IKEA's Test Kitchen Unveils Bug Meatballs and Algae Hot Dogs

Kasper Kristoffersen, SPACE10
Kasper Kristoffersen, SPACE10

In 2015, IKEA released a series called "Tomorrow's Meatballs" visualizing what the Swedish chain's signature delicacy might look like 20 years in the future. The campaign wasn't meant to be taken too seriously, with concepts like "The 3D Printed Ball" and "The Lean Green Algae Ball." But now, one of the more out-there dishes from the series, a meatball made from bugs, has been reimagined into a real-life dish. As Grubstreet reports, mealworm meatballs and burgers are two of the items IKEA's Space10 test kitchen has developed for its menu of the not-too-distant future.

"To change people’s minds about food, to inspire them to try new ingredients, we can’t just appeal to the intellect — we have to titillate their taste buds," a Medium post from the lab reads. "Which is why we’ve been working with our chef-in-residence to come up with dishes that look good, taste good, and are good for people and planet."

"The Neatball" swaps out the traditional beef and pork for more sustainable ingredients. The first version features mealworms, which pack 20 percent of your daily protein in 100 grams. The second Neatball iteration, made from root vegetables such as parsnips, carrots, and beets, is completely vegetarian. And in case those recipes stray too far from your comfort zone, they're served with the same mashed potatoes, gravy, and lingonberry sauce that come with the classic meal.

Bug meatballs aren't the only futuristic foodstuff IKEA is cooking up in its R&D lab. Their experimental menu also includes "The Dogless Hotdog" with baby carrots, beet and berry ketchup, and mustard and turmeric cream on a micro-algae bun; "The Bug Burger" with a patty made from four-fifths root vegetable and one-fifth darkling beetle larva; and the "LOKAL Salad" featuring greens grown hydroponically in the lab's basement. And because no meal would be complete without dessert, they've also concocted a nutrient-dense ice cream made from herbs and microgreens.

Sadly for adventurous eaters, these items won't be appearing on menus in IKEA stores any time soon. They're strictly conceptual dishes meant to demonstrate what a modern, sustainable diet could look like. But that doesn't mean that IKEA isn't serious about branching out beyond meatballs—last year, the company hinted at the possibility of opening stand-alone cafes.

IKEA's vegan hot dog.
Kasper Kristoffersen, SPACE10

IKEA burger made from bugs.
Kasper Kristoffersen, SPACE10

[h/t Grubstreet]

No Joe: The Time Coffee Was Banned in Prussia

iStock.com/NickS
iStock.com/NickS

In the late 18th century, Prussia's King Frederick the Great (officially Frederick II) blacklisted coffee and encouraged his royal subjects to drink something far more wholesome—beer. According to William Harrison Ukers's classic 1922 book All About Coffee, Frederick issued this decree on September 13, 1777:

"It is disgusting to notice the increase in the quantity of coffee used by my subjects, and the amount of money that goes out of the country in consequence. Everybody is using coffee. If possible, this must be prevented. My people must drink beer. His Majesty was brought up on beer, and so were his ancestors, and his officers. Many battles have been fought and won by soldiers nourished on beer; and the King does not believe that coffee-drinking soldiers can be depended upon to endure hardship or to beat his enemies in case of the occurrence of another war."

Though the authenticity of the above quotation cannot be confirmed, it certainly jibes with King Freddie's other opinions on the matter, according to Robert Liberles, a scholar of German-Jewish history. In a 1779 letter, Frederick wrote, "It is despicable to see how extensive the consumption of coffee is … if this is limited a bit, people will have to get used to beer again … His Royal Majesty was raised eating beer-soup, so these people can also be brought up nurtured with beer-soup. This is much healthier than coffee."

So Old Fritz, as he was called, loved beer. But why was he so opposed to coffee?

For one, Frederick was terrified that excessive imports could ruin his kingdom's economy, and he much preferred to restrict commerce than engage in trade. Since coffee, unlike beer, was brought in from across the border, Frederick regularly griped that "at least 700,000 thaler leave the country annually just for coffee"—money, he believed, that could be funneled into well-taxed Prussian businesses instead.

In other words, into Fritz's own pockets.

To redirect the people's spending patterns, Frederick ordered a number of steep restrictions, demanding that coffee roasters obtain a license from the government. This sounds like a reasonable regulation until you learn that Frederick summarily rejected nearly all of the applications, granting exceptions only to people who were already cozy with his court.

If that sounds elitist, it was. Frederick was adamant about keeping coffee out of the hands and mouths of poor people, writing, "this foreign product [has] extended into the lowest classes of human society and caused great contraband activities." To stop them, he hired approximately 400 disabled soldiers to work as coffee spies, or "sniffers," to roam city streets "following the smell of roasting coffee whenever detected, in order to seek out those who might be found without roasting permits," Ukers writes.

But none of these tactics worked. Rather, they just increased coffee smuggling and exacerbated the "contraband activities" that Frederick claimed he was trying to prevent in the first place. So shortly after the king died in 1786, many of these restrictions were lifted, proving yet again that it's always a mistake to get between someone and their java.

Massive Salmonella Outbreak Linked to Raw Turkey Just Days Before Thanksgiving

iStock.com/kajakiki
iStock.com/kajakiki

The U.S. has been in the midst of a salmonella outbreak for more than a year, with the bacteria contaminating everything from cereal to snack foods as well as raw poultry. Now health experts warn that your Thanksgiving dinner may put you at risk for infection. As ABC reports, salmonella has been traced back to a number of turkey products, and Consumer Reports is urging the USDA to name the compromised brands ahead of the holiday.

The drug-resistant strain of salmonella linked to the recent outbreak has been detected in samples taken from live turkeys, raw turkey products, and turkey pet food, according to the Centers for Disease Control and Prevention (CDC). Since November 5, 2017, 164 people in 35 states have contracted the infection from a variety of products.

While many of the items linked to the salmonella outbreak have been pulled from shelves, the potentially contaminated turkey brands have yet to be identified. In a news release, Consumer Reports urged the USDA to release this information in time for consumers to do their Thanksgiving shopping.

"The USDA should immediately make public which turkey producers, suppliers, and brands are involved in this outbreak—especially with Thanksgiving right around the corner," Jean Halloran, director of food policy initiatives for Consumers Union (the policy department of Consumer Reports), said in a statement. "This information could save lives and help ensure consumers take the precautions needed to prevent anyone in their home from getting sick."

Even if specific brands aren't flagged before November 22, the CDC isn't telling consumers to skip the turkey altogether. Instead, home cooks are encouraged to practice the same safety precautions they normally would when preparing poultry. To avoid salmonella poisoning, start with a clean work area and utensils and wash your hands and counter thoroughly before and after preparing the bird. But skip washing the bird itself, as this can actually do more to spread around harmful pathogens.

Cook your turkey until the meatiest part reaches an internal temperature of 165°F. And if you're looking for a way to make sure the juiciest parts of the turkey cook through without drying out your white meat, consider cooking the parts separately.

[h/t ABC]

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