Chicken producers are joining
the “blended” meat craze: Perdue
recently introduced chicken nuggets,
tenders and patties that are
40 percent cauliflower, chickpeas
and plant protein, and Tyson-owned
Aidells has launched chicken sausage
and meatballs mixed with ingredients
like barley and red pepper.
Kale, No!
Looks like our kale obsession has finally run its course.
For the first time in five years, mentions of the leafy green are
declining on restaurant menus across the country.
SOURCE: TECHNOMIC IGNITE MENU DATA
If you could open up a
shop selling anything,
what would that
be and what would
it be called?
—JEFF MAURO
What’s your
favorite way to
start Thanksgiving
morning?
—NANCY FULLER
Which Food Network
personality would
you most want to
cook your
Thanksgiving feast?
—EDDIE JACKSON
What’s one fun and
unusual thing you’re
thankful for? (For me,
it’s that my hands
don’t get sweaty!)
—SUNNY ANDERSON
Which character
from the Star Wars
universe would you
most want to have a
drink with?
—DUFF GOLDMAN
These tenders have
veggies inside.
Ree Drummond is famous for her
crowd-pleasing dishes—and now
she’s selling some of them right in
the grocery store freezer section.
The Pioneer Woman line includes apps
and sides like zucchini chips and cornNew^
on^ th
eShe
lf
Apps and Sides from
the Pioneer Woman
Ready, Set, Talk!
We’re a year away from the presidential election, but everyone knows you’re
not supposed to talk politics at the dinner table—especially on Thanksgiving!
We asked the stars for some fun conversation starters.
Playing Chicken
KALE:^ GETTYIMAGES.^ T
HE^PIONEER^WOMANFROZENFOOD^PRODUCTS:RALPHSMITH.^
26 FOOD NETWORK MAGAZINE ●NOVEMBER 2019
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