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Denise Shoukas is contributing editor to Specialty Food Magazine.
Pink is the New Green in Salads
Pink lettuce is the newest trend in the restaurant
world, with popular dining destinations using it as a
way to create social-media–worthy dishes, reports
Eater. Radicchio del Veneto, also called La Rosa del
Veneto, is a pink chicory mostly grown in Italy, but it
is now picking up steam in the U.S., being cultivated
in California, Pennsylvania, and elsewhere. It can be
found at Whole Foods Markets, Eataly, and various
wholesale produce suppliers, like Baldor.
The vegetable is described as being slightly
bitter and slightly sweet. King, a restaurant in New
York's Soho neighborhood, features a salad of soft
pink radicchio leaves covered with ricotta and marjo-
ram and topped with warm walnuts, while the soon
to open Legacy Records previewed a salad of pink
radicchio paired with sweet potatoes, radishes, and
dill, according to the report.
Beef Producers Want
'Meat' to Come Only
from Traditionally Raised
Animals
The U.S. Cattlemen's Association has filed
a petition with the U.S. Department of
Agriculture arguing that the terms "meat"
and "beef" should be defined as only prod-
ucts that come from animals that are raised
and slaughtered, reports Business Insider.
It argues labeling lab-grown, plant-based,
or insect products as "meat" will confuse
consumers.
In the petition, the USCA mentions
Memphis Meats, Just, and Mosa Meats. Just
plans to have its lab-grown meat in stores by
2018, while Memphis Meats and Mosa Meats
say they will start offering their products to
the public in 2021, according to the report.
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