Uncertain Technologies
But molecular biologist Margaret Mellon from the Union of Concerned Scientists disagrees.
"Tissue-cultured meat just doesn't make sense to me," she says. "I think it's a very bad idea."
Mellon believes that all our food should be grown lightly on the land, using the riches of the Earth and the power of the sun — not in a factory.
"Picture it: You've got a big compound of buildings with scientists running around tending big vats of cultured cells, making sure that they're all at a constant temperature, that the cells are being kept sterile," she says. "I mean, where does that energy come from? That's a lot of fossil fuel."
So, to recap the opinions on the state of shmeat: It's animal-friendly but bad for the environment; we have the how-to, but not the how-come; unleashing unknown technologies is fodder for nightmares.
And at least one carnivore thinks it's real meat.
"If it [looks] like muscle, if it [smells] like muscle, if it tastes like muscle, that's muscle," Mironov says.
Which brings up one last point: the taste of shmeat. Like chicken, right? Not so, says a source who has sampled tissue-cultured turkey. It tasted like turkey.
great, but i wan't be one of those who will eat from that 
