I’m a big fan of impossible meats, and as a normal meat eater I would still happily eat impossible if it was available. My wife doesn’t eat meat so we’ve replaced all ground beef recipes with impossible, it makes great chili, meatballs, burgers, etc.

But I’ve been wondering about it because it seems to be an ultra processed food, especially compared to real meat. What are the implications of this? On the whole is it really any better than beef or chicken? Especially locally sourced, high quality meat, not from a mega farm. How much water is used in making lab grown meat? What other chemicals are used? What’s the cost of shipping all those ingredients and finished product across the country? How much power is used in production and manufacturing? What is the difference in health impact of lab grown vs real? How does this all compare to a local beef producer?

I’m not ready to quit impossible, and I’d hate to, but I wonder if it’s really the best decision.

To whoever agrees with this fat L of a take, your mom’s a hoe.

Please tell me you have a cat named Glock. Or Smith & Wesson.

Delicious. Get you a double cheese from last night and nuke it for 30-45 seconds. Done and easy lunch.