In “Blending the Best of Both Worlds,” Marianne Smith Edge writes that when choosing protein, it’s not an either or decision between animal meat and plant-based products. With the continued explosion of plant-based burgers appearing on grocery shelves and restaurant menus, the simplicity of creating a “half meat, half plant” option can be overlooked she says. A perfect example is combining lean ground beef with finely chopped mushrooms, which can enhance the flavor and nutrition profile of the traditional burger. And such blended burgers can be the “middle ground” solution in the plant versus animal conversation. Read the full article on The Mushroom Council’s website.