Amazing Foods of the Future We’ll All Be Eating Soon
Climate change is spurring some really fascinating innovation…
PopShrimp®: Once You Pop, You Won’t Stop
Did you know that the USA recently approved consumption of shrimp fed with pig feces. Yep, you read that right. Pig $hit! Who woulda thought ordering a shrimp cocktail was so damn dirty? If you need more reasons to avoid shrimp, much of the shrimp we eat is peeled (the legs and head removed) by slaves (as young as three years old…) in Asian shrimping slave-labor camps.
And yet, shrimp is the most valuable traded marine product in the world. Over 10 billion dollars worth of shrimp will be sold this year alone.
Oh, and did you know that the carbon footprint of shrimp is TEN TIMES greater than for beef? Yup. In order to grow shrimp, companies are burning rainforest wetlands (killing all the life and biodiversity, while releasing thousands of years of stored carbon) and growing shrimp in the swamp that’s left behind. And because growing shrimp creates so much pollution, the land quickly becomes so toxic that it can’t sustain life, so they have to start over in another area of the rainforest every four to five years. Talk about destructive!
On top of that, shrimp is really unhealthy. Because the little creatures get so sick when they’re farmed this way, the farmers pump them full of up to eight types of antibiotics per shrimp, creating antibiotic-resistant bacteria that you then eat. Yuk!
Think wild shrimp is any better? Think again. Wild shrimp has among the worst bycatch rates in the industry. That means that shrimpers nets catch and inadvertently kill thousands of turtles, sharks — even dolphins. Not to mention that lots of farmed shrimp producers deliberately mislabel their product as ‘wild caught’ so they can charge more.
But there’s good news…
Fortunately, there’s a company doing something about this problem that’ll allow us to keep eating these tasty little critters. New Wave Foods, run by two kicka$$ women, is engineering a better shrimp with texture technology that allows them to create a superior product without sacrificing taste. It’s actual shrimp, grown in a lab. Not only does it avoid pig feces and slavery, but when they grow the shrimp, they also strip out the cholesterol and allergens. Pretty cool!
Google has already started placing orders for their office cafeterias, and other companies are starting to line up as well. It won’t be long before PopShrimps will make their way into your next bowl of Pad Thai. Who knew doing the right thing would taste so good?!