I'm not a regular eater, I'm a sustainable eater.
| |  | | Crispy Tofu in a Thai-Inspired Peanut Sauce | | | | | As soon as I feel a slight chill in the air, I know the New York City Wine & Food Festival is near. I'm not a typical food festival-goer, but this year felt particularly impelling after our almost 2-year hibernation from events involving more than 10 people. This past weekend, the city's restaurants, chefs, eaters, and streets let us know, "We're back, baby!"
Through all the bright lights and celebrations, the event that delighted me the most was a tasting of the next big meat alternative to launch in the United States: Tindle. Between taste and texture, I never tried a plant-based chicken alternative that I would readily swap for the real thing before biting into this product. I was fascinated to learn the company did not look to generally recreate chicken, but specifically chicken thighs or wings—arguably the most flavorful part of the bird.
Now, I am not vegetarian, vegan, pescatarian, or even slightly picky in the food I consume; however, I am sustainably-focused in my choices. I try my best to eat products that respect our ecosystem and natural resources, but that also deliver on flavor and nutrients. Did you know food production accounts for about one-quarter of the world's greenhouse gas emissions and takes up about half of the planet's habitable surface?
I think it's totally possible to be more conscious of your consumption habits without giving up meat entirely. One of my favorite brands, Seemore Meat & Veggies, produces sausages made of humanely raised chicken or pork and 35% vegetables. I really like the idea of reducing my meat consumption without fully giving up the craving. Think stews, stuffed sweet potatoes, a simple bun. Also among these changemakers are snack companies, which are responding to the global climate crisis by reducing their carbon footprint and in some cases, reversing it entirely. From upcycling to biodegradable packaging, every aspect matters.
Beyond (alternative) meats, some of my other recent obsessions include the entire menu at Japanese-Italian restaurant Kimika where our contributor Clarice Lam steers the pastry program, Jalapeño Ranch Water, Spudsy's Churro Sweet Potato Puffs, and Joy the Baker's Baking Mixes with Williams Sonoma (specifically, the Espresso Chocolate Sheet Cake with Peanut Butter Frosting). | | | | | | | | | | | | | | The Spruce Eats on YouTube | | | | | | | | | | | |
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