Why I don’t buy my own deodorant anymore!
The Home Aquaponics Self-Cleaning Fish Tank features five pots on the top for growing herbs and plants such as spinach, baby greens, oregano, beans, basil, mint, parsley and thyme. The fish waste naturally fertilizes the plants above. So, all you really have to do is feed the fish!
lesbians
bisexuals
gays
straight
boy older than girl
girl older than boy
love is love
If you don’t reblog this every time, I’m judging you.
My fiance is 29 years older than me. So……..THIS.
Damn right !
Interfering busybodies are screwing up humanity.
You love who you love and that should be the end of it. It is nobody else’s damn business !
As a gastronomic delicacy, the five-ounce hamburger that Mark Post has painstakingly created here surely will not turn any heads. But Dr. Post is hoping that it will change some minds.
The hamburger, assembled from tiny bits of beef muscle tissue grown in a laboratory and to be cooked and eaten at an event in London, perhaps in a few weeks, is meant to show the world — including potential sources of research funds — that so-called in-Vitro meat, or cultured meat, is a reality.
“Let’s make a proof of concept, and change the discussion from ‘this is never going to work’ to, ‘well, we actually showed that it works, but now we need to get funding and work on it,’ “ Dr. Post said in an interview last fall in his office at Maastricht University.
Down the hall, in a lab with incubators filled with clear plastic containers holding a pinkish liquid, a technician was tending to the delicate task of growing the tens of billions of cells needed to make the burger, starting with a particular type of cell removed from cow necks obtained at a slaughterhouse.
The idea of creating meat in a laboratory — actual animal tissue, not a substitute made from soybeans or other protein sources — has been around for decades. The arguments in favor of it are many, covering both animal welfare and environmental issues. (via Engineering the $325,000 In-Vitro Burger - NYTimes.com)
