It takes about 16 pounds of grain to produce one pound of edible beef. That’s a lot of food going to feed a cow that will arguably become less food. People don’t eat grass, but it can still be argued that a lot more food could be grown on the land (or a lot of trees, or switchgrass…) that it takes to feed a single cow. But what if we could produce a pound of meat and leave the grain to feed people, or the trees to filter polluted air, or the switchgrass to create new clean-burning fuels? This afternoon on the Kojo Nnambi Show, on WAMU, Mark Post, Professor of Vascular Physiology at Maastricht University in the Netherlands, and Michael Specter, a staff writer for the The New Yorker, and author of Denialism: How Irrational Thinking Hinders Scientific Progress, Harms the Planet, and Threatens Our Lives, talked about new developments that may eventually allow scientists to grow meat in sterile laboratories–no animals harmed.
The piece is interesting mostly because at the same time that it conjures slightly grotesque science gone awry images of cuts of beef hanging from wires and tubes in sterile, climate controlled laboratories, it also forces us to confront some deeply held misconceptions about genetic modification, organic foods and the nature of nature itself. It forces conversations–somewhat uncomfortable conversations in fact–about technology and nature, ecology and genetic manipulation, natural and processed foods, vegetarian/vegan ethics and making meat in a test tube that doesn’t harm animals, emotion and reason, as well as a host of other topics. It poses questions that increasingly a becoming a lot harder to answer.
I appreciated Michael Specter’s ability to be the guy I so badly wanted to hate, but who became the guy instead who forced me to confront some basic prejudices and to really assess my values at a core level. Am I more concerned about ecology or some idealized, pastoral sense of nature and purity? Does the ability to feed people, even if it’s by growing meat in a test-tube, trump my desire for supporting locally-raised, sustainable, back to the land husbandry? Does my repulsion at the over-processed, candy-coated, hydrogenated foods I find in my supermarket cloud my vision when it comes to how we produce and deliver calories and nutrients to starving people?
In the end, being forced into an uncomfortable position, having to honestly confront values to which we may believed ourselves inextricably tied is an important exercise. We’re not often really asked to do that.