Dr. Morgaine Gaye sweeps a hand over her blonde faux-hawk and smiles at me through oversize purple-tinted glasses. If she doesn’t look the part of a self-proclaimed “food futurologist,” I don’t know who does. The future, she tells me in her rapid-fire British accent, is all about Air Protein, a product that uses high-tech fermentation to turn carbon dioxide into chicken or whatever you want, really.
Source: What Dinner Will Look Like in the Next 100 Years | Portside
1848+: The End(s) of History 