As some try to cut back on eating meat, a chef shows how to do that during grilling season

The video discusses the growing trend of sustainable cookouts, with many people reducing meat consumption. Chef Marcus Samuelsson shares his expertise on plant-based grilling, emphasizing the use of vegetables and fruits to create delicious meals. He highlights the importance of flavor and offers tips on achieving umami with plant-based ingredients. The video encourages viewers to explore grilling vegetables and fruits, providing a healthier and sustainable alternative to traditional meat-based cookouts.

What percentage of adults in the US are trying to reduce their meat consumption?

• About 1/4

• About 1/3

• About 1/2

• About 2/3

What is Chef Marcus Samuelsson's culinary background?

• Born in Sweden, raised in Ethiopia

• Born in New York, raised in Sweden

• Born in Sweden, raised in New York

• Born in Ethiopia, raised in Sweden

What is one of the key benefits of sourcing vegetables from farms like Mucci Farms?

• They are imported from overseas

• They are grown with harmful pesticides

• They are greenhouse grown and locally produced

• They are only available in summer

What unique ingredient does Chef Marcus Samuelsson use in his glaze for grilling?

• Vinegar

• Honey

• Miso

• Soy sauce

Which fruit does Chef Marcus Samuelsson mention grilling?

• Bananas

• Pineapples

• Strawberries

• Apples

What flavor is Chef Marcus Samuelsson trying to achieve with vegetables?

• Sweet

• Sour

• Umami

• Bitter

What is the main focus of Chef Marcus Samuelsson's grilling advice?

• Using only meat

• Celebrating vegetables and fruits

• Avoiding all types of glazes

• Grilling only in winter