YamChops: Veggie Butchers Let it Bleed

The Wall Street Journal: Michael Abramson, “a 62-year-old vegan, is the proprietor of YamChops, a faux meat market where every patty, link, and fillet is made from edible plants. To entice “veg curious’ meat eaters as well as vegetarians, he takes great pains to make sure his substitutes look as much like the real thing as possible … So his ground beet burger—actually a medley of beets, carrots, turnips, and zucchini bonded with brown rice and mashed potatoes—doesn’t just resemble a beef burger. It oozes a reddish-pink juice, to appeal to those who like it when their burger ‘bleeds a little bit,’ he says.”

“Mr. Abramson is part of a small but growing community of ‘vegetable butchers’ opening shop from Northern California to Sydney to The Hague, hoping to wow discerning diners with substitute lox crafted from carrots and jerky fashioned from wheat gluten … Some staunch vegans and vegetarians say the word butcher should be verboten because it describes the killing of animals. Some traditional butchers and meat lovers meanwhile are rankled by the co-opting of a term they view as theirs. Many are just confused about the point of it all.”

Consultant Michael Whiteman comments: “Why do soldiers in the anti-meat brigade want food that looks like a hot dog and tastes like a hot dog and smells like a hot dog, but isn’t a hot dog? The answer is, of course, they like hot dogs!”

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