Ever wonder why boneless, veggie burgers taste so good? Or why Philly cheesesteaks are so universally loved? After all, they aren’t made from meat. But the reason veggie burgers taste so amazing might be because they’re so marinated, grilled, or grilled that they’re able to absorb as much as 75 percent of their real-food protein without the bugs and the blood—an entire pound of meat might only contain 70 percent of the protein found in a quarter-pounder.
These two paragraphs are all we need to know about the future of eating. Within ten years, you won’t need to question whether a flesh-based burger is good for you. Nor will you have to worry about eating any animal products at all. (Still awaiting word on whether the cattle industry will eventually change that.)
In fact, we may be a nation of vegetarians or mostly plant-based meat eaters all the time. We’ll have something that tastes like meat and just gets there by taking nutrients out of the actual animal. A happy future where the Earth is healthier and people are more happy has come a little closer.
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DEEAN BLANCHETT is an editor-at-large for The Washington Post’s daily lifestyle section, The Kitchen. You can follow him on Twitter at @DeeAnnBlanchett and on Facebook.