7:45
Speaker 1: bit and he's like, holy cow, it worked, let's eat it.
7:50
Speaker 1: So he tried to. He started to fry it up
7:52
Speaker 1: with a bit of lemon olive oil and garlic and pepper. Right, yeah,
7:57
Speaker 1: it makes great sense, and no one would eat I
8:01
Speaker 1: would have tried it. I would have to. Actually, I
8:03
Speaker 1: don't know if I would have tried the gold fish,
8:04
Speaker 1: if it would have been something else. The goldfish is
8:06
Speaker 1: still a big turn off. So his initial thought was
8:39
Speaker 1: this could be great for astronauts, um, if they could
8:42
Speaker 1: eat goldfish or I guess fake meat out in space.
8:49
Speaker 1: That was his original thought was astronaut used. Isn't that
8:52
Speaker 1: what everybody thinks Whenever you think of something made in
8:54
Speaker 1: the lab that normally feature produces, it's like, oh, well,
8:57
Speaker 1: ask you're not to go bonkers for this. Well, apparently
9:01
Speaker 1: Benjamin said had the same idea like you said. But
9:04
Speaker 1: as news of this got out, Um Peter and other
9:08
Speaker 1: animal rights organizations were like, whoa, whoa, wait, what did
9:11
Speaker 1: you just do? We are full supporters of this idea,
9:17
Speaker 1: because again People for the Ethical Treatment of Animals, the
9:21
Speaker 1: American Society for the Prevention of Cruelty to Animals. When
9:25
Speaker 1: you eat a steak, when you eat um, pork or
9:28
Speaker 1: bacon or ham, all these things come from an animals,
9:35
Speaker 1: often lovable animal, but people still like to eat them.
9:39
Speaker 1: People still get nutrients from So if you take the
9:42
Speaker 1: idea that an animal, a live, sentient animal, suffered and
9:47
Speaker 1: died so that you could eat it and still eat it, man,
9:52
Speaker 1: that's like, that's the bonanza right there, for at least
9:56
Speaker 1: for people who object to eating meat for out of
9:59
Speaker 1: cruelty and still want to eat meat objecting on the
10:02
Speaker 1: grounds of cruelty to write to eating me um. In
10:06
Speaker 1: two thousand eight in Norway, they had a conference first
10:09
Speaker 1: time ever on test duo meat, and they released a
10:12
Speaker 1: study saying, you know what, we could potentially manufacture the
10:16
Speaker 1: stuff for five thousand dollars a ton which would make
10:19
Speaker 1: it competitive on an economic basis with real meat, um
10:24
Speaker 1: by which is right now, they're about thirty different research
10:27
Speaker 1: teams working on this. But like we said, I get
10:30
Speaker 1: the feeling that post in igor what was his name,
10:34
Speaker 1: good boar good four gags are definitely the leting edge. Um.
10:40
Speaker 1: And I did a little calculating here, Chuck, if if
10:42
Speaker 1: you don't mind, I found how much it cost in
10:45
Speaker 1: Illinois in two thousand seven to raise a pound of
10:48
Speaker 1: beef and it was something like sixty five cents a pound, right, which, Um,
10:56
Speaker 1: that's how much it costs to raise it right about now,
10:59
Speaker 1: it's about eight a pound for ground beef retail. That's
11:03
Speaker 1: like a markup of like four point five times for
11:07
Speaker 1: chuck or for or are we just talking? I'm just okay, yeah,
11:11
Speaker 1: I'm just this is just rough back of the envelope
11:14
Speaker 1: kind of stuff. Um. If if you took that five
11:18
Speaker 1: thousand dollars a ton um in vitro meat figure and
11:25
Speaker 1: that's how much a custom manufacturer, and then also did
11:27
Speaker 1: that same four point five time mark up, you come
11:29
Speaker 1: to about eleven dollars a pound, which is pretty competitive. Yeah,
11:34
Speaker 1: because I mean think about it, you're paying that much
11:37
Speaker 1: for filet, right. Uh, well, yeah, if this were marketed correctly,
11:42
Speaker 1: it would seem even cooler than filet, and people see
11:45
Speaker 1: it tasted kid. Yeah, And people pay a lot of
11:47
Speaker 1: money for Kobe beef most times are not even getting
11:50
Speaker 1: kobe beef. You know about that whole thing, right, It's
11:53
Speaker 1: it's a big a lot of times it's a big scam.
11:55
Speaker 1: I could see that because I mean, who knows, there's
11:58
Speaker 1: probably a handful of people in the world could differentiate
12:01
Speaker 1: the taste of kobe beef from other beef. Yeah, exactly,
12:04
Speaker 1: even like really renowned restaurants are serving what they call
12:07
Speaker 1: Kobe beef for a lot of money. It's not kobeb
12:09
Speaker 1: is messed up. It is messed up. That's like a lobster. Lobster,
12:12
Speaker 1: the price of lobster is like in the basement right
12:15
Speaker 1: now in restaurants are still charging as much as ever
12:19
Speaker 1: for it and making tons of money, and but the
12:22
Speaker 1: lobster men are just getting like the short end of
12:24
Speaker 1: the stick because there's a huge supply of them right now. Yeah,
12:26
Speaker 1: but in lobster, one of those where they usually don't
12:28
Speaker 1: say market price on the menu, isn't usually like just
12:31
Speaker 1: straight up whatever it'll say market price even if it does,
12:35
Speaker 1: and they're still charging you a bunch like what market
12:37
Speaker 1: price used to be when the price of lobster actually
12:40
Speaker 1: was high. I wonder if you could come in with
12:42
Speaker 1: some numbers and say no, no no, no, that's not market price.
12:44
Speaker 1: Apparently you can argue with just about anybody really. Yeah,
12:48
Speaker 1: and and often when you know, our buddy Julie was
12:51
Speaker 1: in Maine. She vacations in Maine some and she said
12:54
Speaker 1: they're like given her lobsters on her last trip, like
12:58
Speaker 1: here's twenty lobsters, Like we don't want them to go
13:00
Speaker 1: to waste, Julie of stuff. Blow your mind, no, Julie
13:04
Speaker 1: Smith O okay yeah our producer, Yeah you have TV um. Yes,
13:10
Speaker 1: it's because there's like a huge boom in the lobster population. Yeah. Man,
13:14
Speaker 1: I love a lobster roll. Boy. We got really off
13:17
Speaker 1: track here, all right, see a little there's synthetic lobster.
13:21
Speaker 1: It's actually cod right. Oh, the that's imitation crab meat. Yeah,
13:27
Speaker 1: that's not synthetic though, it's imitation. Yeah, imitation, big difference. Alright.
13:33
Speaker 1: So um, the Dutch team headed by Marquis Posts, they
13:36
Speaker 1: are using cow stem cells to create this meat, So
13:41
Speaker 1: they culture the stem cell little petrie dishes, put it
13:44
Speaker 1: in a small container um to produce muscle cells. Sounds
13:48
Speaker 1: kind of gross, and they form little small pieces of
13:52
Speaker 1: muscle about two centimeters long, centimeter wide, and a millimeter thick.
13:57
Speaker 1: And they say that it looks a little more like
13:59
Speaker 1: calamari than any kind of a hamburger. And the taste
14:02
Speaker 1: initially is pretty bland, right, And the reason the taste
14:05
Speaker 1: is bland is because it's missing a lot of essential
14:08
Speaker 1: ingredients to meat, like blood blood uh, fat, blood veins,
14:15
Speaker 1: and it's such as muscle cells. But muscle fibers are
14:17
Speaker 1: you're eating? And do you know that it was only
14:20
Speaker 1: within the last couple of months that I realized meat
14:23
Speaker 1: steak is muscle mass. That told me that you were
14:27
Speaker 1: shocked back then, And I was like, what do you
14:29
Speaker 1: think it was? I I hadn't really thought of it.
14:31
Speaker 1: I thought it was its own thing, like there's fat
14:33
Speaker 1: muscle meat and then steak. Yeah, like that's really what
14:37
Speaker 1: I thought. And then I suddenly just I don't know
14:40
Speaker 1: why I was thinking about it. I think I wanted
14:42
Speaker 1: a steak, so I was thinking about a steak, and
14:44
Speaker 1: I thought too hard and all of a sudden realized
14:46
Speaker 1: what a steak was. Um. But yeah, so it's but
14:49
Speaker 1: it's not just this muscle, it's muscle fibers, it's fat,
14:53
Speaker 1: it's blood. It's like all this stuff comes together and
14:56
Speaker 1: they're gonna have to really lick that before they can
14:59
Speaker 1: make the stuff commercially viable. Absolutely. Um. One of the
15:02
Speaker 1: ideas that modern meadows using is to use a three
15:06
Speaker 1: D printer to spray what they call bio inc which
15:10
Speaker 1: is muscle cells and stuff like that to build up
15:14
Speaker 1: you know, they like spray many layers of the stuff
15:17
Speaker 1: to build it up into like more viable meat option,
15:19
Speaker 1: which is pretty cool. Three D printers pretty awesome to
15:23
Speaker 1: hear about Japan's photo booth. They're opening the world's first
15:27
Speaker 1: three D printing photo booth. So you go in and
15:29
Speaker 1: you come out with like a little statue of you
15:31
Speaker 1: or you and your your lady and yeah, yeah, I
15:35
Speaker 1: would do that totally. One that cost I don't know,
15:39
Speaker 1: but I would guess a lot. It's sort of like
15:43
Speaker 1: in vitro meat. All right, So what are the other
15:46
Speaker 1: hurdles here? Um, it's tricky, Like you said, it's it's
15:49
Speaker 1: a a mix of fuel and salt, and minerals and hormones,
15:53
Speaker 1: and this is just to grow the cells that are
15:56
Speaker 1: healthy enough to survive. Like that's not even talking about
16:00
Speaker 1: getting it to look like a steak or a hamburger patty,
16:03
Speaker 1: because like you said, it's not just you know, it's
16:05
Speaker 1: very complex a group of stuff in there. It's not
16:11
Speaker 1: just like muscle and that's it. And uh, it's extremely
16:14
Speaker 1: expensive right now. I think we were kind of touched upon.
16:17
Speaker 1: But Mark Posts said that his his hamburger, the first
16:21
Speaker 1: one that he would ever make, would cost about grande.
16:25
Speaker 1: But he's looking for a celebrity chef to cook it.
16:27
Speaker 1: Kind of drum up business and gabor Um fo gas right,
16:32
Speaker 1: that's his last name, four gack four gack um. He
16:35
Speaker 1: was saying his Modern Meadows stuff would be between umt
16:40
Speaker 1: a d eighty bucks a pound, right, which like you said,
16:42
Speaker 1: is competitive with Kobe. Yeah, and and that's four Gaxs
16:47
Speaker 1: sees this as he I don't think he sees it
16:50
Speaker 1: as like, hey, this is gonna be the everyday solution.
16:53
Speaker 1: He sees it as a niche industry. Um. He also
16:56
Speaker 1: said that his first product is more likely going to
16:59
Speaker 1: be leather because it's not as regulated and it's a
17:02
Speaker 1: little easier to accept us for the public at large. Um.
17:07
Speaker 1: He also was saying that as far as creating food goes,
17:10
Speaker 1: like we are imaginations immediately jumped to building a steak,
17:14
Speaker 1: building a hamburger, building like a pork chop or something
17:17
Speaker 1: like that. Right. He was saying, probably the first stuff
17:20
Speaker 1: that we're gonna see is gonna be like flower And
17:23
Speaker 1: he pointed out in this one CNN article we read
17:25
Speaker 1: like you don't eat flour for flowers and like everything
17:28
Speaker 1: that you eat. Um. And he was saying, like, this
17:31
Speaker 1: will be stuff to create meatballs with or pete. It's like,
17:37
Speaker 1: instead of taking a chicken and chopping it up and
17:40
Speaker 1: then using it in that pett a, you would, you know,
17:44
Speaker 1: use it although more as an ingredient rather than like
17:47
Speaker 1: the steak on the plate. Exactly, at least for now
17:51
Speaker 1: makes sense. Um. This could potentially be a great thing
17:55
Speaker 1: for many reasons, uh, one of which is uh not,
17:59
Speaker 1: the least of which is that lab grown meat would
18:03
Speaker 1: have about seventy eight for your greenhouse gasses less land obviously,
18:10
Speaker 1: eighty two to ninety six percent less water, and eight
18:14
Speaker 1: percent of the world's greenhouse emissions come from the livestock
18:17
Speaker 1: sector right now. And you know from what well, gas
18:20
Speaker 1: and and gas, yeah, two types of gas. Yeah, like
18:26
Speaker 1: have a methane problem from cow poop and gas and
18:30
Speaker 1: then all the gas used to you know, obviously take
18:32
Speaker 1: care of the industry. And plus it's also just a
18:35
Speaker 1: lot more energy efficient. We use a hundred grams of
18:39
Speaker 1: grain to produce fifteen grams of meat. That's a fifteen
18:42
Speaker 1: percent efficiency, because what are you doing, chuck, when you
18:45
Speaker 1: like feed something something, right, you take um, you take
18:50
Speaker 1: the energy found in a plant and feed it to
18:53
Speaker 1: an animals's energy transfer, but you lose apparently you're thinking um,
18:58
Speaker 1: with lab grown meat, the energy fficiency will be like,
19:02
Speaker 1: that's awesome. And some of the other costs. To grow
19:04
Speaker 1: a pound of beef regular beef necessitatesallons of water, twelve
19:10
Speaker 1: pounds of grain, thirty five pounds of top soil, and
19:13
Speaker 1: the equivalent energy wise of one gallon of gas to
19:16
Speaker 1: grow a pound of meat just one pound of ground beef. Right,
19:20
Speaker 1: So you've got a lot of people abstinding for meeting
19:22
Speaker 1: meat because of the animal cruelty aspect um. You have
19:25
Speaker 1: a lot of people saying it's just socially irresponsible to
19:28
Speaker 1: eat meat um, and then you have people who, um, well,
19:34
Speaker 1: I guess that's it, right, that's the only reason people
19:35
Speaker 1: don't eat me. Uh yeah, well people like my wife
19:40
Speaker 1: who don't like the taste. Okay, well this is not
19:42
Speaker 1: gonna appeal to hur at all. They're no, no, no, um.
19:44
Speaker 1: But you were saying like that these this the environment
19:48
Speaker 1: or ecological consumption that it takes to create a pound
19:51
Speaker 1: of meat. Apparently they think that meat production is going
19:55
Speaker 1: to have to um double in the next forty years
19:59
Speaker 1: because of increasing incomes around the world. Typically, when your
20:03
Speaker 1: GDP goes up, your consumption of meat goes through the roof,
20:06
Speaker 1: and China and India are on the way up, and
20:09
Speaker 1: they're thinking that meat is going to get in higher demand.
20:14
Speaker 1: Not enough land, Like right now, I think it said
20:17
Speaker 1: seventy of dry land on the earth is used for
20:20
Speaker 1: either grazing or some factor of livestock. So like, what
20:27
Speaker 1: are you gonna do there's not that much more land
20:30
Speaker 1: left to just use for cattle. Well, what they would
20:32
Speaker 1: do is the price of meat would just go up
20:34
Speaker 1: and up and up. Yeah, it would just become more scarce.
20:36
Speaker 1: I guess yeah, until this is but as the price
20:39
Speaker 1: of meat rises the economic sensibility of lab grown meat
20:45
Speaker 1: will become more viable. Yeah, you know, because I mean,
20:49
Speaker 1: right now, one of the things that's so cost prohibitive,
20:51
Speaker 1: aside from the fact that it looks like calamari and
20:53
Speaker 1: it tastes plan Yeah, they said it potentially could be
20:56
Speaker 1: healthier to UM. Jason Matheni, director of New Harvest. It's
21:01
Speaker 1: a nonprofit research org, and they said that it would
21:05
Speaker 1: have health advantages like UM because it's easier to control
21:07
Speaker 1: pathogens and a lab and fat content could be systematically controlled,
21:12
Speaker 1: making it healthier. Like we're gonna put this layer of
21:15
Speaker 1: fat in with our three D printer because you need
21:17
Speaker 1: the fat. That's where the lot of flavor comes from.
21:19
Speaker 1: Definitely gotta have fat. And then you just got to
21:22
Speaker 1: convince people once it gets cheap enough and tasty enough.
21:25
Speaker 1: Like you said, the third hurdle is like eat fake
21:30
Speaker 1: meat people, right, you'll like it, trust me. I think
21:33
Speaker 1: the big lesson is to not call it something like
21:36
Speaker 1: soil and green modern meadows is perfect. Yeah. I wonder
21:42
Speaker 1: what posts the name of his group is. I didn't see,
21:45
Speaker 1: did you. I don't know. I would taste this just
21:49
Speaker 1: you know, if they I wouldn't pay three dollars for
21:51
Speaker 1: a hamburger. But um, I would taste it just to
21:53
Speaker 1: see what it tasted like. But I don't know. It
21:57
Speaker 1: sounds kind of gross to me. I would would try it.
22:00
Speaker 1: But a lot of people say that eating meat is
22:02
Speaker 1: gross this year. So before you send in those emails,
22:06
Speaker 1: let me cut you off. I understand that. Good, go
22:09
Speaker 1: and chock. Uh. If you want to learn more about
22:38
Speaker 1: lab grown meat or any kind of things like that,
22:39
Speaker 1: you should check out the innovations channel on how Stuff Works.
22:42
Speaker 1: It's pretty awesome. UM, go to how stuff Works homepage
22:47
Speaker 1: and you will see in the top navigation bar Innovations
22:52
Speaker 1: is one of the channels that we have. Click on that,
22:55
Speaker 1: or you can just search for lab grown meat in
22:57
Speaker 1: the handy search bar how stuff works And I said
23:00
Speaker 1: andy search part, which means it's time for listener mail,
23:03
Speaker 1: Josh and Canna call this mentor ship email. UM, Hi guys,
23:07
Speaker 1: my name is Colin, and I've been listening to you
23:09
Speaker 1: guys since the Viking episode. I've never really been diligent
23:12
Speaker 1: with emails, but I always wanted to write in. I'm
23:15
Speaker 1: in my senior year of high school and involved in
23:17
Speaker 1: a class called Independent Study mentorship. This program works like
23:20
Speaker 1: an internship for high school students. We're responsible for finding
23:23
Speaker 1: a mentor in which ever career field we are interested in.
23:27
Speaker 1: We do hands on work with our mentors, and throughout
23:30
Speaker 1: the year we compile a portfolio that will eventually be
23:32
Speaker 1: a binder filled not with women, but with everything we
23:36
Speaker 1: take part in and research throughout the year. It will
23:40
Speaker 1: end up about as thick as a good sized dictionary
23:42
Speaker 1: or two. My whole reason for writing you, guys is
23:44
Speaker 1: to thank you for doing the podcast. I've been able
23:47
Speaker 1: to get by without research for about a dozen or
23:50
Speaker 1: so topics for essays and projects because you guys usually
23:53
Speaker 1: cover far more than my school curriculum does. Um. I've
23:57
Speaker 1: even been moved up to several advanced classes. Wow, thanks
24:01
Speaker 1: to you. Keep on doing what you're doing. It's great.
24:03
Speaker 1: And if I happen to get a mention at the
24:04
Speaker 1: end of an episode, I'd be pleasantly surprised. I've always
24:08
Speaker 1: kind of wanted to mention. Here you go, Colin. That's
24:11
Speaker 1: all you need to do is ask yeah, way to go? Well,
24:13
Speaker 1: you have to ask an excel at school because of us. Yes,
24:16
Speaker 1: And he says, feel free to mention my name if
24:18
Speaker 1: you find this worth mentioning. And yes, I did say
24:20
Speaker 1: y'all because I'm from Texas and everyone from Texas is
24:23
Speaker 1: required to inform everyone else that they're from Texas. That's true?
24:27
Speaker 1: Is it all right? Well Colin from Texas, good luck
24:31
Speaker 1: with your mentorship, buddy. And uh, I think it's a
24:34
Speaker 1: marketing he said, and drop his line. Let's know how
24:36
Speaker 1: it went. Uh, that's awesome. Yeah. Uh, let's see what
24:41
Speaker 1: do you want to ask for, Chuck? Oh, would you
24:43
Speaker 1: eat in vitro meat? Let's let's get that debate going.
24:46
Speaker 1: Huh sure, And you know what, We're gonna cover factory
24:48
Speaker 1: farming because we got a lot of I got a
24:50
Speaker 1: lot of heat because I went off on bull fighting
24:54
Speaker 1: and a lot of vegetarian said, well, how can you
24:57
Speaker 1: go off from bullfighting and eat meat? Um? So I'm
25:00
Speaker 1: gonna make up for that by doing like a factory
25:02
Speaker 1: farming podcast. Well that's great? Can I do it too?
25:05
Speaker 1: You can sit in, You can tweet to us at
25:11
Speaker 1: s Y s K podcast. You can join us on
25:13
Speaker 1: Facebook dot com slash stuff you Should Know, and you
25:15
Speaker 1: can send us a good old fashioned email to Stuff
25:18
Speaker 1: Podcast at Discovery dot com for more on this and
25:27
Speaker 1: thousands of other topics. Does it, how stuff works, dot com,
25:35
Speaker 1: m