You are cordially invited to the next TEDxTheHague salon! Our October edition — themed To Meat Or Not To Meat — is curated by TEDxTheHague:
"There is a culture war happening on the dining table. The meat-lover faces off with the hipster vegan, each claiming their style of diet is the one best for the body, soul as well as the environment. So, which is better to you? Please share your experiences, and be sure to include the meaty bits."
We'll explore this theme by watching and discussing the following videos:
Carl Safina: What are animals thinking and feeling?
What's going on inside the brains of animals? Can we know what, or if, they're thinking and feeling? Carl Safina thinks we can. Using discoveries and anecdotes that span ecology, biology and behavioral science, he weaves together stories of whales, wolves, elephants and albatrosses to argue that just as we think, feel, use tools and express emotions, so too do the other creatures – and minds – that share the Earth with us.
Mark Post: Meet the new meat
A hamburger of grown meat. Oh yes, it is upon us. Until that time professor Mark Post is working on the quality of, so called, test-tube meat. As a Physiology professor at the university of Utrecht and Harvard, tissue engineering is his most important research area. Not only for medical applications but alsof or the food industry.
Christien Meindertsma: How pig parts make the world turn
Christien Meindertsma, author of "Pig 05049" looks at the astonishing afterlife of the ordinary pig, parts of which make their way into at least 185 non-pork products, from bullets to artificial hearts.
RSVP if you want to attend
We hope this theme will resonate with you, awaken your curiosity and make you decide to attend TEDxTheHague. To stimulate conversation, we admit up to 25 guests. If you want to be put on our final guest list, please RSVP. First-come, first-served!
We look forward to a stimulating evening filled with spirited conversation and new discoveries.
Don't miss it, till TEDx!