Page 14 of Radar

“Muscle is lab-grown,” Uncle Orest qualified. “But what kind of meat would this be? It would be too lean, even worse than ostrich for leanness.”

“We can 3D print fat as well. The medium for printing is simply lab-grown fat cells. So, imagine how you might print a plastic object in 3D. All you’re doing is shaping the object out of a material. In this case, fat cells and meat cells—there’s a little more to it, but I’m putting this in its most simplistic terms—are arranged by the printer to correspond with the shape and the marbling that is perfect for the desired cut of meat.” Eddie’s posture shifted, moving from relaxed to animated with the change of topic. “On each machine, there’s a selection the consumer would press—ribeye, T-bone, filet mignon, and so on.”

Uncle Orest clapped his hands together. “Marvelous. Fat is everything to taste and mouth feel. Both are extremely important to a satisfying meal.” Uncle Orest lifted his chin. “But how does this taste your printed meat?”

“Once the meat is printed, then it’s aged, allowing the flavors to develop,” Eddie explained. “In side-by-side taste comparisons—ifour panelists weren’t told that one of the pieces of meat was lab-produced—the traditional meat and lab meat are indistinguishable. That’s true when we present the meat to chefs. They have no idea that it’s printed and not the variety already available from the butcher.”

“Advancements of science are wonderful things,” Uncle Orest said with approval. “They are my lifeblood and give me energy. I am most enthusiastic about your work, Dr. Eddie. Now, I love my filet mignon wrapped in bacon. Can you printmeats other than cow? Could you print bacon?” Uncle Orest tapped his fingers on Eddie’s arm. “Island nations struggle to be food-independent. We need new ways to manage. And, in my mind, one of best ways to lift food pressure is by reducing or eliminating the need for domestic herd animals.” He patted both hands on his stomach. “And people should not eat for survival. They must eat for joy. A perfectly marbled steak?” He kissed the tips of his fingers, then spread his fingers wide to release the love. “This is beautiful thing. In my humble estimation, filet mignon is king, but only when wrapped in bacon. So, you tell me, what meats can you print in your lab?”

“Beef, pork, chicken, and white fish.” Eddie’s face pinked. “The white fish isn’t looking like it’s going to be plausible. Its mouthfeel isn’t …” He sighed. “Yeah, it just isn’t good, and we haven’t found a method that makes it a pleasant experience.”

“No goat?” Uncle Orest asked. “No sheep?”

“I haven’t tried that. There’s limited commercial use for either in the United States. It’s not widely sought after. I had to take my investors into consideration.”

“He wanted to try alligator,” Elyssa said with a grin. “Eddie comes from Florida, and he is a big fan of alligator sausage, but—"

“I couldn’t find funding to produce alligator meat when demand is so limited now,” Eddie finished.

“I see, but Elyssa, she calculates such things for her project, trying to provide protein.” Uncle Orest lifted his chin toward Elyssa. “How many meals?”

“Two meals a week of meat and two meals a week of fish, shrimp, or shellfish. Four meals a week of eggs. The rest consists of plant-based protein, lentils, beans, and peas. We’ve balanced out nutritional requirements as much as we can. A healthy level of fats and proteins is a challenge in most parts of the world.”

“But Eddie, you grow fat along with the meat.” Uncle Orest said. “You can solve this problem.”

“Working on it.” Eddie smiled. “But at the beginning of this conversation, the problem was chocolate?”

“My Elyssa says that she cannot make chocolate a part of her calculations. I’m sorry to be cryptic, but we have contracts that say we must be so. Now, with little idea of what I could mean, I tell you anyway that I say to her, ‘No, Elyssa, this will not work. People cannot survive without chocolate. How do you say? They scrape by?” He waited for Elyssa’s nod before diving back in. “It’s enough already she say butter is not possible.”

“Oh, no, that’s not true,” Eddie said. “Not only butter but cheese. I know a lab in Seattle that can grow both.”

“Grow, not print?” Uncle Orest asked.

“Exactly. They have the cheese figured out. It’s bioidentical to what we make now in the old-fashioned way. It has the same melting point and elasticity. My friend’s lab is just waiting for the FDA to sign off. They’re working with mechanical engineers on ways to scale to commercial production.”

“Delicious.” Uncle Orest clapped his hands and rubbed them together. “Cheese is not just food of gods. It is also important for good digestion. Everyone should have a nibble from cheese plate and a little fruit at the end of a meal. This is why I am,” he tapped his fingers on his belly, “despite outward appearances, such vital and healthy man. So,” he tapped Eddie’s arm, “your 3D meat machines can create on a commercial scale?”

“Mine? No, sir. Currently, our lab's production can only supply approximately thirty-six thousand pounds per year. It sounds like a lot, but it’s only enough protein for about two hundred individuals if they consume an average American adult’s yearly portion.”

“And this is why I invite you to speak with me today. Given Elyssa’s friendship with you and my enthusiasm for what you are undertaking, Dr. Eddie Baylor, I wish to invite you to be part of our 'Feed the World' effort. Your work with meat could naturally couple with what Elyssa is working on. This is good idea, isn’t it, Elyssa?”

Working on a project with Eddie would always be a good idea. But Eddie’s lab was very expensive. At scale, they could produce protein at a cost savings, but not on a micro level. The expense was an issue since one of the foundation’s goals for her own project—once they were out of the gold-standard bells-and-whistles prototype phase—was to make her interior farms as cost-effective as possible.

Was adding 3D meat production a good idea?

Sure, easily procured protein that did little to harm the environment would be a boon to society. But at the same time, Elyssa didn’t know the production requirements, and she didn’t want to adjust her designs. Going back to the drawing board at this late stage could cost her years. “In the same building? I don’t think so, Uncle Orest. We could possibly have two buildings side by side.”

Uncle Orest focused on Eddie. “As Elyssa will tell you, I compensate my scientists handsomely. Anything you are now receiving, I will make it more lucrative for you.”

Deep, rosy-red crawled up from Eddie’s collar. Like a thermometer, the blush spread up Eddie’s cheeks to his forehead and into his hairline, making his carrot-colored hair look like flames in contrast. “Sir, you are incredibly generous. And I can readily see your love of food and your kind heart trying to help those in need, but I recently signed a contract with NASA, so I’m unavailable.”

“You decided to do it?” Elyssa exclaimed, reaching out to hug Eddie. “That’s wonderful news.”

“3D meat for NASA?” Uncle Orest pulled his brows together. “Is this for the trip to Mars?”

“Mars, exactly,” Eddie said as his color slowly faded to normal. “How would you guess that?”

“I’m losing a foundation scientist to the effort, Dr. Claude Burns. Everyone calls him Paca. He tells me this is short for ‘Alpaca’ for his hair,” Uncle Orest held his hands to either side of his head and made a wiggling motion.

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