Is Coming to Change Food Forever.
COUNTER CULTURE LABS takes its name pretty literally. It is a bio lab, for sure, complete with pipettes, carboys, microscopes, and flasks. But it is decidedly counter to the traditional culture of laboratory science. The DIY tinkerers who hang out here—in the back of a sprawling space that used to house a heavy metal club in Oakland, California—are working beyond conventional notions of inquiry and research. Their goal is nothing less than to hack nature.
Consider one group of bio-hackers who meet in the lab each Monday night to work on a project that sounds like a contradiction in terms: They’re trying to make cow’s milk cheese without the cow. Using mail-order DNA, they’re tricking yeast cells into producing a substance that’s molecularly identical to milk. And if successful, they’ll turn this milk into cheese. Real cheese. But vegan cheese. Real vegan cheese.
That’s the name of the project: Real Vegan Cheese. These hackers want cheese that tastes like the real thing, but they don’t want it coming from an animal. Abandoning real cheese is one of the hardest sacrifices vegans must make, says one member of the group, Benjamin Rupert, a chemist by training and a vegan for the past decade. With Real Vegan Cheese, they won’t have to. “What we’re making is identical to the animal protein,” he says. “You’re not giving anything up, really.”
http://www.wired.com/2015/04/diy-biotech-vegan-cheese/
COUNTER CULTURE LABS takes its name pretty literally. It is a bio lab, for sure, complete with pipettes, carboys, microscopes, and flasks. But it is decidedly counter to the traditional culture of laboratory science. The DIY tinkerers who hang out here—in the back of a sprawling space that used to house a heavy metal club in Oakland, California—are working beyond conventional notions of inquiry and research. Their goal is nothing less than to hack nature.
Consider one group of bio-hackers who meet in the lab each Monday night to work on a project that sounds like a contradiction in terms: They’re trying to make cow’s milk cheese without the cow. Using mail-order DNA, they’re tricking yeast cells into producing a substance that’s molecularly identical to milk. And if successful, they’ll turn this milk into cheese. Real cheese. But vegan cheese. Real vegan cheese.
That’s the name of the project: Real Vegan Cheese. These hackers want cheese that tastes like the real thing, but they don’t want it coming from an animal. Abandoning real cheese is one of the hardest sacrifices vegans must make, says one member of the group, Benjamin Rupert, a chemist by training and a vegan for the past decade. With Real Vegan Cheese, they won’t have to. “What we’re making is identical to the animal protein,” he says. “You’re not giving anything up, really.”
http://www.wired.com/2015/04/diy-biotech-vegan-cheese/
