Well, not entirely, but scientists have succeeded in growing pork in a lab — meaning that if you could persuade the pork factory farms to switch and become pork laboratories one source of emissions is eliminated. Change.org notes that:
This is huge news: most notably from a climate change and animal rights perspective. In-Vitro meat would lead to a huge reduction in agriculture related emissions if successful, and PETA are on side too: “As far as we’re concerned, if meat is no longer a piece of a dead animal there’s no ethical objection.”
So would you eat in-vitro bacon? I think that the steps that actually turn pork into bacon would not be done in-vitro, but still. This doesn’t stop at bacon, either — you could make everything from sausages to chitlins to head cheese from the clean comfort of your lab bench.
As for me, I’m not sure a PETA endorsement ups the culinary possibilities of this in-vitro bacon.
But somewhere there’s a bunch of wingnuts busily looking for emails that have scientists dissing meat in a petri dish.
In other news — and just in time for the holiday baking season — NPR does an entire spread on Bacon Desserts. You read that right! Bacon Desserts! See this?
It’s a Chocolate Chip Bacon Pecan Cookie.
We Want.