Asian plant-based meat sensation OmniFoods is making its US retail debut via a launch in Sprouts stores nationwide and select Whole Foods stores with three products: OmniPork Ground, OmniPork Strips and OmniPork Luncheon.
June Rodil / Photo by Matt Harrington
For many who grew up in the Philippines or in a Filipino household, alcohol meant beer and spirits. Wines were often considered inaccessible and expensive. Plus, there’s a misconception that Filipino food doesn’t go well with wine.
These five Filipino and Filipino-American sommeliers are helping to change that narrative in the United States. While there are challenges to being in a Western-leaning industry, these professionals also appreciate the opportunities to share their culture and heritage.
June Rodil MS
Houston
As a young girl in Cavite, Philippines, Rodil would walk to the palengke, or wet market, every morning with her grandfather, a fisherman, to choose the produce that her grandmother would later cook for them. So began her love of food.
Asian plant-based meat sensation OmniPork is gearing up for a nationwide retail and foodservice launch in the US market later this year after debuting in a handful of restaurants in Los Angeles, San Francisco and Honolulu to celebrate Earth Day.
Developed by OmniFoods - a food-tech company launched by Green Monday - OmniPork (launched in 2016) is focused on pork, the most widely-consumed meat in the world (ahead of poultry and beef).
Developed by a food science team in Canada, OmniPork grounds, strips, and luncheon meats can be seasoned, steamed, pan- or deep-fried, stuffed or crumbled for use in Asian-inspired dishes from Kung Pao (Spicy stir-fry) to Lumpiang Shanghai (Filipino-style spring rolls) and contain less saturated fat, fewer calories, and zero cholesterol compared to animal-based pork products.