Lab grown "salmon" - FDA approved
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The Coho salmon, pinkish orange and streaked with lines of white fat, wasn’t wild-caught in Alaska or farmed in Chile. It comes from cells grown in tanks at a former microbrewery in San Francisco, and in late May it became the first cell-cultured seafood to receive safety approval from the U.S. Food and Drug Administration.
This salmon is intended to be consumed raw, like sushi, or cured, as in ceviche. Kann is the first restaurant to offer it, incorporating it in that light summer dish. Austin-based chef Yoshi Okai served it as sashimi at the Aspen Food & Wine Classic this month and will be including it in the omakase lineup at his Texas restaurant starting in mid July.
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No paywall version:
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I had Impossible Burgers (at Burger King’s, advertised as the “Impossible Whopper”).
I liked it, but cannot accept it being more expensive than the real beef version.
Burger King’s priced them the same at the beginning, then after a while the “Impossible” version somehow became more expensive.
Also, the “Impossible” version comes with more saturated fat and less fiber than the real beef version.
I don’t see a win there for the “Impossible” version.
