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Get ready for the holy grail of fake meat

Chris Taylor

Living in San Francisco, you encounter plenty of vegetarians, vegans, and a surprising number of sympathizers who would happily join those tribes if not for one meat in particular. "I'm pretty much a vegan," a friend told me years ago, "but I'm bacon-curious." 

Ah yes: bacon curiosity, that scourge of the no-meat lifestyle. We know pigs are intelligent; we know they're mistreated and contaminated in slaughterhouses; we know that not eating animals is one of the top things we can do to mitigate climate change. We also know most processed bacon contains dangerous amounts of carcinogenic nitrates. But those crunchy, fatty strips are just so damned versatile: there's no sandwich, no salad, no breakfast plate that bacon cannot improve. It's even annoyingly tasty in chocolate. Nearly $5 billion of bacon was sold in the U.S. last year, up $200 million on the year before.  Read more...

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