The New York Times has written an in-depth article on veggie burgers, saying the once-disliked meat substitute is now a mainstream hit. The article examines the veggie burger from the days when it was “almost a source of shame” to today’s patties, made of anything from hickory-smoked French lentils to beets, rice, and beans. According to the article, the increase in demand for meatless options is the driving force: “There was a 26 percent increase in menu items labeled vegetarian or vegan between the last quarter of 2008 and the same quarter in 2010.”
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