Photo courtesy of The Better Meat Co.
Michael Formichella writes The Chef's Table blog for Meatingplace.com, and his essay is published here with permission. As president and co-owner of Chella Foods, Chef Formichella uses his 45+ years of culinary experience to direct food product development.
For the past several years I have been working in the blended meat realm. I have shared in the past that at one time, long long ago, I was a vegetarian.…
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