In this blog, I first discuss the aspects of in vitro meat that are still potentially unethical. Then I talk a bit about how disgust, and the groups that are most disgust sensitive, may reduce the impact that in vitro meat will have on the reduction of animal suffering.
In the last blog, I made the case that there really wasn’t a good ethical reason not to eat mussels and oysters. As an astute commenter noted, I wasn’t really making a case FOR eating mussels and oysters so much as saying that the argument against lacked sufficient evidence from the perspective of reducing suffering. In this blog, I’m going to remedy that by outlining some positive effects that might result from the acceptance of oysters and mussels as ethical to eat if not defined as “vegan”. Specifically, I think that eating oysters and mussels 1) undermines the case that vegans are motivated by disgust and purity 2) offers some nutritional benefits that might make people more likely to eat (or continue eating) in a way that causes the least suffering.