UPSIDE Foods (formerly Memphis Meats) has opened what it claims is the world’s most advanced cultivated meat production facility — and it wants you to stop by.
Cultivated meat: Demand for meat is higher than ever, but the process of raising and slaughtering livestock is bad for the environment (and arguably unethical), so transitioning away from it has a lot of upsides.
Most people really enjoy eating meat, though, and plant-based alternatives can’t quite replicate its taste and texture — but cultivated meat, advocates say, is the real deal.
Is the Director General of the Pacific Community (SPC — https://www.spc.int/about-us/director-general) which is the largest intergovernmental organization in the Pacific and serves as a science and technology for development organization owned by the 26 Member countries and territories in the Pacific region.
SPC’s 650 member staff deliver services and scientific advice to the Pacific across the domains of Oceans, Islands and People, and has deep expertise in food security, water resources, fisheries, disasters, energy, maritime, health, statistics, education, human rights, social development and natural resources.
Dr. Minchin previously served as the Chief of the Environmental Geoscience Division of Geoscience Australia, and has an extensive background in the management and modelling of environmental data and the online delivery of data, modelling and reporting tools for improved natural resource management. He has a long track record of conceiving, developing and delivering transformational and innovative projects in the Environmental and Natural Resource Management domains.
Dr. Minchin has represented Australia in key international forums and was Australia’s Principal Delegate to both the UN Global Geospatial Information Management Group of Experts (UNGGIM) and the Intergovernmental Group on Earth Observations (GEO).
Dr. Minchin has previously been responsible for the Environmental Observation and Landscape Science (EOLS) research program in CSIRO and prior to that was a Principal Scientist with the Victorian Department of Sustainability and Environment.
Dr. Minchin has a PhD in Aquatic/Environmental Chemistry, from Monash University, where he also did his undergraduate work in Chemistry achieving a BSc (Hons). He also holds a BSc (Aquatic Science), Aquatic Chemistry and Aquatic Biology from Deakin University.
As New York prepares for the imminent launch of legal adult-use marijuana sales, the governor has signed a bill aimed at expanding the state’s hemp market by promoting collaborative partnerships to identify more opportunities to utilize the crop and its derivatives for packaging, construction and other purposes.
Bill sponsor Sen. Michelle Hinchey (D) announced on Tuesday that Gov. Kathy Hochul (D) approved her legislation late last month. It would amend a section of New York’s agriculture law that deals with hemp economic development, mandating that the agriculture commissioner consult with additional partners on ways to incorporate hemp products into business operations throughout the state.
Specifically, it calls for the commissioner to “consult and cooperate with” the New York State Hemp Workgroup and industry stakeholders “that currently use, or may potentially use, industrial hemp in their products, to develop and promote the use of hemp by businesses for purposes such as packaging, construction, and other uses,” according to a summary.
Researchers have found what may be the first-ever “virovore” or an organism which eats viruses. The study was published last week, in the PNAS journal by scientists at the University of Nebraska-Lincoln in the United States, which found two plankton organisms named Halteria and Paramecium, can not only feed on viruses but also thrive by consuming them.
If one were to argue that space is made of food, one such moon of Saturn would make a great case for it, as this ravioli-shaped object orbits the ringed planet while exhibiting a ring of its own, only it’s a lot more solid than Saturn’s massive hula hoops and is often referred to as its equatorial bulge. This is Saturn’s moon, Pan, which was discovered by M.R. Showalter in 1990 after examining Voyager 2 images from 1981.
Solar Foods, a Finnish food tech company famed for its approach toward alternative protein — made of microbes cultured with electricity and air, is ready to make giant strides in 2023. The company is building its first commercial-scale factory near Helsinki, Finland, that can make food directly from carbon dioxide, New Scientist reported.
The alternative protein, Solein, and its usage in various foods have already been tested in a pilot factory for two years. Recently, Business Finland approved a €34 million grant funding to Solar Foods, making it the largest public grant funding for cellular agriculture in the world. In September 2022, Solar Foods was also selected to be a part of the European Commission’s strategic hydrogen economy core.
Although we’ve been socialized to accept death as an inevitability, and live our lives knowing that its looming shadow will one day catch up with us, many of us might never really come to terms with it. Throughout our evolution, we’ve come up with ideas, beliefs and theories that attempt to shine a light deep into the cold, dark abyss of death to give ourselves a hope of continued living and everlasting existence. Could we really stop our cells from aging? If you could, would you want to be immortal?
The study aims to induce hibernation in monkeys and, eventually, in humans.
In a new study, researchers reduced the core body temperature of crab-eating macaques purely by controlling their brains. The study aims to find a way to induce hibernation in monkeys and, eventually, in humans.
Gremlin/iStock.
Hibernation enables mammals such as bears and rodents to survive adverse weather conditions or a lack of food. During this deep sleep state, they enter a kind of energy-saving mode. Breathing, heart rate, and energy consumption are all drastically reduced; their body temperature plummets, and their metabolism and the chemical reactions that keep them alive slow. Scientists call this condition’ torpor.’ Animals hibernate by alternating between long periods of torpor and brief periods of arousal, during which they wake up to feed.
