Right now, scientists are using this technology largely on cells in laboratory dishes, not on whole organisms.
(which they got from frozen bucardo skin) into the eggs of an existing goat. The cloned bucardo was born,
among others. 2.)Cloning with cells from cryopreserved tissue of a recently extinct animal can generate viable eggs.
If the eggs are implanted in a closely related surrogate mother, some pregnancies produce living offspring of the extinct species. 3.)Allele replacement for precision crossbreeding of a living species with an extinct species is a new genome-editing technique developed by Harvard
Could a young woman introduce the DNA of her own grandmother to her own eggs and essentially give birth to a baby ancestor?
A good example of this was given by Allan Savory, an ecosystem scientist working in Africa when he recommended the slaughter of 40,000 elephants to help prevent desertification,
and harvested within its newly enclosed pastures redefined the American diet. In Las Cruces, New mexico, Venue met with Dean M. Anderson, a USDA scientist
If you see a drinking water location, you will see that the area around that watering point looks as brown and devoid of vegetation as the top of this table,
whereas, out at the far distance from the drinking water, there may be plants that have seen never a set of teeth, a jaw,
These include putting a fence in, developing drinking water in a new location, putting supplemental feed in different locations,
changing the times you put out feed, putting in artificial shade, so that animals would move to that location#there are a host of things that we have tried.
which would provide high-quality nutrition. But, if you have the animals clear over three pastures away,
then you ve got to monitor the rainfall-related growth, and you ve got to get labor to help round those animals up
and decline without being utilized for feed. I m not saying that seed production is not important,
And you can move the polygon that the animals are in over in that far corner of the pasture.
Heart rate profile (beats per minute) of an 8-year-old free-ranging crossbred beef cow before, during,
the cow was observed standing near drinking water during this time. Anderson/#Virtual Fencing: Past, Present, and Future#)The key is,
or you go put the animal back into a four-strand barbed wire fenced pasture. Not every animal on the face of the earth today would be controllable with virtual fencing.
It s almost like a moving feed bunk, if you will. I m sure that, in time#I would almost bet money on this#that
especially if the drinking water was kept near the#oemoving feed bunk.##The other thing is that the consumer-level GPS RECEIVERS
and learn food literacy, as well as to preserve knowledge that our grandparents might have had but that never got passed down,
and to provide fresh organic produce for local food pantries.##Website: http://www. nopl. org/library-farm Santa Suits#atrons start reserving them in September at the Bolivar County Library System in Mississippi.#
Partygoers come in costume to drink butterbeer, hear Harry and the Potters perform live, pose for photos, play wizard chess,
and publishing center (Sacramento Public library, Sacramento, CA) Wine tasting fundraiser Wine & Words (Huntington Beach Public library, Huntington Beach, CA) Food trucks and international food
and the children enjoy fish-related crafts, stories, decorations and birthday cake.#(#Pikes Peak Library District, Pikes Peak, CO) Braille Writer, Assessment Testing Kits for School Psychologists#Colorado#oethe participatory library##A program creating opportunities
This ranges from learning how to make pie crusts, tie a scarf, make a geodesic dome, draw,
and lemonade served at a mock-up of the famous Star wars Cantina.#(#Joliet, IL)# entioned in a recent Wall street journal article Indiana Librarypalooza#Usually takes place during National Library Week.
A big indoor#oefair at the library, with giant games, bowling in the stacks, musical entertainment, storytellers, crafts, an ice cream bar, a Tech Petting Zoo, and more.
#oecoffee, Donuts & a Movie#:###oeat 9: 30a. m. we offer this program to those who are interested.
We provide the coffee & donuts and show a movie. The movies range from older classics to comedy to adventure to newer releases.
donated over 1, 000 hats to local food pantry, hospice center, spouse abuse shelter, and shipped hats to soldiers overseas.#
Vintage dancers Trapping and hunting Mah-jongg#oewhisk Me Away#cooking series Creepy Foods for Halloween World Religion Discussion Series Holocaust Discussion Series Adult Pottery Class
Mad about Mushrooms Soapmaking Introduction to Cake Decorating#oehow to Cook Wild Game#series with Fish & Wildlife agency#Spencer County Public library Carroll County Public library:
Legopalooza Jedi Training Princess Tea parties Book Discussions Crochet, Knitting, Punch Needle, Cross stitch, Scrapbooking, Spinning (Yarn) classes Diet and Diabetes Classes Yoga
transplanting, saving your own seed Local History potluck series (once a month) local historians, Chautauqua speakers, etc.
Wheel-throwing classes (pottery) Hypertufa plant container making Soy candle making Adult miniaturist s clinic#sing Dremels,
Seed lending library Reading camp for struggling first grade readers ipad and e-Reader/Kindle classes Civil war re-enactment bivouac on back lawn, Dessert contest, scarecrow
Jackson George Regional Library System) Car seat Rental-partnership with Citizens Against Needless Death in Youth CANDY.
Life-size Candyland#The library turns into Candyland board,#oeincluding all the different lands and yummy candy stops.#
From musicans and singers to poets and comedians, over ten performers select pieces each night Cupcake Decorating Program#Teen program on cupcake making
Annual Wine Tasting Salsa Slam#Celebration of sauce and dance. Local businesses and restaurants participated in a salsa tasting competition.
Chefs used fresh local tomatoes, as well as other ingredients of the season. Chinese New Year#Partnership with high school and Chinese Language school, activities include Chinese paper-folding, painting,
Participants make an object out of food that represents a book. The objects are judged then and eaten.
#New LED light technology sheds light on the future of food LED growing lights, delivering sunlight whatever the weather.
This century, the challenges of growing enough food to feed the world have grown more severe.
We need to feed more people with limited agricultural land and resources. We need to make better use of land, light and logistics for an increasingly urban population.
And we need to incorporate zero-waste and low-energy technologies into the task of food production.
Video) What can achieve the intensification of food supply we require, but in a way that is also sustainable and less harmful to the environment?
There is an urgent need to develop new methods for sustainable food production. This includes a greater emphasis on urban agriculture such as vertical farming which,
properly designed and planned, could provide the sustainable means to improve food supply we need.
There is potential for these multifunctional techno-greenhouses built around LED grow lights to increase the quality of the food we eat
Perhaps we would want flavored water like cherry water, tea water, coffee water, or chocolate water.
so here are some examples of starting points designed to begin the conversational thread of situational futuring. 1. 3d Ice Printers A 3d printer designed to work exclusively with ice could be used to make ice sculptures, ice containers, ice cubes with your favorite liquor inside
How long before the marijuana is as prevalent as alcohol in nightclubs around the U s. and around the world?
Perpetual Self-Filling Canteen In a world where people continually die from lack of hydration,
one of the most-needed devices is a handheld canteen that is constantly extracting moisture from the air.
Sensors, Food, Automation and Engineering. Sensors help agriculture by enabling real-time traceability and diagnosis of crop, livestock and farm machine states.
Food may benefit directly from genetic tailoring and potentially from producing meat directly in a lab. Automation will help agriculture via large-scale robotic
and microrobots to check and maintain crops at the plant level. Engineering involves technologies that extend the reach of agriculture to new means, new places and new areas of the economy.
Of particular interest will be synthetic biology, which allows efficiently reprogramming unicellular life to make fuels, byproducts accessible from organic chemistry and smart devices.
Food Genetically designed food: The creation of entirely new strains of food animals and plants in order to better address biological and physiological needs.
A departure from genetically modified food, genetically designed food would be engineered from the ground up.
Scientifically viable in 2016; mainstream in 2021; and financially viable in 2022. In vitro meat: Also known as cultured meat or tubesteak, it is a flesh product that has never been part of a complete, living animal.
Several current research projects are growing in vitro meat experimentally, although no meat has yet been produced for public consumption.
Scientifically viable in 2017; mainstream in 2024; and financially viable in 2027. Automation Variable rate swath control:
Building on existing geolocation technologies, future swath control could save on seed, minerals, fertilizer and herbicides by reducing overlapping inputs.
By pre-computing the shape of the field where the inputs are to be used, and by understanding the relative productivity of different areas of the field,
food and water in order to support life-forms inhabiting the system. Such systems already exist in small scales,
produce energy, provide food, and maintain and enhance human health and our environment. Scientifically viable in 2013;
including year-round crop production, protection from weather, support urban food autonomy and reduced transport costs. Scientifically viable in 2023;
A booming tech start-up economy and a thriving arts and restaurant scene have helped this old Civil war tourist magnet do something that places across the USA have been trying to do for decades:
New bars and restaurants seem to open weekly. Average commute times hover around 10 minutes.
At the gas station on the way home, you can fill your growler with craft-brewed beer. This is a new kind of city
-and-a-half, says David Crowley, a co-owner of The Alley, a popular sports bar that boasts eight lanes of bowling.
Crowley and his partners built the venue from scratch inside an old liquor-distribution warehouse, and on a recent weekday evening a family with young children rented bowling shoes while a young couple,
both of them 31, held a wedding rehearsal dinner in an upstairs event space. In between, an early-evening crowd drank beer,
watched live golf on big-screen TVS and played retro coin-operated video games. They re in Charleston to live in Charleston
It s already dotted with small artists storefronts and independent restaurants. A small-batch distillery recently opened down the street
and Nevin, who bought the abandoned office building last June, has signed three-year leases with, among others, a glass sculptor, a potter, a photographer, a dressmaker, an art magazine and two interior design firms.
and Coke machines rigged to dispense drinks for 25 cents. One floor of their campus has been remodeled as asocial work space that resembles an open-floor loft or a high-end hotel lobby.
Lawmakers say they feel compelled to start working on the issue as a wave of drones are starting to be considered for purposes ranging from finding missing children to delivering pizzas,
Each contest is a test of the human spirit, with good guys and bad guys pairing off, amidst great drama,
Cost Estimators 59. 3dimensionalists Those with an innate ability to think three dimensionally. 60. 3d Printerink Developers 61. 3d Food Printer Chef 62.
and the flavorings we add to food, the future will seem boring if our reality hasn t been augmented in some way. 71.
with some of the first inroads made by vehicles that deliver packages, groceries, and fast-mail envelopes. 104.
Bio-Meat Factory Engineers 131. Supply Chain Optimizers 132. Urban Agriculturalists Why ship food all the way around the world when it can be grown next door 133.
Biohacking Inspectors and Security 134. Swarmbot and Drone Operators and Managers 135. Plant Educators An intelligent plant will be capable of re-engineering itself to meet the demands of tomorrow s marketplace.
Once an avatar goes through the radical metamorphosis from an image that we see on a screen to a three dimensional being that joins us for dinner,
and hairy vetch increases soil nutrients and water retention and prepares the soil for the next planting rather than depleting it.
  Predicting twisters The Moore Okla. tornado touched down at 2: 56 p m. CDT (3: 56 p m. EDT) on May 20
and animals in the food chain absorb the carbon atoms explained study coauthor Thure Cerling a geochemist at the University of Utah.
and is made into plant sugars and starches Cerling said. And then an animal comes along
and butterfly wings make use of some unique surface characteristics that promote self-cleaning. The researchers believe that incorporating some of these features into man-made products might be key to tackling problems associated with biofouling.
and butterfly wings combine the low drag of shark skin with the superhydrophobicity of the lotus leaf putting these surfaces at the top of the list of nature-made self-cleaners.
and butterfly wings came to the investigators from observing these structures in their natural habitats.
and butterfly wings roll off effortlessly and that each remains clean in their respective environment says Bhushan.
and lotus leaves rice leaves and butterfly wings have special properties that make them particularly resistant to fouling.
and wings creating a negative mold they then used to create a urethane replica better suited to the rigorous tests the investigators had in mind.
Like shark skin rice leaves and butterfly wings exhibited low drag and self-cleaning properties.
Both rice leaves and butterfly wings contain micro -and nano-sized features that repel and direct water in one direction says Bixler.
and butterfly wings combine antifouling properties of some of nature's best self-cleaners Bhushan and Bixler have identified new surfaces that can be used as engineering inspiration for a wide range of industries plagued by biofouling.
Bushan's study on rice leaves and butterfly wings was titled Bioinspired rice leaf and butterfly wing surface structures combining shark skin
The U s. Conference of Catholic Bishops (USCCB) swiftly issued a statement condemning the research both on the grounds that embryos were destroyed in the research process
which are tiny organs within cells that convert the molecules in the food we eat into chemical energy the cell can use.
and insert it in the place of the egg's original nucleus. Now that adult cell's genome can hum along in its new home creating stem cells without the mitochondrial defects present in its original form.
Any work of the sort would need Food and Drug Administration approval in the United states not a given by any means but rogue clinics or scientists in less-regulated nations could make attempts he said.
The vehicles negotiate tight turns slaloms rough pavement and grocery stops. Peak speeds are often around 45 mph (72 km h).
The cells containing the passenger pigeon DNA could be transformed into cells that produce eggs and sperm
which could be injected into rock pigeon eggs. The pigeons that hatched would be rock pigeons but their offspring would resemble passenger pigeons.
The nucleus would be implanted into an elephant egg whose nucleus had been removed. But this is no easy feat no one has harvested yet successfully an elephant egg.
The challenges aren't trifling. Even if researchers succeed in creating a mammoth passenger pigeon or other extinct creature it has to survive in the wild.
This means having the right food and habitat and evading predators especially humans. Conservation controversy Critics of de-extinction say reviving extinct animals would do more harm to conservation efforts than good.
#Optical Technique Sorts Grapes for Wine Quality (ISNS) A team of German scientists has developed an automated process that sorts grapes into different levels of quality for winemaking.
The goal of developing the technique is to produce wines that will satisfy refined palates but cost less than current prices.
Different colors correspond to different amounts of sugar in the grapes a basic criterion for their wine-making characteristics.
the grapes for white wines Riesling and Weisser Burgunder and those for the red wines Trollinger and Lemberger.
Our experiments have proven that wine quality has improved obviously due to our sorting said Kai-Uwe Vieth of the Fraunhofer Institute for Optronics System Technologies and Image Exploitation (IOSB) in Karlsruhe Germany who oversaw
but time-consuming method used by vintners. Its high throughput allows us to harvest and select grapes
And the winemaker determines the quality by setting the appropriate parameters. So the quality does not depend on the person who does the hand-sorting.
Although optical sorting has been used for years in related industries such as the cork industry its application in the wine industry is said pretty new Anita Oberholster a specialist in enology the study of wine
The wines are currently settling and we will start chemical analysis soon she said. The German process uses a special conveying system to load de-stemmed grapes onto a belt that travels past a sorting module.
of wine. In effect the software takes over the role of categorizing individual grapes from human experts.
The technology that the process uses to separate grapes of different wine-making characteristics remains secret.
When German vineyards wanted an automatic process for sorting their grapes Fraunhofer IOSB presented an obvious choice owing to its experience developing machines that sort tobacco minerals foods and more.
and making wine out of the selected grapes Vieth said. University viticulture experts will also put the resulting wines through taste tests.
This story was provided by Inside Science News Service. A former science editor of Newsweek Peter Gwynne is a freelance science writer based in Sandwich Massachusetts i
#Precision farming Gains Global Foothold (Op-Ed) Lloyd Treinish leads the environmental science team in the Industry Solutions Department at the IBM Thomas J. Watson Research center.
and by 2050 food production must increase by at least 70 percent to keep pace. Unfortunately about half of the world's food is consumed never due to inefficiencies in the harvesting storage and delivery of crops.
Even in developed nations about 30 percent of purchased food ends up going to waste and supply-chain inefficiencies only exacerbate the problem.
Certainly weather-related events like the current and long-lasting drought in portions of the U s. add further complexity to the science of farming as resultant crop damage food supply shortages
and rising commodities prices frequently illustrate. To help reverse this sobering trend and to generate enough food to meet the ever-growing demands of a growing global population today's
and tomorrow's agribusinesses need to embrace smarter farming methods. Fortunately the technology to do so is available and working right now.
and more food makes it to the dinner table. The development and use of those predictive analytics based techniques and technologies is limited not to mega-farms.
which routes and methods will be fastest to transport harvested food. That is especially critical in countries like Brazil where many of the roads are unpaved
Printing food seems more like an idea based in Star trek rather than in the average home.
With everything from printed metal airplane wings to replacement organs on the horizon could printed food be next?
In some ways we have oeprinted food for decades. Think of making a sundae using a self-dispensing ice-cream machine.
Building by extruding material through a nozzle is quite similar to how certain 3d printers called fused deposition modellers (FDM) work today.
While FDM is used primarily for prototyping plastics the technology has been applied in culinary arts for years. Researchers at Cornell pioneered some of this work adapting an open source extrusion printer called the Fab@Home Lab to work with food in 2007.
They ve gone so far as partnering with The french Culinary Institute in Manhattan to print personalised chocolate
and cheese cookies cubes of pureed turkey and celery paste and even tiny spaceships made of deep fried scallops.
Novelty food suppliers have become early adopters of similar technology. Various chocolate printers are on the market
and for Valentine s day in Japan this year you could order chocolate made from a 3d scan of your face.
Further examples include a Burritobot on Kickstarter last year and Google serving 3d printed pasta. Other 3d printing technologies have been investigated for use with food.
In 2007 Evil Mad Scientist Laboratories introduced the Candyfab 4000 a DIY printer based on a modified selective laser sintering technique.
The method utilised a focused heat source moving over a bed of sugar to fuse large 3d sugar sculptures.
And just a few months ago a team of students from the University of Waterloo was able to sinter chocolate using a custom built machine.
Established market players in Additive Manufacturing have taken notice as well. In September 3d Systems (NYSE: DDD) acquired The Sugar Lab a startup producing edible 3d sugar confections.
The Sugar Lab had adapted 3d Systems'Color Jet Printing (CJP) technology to print flavoured edible binders on a sugar bed to fabricate solid structures.
Beyond novelty printed food could provide serious medical benefits. The netherlands Organisation for Applied Scientific research (TNO) announced they ll build printers to reassemble pureed food to look like the original think 3d printed broccoli florets from pureed broccoli.
TNO has targeted printers for nursing homes in order to help elderly people who have chewing and swallowing problems.
Beyond medical conditions TNO has proposed printing customised meals with varied levels of the basic food components like carbs protein and fat for everyone from seniors to athletes to expectant mothers.
And NASA sees 3d printed food as a revolutionary way to make personalised meals for astronauts.
They are funding development of a 3d printer that premixes basic food components before spraying the mix on baking tray.
Their ultimate goal would be to print a pizza. Beyond providing cosmic delivery food would also be tailored for astronauts'daily activities.
will printed food go beyond novelty value? Should it replace other foods or supplement the nutritional value of existing foods?
In this area one of the most interesting and perhaps controversial areas is the debate about printing meat.
Some suggest 3d printed meat could provide high quality protein for a growing global population without increasing stress on arable land
or continually depleting the oceans. It could also answer the problem of methane emissions from agriculture.
In 2011 Modern Meadow took up the challenge setting out to make ecological and economical leather and meat from bioprinters.
They cultured biopsied bovine cells to produce sheets of tissue eventually forming either meat or hide.
They predict cultured leather will be on the market in five years. Modern Meadow s CEO Andras Forgacs is a pioneer in the bioprinting field cofounding the tissue printing company Organovo (NYSE:
ONVO) with his father Gabor Forgacs. In 2011 Gabor the Chief Scientific Officer at Modern Meadow cooked
and ate cultured pork live at a TEDMED conference. Currently it is very expensive to produce tiny volumes of printed meat with estimates of thousands of dollars to make a pound of meat in the lab
. But could the process be scaled up and cell cultures made cheaper? Biopsies aren t the only sources for culture.
The process could potentially use stem cells. Industrial scale printing of meat could additionally use cells grown in an algae-based cell culture
and powered by novel processes such as photosynthesis-mimicking solar energy systems. For vegetarians printed meat somewhat circumvents concerns about harmful or destructive use of animals for food.
Live animals are used only to provide cells from which cell lines can be grown (though the blood of unborn cows is needed to culture most cells.
Ethical vegans may still object at the use of nonhuman animals for human purposes; while non-destructive it is still exploitative.
whether 3d printed meat is halal or kosher. There may not be an issue if there is no animal slaughter involved.
While we typically oeeat with our eyes and printed meat could be made in familiar shapes
That is if printed meat could be proven safe. Printed meat may result in a debate akin to that on GMO foods.
Certainly the public will want to know whether printed foods are safe for human consumption. Consumers will most likely demand adequate protections to ensure the development of printed foods does not limit their access to
or contaminate organic foods. It is reasonable to assume most will want to decide whether they eat oereal meat
or try printed meats so labelling regulation will be important. Farming communities and those in agricultural food production will also want a voice about
if when and how their industry will be transformed by industrialised printed meat. Early identification or those affected and extensive engagement with the range of community concerns about printed foods is warranted.
While no specific printed food exploration exists yet similar forms of community engagement have been developed in Australia through the Science and Technology Engagement Pathways framework (STEP.
They work with communities on a wide range of issues including synthetic biology and bionic implants.
STEP has supported researchers in the ethics program at the Australian Research Council Centre of Excellence for Electromaterials Science who are identifying effective public engagement
and deliberative democratic processes for uncovering and articulating community concerns about emerging technologies. Other entities like Riaus an Australian nonprofit has been active in stimulating community debate specifically about synthetic meat.
With no slow down in 3d printing developments there will certainly be new advances in printed food.
Whether the technology can truly move from the novelty sector will most likely depend on the ability to process a wider range of foods requiring influence from both the kitchen and from printer developers.
It is also debatable whether 3d printed food can integrate in the global supply chain particularly
if printed meat can be made economically viable and if consumers will accept it. However the benefits of 3d printed food could be monumental.
Time will tell if the next fad will be the 3d printed diet. Until then the community should be involved in the discussion of printed food.
Dr. Robert Gorkin is a Strategic Development Officer at the ARC Centre of Excellence for Electromaterials Science (ACES.
He receives funding from the ARC Susan Dodds receives funding from the Australian Research Council
and is a Chief Investigator and Ethics Program Director for the Australian Centre of Excellence for Electromaterials Science (ACES).
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