tag:blogger.com,1999:blog-3401584991689197404.post2174978909508848337..comments2024-03-02T09:41:35.809-08:00Comments on Donkeylicious - A Blog by Neil Sinhababu and Nicholas Beaudrot: Print Your MeatNeil Sinhababuhttp://www.blogger.com/profile/03249327186653397250noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-3401584991689197404.post-89976878847618593152013-06-05T17:01:45.588-07:002013-06-05T17:01:45.588-07:00As Matt Yglesias periodically points out, the subs...As Matt Yglesias periodically points out, the substitute doesn't actually need to be <i>better</i>, so long as it's noticeably cheaper, and <i>almost</i> as good. That's why we consume a lot more margarine than butter.<br /><br />They've already come up with fake chicken from vegetable protein that is all but indistinguishable from the real thing. Now they just need to be able to make it cheaply.<br /><br />Beef apparently is trickier, but if they can come up with fake ground beef that is cheaper than the real thing, and has a taste and texture that's close enough that you can't tell them apart in a Big Mac, then the future is wide open, because they'll be able to sell a lot of that fake beef while they work on getting ribeye that's in the ballpark.<br /><br />I expect that real beef will always be better than the fake stuff, but if the fake stuff is cheaper, then the real thing will become a luxury item, and factory farming of livestock will come to an end. And the sooner the better.<br /><br />-ltcAnonymousnoreply@blogger.com