Is it really that bad? — With all their glowing press and growing stock market sway, plant-based meats have certainly taken center stage in the food industry. But with such spotlight also comes increased scrutiny, and media attacks have been relentless. Is plant-based meat actually good for you? Aren’t they just processed chemicals labeled as healthy…

By Janay Laing You know the Impossible Burger. You may have grilled up Beyond Meat. But what about the Awesome, Alpha and Uncut Burgers? Which plant-based burgers have the most protein? Which are organic and non-GMO? …

By Janay Laing The chaos. The shock. The unbridled joy. In case you haven’t heard, there’s been a major earthquake in the fried chicken world. …

It is February 2017, and in less than a year, we’ve already witnessed two major leaps forward for meat innovation. First, in May 2016 Beyond Meat convinced Whole Foods to place the plant protein-based Beyond Burger smack-dab in the middle of their meat department, a bold and unprecedented move that…

Today, most meat, milk and eggs come from huge, destructive and inhumane farms. But this group of fearless and ingenious innovators changed all that in 2017 and made animal products more healthy, sustainable and humane. Let’s go! 1. Memphis Meats’ “First Bite” campaign will introduce cell-cultured meat to the masses

There may be no product as closely associated with wholesome virtue and innocence as a refreshing glass of milk. For 100 years or so, drinking milk has represented a simple ideal of bucolic farms, old-time animal husbandry, and honest-to-goodness nourishment. Unfortunately, the actual picture of the modern dairy farm is…

From its striking colors, beautiful striations, and amazing layers of marbling and fat, meat is truly an wondrous thing. That’s why figuring out how to culture it without animals is such an exciting challenge! For cultured meat researchers, meat’s complex structure of muscle fibers and intricate network of blood vessels and fat cells are like a massive puzzle to be carefully studied, understood and painstakingly reproduced. Thankfully, this crucial investigational work has already begun, and we can look forward to a day when large cuts of meat, like the steaks, filets, and roasts above, are grown directly from cultured tissue, no animals necessary!

A little over two weeks ago, David Chang broke new culinary ground when he introduced the Impossible Burger at his Momofuku Nishi restaurant in New York. Normally a chef adding a new burger to a menu isn’t particularly newsworthy, except this happened to be a menu item like no other…

Plant Butchers are a new band of butchers using plant proteins to show the world the art of plant-based carnivory. Warning: Your meat might never be the same 1. Korean Ribs @ The Herbivorous Butcher (Minneapolis) Zagat recently called these sugar-glazed, slow-smoked ribs “the gateway drug to meatless meats” 2. Fried Meatball and Mozzarella Hoagies @ The Butcher’s Son (Berkeley, CA)