Some fools will reflexively downvote any time they see the word “vegan,” yet I wouldn’t be surprised if knowledge of egg alternatives ends up making a difference in times like these.

With agricultural workers being deported and tariffs increasing the price of food sourced from abroad, Americans are going to have to get creative and flexible with their food habits. We don’t know yet how our grocery store shelves will end up looking, but if someone needs a substitute for an ingredient in a recipe, chances are a group of people already avoids that ingredient and thus has the knowledge of how to work around it. They may be vegan, they may have food allergies, they may have religious restrictions, or they may simply dislike a particular ingredient. Regardless of their reasons, the point is they’ve already experimented with recipes to figure out what works, which means the rest of us don’t have to trial & error everything ourselves.