Questlove and Live Nation are bringing an Impossible plant-based Cheesesteak to a venue near you

March 22, 2019 by  
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Questlove is teaming up with Live Nation to create a plant-based version of the classic Philly cheesesteak. The Questlove Cheesesteak is made from Impossible 2.0 Meat — which was made famous in the Impossible Burger — and will be featured in 40 venues across the country. Live Nation plans to introduce the Questlove Cheesesteak sometime this summer. Once the plant-based cheesesteak hits the entertainment company’s venues, it will be one of the only places in North America where people can get a taste of the innovative sandwich. The only other company offering the product is Citizens Bank Park, located in Philadelphia. Related: Scientists believe lab-grown meat may be more harmful to the environment than farms The partnership with the Grammy-winning artist illustrates Live Nation’s commitment to providing eco-friendly alternatives to customers in their stores. It also shows how Live Nation is willing to lead the restaurant industry in using sustainable ingredients. After all, the Questlove Cheesesteak is not the only environmentally conscious food on the company’s menu. Last year, Live Nation was the first service to offer the Impossible Burger, which was available at 35 of their venues in the United States. Live Nation has also started several programs to lower emissions. This includes a composting initiative and a promise to remove plastic straws from its establishments. The company has also endorsed a program called Sustainability Rocks, which cuts down on waste in music venues and amphitheaters. Questlove, meanwhile, fell in love with the Impossible Burger back in 2015 and has been looking to support Impossible Foods’ mission of sustainability ever since. For the past two years, the musician has invested heavily into the company, which is based out of Silicon Valley, and was awarded a menu item in honor of his stage name. The Questlove Cheesesteak will make its debut on March 28 at Citizens Bank Park, home of the Philadelphia Phillies. The plant-based sandwich will be available at all of the Phillies’ home games and will eventually make its way to Live Nation venues across the United States. Via Live Nation Image via Live Nation

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Questlove and Live Nation are bringing an Impossible plant-based Cheesesteak to a venue near you

We tried the new Impossible Burger at CES heres what we thought

January 8, 2019 by  
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The Consumer Electronics Show (CES) 2019 is in full swing in Las Vegas. While smart home technology, televisions and wearable tech takes center stage, many surprising innovations are grabbing media attention. Take, for instance, the latest iteration of an Inhabitat favorite — the Impossible Burger. We tried the newest recipe from Impossible at this year’s CES ; keep reading for our thoughts. Delicious in tacos or served as a classic burger, the Impossible Burger has become a favorite for vegetarians and vegans since its inception in 2016. Now, the company is debuting a new and improved recipe that boasts a flavor and texture identical to meat with a smaller impact on our planet than its animal-based counterpart. Related: Impossible Burgers to hit grocery stores in 2019 The new recipe is gluten-free and remains free of animal hormones or antibiotics. The kosher-and halal-certified “meat” will please a wide array of people with dietary restrictions. In addition to its striking resemblance in taste and texture to meat, a serving of the new Impossible Burger offers the same amount of bioavailable protein and iron as a serving of traditional ground beef. It also boasts 30 percent less sodium and 40 percent less saturated fat than the original recipe. The original recipe used wheat in its ingredients, while the new burger is made with soy. We tasted the first round of patties made with the new recipe at Las Vegas ’ Border Grill. Executive chef Mike Minor praised the meat substitute, mentioning the smell and flavor of the new Impossible Burger is “addicting” to himself and his fellow chefs. With this in mind, we couldn’t wait to dig in. Our burger was cooked medium well and looked shockingly identical to a real beef patty cooked the same way. We could already see the juiciness and charred bits before taking a bite, but we were still surprised with how delicious the burger was. It tasted like a high-end burger made from animal protein — it was juicy, tender and full of flavor. As we all know, meat has a huge carbon footprint . With a meat alternative that mimics real meat so closely, the Impossible Burger could transition hardcore meat eaters to a plant-based alternative that saves water, energy and animal lives without compromising the distinct flavor and texture that so many other alternatives miss the mark on. The new recipe is rolling out to select restaurants starting Jan. 8, 2019 and will hit grocery store shelves later this year . + Impossible Images via Impossible

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We tried the new Impossible Burger at CES heres what we thought

Heritage Melbourne home is reborn as a modern dwelling filled with light and views

January 8, 2019 by  
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Fitzroy-based design studio Field Office Architecture has given a small 19th-century Victorian terrace a contemporary facelift with walls of double-glazed glass and crisp, clean lines throughout. Dubbed the Clifton Hill House after the suburb in which it resides, the compact home sits at the end of a row of similar heritage houses and had been given many ad-hoc renovations over the years. The architects stripped back all of the additions to bring in light and views, while improving the home’s energy efficiency. Commissioned by clients seeking a contemporary light-filled home with a new dining area, kitchen and master bedroom, the Clifton Hill House has been updated to 180 square meters with three bedrooms and two baths. On the ground floor, the entrance opens up to a long hallway that branches off to two bedrooms and leads to an L-shaped, open-plan dining area, kitchen and living room that wrap around a north-facing courtyard and also open up to a spacious backyard. Stairs at the rear of the property lead up to the study and master suite. The light-filled home was also reinforced with high-performance insulation and features double glazing throughout. To minimize the use of air conditioning, the architects strategically placed operable windows to promote cross ventilation across both floors, while retractable insect screens protect against invasions of unwanted critters. Energy-efficiency is further achieved with in-slab hydronic heating in the living and dining areas. The landscaping, which was designed by the architects, is lined with seat-height recycled brick planters. Related: A gloomy house is revived as a modern solar home built of recycled materials “A combination of dark feature timber framing along with marine grade ply and rendered recycled brickwork make up the primary material palette externally, a simple, affordable and yet robust series of selections that juxtapose elegantly against the heritage nature of the existing part of the dwelling,” the architects explain. “Internally, the selections were similarly made to provide a soft understatedness that allows for the artwork and the natural light to take centre stage.” + Field Office Architecture Via ArchDaily Photography by Kristoffer Paulsen via Field Office Architecture

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Heritage Melbourne home is reborn as a modern dwelling filled with light and views

Tuck into these off-grid meditation cabins proposed for rural Latvia

January 8, 2019 by  
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Bee Breeders and Lauku Tea have recently announced winners of their Silent Meditation Forest Cabins competition, an open international contest seeking designs for off-the-grid meditation cabins in rural Latvia. Launched in search of eco-friendly and cost-effective proposals for compact and easily replicable cabins, the competition asked designers to propose a series of all-season cabins that could comfortably house a single person for nearly a week, have enough room for meditation activities and food storage and incorporate alternative lighting options and a heating system. The winning proposals will be considered for construction. Keep reading to see the top three winning entries. First prize was given to designer David Florez and Stefani Zlateva for the Solo Cabin, a timber-clad building comprising three stacked and staggered 2-by-2-meter spaces symbolic of the “various layers of nature,” namely the forest floor, the understory and the canopy. The tall structure is centered on an atrium that’s flooded with natural light thanks to a roof made from polycarbonate sheets. Further tying the project to the environment, the proposed construction recalls techniques found in traditional Latvian architecture. In second place is Nest, a proposal by Marko Simsiö of the University of Oulu. Designed as a treehouse , the cabin is elevated into the canopy and clad in charred wood to blend it into the bark of the surrounding trees. In contrast, the interior is lined with light spruce and minimally decorated. The jury praised the design for its low-impact approach. Related: 8 cabins that are perfect for a dreamy winter getaway A team from Wroclaw University of Science and Technology took third place with Aesthesia, a proposal that consists of three rectilinear cabins. Each cabin is made up of a series of modules, half of which cater to the basic necessities while the other half are used as a meditation zone with three different rooms. Large windows frame views of the outdoors. + Bee Breeders Images via Bee Breeders

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Tuck into these off-grid meditation cabins proposed for rural Latvia

Impossible Burgers to hit grocery stores in 2019

November 13, 2018 by  
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The Impossible Burger is a plant-based patty that bleeds and sizzles when it cooks, and for the past couple of years, you could only find it in restaurants . Made from the magic ingredient heme, an iron-containing compound that mimics a meaty flavor, this patty has a smaller environmental footprint than its beef counterpart, and it has become extremely popular since its debut in 2016. Starting next year, the beloved Impossible Burger might just find its way onto the shelves of a grocery store near you. In September, the Impossible Burger expanded from high-end restaurants and made its way to the fast-food chain  White Castle. But now, Impossible Foods has announced that it will bring the Impossible Burger to grocery stores in 2019. Related: White Castle is now offering ‘bleeding’ vegan Impossible Burger sliders “By far the No. 1 message from fans on social media is, ‘When will I be able to buy and cook the Impossible Burger at home?’” Impossible Foods’ CEO and founder Patrick Brown said in a statement. “We can’t wait until home chefs experience the magic and delight of the first plant-based meat that actually cooks and tastes like meat from animals — without any compromise.” If you are ready to fire up the grill and cook your own Impossible Burgers at home, you are going to have to hold off a bit longer. It isn’t clear when they will hit stores, and Impossible Foods says that it is not going to release any more details right now about the retail launch. It isn’t clear if the company will be introducing the burgers in stores nationwide, or if they will only be available in select markets. Consumers will just have to wait and see. You can currently find Impossible Burgers at 5,000 restaurants nationwide, and the company has sold more than 13 million burgers since the 2016 launch. Most reviews of the burger say that it isn’t exactly like a beef patty, but it is still the best veggie burger on the market. It gives consumers the same taste as a beef patty, but there is still a difference when it comes to texture. Impossible Foods said that producing the plant-based patty requires less than a quarter of the water and less than 5 percent of the land needed to make the same amount of ground beef from cows. It also generates less than an eighth of the greenhouse gas emissions. + Impossible Foods Images via Impossible Foods

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Impossible Burgers to hit grocery stores in 2019

Can technology create the ‘humane economy’?

November 4, 2017 by  
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A longtime vegan is betting big on food tech from Impossible Foods, Hampton Creek and Memphis Meats to save animals — and human health.

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Can technology create the ‘humane economy’?

Can technology create the ‘humane economy’?

November 4, 2017 by  
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A longtime vegan is betting big on food tech from Impossible Foods, Hampton Creek and Memphis Meats to save animals — and human health.

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Can technology create the ‘humane economy’?

Can technology create the ‘humane economy’?

November 4, 2017 by  
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A longtime vegan is betting big on food tech from Impossible Foods, Hampton Creek and Memphis Meats to save animals — and human health.

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Can technology create the ‘humane economy’?

Can technology create the ‘humane economy’?

November 4, 2017 by  
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A longtime vegan is betting big on food tech from Impossible Foods, Hampton Creek and Memphis Meats to save animals — and human health.

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Can technology create the ‘humane economy’?

Can technology create the ‘humane economy’?

November 4, 2017 by  
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A longtime vegan is betting big on food tech from Impossible Foods, Hampton Creek and Memphis Meats to save animals — and human health.

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Can technology create the ‘humane economy’?

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