How does Soylent Green taste?
Depends on the people.
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Why can’t the the lab just make alfalfa bales out of carbon emissions? That’ll keep people working and meat-eaters happy.
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I can already make carbon steaks today
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As I was reading it I was thinking…wait…don’t plants already turn carbon dioxide, oxygen, minerals, water, and nitrogen into proteins? Don’t we already then use “culinary techniques” to turn that plant matter into textured protein that is alleged to resemble the profiles of various meats?
Plants guys. you invented plants, but more complicated, more patentable and with a bacteria vat instead of of leaves.
Oblig:
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