I wrote this, then submitted it to copilot for a funny rewrite, paragraph format, medium length. I figured funny would allow acceptable mistakes to be made.
There were two problems, the first was that it works in 2 K batches. I had to split the original article into 2 pieces. So there is, and there isn't continuity between the 2 2K pieces, because it does have the previously entered information in it's memory to which it does refer when figuring out what words to use. The first piece came out immediately, no problems, it had paragraphs in it. I entered the second part, and it lost the prompts twice or so it said. The prompts were there. I had picked humorous from Professional, Casual, Enthusiastic, Informational, Funny. Picked paragraph from Paragraph, Email, Ideas, Blog post and then Paragraph from Paragraph, Email, Ideas, Blog post. The length I picked was medium, from short, medium, long. Nothing came out. Tried it again, nothing came out. Next attempt it blurted out a couple of lines of letters, looked like words, sort of, but no real words, some without vowels. Tried again, this time it spit out the rewrite but without any paragraphs.
My version:
Cultivated meat, formerly known as lab grown meat, has gone way past science fiction fantasies. It's also gotten to the point where people are trying to outlaw it. Some are trying to make it a felony to sell cultivated meat to the public.
The cultivated meat industry was hoping to cash in on the perceived waning of enthusiasm for the vegetable based substitute meat products. The race is on to find cells that reproduce rapidly so that the meat can be churned out like sausage.
Italy and a few US states, Florida, Alabama and Iowa, have passed laws banning the sale of cultivated meat. France is working on legislation to ban cultivated meat.
The European Union has banned the cloning of farm animals that would be used for commercial purposes. The US has not banned cloning of farm animals for commercial purposes.
Cultivated meat can be grown in vats. It starts as a few cells which are fed nutrients from which grow into lumps of meat. Companies have been working on scaling up the operation to make it cheaper and easier to make.
There are two basic ways to grow the cells to a sizable, edible pile. One method is to create a structure for the meat cells to anchor to, those designs are subject to a great deal of imagination. Artificial cellulose has been tried to mimic a tissue environment. Chitin is a natural scaffolding material for cells to grow on but enzymes can break it down, requiring careful planning. Collagen is another natural tissue growth anchor, but controlled production of the collagen is a bit of a problem, one solution is to get it from tobacco plants.
The roots of mushrooms have been used to create meatless bacon that looks pretty much like a piece of well cooked bacon. One company is using a dietary fiber called Nata de Coco, derived from coconuts, to create nanocellulose sponges for their scaffolding.
Another method is the bioreactor which are closed cylinders that use mechanical, chemical, and energy sources to produce the meat. It might be capable of being portable or even installed in residential settings. When there is enough meat produced, it has been proposed that the meat could be formed into usable shapes by 3D printers.
Around 40 companies are working on cultivated meat, a few are producing it in commercial quantities. Some are working towards being stand alone companies while others will be absorbed by big corporations that are looking for ready made solutions.
Big name meat production companies such as JBS, Tyson and others are actively pursuing efforts to produce cultivated meat for large scale use. For them it's a source of meat that is not subject to the uncontrollable effects of climate change, a product they can produce themselves.
Cultivated chicken is for sale in Singapore, but only 3 percent grown chicken cells. The rest is protein and spices. Right now it is too expensive to sell pure cultivated meat to the average consumer.
US, China, Israel, Australia, Singapore, Canada, Hong Kong, Czech Republic, Turkey, Spain, India, Switzerland, United Kingdom, Japan, Netherlands, are actively pursuing cultivated meat programs with a goal of providing meat to everyone from the rich to those with not enough food to eat.
A parallel industry is using bacterial fermentation to produce livestock by products. This includes milk, honey, eggs, cheese, gelatin, chitin, dairy proteins, egg proteins, sweeteners, enzymes, vitamins, fats, and pigments. All of which is being used commercially, though some are in limited quantities.
The copilot rewrite:
In the not-so-distant future, the meat aisle could look a bit like a sci-fi novel come to life. Imagine this: instead of picking up a pack of chicken or beef, you're selecting your preferred brand of cultivated meat – grown not on farms, but in vats, where cells dance the cha-cha as they multiply into your next dinner. It's a world where "farm to table" takes on a whole new meaning, and the only "cows" involved are the ones in virtual reality headsets, blissfully unaware of their digital pastures.
But wait, there's a plot twist! Some countries and states have decided that this vat-grown venture is not for them, passing laws faster than you can say "cellular agriculture" to ban the sale of this futuristic feast. Meanwhile, the industry is racing to find the Usain Bolt of cells – ones that reproduce at breakneck speed, turning vats into veritable meat-making machines. The goal? To churn out cultivated meat like it's going out of style (or before it's outlawed, whichever comes first).
Across the pond, the European Union has given a firm "no" to cloning farm animals for commercial munching, while the US is still mulling it over, perhaps waiting to see if cloned cows come with a side of superpowers. And as for scaffolding? Forget steel and concrete – we're talking chitin, collagen, and even mushroom roots. Who knew fungi could be the foundation of your next faux-filet mignon?
So, as the cultivated meat saga unfolds, one thing's for sure: the future of food is looking meatier, and a whole lot more interesting. Just don't be surprised if your next burger comes with a backstory of cellular heroism and legal drama – it's all part of the charm of dining in the 21st century.
You might just find yourself saying, "Honey, the steak is printing!" as bioreactors hum in the background, churning out tomorrow's dinner. Imagine a world where your kitchen counter has its own meat-making machine, right next to the toaster and coffee maker. It's like having a tiny, unassuming farm that fits between your blender and spice rack, minus the cows and the clucking chickens.
And let's not forget the companies in the race to become the 'Apple' of cultivated meat, each vying to be the first to get their 'iMeat' into homes. Meanwhile, big meat corporations are turning into high-tech farmers, swapping their cowboy hats for lab coats as they wrangle cells instead of cattle. As for the global pursuit of meat without the moo, it's a veritable United Nations of protein production, with countries banding together in the quest to feed the world, one petri dish at a time.
And for those with a taste for the exotic, there's always the chance to sprinkle some lab-grown honey on your bio-fermented cheese, because why not? In this brave new world, the phrase 'farm to table' takes on a whole new meaning—it's more like 'lab to table,' with a pit stop at the 3D printer. Bon appétit, future foodies!
