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| "Impossible Burger" NYTimes pics |
Because I celebrate animals this and every week, here’s some related news
about food. First up, something with a
name prompting curiosity, then a taste-test: the “impossible burger.”
Sure, “veggie burgers” have been around for a while now. I’ve found they range from passable to awful
(think: dense black beans). But then, a year
or two ago, I discovered Field Roast “real meats
made from grains, vegetables and spices,” which immediately consoled me
for my vegetarian life without hot dogs and burgers. Not even trying to mimic
meat, these products are delicious -- and vegan!
Now comes the meat-like and meat-free “Impossible Burger,” or as Burger
King calls it, “The Impossible Whopper” -- except that it’s now possible and being
tested in the St. Louis area, with a nation-wide rollout planned.
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| "0 % beef" Impossible Whopper |
As the newspaper story goes: “Burger King is introducing a Whopper made
with a vegetarian patty . . . . The deal
is a big step toward the mainstream for start-ups trying to mimic and replace meat.” It’s the same as the original “IB,” but this vegetarian patty’s
shaped like Burger King’s meat Whopper.
So
BK employees across the country may soon be asking customers, “Would you
like that Whopper with or without beef?”
Just think: when Burger
King goes all out for the Impossible Whopper,
that will mean 7,200 locations in the US.
White Castle has sold a slider version of the "IB" since last year, and the
West Coast’s Red Robin chain (570 strong) started offering it early this month when
Burger King did.
The link below leads
to the Impossible Burger’s ingredients, health benefits and history. Behind the burger, Impossible Foods was
founded in 2011 with the goal of “decreasing the world’s reliance on animal
agriculture.” And if you’re not familiar
with what cows -- and meat production in general -- do to our environment,
check it out.
But what kind of ‘soup’s on’?
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| Blue Shark |
It’s too true. A shark targeted
for soup (how disgusting even to say that) is “finned” -- that is, the fins are
cut off. Then, often still alive, the
animal is thrown back into the sea, where it sinks to the bottom, often bleeding
to death, drowning or being eaten by other animals: a horrible, senseless,
needless and merciless fate for such a majestic animal, one that has inhabited
the oceans for more than 400 million years.
Yes, the ruthless practice of shark finning is already prohibited by federal law. But . . . the sale of shark fins is still
legal in New Jersey, where about a dozen restaurants sell them. Needing support and passage, A4845/S2905 is a bill to ban the sale
and trade of shark fins here.
That in turn would eliminate NJ’s contribution to the global trade in shark fins, which
threatens to drive sharks to extinction. The bill would not interfere with the sale of entire shark carcasses (including fins);
nor would it prohibit the sale of shark meat.
Please join the numerous organizations and individuals opposing the
shark fin trade! Contact your NJ assembly
members and senators to urge them to vote YES in favor of A4845/S2905. (With thanks to HSUS and HSUS-NJ for info.)
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