Dishinterrupted: Eating Frankenshrimp, Future Super Bowl Snack

Lately we've read about companies like Impossible Foods, creator of the lab-born, plant-based burger that chef David Chang shockingly cited as juicy and delicious. Unlike the brands of yester-year that developed bland veggie burgers to feed the bellies of the already-converted animal activist, faux-beef startups aim to please the hardcore meat lover with umami flavors and textures that mimic the real thing.

But what about seafood? Where are we at in the journey of addressing the slavery and corruption in shrimp, the most popular seafood in America?