Selections from The Scientist’s reading list:
Might lab-grown chicken breast be the next in vitro meat? Civil Eats this week (September 14) spoke with Amit Gefen of Israel’s Tel Aviv University, who is working to do just that. It will be more difficult to re-create a real chicken-like texture than it was for researchers to produce the lab-grown hamburger patty, however, in which “20,000 tiny strips of cow muscle were gathered into a ground-beef-like texture,” Civil Eats reported.
Nature’s take on #FailinginSTEM: “If at first you don’t succeed, tweet it.”
- Aeon contributor Dawn Field of Oxford University and the Smithsonian Institution last week (September 11) asked: What happens when scientists sequence—and tinkered with—every genome on Earth? (See also: “Sequencing the Tree of Life,” The Scientist, April 2014.)