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Cake day: June 14th, 2025

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  • I’ve occasionally been part of training hourly workers on software new to them. Having really, really detailed work instructions and walking through all the steps with themthe first time has helped me win over people who were initially really opposed to the products.

    My experience with salaried workers has been they are more likely to try new software on their own, but if they don’t have much flexible time they usually choose to keep doing the established less efficient routine over investing one-time learning curve and setup time to start a new more efficient routine. Myself included - I have for many years been aware of software my employer provides that would reduce the time spent on regular tasks, but I know the learning curve and setup is in the dozens of hours, and I haven’t carved out time to do that.

    So to answer the question, neither. The problem may be neither the software nor the users, but something else about the work environment.








  • The barrier here is that hundreds of millions of years of animal evolution has extremely optimized their form, and the nature of growing only the muscle cells de-optimizes the system. Animals have immune systems; lab cells have to be kept in a sterile environment, a significant cost. Animals have digestive systems and can power cell growth and all other functions from common plant materials; lab cells have to be fed pre-digested and carefully proportioned material, a significant cost. Animals have circulatory systems that efficiently perfuse oxygen and nutrients, and remove waste; lab cell containers have to be centrifuged in small containers because the forces required in large containers damage the cells. And so on.

    Lab-grown cuts are sold as a luxury good now, and I expect as the price comes down from 1000x animal-grown meat to more like 10x animal-grown meat they will become more widely eaten by rich conspicuous consumers.

    The real opportunity for equal-tasting, cheaper, better for the environment “meat” is development of and efficiencies gained by scaling the lines of plant-based imitations like what Impossible and it’s competitors are doing.


  • Lab grown animal cells will always be more expensive than animal-grown animal cells. Animals have immune systems; lab cells have to be kept in a sterile environment, a significant cost. Animals have digestive systems and can power cell growth and all other functions from common plant materials; lab cells have to be fed pre-digested and carefully proportioned material, a significant cost. Animals have circulatory systems that efficiently perfuse oxygen and nutrients, and remove waste; lab cell containers have to be centrifuged in small containers because the forces required in large containers damage the cells. And so on.

    The real potential for equal-tasting, cheaper, better-for-environment cuts is in plant-based imitations like what Impossible brand and its competitors are doing.

    These laws banning lab grown cells are banning designer lab-grown cuts as a luxury good. Once that market matures, I am sure the wealthy people who jump on the conspicuous consumption bandwagon will not have any problem getting the law repealed or exceptions carved out for them.