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Natural Born Grillers

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This story appears in the January 1996 issue of Entrepreneur. Subscribe »

While vegetarianism may be all the rage among teenagers, older folks are going for the grill. Quicker than you can say "I'd like my meat well-done, thank you," carnivorous consumers are filling their plates with barbecued chicken, beef and pork.

"I call it the physics of food," says John Scroggins, editor of The Food Channel, an industry newsletter. "For every food trend, there's an equal and opposite reaction."

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