Perri is a New York City-born-and-based writer. She holds a B.A. in psychology from Columbia University and is also a culinary school graduate of the plant-based Natural Gourmet Institute, which is now the Natural Gourmet Center at ICE. She's worked on Mark Bittman's team for the plant-based meal company The Purple Carrot and on his cookbook projects.
Perri O. Blumberg
USDA Announces $500 Million Plan to Grow US Meat Processing
The pandemic has helped boost the plant-based movement. It compelled countless Americans to look into ways to bolster their immunity, and a well-rounded plant-based diet does just that and so much more. And in the supermarket aisles, many consumers turned to plant-based foods during the pandemic, wh…