Not Even the Impacts of Climate Change Can Make Americans Stop Eating Meat | Eater
"A direct-to-consumer food startup offering entirely meatless, protein-rich meals made from koji fungi cultivated in the San Francisco Bay Area; the founder identifies as a flexitarian rather than vegan and says most customers are flexitarians, reflecting an approach focused on reducing meat consumption rather than eliminating it. The company launched from an academic food-tech incubator and emphasizes realistic, satisfying plant-based meals for people who still eat some animal products." - Nadra Nittle
