I began chatting with the woman at the next table, who ordered the same thing, confiding she stopped eating chicken after it gave her stomach problems.įava beans, pea protein, rice flour, wheat flour I settled down to wait for my order on the outdoor patio at San Francisco’s Ferry Building, a few feet from a street guitarist. New York Times Op Ed columnist Ezra Klein even tweeted about Impossible nuggets from the Bay Area-based company.Įager to get in tune with the zeitgeist, I headed to Gott’s Roadside, and ordered the Impossible chicken nuggets, $12.99 with fries. On your left, Beyond Meat, whose plant-based chicken nuggets launched in 400 restaurants nationwide, as well as in grocery frozen food sections. By year-end, it’s expected to be sold in over 100,000 groceries nationwide. On your right, Impossible Foods, whose plant-based chicken nuggets were launched in early September in the Bay Area, at Gott’s Roadside, a gourmet burger and casual food chain known for quality ingredients with seven locations in this region, and El Alto Jr., a pop-up in a new food hall, State Street Market, in the South Bay. Raising chickens for meat, while more eco-friendly than raising cattle, still requires the use of large amounts of fossil fuels, and is far more burdensome to the environment than switching to a predominantly plant based diet.Īs such, the plant based chicken wars have begun. While cutting beef out of your diet is a great way to reduce your carbon footprint at home, chicken farming also takes a heavy toll on the environment.
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