Do you call this sandwich a hoagie or a sub? In our newest series, Tomorrow’s Menu, 2023 James Beard semi-finalist Chef Douglass Williams recreates a vegan-friendly South Jersey hoagie using Tender Food’s plant-based pulled pork.

“Tomorrow’s Menu,” is a part of the Museum’s “Earthshot” spotlight, a yearlong exploration of the climate solutions that will help us live more sustainably on Earth. The series pairs chef Williams with subject matter experts who together prepare sustainable and delicious options for future menus, delving into questions of climate adaptation, carbon neutrality, food insecurity, and innovation in plant-based meat alternatives.