![]() ![]() The key, he says, is “thinking about what your intention is, having a genuine interest in the culture you’re taking food from, and being respectful. He takes ideas of cultural ownership seriously but dislikes “the thought of people feeling like they can’t approach a culinary culture because they’re worried about appropriating something”. “The whole Thai principle of balancing sweet and savoury with umami and salt is something I do a lot,” he says. Look closer and you’ll see other culinary influences spilling out: Mexican and Turkish in the keema nachos with tangy tomato ezme Italian and Middle Eastern in the salted cardamom peaches with burrata and saffron south-east Asian in the roast chicken with lemongrass. Here is a cheese toastie with stilton and tamarind there is a passionfruit and raspberry-rose victoria sponge. Tony NaylorĪt first glance, Mother Tongue is a Punjabi cookbook with an exuberant British twist. Having appointed Eva Arnaiz, the former head of charities and communities at the Breakfast Club chain, as managing director of his new Village People Pub Group, Ogbonnaya wants his pubs to produce “quantifiable data” that demonstrates “how serious we are about investing in the community”. The 41-year-old’s second pub, Queen of the South in Tulse Hill, is due to open this month and will offer community grants of up to £500. I want everyone to feel involved, at least once a week.” We also give away spaces to local Ghanaian aunties, over-60s tango, knitting groups. ![]() Ogbonnaya, who grew-up in the area, mixes ticketed and free events with grassroots outreach. Over multiple rooms, it offers pub staples – live football, quiz nights, food (from White Men Can’t Jerk) – and, at the same time, hosts Haitian konpa dance, Black history lectures and people-of-colour-orientated wine tastings. The result was the Prince of Peckham, opening in 2017 just off Peckham High Street in south-east London. I had this crazy idea: I want a pub that’s genuinely about the community it resides in.” “Not just black and white, old, young, but disabilities, physical and mental, the LGBTQ communities. “Twenty-first century British communities are so mixed,” says Ogbonnaya. They still felt too overwhelmingly white for this Nigerian-born Londoner, who thought they were failing to reflect modern drinkers. When he did start drinking in central London, Ogbonnaya loved the historical architecture of pubs but never felt that he “could come back again and again”. Even during his student days as an avid clubber he says he “didn’t have the balls” to walk into one. The Plant-Based Patty & Frittata Sandwich comes in a 4-count pack has a suggested retail price of $7.29, and it is currently undetermined which retailers this sandwich will launch in this upcoming spring.Historically, Clement Ogbonnaya considered pubs to be “very white, very British, very unwelcoming”. Located in the frozen aisle within Sam’s Clubs, the Plant-Based Patty, Egg & Cheese Croissant Sandwich comes in a pack of 12 and retails at $11.65. Other meat producers such as Tyson, Hormel, and Cargill have also produced meatless products. Smithfield Foods, one of the largest pork producers in the world, launched a line of plant-based proteins through the brand Pure Farmland. ![]() The largest producer of meat in the world, JBS, owns Planterra, which created a brand called Ozo that has an entire line of meatless burgers, grounds, and meatballs. With the plant-based meat category being valued at $939 million in 2020 and a survey showing that 50% of consumers have tried plant-based meat, it makes sense for meat producers to add plant-based options to their portfolio. Jimmy Dean is certainly not the first large meat producer to launch plant-based options. Although the sandwiches are not vegan friendly, they are suitable for those who follow a flexitarian or vegetarian diet. This sandwich uses an English muffin base, and also includes a spinach and egg frittata and American cheese. Launching sometime in Spring 2021, the Plant-Based Patty & Frittata Sandwich totals 15G of protein and features a vegetable and grain patty made from black beans, quinoa, brown rice, soy protein, and egg whites. The plant-based patty is made from soy protein, and egg whites, and the sandwich also includes American cheese and eggs, clocking in at 13g of protein. Jimmy Dean is known for its breakfast patties and links, and this new product provides a meat-free breakfast alternative that still maintains a high amount of protein. The breakfast sandwich launched at the end of December 2020 is the Plant-Based Patty, Egg & Cheese Croissant Sandwich. The company will be launching two different breakfast sandwiches with one already available in stores, and the other launching in Spring 2021. Jimmy Dean, a US-based pork producer owned by Tyson Foods, announced today the launch of its new plant-based patty breakfast sandwiches at Sam’s Club and other undisclosed retailers. ![]()
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