Clean Meat: A New Protein is Making its Way onto the Chef's Table
In the kitchen of Portland's Olympia Oyster Bar,
chef and owner Maylin Chavez received a remarkable present from fellow
restaurant veteran Kyle Christy.
And then she melted it.I'm much less concerned about this development than I was about our last visit to freethink:
Christy had given Chavez a sample of something she'd never worked with before: cultured salmon from the cell-based seafood startup Wild Type. Before he could even tell her what he'd already tried with the novel protein, Chavez took a torch to it. As it melted, Christy broke in with some advice: the experimental salmon didn't handle direct heat very well yet.
"Justin just pulled a few vials out of his backpack," says Kyle Christy. Soon, Christy would become the first chef in history to put the heat to cell-based salmon and, seconds later, the first to learn it could melt.
The chefs' experience highlights the important gap between advancing science and creating something delicious, a divide that chefs are uniquely capable of bridging. As work on cell-based proteins — also known as in vitro, cultured, and clean meat — continues to accelerate, the chefs' involvement in the development process, and their eventual role as early adopters, will be crucial to the new proteins' success....MUCH MORE
Here Come the Frankenfish: GMO Salmon Coming to a Store Near You
They absolutely must not allow these things to get anywhere near ocean salmon (or Great Lakes salmon for that matter).
