How Michelin-Starred Restaurant Blue Hill at Stone Barns Inspired This Chef to Launch Vegan Beet Jerky
Summary
Dehydration hardly compromises the nutrition of the vegetable itself.At Blue Hill at Stone Barns, Mourad was absorbed into the world of farm-to-table cookery which served as great inspiration for his new, vegetable-centric brand. [Its an] absolutely intensive work environment where they are force-feeding you, literally, this idea and concept of taking agricultural products at peak season, keeping them as simple as possible, and honoring them for what they are, Mourad describes his experience at Blue Hill. That whole line of thinking, at a foundational level, is the same as were doing with THEOs Plant Based but just applying it to consumer products in the plant-based space.To that end, the company is working with a supplier in New York to take organic beets from the ground to their dehydrators as quickly as possible to preserve maximum freshness and nutrition. Last year, this brand launched with vegan jerky made from ugly mushroomsor portobello and crimini varieties that are bruised and/or oversized, along with their usually discarded stems that would not normally make it to the retail shelf. This year, Eat the Change released Cosmic Carrot Chews, which it created as a juice-sweetened veggie snack to please kids palettes.For THEOs Plant Based, the future is dedicated to its mission of putting whole vegetables at the center.