Brother and sister duo Aubry and Kale Walch have spent the last several years perfecting The Herbivorous Butcher’s deliciously deceiving meat-free meats. Aubry has been a vegetarian for 18 years and has spent over a decade creating meat-free alternatives to many the foods that she grew up with on Guam, a place where cooking was a deep-rooted part of everyday life and each meal consisted of at least two different kinds of meat or seafood, not to mention a wide variety of flavors, spices, and textures, blending Guamanian cuisine with culinary cultures from across the world.
After years of watching Aubry thrive as a strict vegetarian, Kale Walch followed suit and became vegan. Over the past several years, he has developed a keen sense for the many ingredients and methods that go into making the most flavorful, nutritious and satisfying meat alternatives. Having made the change from omnivore to vegan more recently, he is able to invoke the flavors of his previous “meat palate” to create realistic and tastefully accurate meat-alternatives.