“Everything we have in the boxes is developed by chefs,” explained Anders Vald, the company’s chief innovation officer, as we stood in Simple Feast’s office/test kitchen on East Haley Street. Part of The Mill development, the headquarters are actually in the same space that was once the barbecue joint Wildwood Kitchen, and the irony of a plant-based operation taking over a smoked meat mecca isn’t lost on anyone. [Read more...]
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