Chef and restaurateur Paul Rivas found himself back in his kitchen during the pandemic, experimenting.

He乌鸦传媒檇 noticed customers ordering more vegetarian items in his restaurants.

For health and environmental reasons, Rivas wanted to cut his own meat consumption, but didn乌鸦传媒檛 want to sacrifice his carnivorous palate.

So instead of going all plant-based, he came up with a transitional burger: a patty that乌鸦传媒檚 half beef, and half plant-based products that mimic the taste and texture of meat. It乌鸦传媒檚 things like beets, pea starch and tomato powder.

乌鸦传媒淲hen I eat this burger, I don乌鸦传媒檛 feel that same meat coma,乌鸦传媒� said the chef who used to eat two to three meat burgers in a row. 乌鸦传媒淚乌鸦传媒檝e tried this out on a lot of counterpart chefs who are carnivores, and they say the same thing, that it doesn乌鸦传媒檛 make them feel heavy.乌鸦传媒�

He乌鸦传媒檚 also developed a crumble (a.k.a. ground beef) and meatballs.

乌鸦传媒淭he other day I made Bolognese for me and the kids, and they couldn乌鸦传媒檛 tell they were eating vegetables, so that乌鸦传媒檚 always a win.乌鸦传媒�

He乌鸦传媒檚 named the line Holy Cow! Everything is gluten-friendly, soy-free and pronounceable. Holy Cow! is carried locally by the Market at Millstream, Western Foods Sooke and Village Foods Sooke.

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