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Example Mag

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Featured
This Bay Area ‘chocolate’ is missing the most obvious ingredient

There was a time when peanut butter was the hero of school lunches. Today, it’s the villain. 

Allergies are serious business. Over 6 million people in the U.S. are allergic to the legume. Even airlines stopped handing out little bags of nuts. But new choices aim to please sandwich lovers and fill candies like “peanut butter” cups without the nuts — or even the chocolate around it. 

Eat Just’s vegan Just Mayo is coming back. Here’s why

What is life without learning from our mistakes? For Eat Just, which is relaunching its popular and much-litigated mayo, this is a definite do-over. Ideally, it goes more smoothly for the embattled startup.

Just Mayo hasn’t been on the shelves since 2019. But starting today, you can pick up a jar in two flavors—original and chipotle—in the refrigerated aisle of Whole Foods Market stores nationwide.

Why plant-based foods pioneer Josh Tetrick just won’t quit

The cofounder and CEO of Eat Just and Good Meat is embattled yet again. He’s got advice for his younger self—and everyone else in alternative proteins.

He’s certainly war-scarred from his efforts to mainstream first plant-based replacements for mayonnaise, then eggs, and more recently cultivated meat from chicken cells.

From fine dining to fast food, Bay Area chefs are switching to this new ingredient

If you’re not olive oil in the kitchen, you’re nobody. But olive oil, which is healthy and delicious, is expensive, and it isn’t a workhorse. That award goes to canola, palm and soybean oil, of which Americans consume an estimated 11.56 million metric tons per year. And increasingly, they’re being scrutinized for their impact on our planet and health. 

Cell-cultured meat is far from dead, but it’s time for a trillion-dollar Biden moonshot

You know things are hot when celebrities are signing term sheets. While helpful, it’s not their money that’s propping up the food-tech ecosystem. So the question here is this: Do VCs have the fortitude to continue supporting the more than 150 startups seeking to design a cell-cultured analogue to cheap meat? Perhaps the better question is: Should they?

 

New York Times

Featured
Cheese Making With a Tang of Science
Cheese Making With a Tang of Science

There’s no sign announcing that you’ve arrived at Jasper Hill Farm, a creamery in the Northeast Kingdom, as Vermonters call that end of their state, but you can’t miss it. The main barn is painted midnight blue with a giant cheese moon and cows floating happily in space. Blasted into the hillside is a concrete bunker with seven cheese caves radiating from a central core.

There’s one other surprising detail: a modern two-room laboratory filled with microbiology equipment and staffed with scientists.

Example Magazine

Featured
Toast Ale, From Recycled Bread, Is Now Brewed in New York
Toast Ale, From Recycled Bread, Is Now Brewed in New York

Overproduction is built right into the business model of most bakeries. While we devour much of what is made, huge quantities of perfectly good grain are tossed. But Tristram Stuart, an Englishman who began battling food waste 15 years ago, long before it became a popular cause, discovered a way to turn bread, an inexpensive product with a short shelf life, into one that’s long-lived and lucrative: craft ale.

BrewDogs: Beer Is Good.
BrewDogs: Beer Is Good.

The Brooklyn “party” brought together people who were so obsessed with the next beer thing that we were willing to stand outside in thirty-degree weather for two plus hours. Many sporting facial hair discussed past flavors, none of which sounded potable: blue cheese, pad Thai, Sriracha, pecan pie and, oh yeah, hog.

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Drink First: Brooklyn Brewery