Could this be in our near future? (Probably not)
In vitro meat is one of those futuristic products that feels like it belongs to a future full of hovercraft, silver jumpsuits and Leonardo DiCaprio dropping into our dreams. Imagine our surprise, then, to see an article in the Daily Mail bearing the unapologetically emphatic headline “Artificial meat grown in a lab could become a reality THIS year.” The article suggests that 2012 could be the breakthrough year for lab-produced meat (which could help ease world hunger, animal suffering, climate change, etc.), and even contains an, ahem, scientific-looking infographic to show how the process works (it’s worth a click). If you ask us, that timeline feels mighty optimistic; researchers profiled in recent issues of The New Yorker and The Walrus indicated that we’re still some distance away from sitting down for a nice cut of vat-grown rib-eye (doesn’t that sound lovely?). Read the entire story [Daily Mail] »
(Images: steak, FotoosVanRobin; petri dish, JamesZ_Flickr)
Although locally and organically raised meat has become much more common in recent years, the pickings for sustainably caught fish are still pretty slim. That’s about to change with the opening of 
Like Ossington and Harbord before it, Dundas Street West keeps surprising us with new cafés, bars and restaurants. The latest is 
Now that we’re wearing toques, it’s hard to deny that winter has arrived. Fight the chill by cozying up in Harlem, where rich woods and red fabrics set the mood for a homey meal of soul food. We skip the collard greens, mac-and-cheese and ribs that Harlem is known for in favour of the quintessential comfort food dish: meat loaf. This isn’t the drab, dry slice you once dreaded as a child. Harlem’s jerk-spiced beef version is moist, vibrant and topped with red peppers and gravy. It’s served over basmati rice and succeeds in doing what few meat loaves have done before: look good on a plate. 
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