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NYTimes Pans Soylent (the Food, not This Site)

posted by martyb on Friday May 30 2014, @09:14AM   Printer-friendly
from the needs-a-spoonful-of-sugar? dept.

AndyTheAbsurd writes:

Some soylentils have an interest in the Soylent food product, which claims to be complete, scientifically-based nutrition. Now Farhad Manjoo at the New York Times has spent a week and a half living off of it, and found it disappointing:

I just spent more than a week experiencing Soylent, the most joyless new technology to hit the world since we first laid eyes on MS-DOS.

Read the rest at the NYT: The Soylent Revolution Will Not Be Pleasurable.

 
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  • (Score: 2) by tangomargarine on Friday May 30 2014, @02:16PM

    by tangomargarine (667) on Friday May 30 2014, @02:16PM (#49155)

    Is this a British thing, referring to whelks? I feel like I read Douglas Adams mentioning them a few times. Does anybody in Britain actually eat them (willingly)?

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  • (Score: 1) by Noldir on Friday May 30 2014, @02:51PM

    by Noldir (1216) on Friday May 30 2014, @02:51PM (#49168)

    Dunno about Britain but I ate them often enough as a child when visiting the Belgian coast on holidays