This is a writing on the aftermath of Carnisseur™, a fictional food corporation placed not so far into the future, its emergence and its lessons. The whole project is based on the premise that food future will be inevitably exploited by capitalistic tools. We had the simplistic hypothesis that there will be an entity that makes money off of any future food. Also underlying is the concept that for a future food to be successful as mainstream it needs to be commercialized. We chose that future food to be In Vitro Meat; we created a corporation that figured its way to speed the “brewing” of In Vitro Meat. Which is used in a meat printer that uses cell cartridges called cultures to print all kinds of meat out in households. Just like any coffee maker with its pods.
The beginning of In Vitro Meat Commercialization. The corporation history starts in 2033 with the filing of the in vitro meat growth accelerator patent. With the patent in hand the Carnisseur™ Corporation is founded to start selling their products world wide and help humanity eat meat with less resources.
Revolutionizing meat one cut at a time. These meat printers become a popular kitchenware over the course of 5 years, and as always we see the creation of DIY Hacker communities around the meat printers. Carnisseur™ is now faced with Hacker communities that can create various other meat as well as indefinite amount of meat, as well as several sickness from eating from DIY in vitro meat. Our stance is to stop this unsafe practice around the world as well as keeping communities that are hurting the Carnisseur™ economic ecosystem by patenting a DRM (Digital Rights Management) for our product.
Abstract. A method for ensuring the delivery of high quality cultured meat without worries of hazardous cell mutations from unlicensed third party in-vitro meat cultures by means of digital rights management for licensed in-vitro meat providers. In particular, described herein are methods to prevent the risk of third party cultures from contaminating or accessing the composition of the in-vitro meat culture; of exceeding safe growth limits; of accelerating the growth of cultures that have not been licensed and verified as safe. The invention restricts access to accelerated in-vitro meat growth by unlicensed/third-party cultures, and limits meat growth-per-culture to within acceptable amounts.
This is the basic context for the patent drawings. If you do read from the imaginary patents there is the whole historical background and reasons for creating the new DRM system. To us this corporation was real, it seemed plausible to the extent of making us discuss viable future for the decisions we were making for the technologies of the DRM system of the in vitro meat making. We argued about the cartridges using existing connectors; the consequences of hacking the cartridges; of what people might be doing to exploit the ecosystem made by Carnisseur™; of dark usage of these printers: of human shaped in vitro meats or human organs; of medical hackers to black market human organs; the new kind of health threats created through accelerated cell growth; of market campaigns to make the Carnisseur™ printer more friendlier; of thinking of family packs, restaurant packs; making personas; thinking of bias news and etc.
Persona and daily usage of happy users: 2 Persona
Jane, Business/ Woman with a child (33) – new york, healthy, loves meat taste, business woman, no pets, outgoing, loves to invite friends over, loves her son (10).
Dave, Designer/ Man (23) – Brooklyn, likes to experiment, loves to eat, wanna-be chef.
Daily Routine Jane
Jane wakes up everyday at 5:30AM, gets coffee & toasts ready, eat, read the news, takes a shower, and spends 10 minutes in thinking about what to eat for dinner. She gets ready for work by 8:30. Takes her son to the school and she herself spends the day at her firm working, chit-chat and is done with work by 5:00PM. Before she goes home she visits the local grocery and buys culture she decided to eat in the morning.
She sets the culture on to the carnimaker, she sets the carniforms as fun-o-ghetti for the original italian meatball culture she bought half an hour ago. Today she is preparing meatball spaghetti for her son’s A+ presentation at school yesterday. She undresses and start preparing for dinner for her son and herself. She sets out her tablet with the recipe, takes out vegetables from the refrigerator. She cuts them to prepare for cooking, she can see the carnimaker making fun shaped meatballs with the new fun-o-ghetti carniforms she bought. In about 12 minutes the meatballs are ready to be plunged into the marinated sauce.
Her son is back from soccer practice. She encourages him to get ready for dinner. They talk, have fun with the carniforms, finds one shaped as a soccer player and laughs.
Daily Routine Dave
Dave the designer is a freelancer based in brooklyn, his days and nights are not consistent. He’s been saving money for the premium carnifier and got the package just today. As he unboxes the package he is greeted with a fine looking machinery. Customized for his taste as a designer. It vaguely reminds him of his old 3-in-all printer. He wonders what to do with the printer sized box for a bit, but decides to think about it later.
He takes out the instructions, as beautiful as any Ikea instruction pamphlet. He scans it as he’s eager to taste/experience his first carni9 tonight, as many discussion forum has posted about. He also finds a bit of recipe section on the back of the instruction pamphlet, but he already has downloaded and hold enough recipe data found in the net.
He searches the box for the included carniforms, classic steak carniform & custom strips carniform. Today he wants to try the Kobe Beef Recipe from a japanese user in the forum. All he needs to get are the premium Kobe Beef culture from the mart. The custom strips carniform will come in handy tonight.
News: 1 Persona.
Kirt, Family/ Husband,Father of two (53) – New jersey, likes to take family outside for picnics, believes in good meat, brought up by eating steak from actual living cows. Has a son (15) and daughter (19)
Almost Dead Family of CarniDIYs
Last week in the Hopsital of Yorkshire, 3 patients contaminated by Carnisseur Corp. culture poison were taken to the ER. They are recuperating slowly, the father of the family seems distraught for not taking precautionary actions before the DIY CarniCulture.
Carnisseur Corp. refuses to comment on the incident. Patients contaminated by the Carnisseur Corp. culture poison has drastically risen the last 6 months after the emergence of CarniMake sales on craiglist. The public of CarniDIY are petitioning to rid of the poison and fighting for the utility rights on food. The governor of _state_ have spoken of the unfair treatment of citizens through the divide created by food technologies.
It’s friday night and we need a good meal. We’ve been craving for the best juicy steak for years now. We recently bought the carnissoire’s new family meat maker. It had the cuts we wanted nice old steak cuts. It takes my favorite meat the traditional new york steak culture, my wife has what she wants the lean lamb culture. Good thing these meat makers have carniformz for children. They don’t see food as we once use to it should always be fancy and pretty looking. My son loves the frog carniform and my 9 year-old daughter prefers the geometric star carniforms. Hopefully, the forms help them with their math subject.
I bought a pack of dozen philly cheese steak. Been eating for weeks and its been great. It’s so simple to take the culture put it in the machine and meatmake. The dishes out of this is amazing I’m considering to buy the Philadelphia minced carniform just to feel like I’m in Philadelphia.
Master Wu like his steak in premium condition, the cooks carefully place premium rib eye culture in the carnimaker set the timer for 23 minutes to cook the meat while it is in its non oxidize state, a bit of pink and fine cherry red. the marble aways consistet. Never really have to worry about buying the perfect marble rib eye steak. It’s perfect all the time.
Above are a few rough writing done for creating a world with Carnisseur™. Its amazing to think that these thoughts stems from these uncertain graphs and diagrams we made before deciding on our final idea.
The ideas emerged slowly from our initial questions of what modified organic food really meant for our times. Then we started to think about dividing the territory with: what if we wanted to sell food products and is possible and cheap? We were slowly seeing how food corporations were controlling production and sales with industrial strategies of cheap and fast distribution. And that healthy produce seemed expensive to maintain and to practice. At this point we tried to get interviews, and get real perspectives on the aspects of the business side of food production, but was a hard task. So we emerged to look into our instincts for trying to create/imagine a future they practices the same thing industrial food production corporations are doing today.
Thinking of food in terms of marketing products and digital rights emerged from our talks. We even thought of knife sets that people needed to buy in order to cut certain meat molecular structures, or even contaminating the cells when used in illegal ways. Here we were originally thinking more of catalogs of meat printer products and its utility license packs like a digitalocean server monthly payment. However, the feedback we got from our peers pointed us to a direction where patents seem legal and felt more real for people to understand and critically think about foods not being ours to keep.
Simple graphs, non-directional discussions, interviews without results, ludicrous ideas, and feedback all added to the emergence of Carnisseur™. And the patents helped look at holes and made the far-fetched ideas seem legal/practicable in a near future in an area where we are slowly losing our grasps on.