Lab-grown meat?

Just saw this from PETA: http://www.peta.org/b/thepetafiles/archive/2013/08/05/taste-testers-love-first-bite-of-lab-grown-meat.aspx?utm_campaign=0813%20E-News%20Lab%20Grown%20Meat&utm_source=PETA%20E-Mail&utm_medium=E-News

More about this:

In-vitro meat: http://en.wikipedia.org/wiki/In_vitro_meat

For: http://www.dailyfinance.com/2013/08/10/would-you-eat-lab-grown-meat-maybe-you-should/

Against: http://www.huffingtonpost.co.uk/jasmijn-de-boo/lab-grown-meat_b_3730367.html

However:

For many vegans and vegetarians, the precise method of lab-meat production is crucial in making a decision. The meat eaten Monday in London came from cells that were harmlessly extracted from living cows. Those cells, however, were then grown using fetal bovine serum, an unappetizing by-product of the slaughter of pregnant cattle.

“Everyone in the field acknowledges this as a problem,” says Dr. Neil Stephens of the use of the serum. “It’s not in any way animal friendly, it’s not cheap and it’s not environmentally friendly. It currently undermines a lot of the arguments that people put forward in support of in vitro meat.” Stephens, a sociologist at Cardiff University, has spent years studying the development of “cultured” meat. “There is a significant and long-lasting debate about where you get the cells and how you treat them,” he said.

Source: http://www.thedailybeast.com/articles/2013/08/07/can-vegetarians-eat-in-vitro-meat-the-debate-rages.html

Some humans simply cannot do without meat, whether it’s for the tongue or the body or even the mind. So they go for mock-meat (made of soy, gluten, etc.) and now, researchers are developing in-vitro meat, which is real meat, but cultured in the laboratory, but the method may not be entirely cruelty-free.

So, our message would still be this:

And eventually, we hope it can be increased to 3 times a week or 4 or maybe even 5?

The breeding and slaughtering will only stop once the eating stops.