From the Lab: Plant-Based Pulled Pork from Tender Food | Tomorrow’s Menu

What’s on Tomorrow’s Menu? In this episode 2023 James Beard semi-finalist and Boston-based chef Douglass Williams speaks to Tender Food’s CEO Christophe Chantre about their plant-based meat products and cooks a plant-based pork cheese sub using Tender Food’s pulled “pork”.
“Tomorrow’s Menu,” is a part of the Museum’s “Earthshot” spotlight, a yearlong exploration of the climate solutions that will help us live more sustainably on Earth. The series pairs chef Williams with subject matter experts who together prepare sustainable and delicious options for future menus, delving into questions of climate adaptation, carbon neutrality, food insecurity, and innovation in plant-based meat alternatives.
Chef Douglass Williams is founder and owner of Boston restaurants MIDA, Apizza, and DW French, was named Food & Wine’s Best New Chef in 2020 and earned an “Outstanding Chef” nomination from the James Beard Foundation in 2023. Learn more: www.douglasswilliamsboston.com/
Tender Food is a food technology company whose mission is to develop the next generation of alternative meat products that even meat lovers love. They use a unique process that takes plant ingredients and shapes them into muscle fibers. This methodology allows us to mimic more complex structures, creating meat replacements for all varieties of meat. Learn more: tenderfood.com/
Among the world's largest science centers, the Museum of Science engages millions of people each year to the wonders of science and technology through interactive exhibitions, digital programs, giant screen productions, and preK - 12 EiE® STEM curricula through the William and Charlotte Bloomberg Science Education Center. Established in 1830, the Museum is home to such iconic experiences as the Theater of Electricity, the Charles Hayden Planetarium, and the Mugar Omni Theater. Around the world, the Museum is known for digital experiences such as Mission: Mars on Roblox, and traveling exhibitions such as the Science Behind Pixar. Learn more at www.mos.org/
#MuseumofScience #Boston #ScienceforAll Copyright © 2024. Museum of Science. All rights reserved. This video is owned by the Museum of Science and may not be reproduced, redistributed, or used in any manner without prior written permission from the Museum of Science.

[@markmuller7962]

Less emissions and less violence 👌

[@museumofscience]

There are many reasons it makes sense to increase one's plant consumption!

[@markmuller7962]

@@museumofscience Absolutely 😀👍 Less epidemics too!

[@AngelaWildman-ep6qu]

Yes. Power to all species!

[@preshikajain4805]

Amazing🎉!
As a vegetarian, who loves food, I love this because finally we are getting more than a veggie burger!
Need more options like theseeee!!!!

[@lmartinyale]

I am so glad more efforts are going toward alternative forms of protein. Bravo

[@museumofscience]

Different options for protein will enable more people to eat more plant-based meals!

[@karnikjain7551]

Why u so underrated, i am so glad i found you

[@museumofscience]

Thank you!

[@AngelaWildman-ep6qu]

I’m in full support of lab-grown meat! It’s so weird that so many people think that a food created artificially by science is gross, but the dead body of an animal isn’t 🙄

[@wendybesse90]

Its made of grain products and its spun in a cotton candy machine to create strings or fibers that resemble meat/tissue fibers.

[@PaulaZF]

Is it gluten and grain free?

[@susanne5803]

Gluten is a huge problem: Just think of Seitan.

[@AngelaWildman-ep6qu]

Also plant-based pork is kosher and halal!

[@Poogimuns]

Does the plants exercises
❄️🏂💯💦🌈☃️📠🎮🦔
Look yummy

[@museumofscience]

They taste great!