Guest blog: Bridge the Great Divide

Michael Formichella writes The Chef's Table blog for Meatingplace.com, and his essay is published here with permission. As president and co-owner of Chella Foods, Chef Formichella uses his 45+ years of culinary experience to direct food product development.

For the past several years I have been working in the blended meat realm. I have shared in the past that at one time, long long ago, I was a vegetarian.…