If you don’t already know about the Very Good Butchers, you will soon. While not the most dominant plant-based meat company, it’s certainly the cleanest. We were shocked (pleasantly so) that we could find every single ingredient listed for the Smokin’ Burgers and Very Good Pepperoni in our local grocery store. Co-founder and CEO Mitchell Scott sits down with us to discuss the rising trend of vegan meat, going public, and how The Very Good Butchers make meat out of beans. He also discloses a super simple cooking tip that will take any vegan meat to the next level. Our minds were blown—apparently, we’ve been cooking veggie burgers the wrong way for years! Plus, we introduce a new rapid-fire Q&A segment. Part practical and all fun, this new segment puts our guests on their toes!
What we discuss in this episode:
- How the company got started
- How to make meat from ingredients you can pronounce
- The pros and cons of becoming an IPO
- Consumer behavior trends of vegan meat
- Cooking tips and tricks
- Follow Very Good Food on Instagram @theverygoodbutchers
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