The Vegan Revolution

It seems Beyond Meat is everywhere - and not just in our supermarkets. Everyone is jumping on the plant based meat craze. Is it possible that real meat will be a thing of the past?Are we at the beginning of a vegan revolution?

It could be. Dunkin Donuts is the latest chain to add Beyond Beef sausage patties to their sausage egg, and cheese patties. Does it taste good? Yes! I've tried it and it's probably better than the original pork one. I never tried that, afraid of all that grease and what it might do to my stomach. Will this lone sandwich convert meat eaters? There is that possibility. It is good tasting and  on it's own, good for you. Burger King was one of  the first of the medium priced chains to add Beyond Meat burgers to its' menus. It was a smart move. Many Burger Kings are located on or near college campuses where there a larger numbers of vegetarians. They can easily increase their sales with this vegan addition. Will it play in the rest of the country, in the strip malls and airports? Probably because it's done in the style of the classic, much loved Whopper. It still has the tomatoes and lettuce along with the tangy pickle slices. There's still the mix of mayo and ketchup served up on a soft sesame seed bun. Many people can't even tell the difference - a good sign. The upscale burger joint Zinburger has a fancier version of this, with vegan American cheese and vegan mayo on a pretzel bun.

Will more eateries jump on this bandwagon? There is that possibility. Vegan meats have vastly improved over the last decade. The taste especially for the Beyond Burger perfectly mimics ground beef along with copying the juicy, tender texture. Chicken nuggets and strips are getting there. KFC has been pairing up with Beyond Meat to create a faux poultry nugget and wing. If both go nationwide with this, it will be a huge with kids. They are the biggest influencers in the way parents shop.The sooner little ones are introduced to vegetarianism, the sooner they'll eschew animal based foods and switch over to the plant based ones. There's also the feeling of saving the animals they love and no tears shed of eating any. They are also attuned more to climate change as are their older siblings who know that going meatless reduces their carbon footprints. This newest generation may be the one to ban all meat and dairy products in fifteen or twenty years. Gone will be our wasteful ways and addiction to meat. Also , there will definitely be more improvement in the fake meat industry. We'll be eating ersatz lobster and pheasant , probably in the next decade or so.

Is there a vegan revolution happening? Yes, but it's one that can save the world - literally. The more vegan or vegetarian choices restaurants have , the better it will be for us. Viva le revolution vegan!

A Movement Of Heritage and Inclusion

For decades African-American chefs had to cook and refine Euro-centric dishes. Yet there are a new generation of chefs who have  been influence by  the Caribbean and Africa as well as home. It's a new delicious standard full of spins and variations

John Eligon and Julia Moskin collaborated on this informative piece for today's New York Times Food section.John Eligon is a Kansas City based Times reporter covering race issues for the paper while Ms. Moskin is a regular contributor to the Food section. Together they explored the next generation of African -American chef and the dishes that they've created. These chefs have pushed way past the Eurocentric traditions learned at culinary school. There are greater influences such as the African diaspora and  techniques from Nigeria, Brazil, Morocco and Trinidad and Tobago. They use such diverse ingredients as conch, berbere - a spice mix found in Ethiopian and Eritrean cooking, fonio - a West African millet grain and cassava - the South American yam. Will this make an impact on the way America eats? Most definitely since the restaurant business has the highest amount of diversity than any other American business or industry.

This new vanguard have a variety of different signature dishes.Nyesha Arrington of Los Angeles relies on the terroir of her native Los Angeles.It is a blend of Californian, Mexican, Chinese and Persian, reflecting the city's ethnic landscape. Her key dish is olive oil poached halibut with pickled oyster mushrooms and Sungold cherry tomatoes. Jerome Grant who creates phenomenal dishes at The national Museum of African-American History and Culture in Washington  serves an oyster pan roast with shaved fennel and sesame crackers. Chef  Ashleigh Shanti looks to her Southern heritage for inspiration at her eatery Benne On Eagle in Asheville, North Carolina.. Her hummus is made from black eyed peas instead of chickpeas and fermented benne seeds instead of tahini. Chef Shanti's buttermilk cornbread soup is a take on her grandmother putting leftover cornbread into buttermilk and drinking it. There is the Japanese influence in her cabbage pancakes, based on okonomiyaki. other chefs are influenced by their Congolese roots or commitment to vegetarianism.
.
The new generation of African-American chefs are shaping the way America is eating. They are bringing tradition and verve to a hungry landscape. They are expanding our palates with traditional and no so traditional dishes.