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RT @dapersiantrader: Slowed down on futures trading this summer to focus on my health and enjoy the season, but with the market looking goo…

Lets goo

RT @Abode: We do a lil @Ledgart_io sweep 📈🧹 Thesis: Kaleo is one of the most bullish and active OG traders on the timeline, makes many goo…

🇺🇸LAB-GROWN SALMON IS HERE AND… UM, WHAT?? So the FDA just approved salmon that never swam, never saw the ocean, and never once considered eating a bug. It’s real fish, kind of, made by a startup called Wildtype that grows sushi-grade salmon in a lab like it’s brewing kombucha. They extract salmon cells, drop them in a tank, feed them nutrients, and wait. Add a little plant goo for texture and boom: you’ve got sashimi born in a beaker. The FDA said it’s “as safe as comparable foods,” which is government-speak for “we didn’t find anything horrifying, yet, so… sure.” This isn’t the first lab-grown meat to get approved (chicken got there in 2022), but it is the first fish. And not just any fish, raw fish. So now, technically, science can serve you uncooked seafood from a machine and still charge $38 a plate. The debut happened at a restaurant in Portland, where it was dressed up with pickled strawberries and Haitian seasoning, because nothing distracts from “grown in a vat” quite like artisanal condiments. Meanwhile, 8 states have already banned lab-grown meat entirely, claiming it’s a threat to ranchers, tradition, and probably their appetites. But let’s be real: no one’s switching to lab salmon for the price. It’s still wildly expensive, wildly niche, and still tastes, well, TBD. So yeah, fish that never swam is now dinner. Bon appétit? Source: Popular Science