Perri is a New York City-born-and-based writer. She holds a B.A. in psychology from Columbia University and is also a culinary school graduate of the plant-based Natural Gourmet Institute, which is now the Natural Gourmet Center at ICE. She's worked on Mark Bittman's team for the plant-based meal company The Purple Carrot and on his cookbook projects.
Perri O. Blumberg
Red Meat Production in the U.S. is Down Nearly 20% from Last May
Amid the tense and uncertainty of the coronavirus pandemic, the plant-based movement has continued to catapult forward, with more and more consumers becoming vegan-curious, or flat-out ditching animal products completely. By some accounts, U...