Opinion
All the satisfaction of fact, now with 90 percent less truth.
Philip Rodney Moon
I used to be a skeptic about cloning. With the ethical concerns about toying in God’s domain, reducing genetic diversity and potential health effects I was part of the school of thought that opposed cloned meats. I’ll admit, the FDA’s recent approval of cloned meat for human consumption concerned me.
But then the other day I had this really good steak. I’m talking mouth-watering, medium-rare, 16 ounces of pure deliciousness. I didn’t want to stop eating it. I complemented the chef that prepared it, but he admitted that even his four years at the best chef school in Europe couldn’t take away the real reason the steak was so delicious. The steak, and the cow it came from, was simply best bred meat ever in the history of butchery...
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