Of course, the renewed and now emphatically changing world of Farm-to-Table is upon us and growing in popularity at rapid speed. I do find it all so very interesting because many years ago I did work with Gardenburger (in Portland, OR) prior to Kellogg’s purchasing them. 

Morningstar Farms were popular items (and still are today) but also were products that were sold primarily to vegans or vegetarians and often sold at local organic food co-ops or whole food markets (or similar). Might be a stretch analogy but let’s recall that decades ago major automobile companies were making electric cars but in similar terms the renewed and recent popularity can be directed at Tesla. Beyond meat and Impossible foods (and many others to come) will also need to be certain they can support the new demand so that they are not like Popeye’s chicken franchises that gained major popularity with their chicken sandwiches but had a complete failure with keeping up with the demand (failed supply chain).

As to the article, I think that the following words really show how McDonald's and others are afraid of falling behind, but also somewhat skeptical about whether this growth vertical will continue. Let alone, let’s be frank, McDonald's has never been the first to initiate or ingratiate itself to healthy menu items (and lifestyle-consumer) choices.

The experiment shows that the company has paid attention to consumers’ growing interest in plant-based burgers.

However, the P.L.T. is not vegan.

The stakes are smaller. If McDonald’s P.L.T. is a flop, it can quickly pull it from the market and go back to the drawing board.

The last time you dipped your chip into the guacamole at your favorite Mexican restaurant, did it taste different? If it did, it could be because it wasn't made with avocado. Instead, what you might have actually been eating is calabacitas. 

Some Mexican restaurants have been using calabacitas, a small zucchini-like squash in place of avocados to make guacamole. Though the taste is reportedly very similar, guacamole made with calabacitas is thinner and more watery.

With last summer being the hottest on record for California, it affected the avocado crop, and this year avocado lovers are feeling the heat. The popular fruit has rocketed in price due to high popularity and low supply, leading some restaurants to find a substitute ingredient for guacamole.

I read this article last week and it got me thinking, besides guacamole, do we really know what we are eating? And not just at restaurants but in the food we buy at grocery stores, too.