The successful social media network is an aquarium. The influencers and posters are the denizens — jellyfish, filter feeders, sharks, octopuses, rays, squid, clownfish, and so on. The lurkers are the visitors, marveling at the shape and color of the aquarium’s denizens.
Lopatto was spurred to post because she feels that Threads is too much gift shop:
Threads is also unbalanced as an ecosystem, skewed toward Brands, a particularly noxious infraclass of influencer that is nonetheless profitable for the network. But for Threads to be valuable to Brands — more valuable than, say, TikTok — there needs to be a strong base of lurkers. Most lurkers will tolerate Brands, but Brands themselves aren’t a draw. They’re just the gift shop at the aquarium.
Impossible Foods is expanding from faux beef to faux pork. Impossible Pork is their newest product made entirely from plants that is engineered to look and taste as close to the real thing as possible.
Impossible Pork is delicious in any ground meat dish, including spring rolls, stuffed vegetables, dumplings, wontons or sausage links. Like ground meat from pigs, Impossible Pork is characterized by its mild savory flavor, adding delicate depth and umami richness without being gamey or overpowering.
Although they don’t specifically connect the dots, Impossible Pork seems to be the base for another new product of theirs: Impossible Sausage, which is debuting in breakfast sandwiches at Burger King later this month. (I mean, you can’t make sausage without pork, right?!)
In a review of Impossible Pork for The Verge, long-time vegetarian Elizabeth Lopatto says it’s mostly a success, calling it “a savory base of protein for a lot of foods that traditionally call for pork”.
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