From the Lab: Plant-Based Pulled Pork from Tender Food

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.