Christina Chaey, a writer for popular food magazine Bon Appétit, recently penned an article entitled “The Fake-Meat Burger So Realistic It Fooled My Entire Family” that chronicled her experience tasting, and then serving, Impossible Foods’ much-hyped, animal-free Impossible Burger. Having been invited to the company’s San Francisco Bay Area headquarters, Chaey was shocked by the realistic taste, texture, and appearance. “The burger was everything I expected one to be: juicy, dense, chewy, salty, and satisfyingly fatty,” Chaey said. “And it was doing a shockingly good job at convincing my brain that the substance in my mouth was, in fact, meat.” Sufficiently convinced by the “bleeding” bio-engineered burger, Chaey shared it with her carnivorous parents. “Hmm,” Chaey’s father said tearing into the patty. “This burger seasoning is good.” A slightly crispy exterior not common with real beef versions tipped off Chaey’s more discerning mother, but the couple was undeterred upon learning the meal’s high-tech origins. Impossible Foods’ new burger will be available at select restaurants in San Francisco, New York, and Los Angeles beginning this summer.
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