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Move over, Tofurky. Plant-based meats are booming, and companies like Seattle-based Field Roast are redefining an entire food group. But it’s more than a matter of just taste or ethics: Animal-derived proteins carry a larger carbon footprint than their veggie substitutes, so your hamburger choice has real consequences for the environment.
On this episode of ReInventors, we visit Field Roast’s test kitchen to learn how their chefs are creating the future of meat by fusing ancient Chinese recipes with traditional charcuterie, and we taste the results. Join us to see how the vegan sausage is made.
Sarah Hoffman is a senior video producer at Cascade PBS, focusing on science and the environment. Previously she worked as a visual journalist for the Omaha World-Herald and The Dallas Morning News.
Sarah Hoffman is a senior video producer at Cascade PBS, focusing on science and the environment. Previously she worked as a visual journalist for the Omaha World-Herald and The Dallas Morning News.
