Over in my writing blog, I was musing about writing a cookbook. There are so many already, what would I possibly write about — unless scientists invent a new food through genetic modification. Amusing notion until I found Nicholas Kristof’s op-ed piece in the online NY Times. He discussed the potential misuse of such genetic advances. Instead of manipulating myostatin to cure muscular dystrophy, scientists have already produced a strain of fat-free cattle with bulging muscles. I wonder how it tastes. I also wonder if, sooner than we can handle the consequences, a father will opt for such modification so that his son can fulfill Father’s football dreams. The mother cows almost die in labor, because the calves are so big, Kristof said. I think I’ve just lost my appetite.

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