Meatless menus appeal to omnivores and vegetarians alike
When John Fraser decided to make his New York fine-dining restaurant, Dovetail, vegetarian on Mondays, he had no idea that Meatless Monday was an actual initiative, started by the Johns Hopkins Bloomberg School of Public Health, to reduce meat consumption in the United States. He just knew that business was slow on Monday, and he wanted a hook to bring in customers. He also had no idea it would change the way that he cooks every day of the week. Now, the animal protein is a supporting ...
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