Treat or Taboo? The Developing Market of Designer Vat Meats
By Mira Ming Wei
Foundation City, Renaissance – The factory floor of Argosok Foods is clean, well lit, and gleaming. The busy industrial site, appearing average on nearly every count, has become the location of an unexpectedly polarizing controversy.
Argosok specializes in growing high quality vat meat for the new High Line restaurant franchise. Started by wealthy and eccentric Gallente expatriate Ellion Jaqueaires, the franchise has been making waves since its inception for its selection of exotic and bizarre dishes, serving everything from vat grown slaver meat, to cow, to even oddities such as whale.
However, the restaurant chain has recently gotten itself, and its parent company, into hot water because of a new menu item. The not so secret ingredient in this new dish? human.
“It isn’t as if we’re actually hurting anyone. Its my DNA, so if anyone was being harmed, it would surely be me, and I feel just fine.” Jaqueaires claimed in an interview.
Third party testing of the meat has confirmed his claim of being the meat source, however, many find the dish to be vile, and seek to have the restaurant line shut down.
“It is disgusting, unnatural, and it is still cannibalism. We can’t let this sort of thing just happen.” One protester is quoted as saying.
The Colonial Authority has yet to make an official ruling on the matter, but it has requested that High Line hold off on serving its new dish until the ethics board has had time to discuss the matter.
Do you think human vat meat is tasty or taboo? Send us your comments. I’m Mira Ming Wei, and you’re reading Transhumanity Today.