It’s a bit eerie, but nowhere do the project specs dictate what this food is actually made of. So in that way, yes: it seems like MIT is more interested in a nifty new way to make food than in what kind of foods it would actually make. Some sites call it “truly green,” perhaps a bit sardonically, but are hailing it as the end of supermarkets. This is just opinion, but to me it seems like an over-hyped, slightly more technical blender/bread-maker. The appliances we currently have in our kitchen already do whatever they are planning for it to do, when combined with a recipe and a human being. And whatever they might say, buying local ingredients at a farmer’s market and mixing them by hand is greener than buying huge metal canisters full of who-knows-how-processed food slushie and making a machine do all the work.
However, if we’re talking about Soilent Green in terms of what it was actually made of…I doubt that this will catch on as a meat-preparing device. From current pictures, it looks like all the ingredients have to squirt out of narrow metal openings. Perhaps it could accomodate ground beef, but most people will still probably prefer a nice steak or filet. And since *spoiler alert* Soilent Green is people, we’ve actually already got much closer to it, ingredient-wise: indigenous cultures all over the world have practiced cannibalism to some extent.
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