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]

America’s 10 Most Hated Easter Candies

Peeps are all out of cluck when it comes to confectionery popularity contests.
Peeps are all out of cluck when it comes to confectionery popularity contests.
William Thomas Cain/Getty Images

Whether you celebrate Easter as a religious holiday or not, it’s an opportune time to welcome the sunny, flora-filled season of spring with a basket or two of your favorite candy. And when it comes to deciding which Easter-themed confections belong in that basket, people have pretty strong opinions.

This year, CandyStore.com surveyed more than 19,000 customers to find out which sugary treats are widely considered the worst. If you’re a traditionalist, this may come as a shock: Cadbury Creme Eggs, Peeps, and solid chocolate bunnies are the top three on the list, and generic jelly beans landed in the ninth spot. While Peeps have long been polarizing, it’s a little surprising that the other three classics have so few supporters. Based on some comments left by participants, it seems like people are just really particular about the distinctions between certain types of candy.

Generic jelly beans, for example, were deemed old and bland, but people adore gourmet jelly beans, which were the fifth most popular Easter candy. Similarly, people thought Cadbury Creme Eggs were messy and low-quality, while Cadbury Mini Eggs—which topped the list of best candies—were considered inexplicably delicious and even “addictive.” And many candy lovers prefer hollow chocolate bunnies to solid ones, which people explained were simply “too much.” One participant even likened solid bunnies to bricks.

candystore.com's worst easter candies
The pretty pastel shades of bunny corn don't seem to be fooling the large contingent of candy corn haters.
CandyStore.com

If there’s one undeniable takeaway from the list of worst candies, it’s that a large portion of the population isn’t keen on chewy marshmallow treats in general. The eighth spot went to Hot Tamales Peeps, and Brach’s Marshmallow Chicks & Rabbits—which one person christened “the zombie bunny catacomb statue candy”—sits at number six.

Take a look at the full list below, and read more enlightening (and entertaining) survey comments here.

  1. Cadbury Creme Eggs
  1. Peeps
  1. Solid chocolate bunnies
  1. Bunny Corn
  1. Marshmallow Chicks & Rabbits
  1. Chocolate crosses
  1. Twix Eggs
  1. Hot Tamales Peeps
  1. Generic jelly beans
  1. Fluffy Stuff Cotton Tails

[h/t CandyStore.com]

84-Year-Old Italian Nonna Is Live-Streaming Pasta-Making Classes From Her Home Outside Rome

beingbonny, iStock via Getty Images
beingbonny, iStock via Getty Images

If you're looking for an entertaining distraction and a way to feed yourself that doesn't involve going outside, sign up for a virtual cooking class. Since the COVID-19 pandemic forced people around the world into isolation, plenty of new remote learning options have appeared on the internet. But few of them feature an 84-year-old Italian nonna teaching you how to make pasta from scratch.

As Broadsheet reports, Nonna Nerina is now hosting pasta-making classes every weekend from her home outside Rome. Before Italy went into lockdown to contain the spread of the novel coronavirus, the home cooking instructor taught her students in person. By moving online, she's able to share her authentic family recipes with people around the world while keeping herself healthy.

Live classes are two hours long and take place during Saturday and Sunday. This weekend, Nonna Nerina is making fettuccine with tomato sauce and cannelloni, though you won't be able to tune in if you haven't signed up yet—the slots are booked up until at least mid-April. If you'd prefer to take your remote cooking lessons during the week, Nerina's granddaughter Chiara hosts pasta-making classes Wednesdays, Thursdays, and Fridays.

Classes cost $50, and you can sign up for them now through the Nonna Nerina website. Here are more educational videos to check out while you're stuck inside.

[h/t Broadsheet]

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