Today, veggie burgers are engineered to be more like meat than could have been conceived in the basement health-food stores of the 1980s or the sanitariums of a century prior.
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Chef Michael Scelfo of Cambridge, Mass., left, and Lisa Carlson, who operates three food trucks in Minneapolis, collaborate on the Glynwood dinner's spelt salad with lamb tongues and hearts, and "ugly" cherries, shiitakes, and kale.
Allie Wist's "Flooded" dinner spread includes burdock and dandelion root hummus with sunchoke chips; jellyfish salad; roasted hen of the woods mushroom; fried potatoes with chipotle vegan mayo; salted anchovies; and oysters with slippers. Most of these are foods that might be more resilient to climate change and, therefore, what we could be eating in the future, Wist says.
Heami Lee/Courtesy of Allie Wist, food stylist C.C. Buckley, prop stylist Rebecca Bartoshesy