NYT article: "Chicken Little" coming true...?

In 1991, Joan Dye Gussow published the book: "Chicken Little, Tomato Sauce, and Agriculture; Who Will Produce Tomorrow's Food?" When I first read this book it seemed to me an extreme and nightmarish vision of a food system that has completely been derailed by industry, greed and a strange form of technological optimism. I really thought of it as a cautionary tale, more than anything else; another book waking me up to the importance of understanding food production, and inspiring me to be mindful in procuring my food from sources that reflect my values of concern for the environment, labor and animals. So its pretty surprising and scary to see an article that highlights a project researching the same kind of science fiction meat production that Gussow talks about in her book. This article explores just that! Apparently, producers and researchers concerned with meeting the demand for meat of a global population growing in both size and affluence will have a greater demand, and thus a greater potential for profit, of meat. Yet its clear that the planet cannot sustain current levels of industrial meat production, so the solution being explored here is the culturing of meat in the lab. This frightens me on many levels and makes me wonder how far into Gussow's nightmare we will actually venture as a culture...