I'm hoping to find someone in the Southern California area who is using transglutaminase, also known as "meat glue".
It's an enzyme that apparently allows chefs to use smaller pieces of meat, glue them together and sometimes present them as filet mignon... or some other cut of beef.
This is for a media story in the Los Angeles area.
In my ideal world, we would talk to a chef who is using this enzyme to prepare a banquet/wedding this weekend.. and would be willing to show us and talk about it.
Please email me at: email@example.com if you have any suggestions.