{"id":8974,"date":"2017-04-08T18:11:06","date_gmt":"2017-04-08T23:11:06","guid":{"rendered":"http:\/\/huewhite.com\/umb\/?p=8974"},"modified":"2017-04-08T18:11:06","modified_gmt":"2017-04-08T23:11:06","slug":"word-of-the-day-125","status":"publish","type":"post","link":"https:\/\/huewhite.com\/umb\/2017\/04\/08\/word-of-the-day-125\/","title":{"rendered":"Word of the Day"},"content":{"rendered":"<p><em>Carnery<\/em>:<\/p>\n<blockquote><p>Then there\u2019s \u201cclean\u201d meat grown from muscle tissue in labs, or \u201ccarneries\u201d, which also has <a href=\"http:\/\/dx.doi.org\/10.1021\/es200130u\">big environmental advantages over conventional meat<\/a> <a title=\"\" href=\"https:\/\/d1o50x50snmhul.cloudfront.net\/wp-content\/uploads\/2017\/03\/mg31180401.jpg\" data-rel=\"lightbox-0\">(see diagram)<\/a>. Four years since we saw the <a href=\"https:\/\/www.newscientist.com\/article\/dn23996-whats-the-beef-cultured-meat-remains-a-distant-dream\/\">first lab-grown burger<\/a> (cost: $330,000), the <a href=\"https:\/\/www.newscientist.com\/article\/mg23331080-700-make-your-own-meat-with-opensource-cells-no-animals-necessary\/\">technology is gathering pace<\/a>. Last year, an Israeli start-up announced that it is <a href=\"http:\/\/www.supermeat.com\/\">developing clean chicken<\/a>. Meanwhile, a US company has already done tastings of \u201csteak chips\u201d \u2013 a cross between a potato chip and beef jerky \u2013 and says they could be on supermarket shelves within a few years. [&#8220;<em><a href=\"https:\/\/www.newscientist.com\/article\/mg23331180-400-tomorrows-menu-termites-grass-and-synthetic-milk\/\" target=\"_blank\">Tomorrow\u2019s menu: Termites, grass and synthetic milk<\/a><\/em>,&#8221; <span class=\"author\">Marta Zaraska<\/span>, <em><strong>NewScientist<\/strong><\/em> (25 March 2017, paywall)]<\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>Carnery: Then there\u2019s \u201cclean\u201d meat grown from muscle tissue in labs, or \u201ccarneries\u201d, which also has big environmental advantages over conventional meat (see diagram). Four years since we saw the first lab-grown burger (cost: $330,000), the technology is gathering pace. Last year, an Israeli start-up announced that it is developing \u2026 <a class=\"continue-reading-link\" href=\"https:\/\/huewhite.com\/umb\/2017\/04\/08\/word-of-the-day-125\/\"> Continue reading <span class=\"meta-nav\">&rarr; <\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-8974","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/huewhite.com\/umb\/wp-json\/wp\/v2\/posts\/8974","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/huewhite.com\/umb\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/huewhite.com\/umb\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/huewhite.com\/umb\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/huewhite.com\/umb\/wp-json\/wp\/v2\/comments?post=8974"}],"version-history":[{"count":1,"href":"https:\/\/huewhite.com\/umb\/wp-json\/wp\/v2\/posts\/8974\/revisions"}],"predecessor-version":[{"id":8975,"href":"https:\/\/huewhite.com\/umb\/wp-json\/wp\/v2\/posts\/8974\/revisions\/8975"}],"wp:attachment":[{"href":"https:\/\/huewhite.com\/umb\/wp-json\/wp\/v2\/media?parent=8974"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/huewhite.com\/umb\/wp-json\/wp\/v2\/categories?post=8974"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/huewhite.com\/umb\/wp-json\/wp\/v2\/tags?post=8974"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}