Can the world make the transition to lab-grown animal protein?
The story goes something like this: a long, long time ago nothing was wanting or, to be exact, the only thing wanting was effort, because you didn’t need to make any. There was plenty of food, and no conditions applied. Well, almost none. There was this one apple tree that was off limits, and yet this is the tree whose fruit the gluttonous Eve decided
Today, the richest fantasy of Homo sapiens is to experience undisturbed wilderness. Nowhere is it harder to find nature than on our plates; we feed ourselves with the constructs of civilization and chew on our own, tasteless future. Will we manage to sate ourselves with authenticity ever again?
A skilled forager combs the cemeteries of Copenhagen. He is employed by Noma, at one time crowned the best restaurant in the world (currently in 2nd place behind the French restaurant Mirazur). The head chef at Noma creates a new menu every day in order to charge big bucks to serve people the most expensive produce on the market: the authentic taste of nature.
