What if I told you that no birds were harmed to bring you the delicious looking piece of real Southern style, deep fried chicken above? Would you believe me? Would you eat it? If all goes well for one American company, you’ll, at least, have the choice in just a few years. Cultured meat producer Memphis Meats announced yesterday that it has successfully created the world’s first lineup of “clean poultry”, which included pieces of duck and chicken — and not one animal death was required. “It’s thrilling to introduce the first chicken and duck that didn’t require raising animals. This is a historic moment for the clean meat movement,” said Uma Valeti, M.D., co-founder and CEO of Memphis Meats. Memphis Meats and a few other cultured meat producers around the world, are trying to reinvent modern animal agriculture. Valeti said the cultured meat system uses just 10 percent of the land and…
Wings are King on Super Bowl Sunday
Supermarkets will be the big winners of this year’s big game. And the losers? Definitely the chickens. The National Chicken Council’s 2017 Wing report estimates Americans will eat 1.33 billion wings on Super Bowl Sunday. That’s up 2 percent from last year and up more than 6.5 percent from 2015, revealing a steady climb of America’s unofficial favorite football party food. About 25 percent of those will be purchased at local supermarkets. Originally reported by Supermarket News, Philip Tracey, spokesman for the New England division of Stop & Shop said, “In the two weeks leading up to Sunday’s game, Stop & Shop will sell more than one million chicken wings.” Visualize just how many wings that is. — If you laid 1.33 billion wings end to end (think how much delicious sauce you’d have to lick from your fingers in this process!), they would stretch from Gillette Stadium in Foxborough,…
Street Food Fights No More
Can’t we all just be foodie friends? Restauranteur Pat Joyce and food truck owner Ben Dougherty think so. From the time the food truck trend took to the streets—now nearly a decade ago—there has been animosity with brick and mortars about how and where mobile food is sold. Restaurants tried to hit the breaks by pressuring cities to enact laws that would restrict where food trucks could park and serve customers and for how long. Food truck owners argued their innovative services shouldn’t be punished by these restrictions since many restaurants across the country already successfully operate in the same vicinity as other restaurants. In many cities, this struggle continues. But this week a brand new model was born much to the delight of Pittsburgh food fans. South Side BBQ Company owner, Pat Joyce thinks business is best for everyone when both sides work together. “Ben’s got great stuff. I asked…