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January 17, 2008

Of cloned meat and kittens

ClonedKittyCC.jpgI actually cut out this photo of "cc" when the news story about the first cloned kitten appeared and stuck it on my computer. So you can see that even though it's totally irrational, I have trouble with the concept of cloned meat. The kitten keeps popping into my head. 

Anyway if you missed the story that the FDA says cloned meat is safe to eat, here it is. And if you want to take a quick survey on what you think about cloned meat, it appeared yesterday on The Sun's Science Matters blog.

I almost hate to sic my band of merry men and women on those folks. Please make me proud of you. And if you have any nonreasonable responses to make (you'll see what I mean when you get there), feel free to post them on this blog.

Posted by Elizabeth Large at 6:31 AM | | Comments (5)
        

Comments

okay,okay,okay. I responded to the survey and I behaved like a lady! lol

Me, too!

The science all seems to indicate that it's safe, but damn if it just doesn't seem to run counter to the current food trends. With all the focus being on more natural foodstock (organic/grass fed/hormone and antibiotic free/humane), it just makes my brain seize to then say, but go ahead and clone my cow to start with!

So did I ... on both counts - LOL!

I have been reading and enjoying this blog from Day 1. But there is something about the “cloned meat” discussion finally got me to post. I’m not sure if it’s the comedic potential (Clone-burger Helper!), flat-out scariness (what, exactly, am I eating?) or what-not. But I’m in now.

Elizabeth, this is wonderful, enjoyable reading. The people who post here have dynamic personalities (some of them multiple) and a great love of food. Thanks for keeping it going.

That's quite an accolade! Thanks very much. I'm glad you've decided to join in.

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About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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