business news in context, analysis with attitude

With brief, occasional, italicized and sometimes gratuitous commentary…

•  In western New York State, the Democrat and Chronicle reports that "Wegmans customers who shopped at the grocery store chain this week should be on the lookout for an extra charge on their credit cards.

"Wegmans said it recently identified an issue with credit card transactions processed on Aug. 16 for both in-store and online orders. Some credit card transactions were inadvertently charged twice for their order. EBT and debit card transactions were not affected. However, if customers selected credit while swiping their debit card, those transactions are considered credit card transactions, Wegmans said. Those customers would also be impacted.

"The company said it is working with its processor to reverse the charges."

•  From the Boston Globe:

"It may never have occurred to you to hanker for a supper of, say, flame-broiled North Atlantic right whale, braised shank of black rhino, or of another critically endangered species. But should such a craving come, it may soon be possible to satisfy it, according to scientists and the technological promises of a fast-emerging industry.

"It may also be possible to dine on a filet mignon that won’t raise cholesterol levels, consume bacon that rabbis might consider kosher, and grill burgers a vegetarian might approve of — all without killing animals or contributing to the massive greenhouse gas emissions associated with raising animals for food.

"Recent advances in so-called cultivated meat — harvested from cell cultures in specially engineered steel vats, rather than from slaughtered animals — and a recent landmark decision by the US Department of Agriculture allowing two California companies to sell their cell-based chicken thighs in restaurants, are propelling what proponents say is a meat revolution with almost unlimited possibilities."

I'm not sure that it is an advance to allow people the experience of eating endangered species.  But it certainly is a business opportunity.  I'm thinking about maybe starting something called The Fabulous Gourmet Club, which would only serve endangered species.  There's a great chef named Larry London who reportedly is a magician with such creatures, and I hear he has a great way to serve Komodo dragon.