A Bazar in Queens, New York

A Bazar in Queens, New York

Hello, my name is Joeybear Lee, I am a professionally trained biochemist in the neighborhood and I wanted to introduce some fresh new ideas for your market.  What I’ve noticed in nature is complexity is mainly focused in the plant world, and not the animal world (the part where all meat is derived from butchers). I want you to consider replacing your meat and perhaps your frozen fish offerings with processed plant offerings. Since these ideas are cutting edge, don’t focus on packaging, but rather an easy customer taste testing experience.

Please take a look at the table below which separates Plant-based proteins into several categories:

1. Cereals- in the supermarket, corn, oats and rice are puffed then served with milk in the form of boxed cereals such as Rice Crispy treats, Special K corn flakes. When I was living in Finland, I found they mix their milk with ground oats to give it great flavor. I suggest puffing and mixing different plant kernels that can puff into one of a kind offerings in your breakfast section. I recently tried Puri Pani, and the crunchy grain in the package would be part of the cereal class.

2. Legumes- the parts of the plant that are full of water. Since this moisture can be ground into a paste such as Chickpeas into Hummus, you can increase the available selection by doing the same to Peas, Soy, and other beans.

3. Oil seeds- in Japan, sesame seeds are roasted until browned. Some seasoning like dried fish flakes or seaweed shreds can be added to give you the classic seasoning mix. Having the butcher roast seeds/seed mixes instead of cuts of meat would be a huge offering to the community, and I think he would find the roasted scent a lot more appetizing too.

4. Nuts- Another product that can be roasted, or milled into butter versions. For example, peanut butter is made by grounding peanuts into a mill and adding corn oil, sugar, and salt. If you take the oil extracted from the Oil seeds, you can supercharge that idea by making Cashew buttered in Mustard Oil.

5. Tubers- they are considered roots by westerners and are usually boiled and mashed up. I suggest having a barrel and soaking them with mushrooms with root fibers intact. The combination is found often in East Asian dishes, and is a point of current research. You can also add fruits as tuber additives.

Replace the meat cutters with flat roasters, hand millers, and bean skinners. Expand the variety of mustard oil to include store-made additions (seed oil serves to enhance mustard oil as an additional mix) crushed and ground yourselves. I envision a market free from freezers and displayed meat replaced with rows of flat roasted cereals and nuts in a moist bed of oil. Adjacent you will find ground Lentils, Hummus, and Beans round with oils and perhaps mixed with yogurt.

Plants are great because they stay fresh even when dry. Your imagination comes in when you think of what you know to be great at rehydrating by adding moisture back into the hand-ground nuts and seeds. You can extend the flavor and moisture of sweet tubers and fruits by making your own jams and chutneys to go with your seed selection.

I hope you can help circulate these groundbreaking ideas to your network of millers, butchers, cooks. People like yourselves are the answer to the next wave of life that seek to improve it for all rather than gaining the trust of rich white men.

Love, Dr Joeybear Lee, PHD (www.linkedIn.com/in/drjosephleephd)