My daily Gizmag feed features a story on Beyond Meat......a chicken substitute made out of plant protein.....designed by a vegan for use by other vegetarians/vegans.
The manufacturers "promise" is to offer a tasty alternative to animal-based food.
Notwithstanding the fact that they often approach me in smug, self-righteous way, I'm tolerant of vegetarians.....but I'm alway amused when, in the midst of a sermon about the virtues of vegetarianism, they sit down to a meal that features a meat substitute.
If meat is so terrible, why do vegetarians feel the need to emulate it? If vegetarian food is so great, why do we need a "tasty" alternative to animal-based food? Is vegetarian food not tasty?
While I sometimes ponder these questions, I'm not sufficiently concerned.....or interested....enough to pursue the answers.
Where i do have a concern, however, is with the following:
Just what we need......more food coming out of a laboratory.Beyond Meatís processing plant is more like a laboratory than a kitchen (and definitely not like an abattoir), where different ingredients based on soy, pea, carrot and gluten-free flour, among others, undergo a cooking and cooling process before strips of the stuff come out of customized equipment.
While the ingredient list will probably reinforce the perception among carnivores that vegetarian food is only fit for vegetarians, it's the final ingredient (called "and others") that would convince me that it would be more palatable to eat cockroaches.
If Beyond Meat is like much of what we already eat, some clever food technologists will eventually come up with substitute ingredients (for the soy, peas and carrots) with names that are so long that they use a system of numbers to describe them.
That's the good thing about aquaponics......if it looks like a fish and swims like a fish, it's probably a fish. There's no substitute for knowing what you're eating.