25 Years of Food Follies: 1987-2012

We're looking back at oddball food trends and nutritional nonsense. By: Jenny Everett

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Grown-in-a-lab meat comes to life
Photo: Yasu & Junko

2011 | Grown-in-a-lab meat comes to life

Soylent Green will not be people: Dutch researchers announce they have grown thin, bloodless strips of pork in a lab, laying the groundwork for eventual commercial meat production. A proof-of-concept lab "hamburger" would cost about $330,000, lead researcher Mark Post says (not far north of the cost of fancy burgers in some upscale Manhattan restaurants these days), but it predicts the launch of a new, ecofriendly industry. Heston Blumenthal, molecular gastronomy–minded chef behind Britain's much-lauded The Fat Duck, signs on to be the first to cook the mystery meat in the fall of 2012.

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