Consumers take note–restaurant chefs are upping the vegetable quotient in formerly meat focused meals; perhaps it’s time you did as well. The reasons are many, but one that jumps out at us is the recent price hikes in beef and pork. Your waistline may benefit as well, explains one chef, who lost 95 pounds in a year. http://online.wsj.com/articles/meat-on-the-side-modern-menus-shift-the-focus-to-vegetables-1414784266 (Wall Street Journal)
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