Quotes from InForum, December 30, 2023
The owner of Jan’s Place restaurant in Alexandria, Jan Zarbok, expressed his distaste for lab-grown meat with just one word: “Yuck!”
“What could be their motive for doing that?” she said. “Is that even real meat? I’m totally against that.”
There are other critics of what is sometimes known as cellular agriculture, cultivated meat, or lab-grown meat, besides Zarbok. Following the approval of the sale of lab-grown chicken by the U.S. government earlier this year, a survey conducted by the Associated Press in collaboration with the NORC Center for Public Affairs Research at the University of Chicago revealed that 50% of respondents expressed little to no interest in consuming cell-based meat.
In January, residents of the Alexandria area will be given the opportunity to expand their knowledge on this innovative food concept. The Senior College at Alexandria Technical and Community College will be organizing a series of Zoom lectures that will delve into the subject in depth. These lectures will be presented by Irfan Tahir, a reputable researcher from the University of Vermont. Tahir specializes in exploring the potential of seaweed as a scaffolding material for growing meat cells.
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