The New York Times
by Kate Murphy
Having radically changed the way we communicate, do research, buy books, listen to music, hire a car and get a date, Silicon Valley now aims to transform the way we eat. Just as text messages have replaced more lengthy discourse and digital vetting has diminished the slow and awkward evolution of intimacy, tech entrepreneurs hope to get us hooked on more efficient, algorithmically derived food.
Call it Food 2.0.
Following Steve Jobs’s credo that “people don’t know what they want until you show it to them,” a handful of high-tech start-ups are out to revolutionize the food system by engineering “meat” and “eggs” from pulverized plant compounds or cultured snippets of animal tissue. One company imagines doing away with grocery shopping, cooking and even chewing, with a liquid meal made from algae byproducts. Read Full Article »