How did horse meat end up in frozen beef burgers in the UK? A journalist untangles the EU’s complicated food web to find out. Plus, a history of the A&P.
A new Maryland company is betting that its mixture of soy, pea powder, carrot fiber and gluten-free flour tastes a lot like real chicken. Beyond Meat plans to expand into fake pork and ground beef next.
Americans eat more meat than almost anyone else in the world, but habits are starting to change. This may be in part because of health and environmental concerns. We explore some of the meat trends and changes in graphs and charts.