Today, Explained Bovine intervention
May 1, 2019
Tamar Haspel, a food writer for The Washington Post and oyster farmer, discusses the rising trend of meatless alternatives like the Impossible Burger and the new meatless Whopper from Burger King. She explores the manufacturing processes of brands like Beyond Meat, comparing them with lab-grown options. The conversation delves into health implications, environmental benefits, and consumer responses. Haspel also shares humorous anecdotes about personal burger preferences, weaving together culinary insights with sustainability and ethical considerations.
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First Impossible Burger
- Sean Rames shares his experience trying the Impossible Burger for the first time with a friend.
- This sparked his interest in the growing meatless meat trend.
Meatless Options
- Impossible Foods and Beyond Meat offer meatless alternatives, available in restaurants and retail.
- While Impossible Burger may be a more convincing substitute, both provide reasonable alternatives.
How it's Made
- The Impossible Burger uses soy-based heme, produced with genetically modified yeast, to mimic bleeding.
- This is different from lab-grown meat, which involves culturing animal cells.