O ver the years, we've been as guilty as any food-and-drink outlet of dispatching overzealous praise to the orthodoxy of meat. Burgers, chicken wings, bacon-wrapped chicken wings, and even more burgers -- we've been there, repeatedly and excitedly. Publishers have a house style; if we had a house protein, you can be sure it wouldn’t be tofu.
But all this week we're officially taking a break from extolling the decadent pleasures of eating fauna. Through a series of articles exploring the technological, cultural, and culinary impact of going meat-free, we'll dissect what beef substitutes will look like in the future, ponder the curious lack of mainstream vegetarian cooking shows, and visit a California town where the entire population is vegetarian. We also ask philosophical questions about the ethics of lab-grown meat, and dive even deeper into that topic on the Seeker Plus podcast. And because we're still list-ivores, we'll also taste-test and rank vegan- and vegetarian-friendly snacks, fake meats, and fast-food options.
The result is Meatless Week, and we hope you enjoy it. There's a lot to get to, so grab a plate and pass the seitan, would you?
Timothy DeLaGhetto and David So Light Up Houston's Hops n' Hot Sauce Festival
In the meatless town of Loma Linda, longevity is no big deal
by Liana Aghajanian
The California enclave is America's only Blue Zone, boasting more centenarians per capita than anywhere else in the country. The possible secret: They're all vegetarians.
Editors: Leanne Butkovic, John Sellers, and Khushbu Shah Illustrators: Daniel Fishel and Jason Hoffman Animator: Evan Lockhart Photographer: Cole Saladino Contributors: Liana Aghajanian, Leanne Butkovic, Carrie Dennis, Max Falkowitz, Rachel Freeman, Andy Kryza, Kelsey McKinney, Joe Philipson, Jaya Saxena, and Khushbu Shah
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