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Lisa M. Keefe
I spent Saturday at the National Restaurant Show here in Chicago, tasting samples of nearly two dozen versions of alternative meats. Other than making sure I didn't need, or want, to eat for more than a day afterward, it was a delightful grazing session across the trade show floor.
Delightful, because at trade shows — even in those claustrophobic booths — the samples are prepared by chefs and other foodservice professionals.
So taste-testing at…