Are We Raising A Generation of "Nincompoops"?

NEW YORK --Second-graders who can't tie shoes or zip jackets. Four-year-olds in Pull-Ups diapers. Five-year-olds in strollers. Teens and preteens befuddled by can openers and ice-cube trays. College kids who've never done laundry, taken a bus alone or addressed an envelope.

Are we raising a generation of nincompoops? And do we have only ourselves to blame? Or are some of these things simply the result of kids growing up with push-button technology in an era when mechanical devices are gradually being replaced by electronics?

Susan Maushart, a mother of three, says her teenage daughter "literally does not know how to use a can opener. Most cans come with pull-tops these days. I see her reaching for a can that requires a can opener, and her shoulders slump and she goes for something else."

Teenagers are so accustomed to either throwing their clothes on the floor or hanging them on hooks that Maushart says her "kids actually struggle with the mechanics of a clothes hanger."

Many kids never learn to do ordinary household tasks. They have no chores. Take-out and drive-through meals have replaced home cooking. And busy families who can afford it often outsource house-cleaning and lawn care.

"It's so all laid out for them," said Maushart, author of the forthcoming book "The Winter of Our Disconnect," about her efforts to wean her family from its dependence on technology. "Having so much comfort and ease is what has led to this situation -- the Velcro sneakers, the Pull-Ups generation. You can pee in your pants and we'll take care of it for you!"

The issue hit home for me when a visiting 12-year-old took an ice-cube tray out of my freezer, then stared at it helplessly. Raised in a world where refrigerators have push-button ice-makers, he'd never had to get cubes out of a tray -- in the same way that kids growing up with pull-tab cans don't understand can openers.
But his passivity was what bothered me most. Come on, kid! If your life depended on it, couldn't you wrestle that ice-cube tray to the ground? It's not that complicated!

Mark Bauerlein, author of the best-selling book "The Dumbest Generation," which contends that cyberculture is turning young people into know-nothings, says "the absence of technology" confuses kids faced with simple mechanical tasks.

But Bauerlein says there's a second factor: "a loss of independence and a loss of initiative." He says that growing up with cell phones and Google means kids don't have to figure things out or solve problems any more. They can look up what they need online or call mom or dad for step-by-step instructions. And today's helicopter parents are more than happy to oblige, whether their kids are 12 or 22.

Read the complete story here.

The Oink-less BLT?

It sounds like a sci-fi nightmare: giant sheets of grayish meat grown on factory racks for human consumption. But it's for real. Using pig stem cells, scientists have been growing lab meat for years, and it could be hitting deli counters sooner than you think.

Early attempts produced less-than-enticing results. Then, in 2001, scientists at New York's Touro College won funding from NASA to improve in vitro farming. Hoping to serve something, well, beefier than kelp on moon bases and Mars colonies, the scientists successfully grew goldfish muscle in a nutrient broth. And, in 2003, a group of hungry artists from the University of Western Australia grew kidney bean-size steaks from biopsied frogs and prenatal sheep cells. Cooked in herbs and flambéed for eight brave dinner guests, the slimy frog steaks came attached to small strips of fabric — the growth scaffolding. Half the tasters spit out their historic dinner. (Perhaps more significant, half didn't.)

Today, scientists funded by companies such as Stegeman, a Dutch sausage giant, are fine-tuning the process. It takes just two weeks to turn pig stem cells, or myoblasts, into muscle fibers. "It's a scalable process," says Jason Matheny of New Harvest, a meat substitute research group. "It would take the same amount of time to make a kilogram or a ton of meat." One technical challenge: Muscle tissue that has never been flexed is a gooey mass, unlike the grained texture of meat from an animal that once lived. The solution is to stretch the tissue mechanically, growing cells on a scaffold that expands and contracts. This would allow factories to tone the flaccid flesh with a controlled workout.

Lab-grown meat isn't an easy sell, but there could be benefits. Designer meat would theoretically be free of hormones, antibiotics, and the threat of mad cow disease or bird flu. Omega-3 fatty acids and vitamins could be blasted into the mixture (see illustration above) or dispersed through veins. Revolting? You bet, but have you ever visited a sausage factory? Currently costing around $100,000 per kilogram, a choice cut of lab meat makes Kobe beef seem like a bargain. But meat-processing companies hope to start selling affordable factory-grown pork in under a decade. Bon appétit.

Originally posted at:

http://www.popularmechanics.com/science/research/4212533.html