Chef Marc Forgione, of Restaurant Marc Forgione, Khe-Yo, and the new American Cut, talks to Co.Create about his creative process and demonstrates how to make his famous chili lobster.
Today at 1:30PM EST we will be hosting a live Q & A with Chef Sarah Simmons, one of 2013’s Most Creative People and the woman behind one of the most exciting dining experiences in New York.
Join us here.
If you eat processed food and you’re not a vegan, a decent portion of your diet probably comes from factory-farmed eggs. Sure, you may stick to cage-free eggs when you’re cooking omelets, but 95% of eggs in the U.S. come from battery-caged facilities where birds are packed body to body in impossibly small spaces.
A San Francisco startup wants to change that. It makes a plant-based egg substitute so believable that it’s about to sign two deals with Fortune 500 food companies that want to use the stuff in sauces and dressings.