What’s on Tomorrow’s Menu? In this episode 2023 James Beard semi-finalist and Boston-based chef Douglass Williams speaks to Tender Food’s CEO Christophe Chantre about their plant-based meat products and cooks a plant-based pork cheese sub using Tender Food’s pulled “pork”.

“Tomorrow’s Menu,” is a part of the Museum’s “Earthshot” spotlight, a yearlong exploration of the climate solutions that will help us live more sustainably on Earth. The series pairs chef Williams with subject matter experts who together prepare sustainable and delicious options for future menus, delving into questions of climate adaptation, carbon neutrality, food insecurity, and innovation in plant-based meat alternatives.

Chef Douglass Williams is founder and owner of Boston restaurants MIDA, Apizza, and DW French, was named Food & Wine’s Best New Chef in 2020 and earned an “Outstanding Chef” nomination from the James Beard Foundation in 2023. Learn more: https://www.douglasswilliamsboston.com/

Tender Food is a food technology company whose mission is to develop the next generation of alternative meat products that even meat lovers love. They use a unique process that takes plant ingredients and shapes them into muscle fibers. This methodology allows us to mimic more complex structures, creating meat replacements for all varieties of meat. Learn more: https://tenderfood.com/

Among the world's largest science centers, the Museum of Science engages millions of people each year to the wonders of science and technology through interactive exhibitions, digital programs, giant screen productions, and preK – 12 EiE® STEM curricula through the William and Charlotte Bloomberg Science Education Center. Established in 1830, the Museum is home to such iconic experiences as the Theater of Electricity, the Charles Hayden Planetarium, and the Mugar Omni Theater. Around the world, the Museum is known for digital experiences such as Mission: Mars on Roblox, and traveling exhibitions such as the Science Behind Pixar. Learn more at https://www.mos.org/

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