January 08, 2020

Going Beyond Meat
and Under the Sea

Copywriter Chris Allen

Plant-based eating has been around forever, but it’s gaining increasing attention from the American food culture mainstream. Hence the meteoric rise of products like Beyond Meat with its 100% plant-based, non-GMO, protein-rich ingredients.


Beyond Meat products are renowned for their uncanny ability to mirror the flavor and texture of real ground beef, patties and sausages while offering the same amount of protein as real beef and pork — but with about one-third the fat (that caught my attention!). Beyond Meat and other alternative meat companies have even found their way onto the fast-food menus of McDonald’s, Burger King and restaurants around the country.


beyond cheeseburger sitting on top of wood table

Beyond Burger

In other words, the days of dry, tasteless veggie burgers that look like hockey pucks are over. Of course, the jury’s still out on how long this plant-based boom will last, but, if you’re curious, now is the time to experiment.

Right now in our markets, an 8-oz., 2-pack of Beyond Burger Patties is just $4.99, a solid pound of Beyond Ground Beef is $7.99, while the 4-pack of Beyond Sausages — my personal favorite —is just $6.99.

It’s hard for me to describe the first time I grilled up one of their sausages. I’m definitely not a big meat lover, but there’s no denying that Beyond Meat’s ability to get really close to the meat experience is really interesting. It’s not just that they TASTE a lot like beef, they have a similar consistency, and cook up nice and juicy like a real sausage does. Try them for see for yourself!

Sliced beyond sausage in a bowl of red pasta

Beyond Meat Sausage

You can read about the ingredients of all their products at seriouseats.com and on Beyond Meat’s website. Generally, they list their proteins as derived from peas, mung and fava beans, brown rice and sun flower; their fats from cocoa butter and coconut, sunflower and canola oils; colors and flavors from beet juice and apple extracts; minerals from calcium, iron, salt and potassium chloride; and carbohydrates from potato starch and methylcellulose, a plant fiber derivative.


An Extra Week to Try our Blue North Cod

Plated cod with sesame-miso glaze

Featured Recipe: Cod with Sesame-Miso Glaze

By the way, our wild, humanely harvested cod from Blue North is back on our Big Board Buys for a second week. :0 So you have another chance to stock up on what I think is the best cod of the year. Just $7.98 lb. people! It’s perfect for our Featured Recipe of the week, the Sesame-Miso Glaze. And because I just can’t resist, here’s a link to my favorite cod recipe, the Chinese-Style Steam Fish. It’s so easy and delicious I’m still not over it.


Seattle Sourdough Maker Gets It Right

There’s been a lot of sandwich making in my house lately. I guess the holiday eating smorgasbord just wore us out and we retreated to the simplicity of stacking and snacking on a really good bread.

And we’ve got a great deal on the perfect wingman for your next sandwich: Sourdough Breads from Seattle Sourdough Baking Co. for just $3.98.

And oh, boy, have I got the perfect recipe for this bread: The Ultimate Grilled Cheese Sandwich. If you really want to explore grilled cheese nirvana, try it with either the Bacon Gouda or the Jalapeño Gouda from Marieke. Both should be readily available in our Delis. Enjoy!

We’re always looking for opportunities to partner with local producers and growers and we love that we can offer a quality bread from a bread maker born right on the Seattle waterfront.

Seattle Sourdough Baking Co. Grilled Cheese Sandwich

Back in 1984, the Seattle Sourdough Baking Co. started serving local restaurants and the downtown area from Pier 57 with authentic sourdough baked and delivered fresh twice a day, seven days a week. Eventually the bakery opened to the public and produced a variety of aged sourdough products for the Seattle restaurant and waterfront community.

In the early ‘90s, they offered their breads to retail stores, and the French Scissor Roll was made special for the iconic Canlis, which is still a famous restaurant in Seattle today. Eventually all of the sourdough sold in retail stores was produced and delivered out of the Gai’s Seattle French Baking Company Bakery on South Weller Street.


Cheese Corner

Our very own cheese whiz, Shauna Howell, offers up a cheese worth discovering.

Rosey Goat from Solera: Avoiding cow’s milk? No problem! We’ve got plenty of goat and sheep milk cheeses to choose from, and this Rosey Goat from Spain is one of my favorites. It’s just perfect for slicing on a crisp cracker or cutting into matchsticks for salad topping. Mild and creamy, Rosey is a good melter, too, and an easy beginner goat cheese because it’s light on the typical tangy flavor you might expect in a goat cheese. Plus, its robust coating of rosemary perfectly permeates the cheese for a delicious flavor combination.


Chris Allen is a copywriter and assistant marketer with Town & Country Markets. He’s a former contributing editor, radio anchor and producer, and an Air Force veteran. He’s also mastered the art of chopping red onions with one hand while sipping a dry Tempranillo in the other.

Posted in Food People Love | 1 Comment

One Response to "Going Beyond Meat
and Under the Sea

  1. Goldelucks D says:

    Great blog posts thanks for sharing!www.goldelucks.com.au

Leave a Comment