From the bleeding Impossible Burger to ‘full-muscle’ mushroom steaks, we’ve entered the uncanny valley of meat alternatives
I’ve been thinking back to just a few years ago: it was a simpler time, when, at a nice family dinner, my conservative dad could reasonably scoff at the veggie option on the menu, and I, a worldly college sophomore, could reasonably look down my nose at the menu’s meat. It was an era of balance and harmony, when animal and plant proteins fit neatly into their own categories, and God looked down on it, and it was good.
Then along came the Impossible Burger, a veggie burger that bleeds, thanks to a crafty concoction of beet juice and other things. And when my college co-op ordered them in bulk, raw and frozen, my frantic attempt to cook one – why was it still pink?! – left chunks of plant goo hopelessly crusted on to a previously well-seasoned cast-iron pan.
Read more: theguardian.com