Need a new lettuce? Try radical radicchio Maybe in-vitro bacon fat is the shot in the arm desperately needed by the meat analog industry, still reeling from mass layoffs. Fat is flavor, and there’s no amount of liquid smoke, Bragg’s and coconut oil in the world that can make canned jackfruit taste like pulled pork. As Yasmin Tayag recently wrote for The Atlantic, this new development could move the plant-based needle beyond the novelty of “bleeding” meat analogs and could make vegan bacon that actually chews, smells and tastes like the real thing. Pending FDA approval, this will soon no longer be a problem, thanks to meatless bacon made with lab-grown fat at San Francisco startup Mission Barns. A convincing meatless bacon, on the contrary, has always proven the vegetarian’s white whale. Doughnuts and ramen can be made plant-based with perfectly serviceable results compared to their original versions, leaving conscientious diners wanting for nothing. If one were to create a Venn diagram of the Pacific Northwest diet, the saddest intersection lies between bacon and veganism. Vegans finally have a retort to “but bacon though…” trolling Dubbed Sour Cream, the crab now takes up residence at Oregon’s own Island of Misfit Toys, the Seaside Aquarium. It’s not as rare as albinism - leucism is sometimes seen in urban crows - but it is still a freak occurrence. Leucism isn’t the same genetic mutation as albinism while albinism is a complete lack of pigment, leucism is just a partial loss of pigment (this crab’s eyes are still as black as ink). But the same alabaster carapace that should have made it an easy target for predators is ultimately what saved its life, when the rare crustacean was spared from the fish market in the name of science.
When a snow-white Dungeness crab appeared in a local commercial fisherman’s crab pot this winter, it wasn’t just unusual - it was a one in 2 to 3 million occurrence. But what exactly is a Marionberry - and which small Southern Oregon town library sells mini-pies at their annual Harvest Festival? Read on to find out! Small Bites: Ghostly white crab makes local appearance, vegan bacon gets some much-needed help and planting the radicchio revolutionįreshly picked morsels from the Pacific Northwest food universe: There are so many reasons we in the Northwest should be proud of our pie. Some Items may not be available at all locations.March 14 is Pi Day, and while there’s a pie for every palate, Oregon is best known for one in particular: Marionberry. Calculations may be based on cooked values. Although this data is based on standard portion product guidelines, variations can be expected due to seasonal influences, minor differences in product assembly per restaurant, and other factors.
Substitutions of ingredients may alter nutritional values. Information may vary slightly depending on location and supplier. When made with approved Gambino’s Pizza® ingredients, these products will provide the nutritional values listed above. Large Thin Crust 1 Slice = 1/10 of a pizza Large Pan Crust 1 Slice = 1/10 of a pizza Large Original Crust 1 Slice = 1/10 of a pizza
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