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Fed lays out historic shift to inflation strategy
The Federal Reserve said Thursday that, going forward, it is willing to allow inflation to drift higher than its typical 2% target for periods of time — and won't be tempted to hike rates to offset rising prices when the unemployment rate gets too low.
Why it matters: It's a historic shift in the Fed's strategy. For decades, the central bank operated with the thinking that low unemployment rates lead to inflation. That never panned out during the record-long economic expansion that ended when the pandemic hit, as inflation has remained persistently below its target since the financial crisis .
- Federal Reserve Chairman Jerome Powell made the announcement at the Fed's annual conference in Jackson Hole, held virtually for the first time.
- "A robust job market can be sustained without causing an outbreak of inflation," Powell said.
Between the lines: The announcement may seem like it's coming at a strange time, when unemployment is the highest it's been in years. But it's the highly-anticipated result of a policy review the central bank announced it would do two years ago.
Cherry blossoms' earliest peak in 1,200 years linked to climate change
Cherry blossoms in Washington, D.C., and Japan have already reached peak flowering dates — and the Japanese city of Kyoto recorded its earliest bloom for over 1,200 years, the Washington Post reported on Monday.
Why it matters: It fits a longer-term trend spanning decades of Japanese mountain cherry trees flowering earlier, and scientists warn it's another strong sign of the impact of climate change.
What they're saying: Pennsylvania State University climate scientist Michael Mann told WashPost. "Evidence, like the timing of cherry blossoms, is one of the historical ‘proxy’ measurements that scientists look at to reconstruct past climate.
- "In this case, that 'proxy' is telling us something that quantitative, rigorous long-term climate reconstructions have already told us — that the human-caused warming of the planet we're witnessing today is unprecedented going back millennia."
- Columbia University climate scientist Benjamin Cook noted that the earlier flowering is likely down to a combination of climate change and "an enhanced heat island effect due to increased urbanization of the environment over the last couple of centuries," per the Post.
The big picture: Kyoto's cherry blossoms reached peak bloom last Friday, following an unusually warm spring.
- "In 1850, the average flowering date was about April 17; now, it's closer to April 5," WashPost reports. "During this time, the average temperature in Kyoto has risen by about 6 degrees."
Tokyo's cherry blossom season began on March 14, 12 days earlier than the typical time, and hit peak bloom on March 22 — the second-earliest date ever recorded, per Japan Forward.
In Washington, D.C., the National Park Service announced in a statement Sunday that the Yoshino cherry trees had "reached peak bloom after temps well above average last week sped us through the final stages of the blossom cycle."
- NPS records show that the trees, donated by Japan in 1912, have hit peak bloom earlier and earlier — going from around April 5 to March 31.
🌸Cherry blossoms in Tokyo reached full bloom Monday, making it the second earliest on record. "Full bloom" is when 80% of blossoms on the observation tree in Yasukuni Shrine are open🌸 pic.twitter.com/H6G6lA0gLk
— Sayaka Mori (@sayakasofiamori) March 22, 2021
Your future sushi dinner could be cultivated, not caught
Startups are getting close to being able to sell cultivated seafood products that have been grown from fish cells in a lab-like facility, rather than caught in the wild or farmed.
Why it matters: Developing cultivated animal protein that could compete with conventional products is a promising way for people to eat what they want without killing animals or damaging the planet.
- But cultivated seafood could also help alleviate the conservation pressure on wild fish caused by overfishing.
What's happening: Last week I had the chance to try a few pieces of cultivated salmon sashimi and sushi from the startup Wildtype, which says it is close to being able to commercially produce salmon grown from fish cells in its San Francisco facility.
- The verdict: I give it a solid B+ — not at the level of the best sushi I've ever had (that would be Sushi no Midori in Tokyo; high recommend, especially if you have a corporate expense account) — but much better than your average weekday takeout restaurant.
- In appearance, taste and mouthfeel, the cultivated salmon served to me was indistinguishable from fish that had been caught in the ocean or raised on a farm.
What they're saying: "This is sustainable seafood that is within reach," says Justin Kolbeck, Wildtype's co-founder and CEO. "And the long-term goal is to make it even cheaper than conventional salmon."
How it works: Like other cultivated animal protein — which you may also know as "lab-grown," though the industry is trying to discourage the term — Wildtype's salmon started as a ball of cells harmlessly taken from a live fish egg.
- And that's it for live fish in the process. "After we developed these cell lines, we haven't looked at a fish," says Wildtype co-founder Aryé Elfenbein.
- That was followed by years of scientific work to determine what mix of nutrients and environmental cues were needed to coax the base cells into the mix of muscle, fat and connective tissue a finished product needs.
- "The second part is creating a plant-based scaffold, essentially a mesh for the cells to grow within," says Elfenbein.
- The end resultisn't a live fish but what looks like a block of edible salmon fillet.
The catch: Cultivated seafood — and cultivated animal protein more generally — hasn't yet been approved for commercial consumption, though Kolbeck says Wildtype is in "productive discussions" with the FDA.
- Another barrier is price. Kolbeck estimates that it costs Wildtype about $25 to produce the eight pieces of sushi I ate. That's more than you'd pay for conventional fish, but Kolbeck expects the price to drop "significantly" as the company scales up.
Yes, but: Unlike cultivated beef or chicken — which have to compete with ultra-cheap conventional options — cultivated seafood faces a future where, thanks to overfishing and climate change, the price of much conventional seafood is likely "only going to increase," says Kolbeck.
- That gives a conservation spin to cultivated seafood. While we're in no danger of running out of chickens or cattle — there are currently about 23 billion and 1.4 billion, respectively — global wild fish stocks are under severe pressure.
- "We're just at the very beginning of a story that will be the next gigantic level of the climate crisis," says Kolbeck. "It's just a downward slope for wild fish."
By the numbers: Cultivated protein companies raised $366 million in funding in 2020, and other startups — like BlueNalu in San Diego, which makes cultivated fish, and Shiok Meats, which makes cultivated shrimp — are competing in the seafood space.
- A recent study found that 80% of consumers in the U.S. and U.K. were at least somewhat willing to try cultivated animal protein, with younger generations markedly more open.
What to watch: Wildtype will be opening up a sushi bar at its San Francisco pilot plant in the fall, where visitors will be able to try the product and tour the facility.
The bottom line: If there is going to be fish on our plates in the future, much of it will likely need to be cultivated.



