Chow Bella

What Is the Future of Meat?

Welcome to Chow Bella's Bites & Dishes, where Valley chefs and restaurateurs respond to a question New Times food critic Laura Hahnefeld has on her mind. Have a question you'd like to ask? E-mail [email protected]

For many years, meat's been the star attraction of the American plate. But with the world's population increasing, the demand for sustainably raised meat booming, and with an industry in need of serious change, can meat continue to play the same role it always has 20 to 50 years from now?

I picked the brains of Valley chefs and restaurateurs and asked them to do some crystal-ball gazing on the future of meat. Here's what they had to say.

KEEP PHOENIX NEW TIMES FREE... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Laura Hahnefeld
Contact: Laura Hahnefeld