Science: it's what's for dinner!

Apparently, in the weeks since we first wrote about test-tube filet mignon, it's become a real red-meat issue for vegetarians:

The super-veggies and the mere-veggies can't agree on whether they're a green and ethical end-run around farmed animal flesh, or an unholy combination of Matrix-style technoslavery and the horror that is ham sandwiches (I'm not making this up).

Follow the link for a fascinating, freewheeling debate on Soylent Green, the pressing need for mitochondrial labor unions, and whether blue cheese is veggie-approved (it's made by fungi, after all). Or, if you're a hungry carnivore, check out this explanation of what makes meat so tasty, courtesy of the Exploratorium.