Blog Name

Knife & Tine Serves 3,000 Blended Meatballs at Good Food Festival Chicago

The Knife & Tine team served more than 3,000 blended meatballs at Good Food Festival Chicago! On March 17th and 18th, Team Blenditarian took over the Windy City! Chicago marked our first Blenditarian event at the 2017 Chicago Good Food Festival, a sustainability-focused conference for food influencers, farmers, business and organization leaders and consumers. Helping […]

Read More >

Do Better for Flavor

Better flavor is on the way. Impress your family or guests with a new cooking technique that will make meals more savory and flavorful: The Blend. Sure, you try to cut calories, but you still want your food to taste good. The Blend, or the combination of meat and mushrooms, is anything but bland. It […]

Read More >

Do Better for the Planet

Better sustainability practices don’t have to be hard. Reduce your impact on the environment by adopting sustainable food practices, like The Blend. One way to do better for the earth is to adopt The Blend. Simply replace a portion of the meat in your dishes with earth-friendly mushrooms. The Blend is the culinary practice of combining chopped […]

Read More >

Do Better for Health

With the blenditarian lifestyle you can do better for your health – and your family’s health – without having to sacrifice your favorite foods. Many people want to eat healthier, but have a hard time cutting back on less healthy foods. Fortunately, being a blenditarian, a.k.a. someone who blends chopped mushrooms with ground meat, allows […]

Read More >
How to Make a Blend Burger

How to Make a Blended Burger

A blended burger is a better burger. Learn how to put a healthier more delicious spin on a classic recipe. Get the Classic Blended Burger Recipe What’s your preferred technique for blending mushrooms into burgers? Weigh in with your tips below.

Read More >

The Blend at University of Southern California

The farm to tailgate is a fun and natural step for universities. It allows us a platform to communicate and simplify MOC principles into food commonly found on campus. Through this landscape we can reimagine the “classics” while adding elements of health, sustainability and flavor.” – Eric D. Ernest CEC, CCA, Executive Chef, USC Hospitality […]

Read More >

Q&A: Chef Jehangir Mehta on The Blend

Chef Jehangir Mehta is the Chef and owner of Graffiti, Graffiti Earth and Me and You in New York City.  Chef Mehta sits on the board of the Culinary Institute’s Menus of Change and has been a longtime advocate of sustainable food solutions and The Blend. On being a Blenditarian…  I have been a Blenditarian […]

Read More >
Blended Burgers Are Healthy Options

A Healthy New Year’s Resolution You Can Keep

Pledging to have a healthier 2017? Pledge to be a Blenditarian. If you’re one of the many Americans determined to kick off 2017 on a healthy note but don’t know where to start, set yourself up for success by making one small change at a time. Rather than focusing on what to eliminate from your […]

Read More >

Local Beef Meets Mushrooms in Montana Schools

The Montana Beef to School Project conducted a comprehensive case study with schools, producers, and processors across Montana to identify the benefits, challenges, best practices, and gaps that exist for beef to school procurement models in Montana. Three schools in Flathead Valley – Somers Lakeside Schools (District 29); Whitefish School (District 44); and Kalispell Public […]

Read More >
Junior Chef Logan Guleff The Blend

Q&A: Junior Chef Logan Guleff on The Blend

Chef Logan Guleff is a winner of the MasterChef Junior competition and one of five winners of the 2016 James Beard Foundation Blended Burger Project. On being a Blenditarian… It turns out I have been a Blenditarian since I was 8, as my first original recipe consisted of blending mushrooms with white meat turkey to […]

Read More >
Trending Stories


Community Chefs + Restaurants chains Sustainability colleges Schools Health Flavor