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and you run a molecular restaurant. i have seen a lecture you gave in which you made a burger out of, if i remember correctly, beets corn and barley. would you serve the more advanced cousin of this burger in modo? well, no, that s like asking if we would use a processor from the 1950s in a phone today. and we did make a burger out of what cows eat so just sort of bypassing the cow altogether. i think it has billions of dollars and a long way to go before it becomes successful to the mainstream. so, amanda, one of the interesting things you bring up when you say you re a restaurant that focuses on vegetables, is where actually does test tube grown meat fit on that kind of vegetable meat continuum, right? it s not quite an animal. it s grown off an animal but doesn t have the kind of suffering associated with it. doesn t have the feeding process. there is something in it that is almost it s not a vegetable ....
and you run a molecular restaurant. i have seen a lecture you gave in which you made a burger out of, if i remember correctly, beets corn and barley. would you serve the more advanced cousin of this burger in modo? well, no, that s like asking if we would use a processor from the 1950s in a phone today. and we did make a burger out of what cows eat so just sort of bypassing the cow altogether. i think it has billions of dollars and a long way to go before it becomes successful to the mainstream. so, amanda, one of the interesting things you bring up when you say you re a restaurant that focuses on vegetables, is where actually does test tube grown meat fit on that kind of vegetable meat continuum, right? it s not quite an animal. it s grown off an animal but doesn t have the kind of suffering associated with it. ....
Turning our waste around and not throwing great food into the garbage and the food industry s become such a beast that i really think we re really misguided with it. and you run a molecular restaurant. i have seen a lecture you gave in which you made a burger out of, if i remember correctly, beets, corn and barley. would you serve the more advanced cousin of this burger in modo? well, no, that s like asking if we would use a processor from the 1950s in a phone today. and we did make a burger out of what cows eat so just sort of bypassing the cow altogether. i think it has billions of dollars and a long way to go before it becomes successful to the mainstream. so, amanda, one of the interesting things you bring up when you say you re a restaurant that focuses on vegetables, is where actually does test tube grown meat fit on that kind of ....