Instead of turning to meat-mimicking texturized vegetable proteins, McCracken recommends that people take matters into they own hands—and yards.

F&W Editors
October 02, 2014

We asked chefs to peek into their crystal balls and tell us what foods we’ll be talking about in five years. Here’s what they predicted.

Seattle chef Brian McCracken doesn’t want his prediction to come true, but he believes vegetable protein will be a big trend in just a few years. “I just read an article about how there’s a huge shortage of animal protein for human consumption, and the cost and carbon footprint are rising,” McCracken says. “There are people taking vegetable-based proteins as a solution, and I would hope that that’s not what people are talking about in five years.”

Instead of turning to meat-mimicking texturized vegetable proteins, McCracken recommends that people take matters into they own hands—and yards. “I think farming chickens in your backyard is more of a solution than using texturized vegetable proteins,” he says. “It has to be a way of life versus for profit.”

There’s no time like the present to start building a coop. But first, read through Martha Stewart’s expert tips on raising chickens.

Related: Best Fried Chicken in the U.S.
10 Greatest Chicken Dishes in the Country
33 Recipes for Roast Chicken

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