Meet the new meat: Mark Post at TEDxHaarlem
-
0:14 - 0:17So, power of small.
-
0:17 - 0:19This could have also been
deconstruction. -
0:19 - 0:21We have seen
the universe deconstructed, -
0:21 - 0:23we have seen
management deconstructed, -
0:23 - 0:27we have seen construction
being deconstructed, -
0:27 - 0:29and ego being deconstructed,
-
0:29 - 0:32and I'm going to deconstruct
a cow for you. -
0:32 - 0:34Which might seem a little bit odd,
-
0:34 - 0:36and why would you do such a thing,
-
0:36 - 0:37and I will explain.
-
0:37 - 0:41First of all,
are there any vegetarians in here? -
0:42 - 0:45It's hard to see, about 4 or 5,
which is pretty much -
0:45 - 0:50the average for the Netherlands,
and for every industrial population. -
0:50 - 0:52You can doze off for a while...
-
0:52 - 0:54I'm talking to
the meat eaters right now. -
0:54 - 0:56After five minutes,
you can wake up -
0:56 - 0:58because then it becomes
really interesting, -
0:58 - 1:00but I'm first going to tell you
-
1:00 - 1:03what the problems are
with meat production. -
1:05 - 1:08So it all has to do
with that these animals, -
1:08 - 1:10these pigs and cows
were never really designed -
1:11 - 1:14and never had an evolution
to serve as dinner for us, -
1:14 - 1:17so they are not necessarily efficient,
-
1:17 - 1:19and in fact,
they are very, very inefficient: -
1:19 - 1:24for every 15 grams
of meat that we eat, -
1:24 - 1:28we have to feed those animals
100 grams of vegetable proteins. -
1:28 - 1:32And so they have
a bioconversion rate of 15 %. -
1:32 - 1:36Already as we speak,
livestock is using 70% -
1:36 - 1:40of all our arable lands in the world.
-
1:41 - 1:42And what's even worse,
-
1:42 - 1:45the World Health Organization
is predicting, -
1:45 - 1:51that in 2050, meat consumption
will be double what it is right now -
1:51 - 1:57because of growing middle class
in India, China, Brazil, Africa. -
1:58 - 2:01So you can do the math,
that's not going to work, -
2:01 - 2:03and we need to come up
with a solution. -
2:03 - 2:05That's not the only problem,
so food security is serious, -
2:05 - 2:07but that's not the only problem.
-
2:08 - 2:09By now, we also know
-
2:09 - 2:12that these animals,
being ruminants, -
2:12 - 2:19actually excrete a whole lot
of methane and CO². -
2:19 - 2:21Now the ruminologists
among you might say, -
2:21 - 2:24well, actually,
they don't fart methane, -
2:24 - 2:26they belch methane, but, you know
-
2:26 - 2:29either way it comes out,
and it gets into our atmosphere -
2:29 - 2:32and it's a greenhouse gas,
it's a very noxious greenhouse gas. -
2:32 - 2:34So, that's another issue:
-
2:34 - 2:3920% of all the greenhouse gas
emission comes from livestock. -
2:39 - 2:44So, a vegetarian with a Hummer
is actually better for the environment -
2:44 - 2:48than a meat-eater with a bicycle. Right?
-
2:48 - 2:49(Laughter)
-
2:50 - 2:52And then there's of course
animal welfare issues. -
2:52 - 2:55I won't dwell on it but we all know it
and we sort of hide it -
2:55 - 2:58and we don't want to talk about it, so,
-
2:58 - 3:00can we have a solution
for that problem? -
3:00 - 3:03And in fact in 1932,
Winston Churchill of all people -
3:05 - 3:08mentioned in his book
"Thoughts and adventures" that -
3:08 - 3:11why would we actually
grow an entire chicken -
3:11 - 3:13if we only eat the breast and the wing?
-
3:13 - 3:15And he was befriended,
-
3:15 - 3:17--he was of course a statesman,
so what did he know about biology?-- -
3:17 - 3:19but he had a friend, Alexis Carrel,
-
3:19 - 3:21who was a Nobel prize
winning physiologist -
3:21 - 3:26and he at the first time, at that time,
could keep organs alive -
3:26 - 3:27outside of the body.
-
3:28 - 3:31He couldn't make organs,
he couldn't create them, -
3:31 - 3:33but he could keep them
alive outside of the body, -
3:33 - 3:35and from then they went on dreaming,
-
3:35 - 3:38what if we can also
create these organs? -
3:38 - 3:41At that time it just
wasn't possible but nowadays, -
3:41 - 3:45thanks to the advances
in the medical field, -
3:45 - 3:49we have stem cell technology,
we have tissue engineering, -
3:49 - 3:50and we are getting there.
-
3:50 - 3:53So, let's see how that works.
-
3:53 - 3:55Let's deconstruct this cow.
-
3:55 - 3:57You take a biopsy from a cow,
-
3:58 - 4:01that will give you
a small piece of muscle, -
4:01 - 4:04and muscle of course
is the main ingredient of meat. -
4:04 - 4:06Not the only one,
I'll come back to that later, -
4:06 - 4:08but we have this piece of muscle,
-
4:08 - 4:10and if you look at
that piece of muscle -
4:10 - 4:11under the microscope,
you'll see muscle -
4:11 - 4:15and you'll also see fat tissue,
which gives some of the taste. -
4:15 - 4:22And if you then look
even closer at this material, -
4:22 - 4:24you will see the skeletal muscle,
-
4:24 - 4:27the muscle cells, and
there are tiny cells in there -
4:27 - 4:28that are stem cells.
-
4:28 - 4:31Muscle stem cells,
that only can make muscle. -
4:31 - 4:34They're sitting there,
waiting to repair the muscle -
4:34 - 4:35once it's injured.
-
4:35 - 4:39Think about Robin at
the European Soccer Championship -
4:39 - 4:41three or four years ago.
-
4:42 - 4:46So they are sitting there,
waiting to repair -
4:46 - 4:49and they have a couple
of very nice characteristics. -
4:49 - 4:51Being stem cells, they can divide,
-
4:51 - 4:54they can multiply
to tremendous numbers. -
4:54 - 4:56Actually, from one stem cell,
-
4:56 - 5:00we can make
10,000 kilos of meat, theoretically. -
5:00 - 5:05So, that is one of
the crazy features of these cells, -
5:05 - 5:07they can divide,
they can multiply, -
5:07 - 5:10they can make
an entire mass of muscle. -
5:11 - 5:14But these particular skeletal muscle cells
-
5:14 - 5:18are even more, sort of special,
because they merge. -
5:18 - 5:20They have to merge because
-
5:20 - 5:24a muscle fibre is actually
a large fibre with lots of nuclei. -
5:24 - 5:26It's a merger of a number of cells,
-
5:26 - 5:28and they do that
pretty much by themselves. -
5:28 - 5:31The only thing that we do
is we starve them, -
5:31 - 5:32and once we starve them,
-
5:32 - 5:37they stop proliferating and
they start to merge into large fibers. -
5:37 - 5:39And then there is another cool thing,
-
5:40 - 5:44that if you put them in a petri dish
-
5:44 - 5:46and you provide anchor points.
-
5:46 - 5:48-- and we use velcro for that,
-
5:48 - 5:57klittenbands, I bought this morning
at the Hema here in Haarlem. -
5:57 - 6:01And so we use actually
the loop part of the velcro, -
6:01 - 6:04it works a little bit better
than the hook part, -
6:04 - 6:07don't ask me why
but it's just empirical. -
6:07 - 6:10And we actually use
the same from the Heima. -
6:10 - 6:13And if you put that
in your petri dish -
6:13 - 6:16and you provide
anchor points for those cells, -
6:16 - 6:18they start to grab on it.
-
6:18 - 6:21They are actually
exercise junkies, if you like, -
6:21 - 6:23so we don't have to do anything
they exercise themselves, -
6:23 - 6:25they grab onto these anchor points
-
6:25 - 6:29and provide tension
and they form a muscle, -
6:29 - 6:31I will show a picture
a little bit later. -
6:31 - 6:34They form a muscle, provide tension,
start to contract even, -
6:34 - 6:38and with that they will
exercise themselves -
6:38 - 6:41and they will grow tissue,
muscle fibers, small muscle fibers. -
6:41 - 6:46If you just take a large number
of those muscle fibers, -
6:46 - 6:5320,000 to be exact, you can assemble
a patty, a hamburger, -
6:53 - 6:56and that's exactly what we have done.
-
6:56 - 6:58Of course you can also add fat to it.
-
6:58 - 7:03Now this hamburger contains
60 billion cells, so that's a lot. -
7:03 - 7:05You need to culture a lot of cells
-
7:05 - 7:09and you need to somehow find
a way to do that efficiently -
7:09 - 7:13because, remember, we have to be
more efficient than a cow or a pig. -
7:14 - 7:18Currently we are using
an inefficient system for it, -
7:18 - 7:21and eventually we are going
to use a bioreactor, -
7:21 - 7:24a silver tank like this of 25,000 litre
-
7:24 - 7:27that is a sizeable pool,
an olympic pool I guess, -
7:27 - 7:30but with that you can feed
40,000 people per year, -
7:30 - 7:33so that is already reasonable.
-
7:33 - 7:35Of course, I already said,
-
7:35 - 7:39it has to be efficient
and it has to also be meat, -
7:39 - 7:41not some kind of substitute.
-
7:41 - 7:44We have more than enough substitutes,
from vegetable proteins. -
7:44 - 7:47It needs really to be meat.
-
7:47 - 7:50And nothing less and nothing more.
-
7:50 - 7:55So mimicry is very very important,
now what do you want in meat? -
7:55 - 8:00You want of course taste,
you want it to be red or pink or whatever -
8:00 - 8:02but not yellow or white,
-
8:03 - 8:08and you want to have that
particular mouthfeel of the meat. -
8:09 - 8:13So how do we do that?
Well, currently this is where we are. -
8:13 - 8:18This hamburger on your left
was assembled a couple of weeks ago -
8:18 - 8:21from 8,000 of those muscle strips
-
8:21 - 8:25individually prepared
in these culture dishes, -
8:25 - 8:26taken out, harvested,
-
8:26 - 8:28making a patty out of it.
-
8:28 - 8:31And you see it's pretty close,
wouldn't you say? -
8:31 - 8:33Reasonably close.
-
8:34 - 8:36On the other side
you see the cooked one, -
8:36 - 8:42actually, one is a regular one
from a cow, and the other is ours. -
8:42 - 8:46And most of the people we fooled
-
8:46 - 8:51by letting them guess which one is
which, they found it hard to tell. -
8:52 - 9:00We did cheat a little bit here,
because we painted this hamburger -
9:00 - 9:02with beet juice from red beets
which are actually purple -
9:02 - 9:05so we added
a little bit of saffron to it -
9:05 - 9:08to make it a little bit
more yellow and red. -
9:08 - 9:11So the fibers are not quite red yet,
they are yellow to be honest, -
9:11 - 9:13because there is
no blood in the system -
9:13 - 9:17and what's more, there is
no myoglobin in the system -
9:17 - 9:18or not enough myoglobin.
-
9:18 - 9:21Myoglobin is a protein
in those skeletal muscle cells -
9:21 - 9:23that is very similar
to hemoglobin in our blood. -
9:23 - 9:27It turns red if
it's exposed to oxygen, -
9:27 - 9:29and muscle cells typically
have a whole lot of it. -
9:29 - 9:33Now, there are a fair amount of clues
-
9:33 - 9:39how you would induce
that myoglobin in these tissues, -
9:39 - 9:41and a talented postdoc in the lab
-
9:41 - 9:46started to work on actually
starving the cells of oxygen. -
9:46 - 9:49So low oxygen, we have systems
for that, very easy to do, -
9:49 - 9:53and then you see that myoglobin
actually goes five fold up. -
9:53 - 9:55There was also a report that caffeine,
which is kind of interesting, -
9:55 - 9:59caffeine would also
induce that myoglobin, -
9:59 - 10:01so the only thing is
you couldn't eat hamburgers at night -
10:01 - 10:03but, you know, that's a minor detail.
-
10:03 - 10:06Unfortunately for us,
the caffeine really didn't work, -
10:06 - 10:10so we can revert to the lower oxygen,
-
10:10 - 10:14and we can in that way
stimulate the myoglobin -
10:14 - 10:17and turn our fibers into pink fibers.
-
10:17 - 10:18We haven't done that yet
-
10:18 - 10:20because we have only one
of those incubators -
10:20 - 10:22with a low oxygen capacity
-
10:22 - 10:24so all the others are
just regular oxygen -
10:24 - 10:26but that's just a matter
of how you organize it, -
10:26 - 10:28it can be done.
-
10:30 - 10:31Of course we need to feed those cells.
-
10:31 - 10:34-- now we get to efficiency --
-
10:34 - 10:35We still need to feed them.
-
10:35 - 10:37We need to feed them sugars,
we need to feed them aminoacids, -
10:37 - 10:39we need to feed them lipids.
-
10:39 - 10:43Which by the way also gives us
opportunities to change, -
10:43 - 10:46use the biochemistry of the cell,
-
10:46 - 10:49of that very smart cell,
which we really don't do anything with -
10:49 - 10:53other than feeding it,
and providing those anchor points. -
10:53 - 10:56We use the biochemistry of these cells
-
10:56 - 10:59to produce more
polyunsaturated fatty acids. -
10:59 - 11:02We know they can do it,
because if grazing animals -
11:02 - 11:09have a higher polyunsaturated
fatty acid fat -
11:09 - 11:12than animals being fed
from a feed lock, -
11:12 - 11:14so we know they have
the capacity to do it, -
11:14 - 11:16they just usually don't.
-
11:16 - 11:18So we can use
that biochemistry in the lab -
11:18 - 11:22because we have all those variables
very tightly under control -
11:22 - 11:25to make it more efficient,
to provide those proteins, -
11:25 - 11:27and aminoacids in the right way,
-
11:27 - 11:34and to give fatty acids
to make it into a healthier fat -
11:34 - 11:35and a healthier burger.
-
11:38 - 11:40So this is the system,
-
11:40 - 11:44it looks like a refrigerator
but it's in fact the opposite -
11:44 - 11:47it's 37º C like our body,
we call it an incubator. -
11:47 - 11:50And the cells grow
in there for a while. -
11:50 - 11:54It takes about 7-8 weeks
to grow a muscle fiber -
11:54 - 11:57and so also 7-8 weeks
to grow a hamburger. -
11:57 - 12:00You could do it at home if you like.
-
12:01 - 12:03Needs quite a bit of space still, but
-
12:03 - 12:05eventually you can do it at home
-
12:05 - 12:09in your kitchen if you have
the right equipment, -
12:09 - 12:11it's very very easy to do.
-
12:11 - 12:13And in fact those stem cells,
which is kind of interesting, -
12:13 - 12:16that you could envision they survive
-
12:16 - 12:19freezing drying, so you could envision
-
12:19 - 12:21that over the internet,
we would eventually sell -
12:21 - 12:24little, sort of, tea bags of stem cells
-
12:24 - 12:29from tuna, from tiger,
from cows, from pigs, -
12:29 - 12:32from whatever animal you can imagine!
-
12:32 - 12:33And then you could in your own--
-
12:33 - 12:35in the comfort of your own kitchen,
-
12:35 - 12:37you could grow your own tissue.
-
12:38 - 12:39You would have to know
-
12:39 - 12:408 weeks in advance
what you want to eat, -
12:40 - 12:42because it takes a while.
-
12:42 - 12:43(Laughter)
-
12:43 - 12:45But it's a minor detail.
-
12:45 - 12:48Anyway. So the process right now,
what I'm trying to tell you, -
12:48 - 12:50the process right now
is not really efficient. -
12:50 - 12:54But we have all the variables
under control so that -
12:54 - 12:56we can eventually make it efficient.
-
12:56 - 12:59And if we go from 2D to 3D culture,
-
12:59 - 13:01we actually make
a huge step in efficiency. -
13:01 - 13:03So, that's our next step.
-
13:05 - 13:12And we also are dreaming of feeding
those cells algae, salt-water algae. -
13:12 - 13:14I'm thinking that
the first factory is going to be -
13:14 - 13:15at the mouth of the Mississippi,
-
13:15 - 13:17which is an algae dead zone,
-
13:17 - 13:19a huge, huge algae dead zone,
-
13:19 - 13:21that we can harvest those algae there,
-
13:21 - 13:24mesh them up and
feed them to our cells, -
13:24 - 13:26because these cells
are not very picky. -
13:26 - 13:28So, you could combine
those technologies -
13:28 - 13:30to make it even more efficient and
-
13:30 - 13:35you can also build in recycling
mechanisms to improve the efficiency. -
13:37 - 13:39And then of course
I've already told you that -
13:39 - 13:41these are exercise junkies.
-
13:41 - 13:43They really perform labor in there,
-
13:43 - 13:47but we want to get
from a muscle like this -
13:47 - 13:51to what I call a "Schwarzenegger bull".
-
13:53 - 13:55This is in fact a blanc bleu belge.
-
13:55 - 13:57I don't know whether
you recognize them, -
13:57 - 14:00this is a particular strain in Belgium,
-
14:00 - 14:03and these animals
actually have a mutation, -
14:03 - 14:08a natural mutation in a protein
that limits muscle growth. -
14:08 - 14:11So, we don't want limitation
of muscle growth in the petri dish, -
14:11 - 14:15so, we are also using the stem cells
of these guys to see -
14:15 - 14:19whether we can improve
protein concentration. -
14:19 - 14:21Now, this is the cool part.
-
14:21 - 14:25Imagine those cells where
we have taken them out of a biopsy. -
14:25 - 14:28They grow out of that muscle.
-
14:28 - 14:32They have become from 1 to 10 ^14 cells,
10,000 kilos of meat, -
14:32 - 14:35and then we put them in a gel
in between two anchor points. -
14:35 - 14:39And you see that on your left here,
-
14:39 - 14:41and it's a gel and
here the anchors are not velcro -
14:41 - 14:44but are silk wires, it's all the same.
-
14:44 - 14:4724 hours after this,
if you take the same picture, -
14:47 - 14:49they have organized that gel,
-
14:49 - 14:52and they have organized it
into a muscle fiber -
14:52 - 14:53in between those anchor points.
-
14:53 - 14:56Basically, already a muscle.
-
14:56 - 14:58Then they need another
three weeks of maturing -
14:58 - 15:01to build a full muscle.
-
15:03 - 15:05Now, we can also electro-stimulate them,
we can zap them. -
15:05 - 15:09then they will contract even more
and they will produce fibers -
15:09 - 15:12that are indistinguishable
from the real thing. -
15:13 - 15:15But of course,
that takes a lot of energy. -
15:15 - 15:18And in fact our muscle in our body
is not really electrically stimulated, -
15:18 - 15:21it's chemically stimulated,
so we might eventually -
15:21 - 15:25take another mechanism
and give the chemical stimulus -
15:25 - 15:28sort of in a repetitive manner
to train those muscles even more. -
15:28 - 15:30And now you would say,
the skeletal muscle -
15:30 - 15:34is not the only component of meat.
-
15:34 - 15:37We want fat in there,
we want really marbled steaks, -
15:37 - 15:40we want, you know, juicy stuff.
-
15:40 - 15:44And maybe you want a T-bone steak even,
if you are really into it. -
15:45 - 15:47So, can you make that as well?
-
15:47 - 15:49And of course
we can make that as well, -
15:49 - 15:51we can pretty much make everything.
-
15:51 - 15:54Excuse me, I'm going too fast.
-
15:54 - 15:56We can make those--
we can use those stem cells also -
15:56 - 15:58to create fat tissue.
-
15:58 - 16:01And in fact, we have already done that.
-
16:01 - 16:05For the current prototype
hamburger we haven't yet, -
16:05 - 16:08because it's really cumbersome
to do them all at the same time, -
16:08 - 16:12but it can be done and
we have shown that it can be done. -
16:12 - 16:17And currently we are using that
with very varied methods -
16:17 - 16:20that are compatible with eating.
-
16:20 - 16:23Now currently we are
making these small fibers, -
16:23 - 16:26which is good for processed meats
such as a hamburger, -
16:26 - 16:31and which is, by the way, about 50 %
of all the meat consumption; -
16:31 - 16:34so, you know, even
if we would stick to that, -
16:34 - 16:37we would already make
a big step ahead, -
16:37 - 16:41but my ambition is actually
to make a steak or a pork chop. -
16:41 - 16:46So what would you need to do,
that's a limitation of tissue engineering -
16:46 - 16:50because the thicker the tissue gets,
the inside cells -
16:50 - 16:53will be deprived
of nutrients and of oxygen, -
16:53 - 16:55so they will start to die.
-
16:55 - 16:57So, that's why we have blood vessels,
-
16:58 - 17:00and I also make blood vessels,
-
17:00 - 17:02I would like to make blood vessels,
it's not particularly -
17:02 - 17:05necessary in these tissues
because we don't have any blood, -
17:05 - 17:09but we still need a channel system,
in a flow system -
17:09 - 17:12to get all the nutrients and oxygen
-
17:12 - 17:14to all the nooks and
crannies of that tissue. -
17:16 - 17:17And that can be done.
-
17:17 - 17:20Friends of mine in California
have a 3D printer -
17:20 - 17:23where you 3D print, basically,
a steak, you print the cells -
17:23 - 17:26and you print the material,
and you print those little tubes -
17:26 - 17:29in a hierarchical manner and
you have an inflow and an outflow -
17:29 - 17:33and you can create,
in principle, thicker tissues. -
17:33 - 17:36So eventually we can create steaks
and pork chops if you, -
17:36 - 17:38again, are into it.
-
17:39 - 17:42OK, so then there is another
final challenge, minor one. -
17:42 - 17:45Will people ever eat this?
-
17:45 - 17:47It's coming out of a factory,
or out of a lab even, -
17:47 - 17:52it's sort of Frankenstein-ish,
creepy, you know, whatever... -
17:52 - 17:57So will people eat this?
And if you go with a microphone -
17:57 - 18:00through the streets of Haarlem
and you, sort of randomly ask people, -
18:00 - 18:04they'll say, "No way,
are you out of your mind?" -
18:04 - 18:09But if you rephrase the question:
"So, 20 years from now, -
18:09 - 18:10you walk into a supermarket
-
18:10 - 18:12and you see those two products,
those two meats. -
18:12 - 18:14One is made in the lab,
it has an LM (lean meat) on it, -
18:14 - 18:17and it's cheap and
it's at the same price, -
18:17 - 18:21it's the same taste, and the same color
and the same mouthfeel, -
18:21 - 18:24and you have these other products
that now has an eco tax -
18:24 - 18:26is four times more expensive
because it's scarce, -
18:26 - 18:28and it also has this nasty little label
-
18:28 - 18:30that animals have suffered
for that product, -
18:30 - 18:33what are you going to choose?"
-
18:33 - 18:37I bet the choice is going to be,
you know, favorable -
18:37 - 18:40in terms of
this particular product. -
18:40 - 18:43Currently this hamburger
costs 250,000 euros. -
18:43 - 18:48Hmm, and I'd like to stress that,
and also to make the point -
18:48 - 18:51that it's not a real product yet,
it's a proof of concept. -
18:51 - 18:54Showing to the world,
guys, we can do this. -
18:54 - 18:57We can make this product
in an efficient way. -
18:57 - 18:59We actually have done
some calculations which -
18:59 - 19:03come down to
a much more reasonable price. -
19:03 - 19:06But we can do this,
and my ambition is -
19:06 - 19:09to gather a lot of people
and a lot of money -
19:09 - 19:13to do all the research
that's required to, sort of -
19:13 - 19:18take out all the small obstacles
and get these onto your plates basically. -
19:19 - 19:21Thank you.
-
19:21 - 19:26(Applause)
- Title:
- Meet the new meat: Mark Post at TEDxHaarlem
- Description:
-
A hamburger of grown meat! Mark Post, a physiology professor at the university of Utrecht and Harvard, is working on tissue engineering, cultivating beef from skeletal muscle stem cells, creating an alternative for traditional meat production, by cows and other livestock themselves. He plans to present the world's first hamburger from cultured beef in the beginning of 2013.
- Video Language:
- English
- Team:
- closed TED
- Project:
- TEDxTalks
- Duration:
- 19:29
Els De Keyser edited English subtitles for Meet the new meat: Mark Post at TEDxHaarlem | ||
Helene Batt edited English subtitles for Meet the new meat: Mark Post at TEDxHaarlem | ||
Elisabeth Buffard approved English subtitles for Meet the new meat: Mark Post at TEDxHaarlem | ||
Elisabeth Buffard edited English subtitles for Meet the new meat: Mark Post at TEDxHaarlem | ||
Elisabeth Buffard edited English subtitles for Meet the new meat: Mark Post at TEDxHaarlem | ||
Elisabeth Buffard accepted English subtitles for Meet the new meat: Mark Post at TEDxHaarlem | ||
Elisabeth Buffard commented on English subtitles for Meet the new meat: Mark Post at TEDxHaarlem | ||
Elisabeth Buffard edited English subtitles for Meet the new meat: Mark Post at TEDxHaarlem |
Elisabeth Buffard
please apply the folling : 1 subtitle = 2 lines max, 1 line = 42 characters max
Elisabeth Buffard
We transcribe to allow translation to be done in many languages, most being more extensive than English, please keep subtitles short. Tha maximum : 1 sub = 2 lines max, 1 line = 42 characters max, is anyway bound to lose your viewer after 5 minutes
Plus, check all my correction for things you misheard or misinterpreted.