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I’m often amused and delighted when the mainstream media takes up a topic I’ve written about on this blog. This week, The New York Times has been writing about veggie burgers. It seems they’ve gone from being disreputable afterthoughts to creative outlets for talented chefs: “…veggie burgers haven’t merely become good. They have exploded into countless variations of good, and in doing so they’ve begun to look like a bellwether for the American appetite. If the growing passion for plant-based diets is here to stay, chefs — even in restaurants where you won’t find the slightest trace of spirulina — are paying attention.” New York Times readers were paying attention too. For a time, the featured article (here) was among the ten most emailed articles on their site, evoking dozens of comments. Photos of six burgers being served in New York and L.A. restaurants are here, and a recipe for a Thai carrot burger, along with reader comments (and more recipes) are here. My entry into the meatless burger sweepstakes (pictured in the photo above, from a July 2010 post) is here. It’s always great see that good food is getting the recognition it deserves–who knew meatless burgers had become so cool?
the MacroChef 