In a small pilot plant in the Finnish city of Kotka, the founders of SuperGround have figured out how to process chicken bones so they can be incorporated into ground chicken products like nuggets or meatballs.

“Cooking is essential for nutrition, flavor, and texture development in many foods, and we wondered if we could develop a method with lasers to precisely control these attributes.” They used a blue diode laser (5-10 watts) as the primary heating source but also experimented with lasers in the near- and mid-infrared for comparison, as well as a conventional toaster oven.

The dreams remind Gravely of reports she’s read about dreamers in Nazi Germany, who wove “bureaucratic fairy tales” about nose-shape-verification departments and regulations prohibiting “residual bourgeois tendencies.” As the Covid-19 pandemic continues, more and more people are experiencing nightmares about the new laws of social distancing—other people coughing on them, crowding too close in elevators, not wearing masks—and, of course, chicken part numbers and other improbable grocery store complexities.

Compare this years-long lead time with that for plant-based or clean meat , where a manufacturing facility can have finished product rolling off the line in hours or days.

Since I know the heat capacity of water, I can use that decrease in temperature of the water to calculate the increase in thermal energy of the turkey. Conservation of Energy If I assume chicken is similar to turkey, I can calculate the change in thermal energy to cook it.