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Category : Veganism

12 Momentous Images From 2020 That Define The Rise Of Veganism – Plant Based News

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Plant Based Newswill be releasing its highly-anticipated new documentaryVegan 2020on YouTube next month.

The film is the fifth installment in the annual series that started in 2015. Each year, the movie documents the growth of the vegan movement over the last 12 months.

In anticipation for Vegan 2020 which director Klaus Mitchell brands the most exciting installment yet this gallery highlights key moments.

COVID-19 infections in slaughterhouses outpaced the rest of the nation in several countries including the U.S and U.K. This lead some commentators to accuse politicians of sending employees to their deaths by forcing them to work. Some of the facilities temporarily closed as cases rose. As a result, farmers killed millions of animals on site using highly-criticized methods.

As the COVID pandemic threatened to draw attention away from the climate breakdown, veteran broadcaster Sir David Attenborough kept reminding the public of the impending crisis. The September release of his documentary A Life On Our Planet was a sobering reminder of the damage humanity has inflicted on the planet. This inspired some to change their behavior. Sir David himself isnt vegan, but is a vocal meat-reducer, and his film inspired others to follow his lead.

The 2019-2020 bushfire season in Australia was so bleak it became known as the Black Summer, taking an agonizing toll on human and animal life. Climate scientists said that global warming, which made conditions hotter and drier than usual, had made the fires so intense, boosting them by up to 30 percent. They warned that if the planet continues to heat up, the fires will continue to get worse.

Fires also blazed throughout California in 2020, to such a degree that the flames created the first gigafire in modern history, spanning 1 million acres. Scientists blamed manmade global warming for creating the hot temperatures fanning the blazes. With drier than usual soil and vegetation, the flames spread further than usual. Black smoke from the gigantic blazes created a dark blanket over parts of the west coast, with experts warning worse will come if human activity continues to heat the planet.

While 2020 was plagued a host of disasters, it will be remembered most for the COVID-19 pandemic. Scientific consensus said the disease was zoonotic, meaning it spread from animals to humans. As once-vibrant city centres lay dormant, their inhabitants trapped in their homes during extended lockdowns, expert after expert warned that animal exploitation led to this outbreak and that without changes to the way humans treat animals, this could be just the beginning. Doctors, scientists, and other experts said we must change our global food system: or face the consequences.

As the COVID lockdown forced restaurants and cafes up and down the U.K to shut, dairy farmers found themselves with a surplus of product on their hands. With people working from home, and commuters forgoing their daily flat white, there was simply more milk being produced than the country could drink, leading to farmers threatening the breakdown of the industry, begging for government handouts, and sharing photos of themselves pouring gallons of dairy down the drain.

In 2020, dietary justice advocates stepped-up the fight to ditch dairy from the 2020-2025 Dietary Guidelines for Americans. The guide is compiled by a committee of nutrition and medical researchers, academics, and practitioners, acting on the advice of evidence presented at hearings. In an eloquent and moving speech in 2019, top physician Dr. Milton Mills pointed out the panels lack of diversity. He then implored members to acknowledge that dairy consumption harms people of color. POC suffer from lactose intolerance in huge numbers, far greater than white people. Despite this, dietary guidelines tell them to ingest a product that will make them ill. Advocates have battled this recommendation this year, urging officials to respond to the health needs of all races, rather than dairy industry propaganda.

2020 saw fashion giants start to catch-up to their foodie counterparts, and start offering vegan consumers the mainstream goods theyd been crying out for. Sportswear brand Adidas led the charge. It launched an animal-free line of some of its most iconic shoes, including the Superstar and Continental. Higher-end brands continued to drop controversial materials, with British institution Mulberry pledging to drop exotic skins. The biggest breakthrough followed a major undercover expose. Vegan charity PETA released footage of animal suffering within the alpaca industry. This lead to fashion stalwarts like Marks & Spencer, Ted Baker, Next, and many more vowing to ditch the material.

Actors often use award ceremonies to promote their advocacy effects. Joaquin Phoenix created history at the 2020 Oscars ceremony with his breakthrough vegan speech. As he picked up the Best Actor gong for his performance in Joker, Phoenix spoke in detail about the horrors of the dairy industry. He pioneered using a platform of this scale to detail the dark side of how dairy takes babies from their mothers. His speech divided opinion, but it started a crucial conversation. Furthermore, Phoenix reached a new audience with his powerful message.

While the enforced lockdown caused myriad problems for people and businesses, there was one beneficiary: the environment. While the benefits have been touted by many as short term, there were some positive impacts. These included air quality improvements, reduced greenhouse gas emissions, and lower noise pollution. These changes were limited in what they achieved. However, some commentators said this was an important lesson: we learned what could be achieved in a short time period. Lockdown showed we could achieve cleaner air, fewer carbon emissions, and create more hospitable environments for wildlife.

With supermarkets selling out of many foods at the beginning of the pandemic, and numerous people becoming more conscious of the dangers of meat production, polling in 2020 showed that an increasing number of people were ditching meat and trying plant-based alternatives. Established companies like Impossible Foods among others saw retail sales increase, even as their hospitality sales dipped. As these products grew more popular, technology within the sector was becoming increasingly sophisticated. One Israeli company pledged to have 3D-printed steaks on tables before the end of the year. The tech had finally reached a milestone, Redefine Meat said. It could now replicate taste and texture in realistic new ways.

COVIDs devastating impact on the economy forced businesses up and down high streets to close. But one new shop signalled hope. Rudys Vegan Butcher, the U.Ks first permanent butcher, opened on World Vegan Day. Offering a range of plant-based meats like pastrami and lobster, queues formed down the street before its doors even opened. The shop was so busy, products sold out, and staff had to work through the night to meet demand. This highlighted the shift in our cultural vision of meat. The store made headlines in its native U.K, as well as the U.S.

PBNusually hosts sellout premieres for the film. In 2018 and 2019, the movies premiered globally in cities including London, Los Angeles, and Beijing. Ticket sales from these events made up a significant source of funding for the films.

Unfortunately, due to COVID-19, this year PBN will be unable to host these events. Instead, it is crowdfunding to raise the production costs, which have been budgeted at 15,000.

It is offering investors a range of benefits. These includePBNhoodies, to executive producer credits, and personalized thank-you videos from the entirePBNteam.

If you are interested in investing in the film,you can find more information here.Please feel free to share this link with friends and family who would be interested

Vegan 2020 is kindly sponsored byabillionveg an awesome app that helps you find the best vegan food and products near you.

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It is a worry: The truth about veganism and bone health – Telegraph.co.uk

Vegan diets are one of the fastest growing consumer trends. According to the Vegan Society, 600,000 people in the UK currently choose to cut out dairy, meat and fish, making up 1.16 per cent of the population in 2019.

But could a vegan diet,which is often thought of as a healthierand more ethical lifestylechoice,be more damaging than we think? That was the result of a new study undertaken by Oxford University, which found that vegans are 43 per cent more likely to suffer from a bone fracture anywhere particularly in the leg, vertebrae and collar bone due to lower calcium and protein intakes. The study, which tracked more than 50,000 British people with an average age of 50 over two decades, also found that giving up meat can weaken bones and even trigger osteoporosis. Its thought that women are most vulnerable to such injuries because their bones naturally lose strength after the menopause, as levels of oestrogen drop.

According to Dr Tammy Tong, an Oxford University nutritional epidemiologist and lead author of the study, the biggest differences were for hip fractures, where the risk in vegans was 2.3 times higher than in people who ate meat equivalent to 15 more cases per 1,000 people over 10 years. Indeed, this is themost common serious injury in older people: there are more than 76,000 cases a year, costing the NHS 1 billion annually.

The study adds to a growing body of research on the links between veganism and bone health. Earlier studies have shown thatvegans have lower bone mineral density and fracture rates nearly a third higher than the general population. This is down to deficiencies; by cutting out meat, fish and dairy, vegan dietslack protein, calcium and vitamin D3, all of which function to keep our bones healthy.

Ourbones are made up of a mineral that contains calcium, so getting enough of it in our diet is crucial for the physical structure of the bone, says ProfessorIan Givens, a nutritionist at the University of Reading.He explains that if you don't have enough calcium in your diet, your body will take calcium outtoensure normal cell function: this leads to weaker bones, and an increase in fractures.

It's true that vegetables rich incalcium like kale and broccoli can protect bones, but many vegans dont meet their calcium requirements, leading to the increase in fractures. Plant-based calcium can also be harder for the body to absorb, so supplements or plenty of fortified foods is recommended.

While vitamin D still isnt well understood, experts agree that its crucial for keeping bones and teeth healthy because it increases theabsorption of calcium in the intestines.In recent months, lower levels of vitamin have also been linked with a higher chance of developing Covid. There is also some evidence to show that vitamin B12 deficiency, which traditionally hasnt been important in terms of bone health,stimulates bone resorption, which leaves you with weakened bones, adds Prof Givens.

Vegan diets may be more risky for teenagers, adds Prof Givens.This isbecause themaximum period of bone mineralisation and development is during adolescencebetween the ages of 11 and 18. If you dont get bone mineralisation correct in that period, you end up with a lower peak bone mass. As you progress into later life, you have an increased risk of weaker bones, he says.

Givenadds that this is particularly present in young adolescent girls: statistics released in 2015 showed that nine out of 10 teenage girls, and seven out of 10 teenage boys do not get enough calcium in their diet. That is a worry, because its in that period when bone mineralisation is at its optimum. The end outcome of this would be a higher chance of developing osteoporosis."

However, much of the research around a vegan dietis conflicting, with a lot ofevidence pointing to the health benefits of ditching meat, dairy and eggs. These include a healthy decrease in cholesterol, blood pressure and heart disease, to name just a few. One British study published in the BMJ Open Diabetes Research and Care even showed that a plant-based vegan diet could help people with type 2 diabetes manage weight and blood sugar levels. Other studies have linked veganism to weight loss: Beyonce famously went vegan in 2018 to slim down her figure in time for Coachella.

It's true that both vegetarian and vegan diets tend to have lower BMI and cardiovascular mortality tends to be a bit lower too, says Given.

Indeed, several high profile athletes have opted to follow a vegan diet in recent years. These include the tennis player Venus Williams, who adopted a raw vegan diet to manage the symptoms of Sjgrens syndrome, Formula One driver Lewis Hamilton and boxer David Haye. Speaking about her decision to follow a vegan diet in Health magazine, Williams said:"I was diagnosed with an autoimmune disease, and I wanted to maintain my performance on the court. Once I started, I fell in love with the concept of fuelling your body in the best way possible [through raw, vegan food]. Not only does it help me on the court, but I feel like Im doing the right thing for me."

Dr Shireen Kassam, a consultant haematologist, maintains that calcium, potassium, magnesium, folate, vitamin K and vitamin D (from sunlight)can all be obtained from a healthy plant-based diet. If vegans are consuming at least 525mg per day of calcium (the UK recommended daily intake for adults is 700mg), eating plenty of fruits and vegetables, and reducing animal sources of protein, dairy consumption is not necessary for bone health, he says.

As Prof Given sees it,anyone embarking on a vegan diet should be aware of the possibility of these deficiencies,and prepare by looking for alternate sources: "Leafy vegetables are a classic source of calcium and vitamin D. You can also buy calcium supplements, and bread that's fortified with calcium to help balance out your diet," he says.

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It is a worry: The truth about veganism and bone health - Telegraph.co.uk

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I gave up veganism and the science says other midlifers should too – Telegraph.co.uk

If your GP prescribed a diet which carried twice your current risk of breaking a bone, would you happily stock up on the ingredients? Or might you wonder why on earth anyone would adopt an eating regime that requires specialist shopping and NASA levels of nutritional knowledge, whilst threatening a skeleton as brittle as winter twigs?

This week, research was published suggesting that vegans are at almost twice the risk of broken bones as meat-eaters. As yet, its unclear whether thats because vegan diets tend to lack calcium and protein, or due to the fact that vegans tend to be thinnerand have less padding to break their fall. The long-term study also began in 1993, when vegan products were less available and unfortified now, an entire industry is dedicated to adding supplements to animal-free products and the average vegan has a full supermarket aisle, rather than a dusty Tupperware stack, to choose from.

Still, to follow the science, its increasingly apparent that a vegan diet isnt necessarily healthy, unless its meticulously planned to include fortified foods and milks, added vitamins and bonus omega-3 capsules. Yes, it can help to stave off certain cancers and heart disease, but it can also cause weak bones, exhaustion, anaemia and severe vitamin B deficiencya factor in dementia.

I know all this because for three years I was a committed vegan. I was editing a vegan food magazine, and had access to all the nutritional information out there. But I was also busy, and failed to eat like a celebrity with a dedicated macrobiotic chef and a nutritional analysis app. As a result, I developed a severe nickel allergyand permanent exhaustion.

As a peri-menopausal woman, my diet was doing me no goodand, after a headmistress-y lecture from one of the many specialists I visited in search of a diagnosis, I introduced sustainable fish and dairy again. Even a pescatarian diet carries a 25 per cent higher risk of broken bones, according to the study, but as a bleeding heart animal lover who doesnt want to destroy the planet (and went vegetarian in 2005), reverting to a full meat diet feels impossible. Increasingly, however, purely for health reasons, Im wondering if I should.

Yet despite the ongoing scientific studies suggesting that pure veganism is not the nutritional holy grail, one look at social media suggests that if, we all turned vegan overnight, not only would the planet immediately be saved butwed all live to be powerfully bendy centenarians on a rainbow diet of grains and vegetables.

Over the last few years, the number of vegan recipe accounts has expanded like chia seeds in water (actually, they make a revolting gel, like slick frogspawn, despite featuring in every other recipe).

While some suggested dishes are carefully planned to include protein and vitamins, there are thousands where visual appeal is prioritized over any health benefits, with endless streams of Buddha bowls a collection of disparate grains, pulses and vegetables that have apparently achieved zen by not including meat or dairy.

Then theres ersatz vegan replicas of mainstream dishes, like tofu fish, eggless pancakes and whipped fake cream, facon sandwiches... few ever question whether a constant diet of either replacement foods or pure vegetables is healthy; the very fact of its moral goodnessis enough to garner strings of approving heart-emojis.

It would be fine if these were just useful suggestions for eating less meat (I am all for that). But many of the Insta-influencers promote themselves as nutritionists, dispensing well-meaning advice and health wisdom, which often directly contradicts qualified dietitians.

Its also a fact that most of these glowing chickpea-gobblers are under 35, and too young to feel the effects of any nutritional loss. For those of us chugging into our 50s, however, particularly women, a balanced diet has never been more vital, as menopause weakens muscles and thins bones.

When I consider what constitutes a good diet now, I often think of my grandma, who sailed through middle age slim and fit, and lived healthily to 87. Her post-war diet involved plenty of home-made chicken soup, daily fish or meat and veg, not many puddings and a gin and tonic every night. We dont yet know how the recent veganism boom will affect our health long-term, but as I age, Im inclined to listen to experts rather than a gorgeous 23-year-old grinning over a plate of roasted quinoa.

In my heart, Id love to be vegan again. But my body isnt so keen and increasingly, it seems that hoary old recommendationeverything in moderationis the best diet advice there is.

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We all can be vegans. It resolves some of our conflict with the natural world: Letter – The News Leader

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OPINION

SAMUEL SLATER, Staunton Published 10:32 a.m. ET Nov. 25, 2020

Netflixs explosive documentary My Octopus Teacher chronicles a complex relationship between a man and the worlds most bizarre animal an octopus. It further testifies to our highly conflicted relationship with non-human animals and the natural world.

Most of us treasure our "pets"dogs, cats, horses. Our allegiance to them transcends that to our own species. Yet, we torment, killand consume other animals that are similar in appearance, intelligenceand ability to suffer. Then, we bristle at East Asians who do the same to animals we consider pets.

We pride ourselves on being intelligent, rational beings. We have gone to the moon, unraveled and modified genetic codesand found cures for deadly diseases. Yet we still have not figured out our relationship with non-human animals and the natural world.

Some of us have. Vegans profess compassion and respect for all sentient beings. Veganism requires no special courses or certifications. Every one of us can become one on our next trip to our supermarket.

SAMUEL SLATER

Staunton

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Fearne Cotton Says Veganism Is Energizing And Not As Hard As She Thought – Plant Based News

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Celebrity T.V presenter Fearne Cotton has described veganism as energizing and not as hard as she thought.

The star made the comment in the latest episode of The Chickpeeps Podcast, hosted by Harry Potterstar Evanna Lynch.

Cotton told Lynch her vegan journey started when she was 11. She ditched meat after watching a news show on the transportation of animals. However, the presenter said she hadnt even heard of veganism at this time.

More recently, Cotton said veganism had caught her interest as it propelled in the mainstream. She began cooking more vegan foods and then decided to eschew from animal products completely.

I incrementally became vegan, Cotton said. The last thing to go because I was never a big dairy fan anyway was eggs.

I loved an omelet and I was like I need to get over myself here and just stop eating eggs. Because its really not a big deal to not eat an omelet in the morning.

It was about a year and a half ago that I just went thats it, no more eggs. Goodbye eggs. And its been amazing. It hasnt been as hard as I thought at all.

When asked whether her decision to ditch eggs came from an ethical pressure, Cotton replied: I think I just wanted to go full hog vegan and really kind of live and breathe that experience and not buy any new leather products.

Now, I always try and buy either just non-leather products or shoes like Dr. Martens that do great vegan shoes.

You can listen to the full podcast here

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ON THE FARM: Veganism arguments are flawed The Clare Echo News – The Clare Echo

Co-operative spirit in the world of farming is best says The Clare Echo farming columnist Joe Melody who also hit out at the basis for arguments in favour of veganism.

How are you going to get those cows down into that slatted tank JJ, that was the retort to my father showing an official from the planning office the plan for his new slatted shed in the 1980s. This official believed the cattle would reside in the tank not over it. Common sense is not so common seemingly. This a classic case of bureaucratic Ireland meets rural Ireland.

As I travel around the county, I pass many great farms being farmed by people who through knowledge passed from generation to generation as well as the use of modern best agricultural practice have endured and continue to thrive in harmony with nature. These men and women are the custodians of our environment and understand it best. However in recent years, the reprehensible act of virtue signalling by elites has become more prevalent.

Former President of Ireland Mary Robinson has been telling the world that we need to go Vegan for the sake of our planet. What background does this finger wagging relic of Irelands political class have in farming or the environment? Her areas of competency are with the legal and political fields. I would not expect her to understand the intricacies of food production and land management just as I would not be expected to understand the complexities of constitutional law. In this case my sense is she is able to articulate a flawed idea best of how to counter climate change and as the old saying goes, The world belongs to the articulate.

The internet has created huge opportunities and I am seeing that at home on the farm where my brother Frank has seen unprecedented demand for his pasture raised eggs that he has promoted online through his Instagram and Facebook pages. This demand is the silent majority countering the propaganda that is being spouted through various media such as Netflix where shows such as Game Changers and Cowspiracy set the false narrative that cows are to blame for everything from environmental woes to bad health.

There is vested interests behind these documentaries with many being large shareholders in vegan food companies. Common sense will prevail with most people as the choice between a food raised on lush pasture versus a processed vegan food grown in a test tube should be an easy one to make.

Were well and truly into the winter routine here at home currently with the milking cows settled on their diet of silage and 3kg of dairy nuts, we have now moved to once-a-day milking to reduce labour and to maintain cow body condition. This silage was made on the 27th of May and has turned out very well. The rest of the stock are still at grass but we will watch this situation very closely if conditions deteriorate with all this rainfall.

We are selling the last of our cattle for the year through our local Sixmilebridge mart. Most of these cattle are forward stores mainly dairy cross but also some Charolais cattle. This mart is a huge asset to the area, this is the cooperative model at its very best. As farmers we have to remember that it is the cooperative spirit that enjoys the better harvest.

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It’s time to end the stigma associated with veganism – The Diamondback

Views expressed in opinion columns are the authors own.

In high school, I took an environmental studies class that traumatized me to the point of becoming vegan. This took a lot of character development, as I constantly had to defend my veganism to my parents, friends and anyone who noticed I wasnt eating animal products. I was extremely conscious of the fact that I did not want to be an overbearing vegan you know, that person in your life who shames every decision you make and can calculate the exact amount of carbon dioxide you release into the atmosphere every time you breathe.

I was adamant about not being that vegan, so I kept my head down, ate my veggies and cried myself to sleep every night. My flirtation with veganism did not last very long. After a year, I was exhausted from constantly trying not to be annoying about my habits. All I wanted to do was reduce my environmental impact, but society bullied me out of it.

At this point in my life Im not a vegan, but Im still extremely conscious of my impact on the planet. I do not buy red meat and have quotas on chicken and seafood. I try to reuse and recycle and I never ask for plastic bags. If someone offers me a juicy burger, however, I dont turn it down.

When I meet a vegan, I thank them for their choice because they are reducing some burden on both the planet and me. Thanks to the millions of vegans living in the U.S., I can get by with being a reducetarian. This isnt to say that because vegans exist, everyone else can go around consuming copious amounts of meat. But because they exist, greenhouse gas emissions are reduced.

Defensive meat-eaters must stop shaming vegans who are trying to help the planet. I understand where the defensiveness is coming from. Vegans are depicted as soulless creatures who harass anyone who looks at a piece of meat with heart eyes. Setting boundaries between yourself and anyone who tries to bully you is important, but returning the same treatment to any vegan who crosses your path is counterproductive.

We need more vegan voices because they may have a deeper understanding of environmental and ethical issues, such as the criminal inhumanity of industrial farming, the cognitive complexity of other animals and the environmental impact of eating meat. They arent coming at you with baseless claims for the purpose of making you feel bad about your food choices. Many vegans are coming from a place of in-depth research and concern for the environment.

Climate scientists have been saying for years now that if we want any chance at saving our planet, we will have to significantly reduce the amount of meat we consume. Research shows that in Western countries, beef consumption would need to fall by 90 percent to avoid dangerous levels of climate change.

If we want to save our planet, we all need to do our part in becoming a bit more vegan. Our planet deserves vegans, and we owe it to the planet to support anyone who is trying to live a more sustainable lifestyle. Yes, judgy vegans are annoying, but the annoyance is nowhere in comparison to the harm that meat-eaters cause to the environment. The least we can do is respect and appreciate vegans because they are doing the difficult work that most of us are too afraid to do.

Laura Phillips-Alvarez is a junior anthropology and government and politics major. She can be reached atlauraphillipsalvarez@gmail.com.

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Ed Harris Wants to Help You Eat More ‘Veganish’ With New Cookbook – The Beet

Chef Ed Harrisof Food Network'sChopped and Iron Chef Internationalfame is bringing anew approach to his creations, dosing his dishes with a heftyhelping of plantsin his new cookbook Veganish. Harris, who studied culinary at the Art Institute of New York City and built his resum at iconic restaurants including Jean-Georges and Rivers' Caf, found his passion for cookingthrough his time in the kitchenmaking food for his family as a young boy in St. Lucia.

In many ways, Harris' new cookbook ventureactually represents a return to his roots, as Caribbean cuisine is deeplyentrenched in plant-based traditions. I chatted with Harris to learn about his plant-based journey, and what pushed him to explore the world of veganism. Read on for tips, inspiration, and a delicious plant-based recipe from the chef himself.

Chef Ed Harris: Yes, everything in the cookbook is vegan. I see 'Veganish' as a friendlier term because the concept of Veganism can be intimidating to some.

EH: I love the mushroom stir fry, the parsley rice,charred cauliflower stir fry, and potstickersas some of my favorites, and also basics like the aromatics and the tomato sauce which is a hybrid of Italian and Nigerian flavors. My wife is Nigerian, and I was inspired by the way that they make tomato sauce and married that with the traditional technique. It creates a really robust tomato sauce that you can add to anything for flavor.

EH: One thing I pride myself on doing a lot is trying to make recipes easy to follow. You don't need to be a pro any home cook can do this. A beginner, a foodie, it really doesn't matter. Some recipes take a lot of skill but are broken down in a way that's easy enough for a new cook to follow. There's one particular recipe the aromatics: The onion, garlic, ginger, and chilis is something I believe in so adamantly because you don't realize how much flavor you can develop just by having thiscombination as something you add to fried rice or stews or beans. Even for breakfast, making hash browns and adding a spoon of this will literally take your recipe from 1-10 in an instant.Not to mention, all of the immune-boosting benefits from garlic, ginger, onions, and chili peppers.

EH: I am working on cutting out some animal products still. Being that I am a chef, when I travel, especially internationally, there are dishes that I want to try just so that I can get a feel for the flavor,. I feel that if I can try it, I can understand it a little bit better, and then really make something plant-based that can replicate that item.

EH: There was definitely a point: My whole family, my wife, and our three kids, we sat down and watched What The Health on Netflix and that to me was really eye-opening. I knew most of what they were saying but to actually see it and hear it, that just made it even more clear for me.

EH: The way that factory chickens were being bred. From inception to a full adult,the whole process is so unnatural and unhealthy. What really got me was that the chickens were getting big so quickly that their legs couldn't even support their own bodies. For them to be sitting down all day and not getting any exercise, which is what makes chicken legs really delicious in the first place, because of the workout that they got, it threw me for a loop.

EH: Growing up in the Caribbean, we do eat tons of vegetables and fruits, that's just part of our diet. I just love eating meat as well. As I got older, I realized that it wasn't really great for me, so I leaned in towards cooking a lot more vegetables, cut down on eating meat only twice, three times a week. I really focused more on plants, fruits, vegetables for lunch, and dinner until it because every day.

EH: YesMushrooms, all kinds. You can do so much, pickling, grilling. When you take time to understand different varieties you can use certain ones to mimic the mouthfeel of meat so you don't miss it. When I can't find good mushrooms, I love using beans,tofu, all kinds of plant-based proteins.

EH: My new line of spice blends, called World Traveler, is my pride and joy. There are five of them, Bollywood, Chinatown, Taco Tuesday, Caribbean Heat. The names are kind of self-explanatory- Bollywood I use for curries, Chinatown for dumpling fillings. They're all-natural, non-GMO.

EH: Veganish focuses onSoutheast Asian cuisine Indian, Southeast Asian, Chinese, Thai flavors. Those are my favorite to cook, and those are cultures that are very easily made vegan.

Recipe backstory: Chef Ed originally learned the technique while working at Buddakan in NYC. The oven-dried pineapple technique adds a dimension of flavor and natural sweetness. It is also beautiful to look at and eat.

Preparation Time: 30 minsCooking Time:45 minsServings: 4

For the Oven-Dried Pineapple Fried Rice

For the Pineapple

For the Fried Rice

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Ed Harris Wants to Help You Eat More 'Veganish' With New Cookbook - The Beet

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The Vegan Grocery Store: One of only two in New York – University at Buffalo The Spectrum

In a world awash with signals telling you to buy meat, Jack Porcari takes the easier path for the planet, sticking to vegetables, cheese and eggs. He details his finds for readers in Kind Cuisine, posted every Thursday.

Coming up with your grocery list can be a challenging task for those with allergies or a plant-based lifestyle.

My family has tons of vegans, said Vegan Grocery Store owner Gabbie Richards. Theres me, my husband, my sister, her husband and my mother.

Richards explained that many local supermarkets offer a decent variety of options; but shopping at multiple stores just to get your weekly groceries can be inconvenient. In March of 2018, after 14 years of sustainable shopping, Richards and other family members created a store that serves as a hub for the vegan community.

At the Vegan Grocery Store in Tonawanda, expect to find a plethora of cruelty-free and allergy-friendly food products. From veggie perogies to a vegan chocolate advent calendar, this small store has a unique and expansive inventory that everyone can enjoy.

Upon entry, I was surprised at just how many vegan products this store managed to stock. The first room inside the modest market is home to the breakfast section where you can find oat milk, butter, egg substitutes, bacon, coffee creamers, breakfast burritos, pancake mix, steel cut oats and a few choices of vegan cereal.

There was no shortage of snacks in the next room with popular items like Hippeas, Vegan Robs products and Earth Balance puffs. The frozen selection was also sizable with Gardein brand skillet meals like chikn Florentino, crabless cakes, black bean burgers, Italian sausage, beefless tips and much more.

The Vegan Grocery Store makes sure all areas of your home can be stocked with safe, sustainable and ethical products. There are three shelves of vegan cleaning products, including pet friendly deodorizers, hand soap, shampoo, toothpaste and paper towels. Even your animals can enjoy the plant powered life with a few different choices of vegan dog food and treats.

But does the taste of all these unique choices live up to the hype?

I found that for the most part, it did. Theres a reason why The Alpha Nuggets website says Think youll miss meat? Nugget about it. Its because, after about 15 crispy minutes in the air fryer, this plant-based chicken tastes like the real deal. I recommend adding Tabascos chipotle pepper sauce to give the chickn a smoky and spicy flavor.

Marketed like a vegan version of Cheez-Its, From the Ground Up snacks offer a healthy and tasty alternative. I enjoyed how it wasnt simply a vegan version of Cheez-Its: It tasted like fresh cauliflower, with a slight cheddar aftertaste. The seasoning sprinkled on the crackers was very similar to that of flavor blasted Goldfish. These orange squares are thinner and less salty compared to their non-vegan counterparts, but they slap just as hard.

The next product had me skeptical until I decided to ride the wave. With a creamy banana-packed flavor, Banana Waves non-dairy milk could be useful for the morning routine in your oats or cereal. Not only does it make it easier to work different fruits into your diet, but it genuinely has a pleasant taste that is both velvety and sweet.

The only product that I thought could be better was the Daiya deluxe cheezy mac and cheese. The dairy-free cheese was a little too thick and I felt the cheddar flavor was too pronounced, like an extreme version of Kraft. I would recommend Annies brand of vegan mac and cheese because it has a less intense taste. Luckily, it is available at the store, so this was not the biggest disappointment.

Taking a trip to The Vegan Grocery Store was a pleasure, and the future of vegan eating in Buffalo is starting to bloom. After moving into a bigger space, they purchased a produce merchandiser which will soon stock fresh vegetables. The Vegan Grocery Store also plans on adding a grab-and-go area, with options that non-vegans frequently enjoy: Things like deli sandwiches, vegan egg salad sandwiches and easy to grab cupcakes are on our radar, Richards said.

The Vegan Grocery Store gives customers consistent choices and those who are considering veganism have the ability to look into what the lifestyle entails. Western New York is lucky to have a safe space that is fully committed to ending animal cruelty by making the vegan diet accessible, convenient and affordable.

The Vegan Grocery Store

Hours: Monday-Saturday: 9 a.m. 9 p.m., Sunday: 11a.m. 7p.m.

Address: 324 Oliver Street, North Tonawanda, NY 14120

Phone: 716-260-2906

Online: https://www.thevegangrocerystore.com

Wheelchair Accessible: Yes

Questions or recommendations? Email: jackporc@buffalo.edu

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The Vegan Grocery Store: One of only two in New York - University at Buffalo The Spectrum

Recommendation and review posted by Alexandra Lee Anderson

Study: The Climate Can Be Saved Without Total Veganism – Digital Market Reports

There is good news for all those who wanted to save the planet but did not want to try veganism. The bad news is you might just have to give up meat, or at least quite a lot of people will have to.

Researchers from the United Kingdom and the USA saw five kinds of wide fixes to the food framework and determined how they battle global warming. They found out that examining a smorgasbord of halfway fixes for each of the five, rather than simply jumping into the mixed-up salad bar plate, can take care of business.

If the world food framework keeps on going into the direction its currently trudging on, it will deliver close to 1.5 trillion tonnes of ozone harming substances (practically 1.4 trillion metric tonnes) throughout the following 80 years, the examination found.

This catastrophic amount of harmful substances originates from manure, food waste, burping dairy animals, and soil erosion. These many discharges regardless of whether the whole globe quits copying non-renewable energy sources which produce twice as much carbon contamination as food is sufficient to almost certainly warm Earth by more than the objectives outlined in the Paris climate accord, 2015.

These analysts also found out that: An almost complete change to a plant-rich eating regimen worldwide could cut very nearly 720 billion tonnes of ozone harming substances. If nearly everybody ate the correct number of calories depending on their age, which is about 2,100 calories per day for some grown-ups, it would cut around 450 billion tonnes of ozone harming substancesgreenhouse gases. If farming/cultivating got more carbon proficient by utilizing less manure, overseeing soil better, and improving crop rotation would cut down almost 600 billion tonnes of ozone-depleting substances or greenhouse gases. If ranches could increment yield through hereditary qualities and different techniques, it would manage nearly 210 billion tonnes of ozone harming substances. Suppose individuals squander less food either on their plates, in cafs, or by getting it to individuals in more unfortunate nations. In that case, that will take out almost 400 billion tonnes of ozone-depleting substances.

Or then again, if the world does every one of those five things yet just most of the way, outflows would fall by very nearly 940 billion tonnes. Furthermore that, cuts in the number of fossil fuels that are used would give the world a possibility of forestalling another 0.5 to 1.3 degrees (in Fahrenheit) of warming, which is something that the Paris accord intends to do, the investigation found.

Just imagine, only this needs to be done for the planet (and the human species) to survive another few centuriesjust a thought! While many countries and governments are taking conscious steps towards improving the amount of greenhouse gas emissions from their respective areas, as individuals, people need to step up too.

People will also have to spread awareness, stop discriminating against those who are vegans, and support farmers not just switching up to a plant-based diet. Its a cycle: once people realize the impact they have on the environment and try their best to correct their habits, nature will have good effects in return, and all humankind will be able to live in peace.

It might seem like a romantic or idealistic thought, but this is the only viable and most probably successful option that people have left. Instead of sitting around and watching the world fade out, something has to be done.

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Study: The Climate Can Be Saved Without Total Veganism - Digital Market Reports

Recommendation and review posted by Alexandra Lee Anderson


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