Y’all just don’t know how excited I am. That’s right; I am excited enough to break out the “y’all” and if you knew this frog at all, you’d know that is a pretty big deal. So what has my restaurant equipment loving heart all aflutter? Well, this: We happen to have come across a pretty… Read More
Inside the Hampton Creek Foods research facility in San Francisco, chefs are whipping up egg-free cakes, cookies, omelets and French toast. They are also making batches of their own flavored mayonnaise, an egg-less version which just began selling at Whole Foods Markets. Their goal: to save the Earth and the chickens.