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Posts Tagged ‘fish

“Let food be thy medicine and medicine be thy food”*…

 

Beef

 

We are on the cusp of the deepest, fastest, most consequential disruption in food and agricultural production since the first domestication of plants and animals ten thousand years ago. This is primarily a protein disruption driven by economics. The cost of proteins will be five times cheaper by 2030 and 10 times cheaper by 2035 than existing animal proteins, before ultimately approaching the cost of sugar. They will also be superior in every key attribute – more nutritious, healthier, better tasting, and more convenient, with almost unimaginable variety. This means that, by 2030, modern food products will be higher quality and cost less than half as much to produce as the animal-derived products they replace.

The impact of this disruption on industrial animal farming will be profound. By 2030, the number of cows in the U.S. will have fallen by 50% and the cattle farming industry will be all but bankrupt. All other livestock industries will suffer a similar fate, while the knock-on effects for crop farmers and businesses throughout the value chain will be severe.

This is the result of rapid advances in precision biology that have allowed us to make huge strides in precision fermentation, a process that allows us to program microorganisms to produce almost any complex organic molecule.

These advances are now being combined with an entirely new model of production we call Food-as-Software, in which individual molecules engineered by scientists are uploaded to databases – molecular cookbooks that food engineers anywhere in the world can use to design products in the same way that software developers design apps. This model ensures constant iteration so that products improve rapidly, with each version superior and cheaper than the last. It also ensures a production system that is completely decentralized and much more stable and resilient than industrial animal agriculture, with fermentation farms located in or close to towns and cities.

This rapid improvement is in stark contrast to the industrial livestock production model, which has all but reached its limits in terms of scale, reach, and efficiency. As the most inefficient and economically vulnerable part of this system, cow products will be the first to feel the full force of modern food’s disruptive power. Modern alternatives will be up to 100 times more land efficient, 10-25 times more feedstock efficient, 20 times more time efficient, and 10 times more water efficient.1,2 They will also produce an order of magnitude less waste.

Modern foods have already started disrupting the ground meat market, but once cost parity is reached, we believe in 2021-23, adoption will tip and accelerate exponentially. The disruption will play out in a number of ways and does not rely solely on the direct, one-for-one substitution of end products. In some markets, only a small percentage of the ingredients need to be replaced for an entire product to be disrupted. The whole of the cow milk industry, for example, will start to collapse once modern food technologies have replaced the proteins in a bottle of milk – just 3.3% of its content. The industry, which is already balancing on a knife edge, will thus be all but bankrupt by 2030.

This is not, therefore, one disruption but many in parallel, with each overlapping, reinforcing, and accelerating one another. Product after product that we extract from the cow will be replaced by superior, cheaper, modern alternatives, triggering a death spiral of increasing prices, decreasing demand, and reversing economies of scale for the industrial cattle farming industry, which will collapse long before we see modern technologies produce the perfect, cellular steak…

A provocative look at the (or at least a plausible) future of food and agriculture. Read the full report here (email registration required).

As to what’s happening in the meantime…

• Undocumented ship-to-ship transfers funnel illegal, unreported, and unregulated fish to market. It’s probably worse than we thought: “Clandestine Fish Handoffs.”

• With a new California Cattle Council now in play, the state’s beef producers will up the ante in research and education: “California cattle producers beef up state’s cattle business” .

• “Eat Less Red Meat, Scientists Said. Now Some Believe That Was Bad Advice

* Hippocrates

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As we dig in, we might recall that it was on this date in 1964 that Teressa Bellissimo, at the Anchor Bar in Buffalo, New York, created Buffalo Hot Wings as a snack for her son and several of his college friends.  Her “invention”– an unbreaded chicken wing section (flat or drumette), generally deep-fried then coated or dipped in a sauce consisting of a vinegar-based cayenne pepper hot sauce and melted butter, and served with with celery and carrot sticks and with blue cheese dressing or ranch dressing for dipping– has become a barroom and fast food staple… and has inspired a plethora of “Buffalo” dishes (other fried foods with dipping sauces).

220px-Buffalo_-_Wings_at_Airport_Anchor_Bar source

 

Written by LW

October 3, 2019 at 1:01 am

“If there is magic on this planet, it is contained in water”*…

 

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Aquariums are currently all the rage. Of the forty-one American aquariums accredited by the American Zoo and Aquarium Association in 2003, more than half opened since 1980, sixteen since 1990 alone.These are not traditional halls of fish tanks but huge, immersive environments with increasingly exotic fish in ever more realistic habitats: live coral reefs, artificial currents, indoor jungles, and living kelp forests. Massive public/private endeavors, the new breed of aquarium has flourished in an era of ambitious urban renewal aimed at reviving derelict inner-city waterfronts. Their prominent role in such schemes has caused the Wall Street Journal to dub the last two decades “the age of aquariums.” We are in love with looking at fish. But why?…

Ginger Strand explains: “Why look at fish?

* Loren Eiseley

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As we dive, dive, dive, we might recall that it was on this date in 1875 that the first sounding of the Mariana Trench– the deepest natural trench on Earth– was made by the British survey ship H.M.S. Challenger during its first global expedition.  Accurate measurements from the surface remain difficult; but in 2010, NOAA used sound pulses to record a 36,070-ft (10,994 m) depth in the Challenger Deep at the southern end of the Mariana.

The Challenger‘s voyage was the first expedition organized specifically to gather data on a wide range of ocean features, including ocean temperatures seawater chemistry, currents, marine life, and the geology of the seafloor– that’s to say, it was the birth of modern oceanography.

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H.M.S. Challenger

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Written by LW

March 23, 2019 at 1:01 am

“Now I can look at you in peace; I don’t eat you any more.”…

 

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Hidden in a bend of the Mississippi River just south of New Orleans, 29 concrete bunkers lie on a grid of dirt and grass roads. Some hold remnants from the past—40-year-old gas masks and biohazard signs still hang on a wall. Most of them have been abandoned for decades. But inside two of those bunkers, 15 million fish eyes stare at the walls through the glass of their jars. This is the Royal D. Suttkus Fish Collection, the largest collection of preserved fish in the world, and almost no one knows it exists…

More of the story– and explore the collection– at “A Pair of WWII Bunkers in New Orleans Contains 7 Million Fish.”

* Franz Kafka (commenting on his then new-found vegetarianism)

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As we ponder preservation, we might spare a thought for David Starr Jordan; he died on this date in 1931.  The leading ichthyologist of his time, he was also an educator and advocate for science.  He became the youngest President of Indiana University, then founding President of Stanford; he was an expert witness at the Scopes Trial, testifying for the efficacy of the theory of evolution.

His career was not unblemished however: he helped cover up the murder of Jane Stanford, and argued in favor of eugenics.

220px-Portrait_of_David_Starr_Jordan source

 

 

We are not alone…

The first photo of a fish using a tool...

This blackspot tuskfish, found in Australia’s Great Barrier Reef, held a clam in its mouth and smashed it against a rock to reach the food inside. This photo is the first incontrovertible proof that fish are capable of tool use.

While tool use was once seen as a uniquely human behavior, decades of animal observation has proven just how wrong that really was. We’ve seen primates, crows, and maybe even octopuses show signs of tool use. But outside of mammals, birds, and octopuses, tool use is close to unknown. There were reports of fish tool use, but no hard evidence to back it up.

That changed when diver Scott Gardner snapped this photo, and there are more like it about to be published in a new paper from Macquarie University researchers…

Read the whole story at io9.

As we admire pescatory pragmatism, we might wish a fresh-and-clean-smelling Happy Birthday to Frederick Louis Maytag; he was born on this date in 1857.  In 1893, Maytag, his two brothers-in-law, and George W. Parsons founded Parsons Band-Cutter & Self Feeder Company, a farm implements manufacturer that produced threshing machines, band-cutters, and self-feeder attachments invented by Parsons.  But in 1909, Maytag took control, renamed the company (eponymously), and concentrated on washing machines (which were not as seasonal as farm equipment).  By 1927, Maytag was selling more than twice as many washers as its nearest competitor.

“F..L,” as he was known, was devoted to his employees; he often greeted employees with a question tat has entered the vernacular: “is everybody happy?” And his employees returned the affection– an estimated 10,000 factory workers and salesmen attended his 1937 funeral.

Lest we doubt the social importance of Maytag’s accomplishments, readers might consult global health guru (and stat maven) Han Rosling‘s TED Talk, “The Magic Washing Machine.” (Spoiler alert:  the washer– and thus Maytag– have done more for reading than Oprah has.)

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