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Country diary: There’s wisdom in waiting for a cow to calve | Sarah Laughton
Long Dean, Cotswolds: This is a world – and a worldview – away from the rush to get lab-grown meat on to the marketIt’s a test of patience waiting for a calf. But in our closed (ie we don’t buy in) small-scale herd, ensuring successful delivery of new life is vital. I’m now several days into regularly checking for signs of labour. By day, I stride through the greening wood, spring’s symphony of birdsong overlaid by woodpecker percussion, and by night, moonlit or torchlit, I stumble, observed by owls but without pausing to dwell on what those dark scufflings might be. These calves have been nine months in the making, a few more days won’t matter. Nature, after all, dictates her own pace.By contrast, in the news recently, the Food Standards Agency is seeking to speed up the approval of lab-grown meat. These products, originating from animal cells, will be developed in small chemical plants before being processed to look like food, and it is claimed they are better for the environment and health. Putting aside the irony that they seem to be the “ultimate” in processed food, it might be that using science is the most “efficient” way to produce meat. But – pardoning the pun – there’s much more at stake here than that. Continue reading...
Long Dean, Cotswolds: This is a world – and a worldview – away from the rush to get lab-grown meat on to the market
It’s a test of patience waiting for a calf. But in our closed (ie we don’t buy in) small-scale herd, ensuring successful delivery of new life is vital. I’m now several days into regularly checking for signs of labour. By day, I stride through the greening wood, spring’s symphony of birdsong overlaid by woodpecker percussion, and by night, moonlit or torchlit, I stumble, observed by owls but without pausing to dwell on what those dark scufflings might be. These calves have been nine months in the making, a few more days won’t matter. Nature, after all, dictates her own pace.
By contrast, in the news recently, the Food Standards Agency is seeking to speed up the approval of lab-grown meat. These products, originating from animal cells, will be developed in small chemical plants before being processed to look like food, and it is claimed they are better for the environment and health. Putting aside the irony that they seem to be the “ultimate” in processed food, it might be that using science is the most “efficient” way to produce meat. But – pardoning the pun – there’s much more at stake here than that. Continue reading...
