Billion Dollar Burger, by Chase Purdy (Portfolio/Penguin, 236 pages)
You don’t have to be vegan, or an animal-rights zealot, to be deeply uncomfortable about what is required to keep the meat shelves at your local supermarket stocked with ground beef and pork tenderloins.
In about the time it took to read the previous paragraph, about 10,000 animals in the U.S. were slaughtered to meet the insatiable demands of a population that is already dangerously obese. (Statistic via the website Animalclock.org, which tracks slaughter numbers in the U.S.) Obscenely, many of the animals died so their flesh could be thrown away; an estimated one-quarter of meat produced is discarded.
Marry atrocity and capitalism, and you get cell-cultured burgers. Or you would get them, if the companies racing to produce lab-grown meat could figure out how to produce them economically. Quartz reporter Chase Purdy has been following the companies’ quest for two years and brings a skeptical eye to how the products will be received on America’s dinner tables, if they ever get to America’s dinner tables. Or he does so for part of the book, anyway. He also seems a fanboy of Josh Tetrick, cofounder of the cell-cultured meat venture JUST, one of nine that Purdy has studied.
First, a primer: Cell-cultured meat (which has also been dubbed Frankenmeat) is meat grown from animal cells, not the pseudo-meat that is plant based, such as Burger King’s Impossible Burger.
Entrepreneurs like Tetrick envision a future barbecue in which people can honestly say “no animals were harmed” because the “donor cells” are taken from living animals, then grown in a lab into something called “clean meat.” The few people who have eaten it, to include Purdy, say that it’s decent and point out that everything we eat is a collection of cells. Plus, people who protest that it’s unnatural are forgetting what’s already on supermarket shelves.
“Just look at margarine, frozen pizza, Big Macs and deli meats; potato chips, soda, and every other now ubiquitous food product that is packaged for our convenience and enveloped in a carnival of sugar, salt, fats, and a laundry list of unpronounceable ingredients. They are objectively bad for us,” Purdy writes. And they are unnatural.
More people have gone into space than have eaten clean meat, a JUST worker tells Purdy as he sits down to sample a pate made of cell-cultured duck at the company’s headquarters in San Francisco. He later goes on to eat chicken tenders at Memphis Meats and thin-sliced steak at Aleph Farms, and to to interview a range of people with a dog in this fight, to include Bruce Friedrich of the Good Food Institute and Peter Singer, the renowned philosopher and champion of animal rights.
All downplay the “unnatural” factor, which is a huge hurdle the industry faces in a time in which consumers are newly enthralled with farm-to-table restaurants and humanely produced meat and eggs. Singer said, “I don’t think nature is in any way a gold standard.” Similarly, Peter Brabeck-Letmathe, a former Nestle executive, told him, “The reason why Homo sapiens have become what we are is because we learned to overcome nature.”
And even the “real” meat we see in supermarkets is divorced from its origin, pounded as it is into unrecognizable forms, and whatever else is done to it before we buy it. Purdy’s grandmother, who lives in Kentucky, told him that she has noticed that the smell of ground beef has changed over the years. “It smells like chemicals,” she said. She’s started buying bison instead.
Some people who are vegans because of animal suffering have said they would consider eating meat again when cell-cultured meat can be mass produced. Don’t look for it in the bins at Walmart anytime soon, though. The billion-dollar burger isn’t hyperbole. When one lab-grown burger was unveiled in London in 2013, it was said that the five-ounce patty cost $330,000 to produce, Purdy wrote. That year, cell-cultured meat amounted to $1.2 million a pound. By last year, it had dropped to a mere $1,000 a pound. In other words, one JUST chicken nugget cost $50.
In writing Billion Dollar Burger, Purdy is not the first to take on the topic. Paul Shapiro, co-founder of The Better Meat Co., wrote Clean Meat two years ago, and Kathy Freston and Bruce Friedrich addressed the subject that same year in Clean Protein.
Purdy’s take is a little more updated, albeit rather thin. Billion Dollar Burger has the feel of a Quartz article on steroids; one gets the sense that it took every line in Purdy’s notebooks to expand the manuscript to book length. And given his apparent regard for Tetrick, and his concern about factory farming and its effect on climate change, he is not an impartial observer. Nor does he delve deeply into the ethical issues of factory farming and cell-cultured meat; his style is observation and musing. As such, Billion Dollar Burger is an easy read on a complex subject and will likely need updating in a year. B-
Book notes
Now that the Emmys are over, we can move on to the awards that really matter: book awards.
Two big ones are coming up: the Booker Prize and the National Book Award, both announced in November.
If you’re like me and always bewildered that some books deemed the best of the year escaped your radar screen, there’s still time. The finalists for the National Book Award will be announced Oct. 6, giving you six weeks to read them before the awards ceremony Nov. 18.
The short list for the Booker Prize is out, and it includes three American authors: Diane Cook, Brandon Taylor and Maaza Mengiste. A fourth, Douglas Stuart, is a citizen of both Scotland and America. (A widely expected nomination for Anne Tyler for Redhead by the Side of the Road, given a B+ here, did not materialize.)
The Booker Prize, one of the most prestigious literary awards in the world, used to be given exclusively to an author writing in English from the U.K. The Man Booker Foundation expanded its reach in 2014, allowing writers of any nationality to be included, so long as the books are written in English and published in the U.K. There has been much howling and gnashing of teeth in certain quarters over this.
Regardless, the diligent reader can read one nominated book each week and be finished in time to complain about the winner, which will be announced Nov. 17. Here they are:
The New Wilderness, Diane Cook (Harper, 416 pages)
This Mournable Body, Tsitsi Dangarembga (Faber & Faber, 304 pages)
Burnt Sugar, Avni Doshi (The Overlook Press, 240 pages)
The Shadow King, Maaza Mengiste (W.W. Norton, 448 pages)
Shuggie Bain, Douglas Stuart (Grove Press, 448 pages)
Real Life, Brandon Taylor (Riverhead, 336 pages)
But while making your pick, don’t assume that just one will win. Last year the Bookman judges threw a curveball, choosing two winners: Margaret Atwood for The Testaments and Bernadine Evaristo for Girl, Woman, Other.
Featured photo: Billion Dollar Burger, by Chase Purdy