Epi's digital director davidtamarkin has burgers on the brain.
Last week on Epi, the writer Sam Worley answered the question every home cook has about the Impossible Burger:? That question—and several others about the onslaught of vegetarian meats that have finally hit grocery shelves after months of being hawked at Burger King—is answeredBut here’s one question Sam didn’t answer: why are we so attached to burgers, meatless or not, in the first place?answer that question, but I cut it from his piece in the interest of space and neutrality .
The reason we’re in this whole situation to begin with is because of the United States’ deeply psychotic relationship with food, land, labor, pleasure, and consumption, part and parcel of which is an overly enthusiastic relationship with foods that are nice once in a while but shouldn’t really be eaten regularly, like red meat, which, again, we are eating atrates despite decades of evidence of how efficiently it’s killing not just us but also the ecosystems that sustain us.
I told you it was arresting! I thought about Worley’s words the other night when I caught myself thinking snobbish thoughts about the Impossible Burger, something along the lines of “if people want to eat vegetarian, why don’t they just eat?” Sam lays out the answer to that question in two sentences. Our love of burgers has been drilled into us, is maybe evenBut there’s another side to the draw of the burger.have a lot to offer a home cook. They’re fast. They’re cheap.
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