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10 Shadiest Things Aang Did In Avatar: The Last Airbender | CBR – CBR – Comic Book Resources

Aang is the main character of Avatar: The Last Airbender. While there aren't a lot of instances of him being shady, but here's 10 that stand out.

Aang, the protagonist ofAvatar: The Last Airbender, exists at the peak of adorableness his charismatic overtures, his love for peace, his innatenegotiation skills, his vegetarianism, his lack of toxic masculinity, all these features make him one of the most, if not the most, beloved animated characters of all time.

RELATED: Avatar: Toph Vs Korra: Who Wins This Bender Fight?

In the course of his mission,or in general, Aang has gotten himself involved in some rather uncharacteristic activities and has also been responsible for a few dubious decisions. There aren't a lot of instances like these, but here are ten that stand out the most.

Aang learns about being the Avatar at the tender age of twelve (it's normally sixteen, but the monks had the impending war weighing on their minds.)

He behavesimmaturely in this situation and escapes on Appa after learning that he would be transferred to the Eastern Air Temple in order to keep him apart from Gyatso. Aang faces the weight of his responsibilities when he wakes up, though, given that he nowhas a hunter: the banished Prince Zuko seeking to get overa few of his daddy issues.

In the Earthbending city of Omashu, Aang and little Bumi used the "mail route" channels as a personal roller-coaster/slide, deriving immense enjoyment from the rush. In fact, when Team Avatar arrives there over a century later, he forces them to join him in the activity,completely unheedful oftheir terror.

More importantly, Aang fails to consider the consequences of any potential accident; even though he assures his friends that his Airbending can protect them, this doesn't mean that innocent people won't be endangered (like the Cabbage merchant, for example.)

Aang's daredevil behavior extended into the animal kingdom, and hisdesire for this specific brand of novelty might actually be considered a minor form of abuse.

RELATED: Avatar: The Last Airbender - Why Fans Agree The Great Divide Is The Worst Episode In The Series

He is interested in penguin-sailing and riding hog monkeys, whom he claims do not enjoy the experience but "that's what makes it fun!" Aang also surfs on the backs of the Elephant Koi around Kyoshi Island, heedless of the poor thing's consent. At least the Avatar Kuruk surfed on mountain waves generated by his own Waterbending.

As an Airbender of immense repute, Aang naturally finds the coarseness of Firebending uncomfortable at first. Still, when he generates his first flame under the sage guidance of Master Jeong Jeong, his enthusiasm exceeds his skill level and he accidentallyinjures Katara's hands.

It's great that Aang is immediately apologetic, but he takes his contrition too far by vowing to, "never Firebend again." On a positive note, Katara conceives her own healing powers while soothing her palms in flowing water.

When Katara and Sokka begin talking about their home and childhood, Aang is upset because he is unable to share that bond with them. Rather than have a discussion about being left out, he decides to prevent his friends from "abandoning" him to go see their long-lost father, Hakoda, by concealingthe map leading to his locationwithin his outfit.

Later, when Bato celebrates Team Avatar for their greatest features Aang being trustworthiness hisshame forces him to reveal his indiscretion, but Sokka and Katara are far too furious with him to care at this point.

It is a paradoxical quirk of nature that permits Aang to hold on to his friends against their will but simultaneously lets himforsake them whenever he's in a bad mood: even if they aren't at fault.

RELATED: Avatar The Last Airbender: 10 Non-Benders That Would Give Aang A Good Fight

Upon discovering that Sandbenders had stolen his best friend, he flies into a torrential rage and just Airbends off into the Si Wong desert, leaving the others to fend for themselves. When Toph confirms the identity of the kidnappers, Aang morphs into the Avatar State andwould have probably vaporized the settlement if Katara hadn't calmed him down.

When Team Avatar infiltrates Wan Shi Tong's mega-library, the owl spirit only allows them to rifle through its tomes and manuscripts only if they swear never to "abuse the knowledge" obtained from his collection.

Of course, Sokka has to slip up at some point, and when Wan Shi Tong finds out that they actually plan to use the upcoming solar eclipse to attack the Fire Nation, he tries to stop them from escapingwhile sinking the building deeper into the desert. It is understandable, given the extenuating circumstances, but the Avatar should never take a vow they do not plan to keep.

Aang figures out how to unlock his chakraswith the helpof Guru Pathik, a decrepit old man bursting with luminous wisdom. However, he cannot get himself to open the seventh and final one, because this means abandoning his earthly ties (and there is no way he can even dream of doing that to Katara.)

Aang does try, at least, but second, he catches a whiff of his love being in danger, he abandons his training and rushes to rescue her.At the end,the chakragets blocked by Azula's perfectly-timed lightning bending blast, anyway.

While "touring" through the Fire Nation, the gang comes across a play based on their adventures watching themselves interact on stage results in unique responses from everyone, but Aang is clearly the most impacted.

RELATED: Avatar: Toph Vs Fire Lord Ozai: Who Wins This Bender Fight?

When he sulks about his feelings to Katara, she says that she can't give him a clear answer with everything else going on. Aang lets his hormones do the talking and try to attack her with a kiss, but this only makes the situation worse because Katara is now angry with him for ignoring her agency.

Ozai's staggering Firebending capabilities aside, his tendency towards manipulating and backstabbing made it imperative that he be stopped; except, Aang refuses to accept this outcome,and searches for the perfect balance between what the world desires and what he does.

Luckily, he finds the answer to his conundrum in the form of a Lion Turtle and takes Ozai's bending away (a technique repeated on the Bloodbender Yakonein the sequel.) What would he have done it didn't have this option, though? Would he have broken Air Nomad code and committed murder? Or would he have let everything burn?

NEXT: Avatar: Uncle Iroh Vs Fire Lord Ozai: Who Wins This Fire Nation Fight?

Next Legend of Korra: 5 Couples Fans Loved (& 5 They Couldn't Stand)

Ajay's natural habitat is his bedroom, which means that his time is spent staring at his TV screen in a hypnotic coma. He tends to rant about the lack of quality programming in his life but the amount of content he consumes would make even Galactus gassy.

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10 Shadiest Things Aang Did In Avatar: The Last Airbender | CBR - CBR - Comic Book Resources

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Blue Band and Margarine’s Morph into Meaningfulness – Forbes Africa

By Larry Light, CEO Arcature Brand Consulting

Brand revitalization requires finding and satisfying a new, important customer need. Brand success requires being the best at something relevant and differentiated. It means never taking your eye off of changing customer needs.

As veganism and vegetarianism diets become more embedded into peoples lifestyles, anything plant-based is now perceived as good. Plant-based foods and beverages are seen as healthy and planet-friendly, an image that appears to override the idea that processing also takes place in their production.

Margarine is a non-dairy spread that was previously marginalized due to its hydrogenation, which turns polyunsaturates into saturates and trans-fatty acids. Because of hydrogenation, and its non-buttery texture and taste, margarine sales declined over the last decade. But, now margarine is morphing into healthier fare, as margarine is naturally plant-based. And, hydrogenation is no longer used to make margarine firmer and texturally closer to dairy butter. Current alternative butter brands made from plants contain healthy unsaturated fats. Brands, such as Blue Band, that were derided as pale non-dairy substitutes are now desired as manufacturers update and revise ingredients. Margarine has now become a darling of the alternative dietary regime crowds.

Margarine has an interesting past. Frances first president (1848-1852), Napoleon III, the nephew Napoleon I, asked for an alternative to butter due to food shortages that affected feeding the French army. A chemist, Hippolte Mege-Mouries created oleomargarine and the rest is history.

Unilever built a global margarine and spread business that included over 100 brands including Flora, I Cant Believe Its Not Butter, Blue Band. In 2017, after a very high-priced bidding war, investment firm KKR walked away with the prize, offering Unilever approximately US$7.7 billion (6.8 billion). The acquired business was set up under a new corporate entity called Upfield.

Ordinarily, the terms brand revitalization and private equity are not commonly used in the same sentence, so kudos to KKR. Rather than starve the former Unilever brands, KKR saw an opportunity that could not be overlooked: the appeal and profitability of plant-based foods. With some recipe changes and new marketing, KKR could leverage its portfolio as a healthier and more sustainable way to eat.

Some products were jettisoned, but this was to be laser-focused on the brands that fit the overarching portfolios new positioning. This new positioning is clearly articulated on Upfields website We are the largest plant-based consumer products company in the world and we have embarked on a journey to deliver a Better Plant-Based Future to the benefit of our customers and consumers alike. Along with this statement is the commitment to sustainability including a policy paper titled, A Better Plant-Based Future.

According to Financial Times, Upfield is determined to change the image of margarine. By focusing on the sustainability of margarine, Upfield is altering its ingredient lists by reducing each product to around five natural ingredients to create cleaner labels. Financial Times reports that originally KKR intended to strip out inefficiencies but decided on a new strategy after spotting consumer appetite for sexy plant-based foods. Apparently, Upfield made the correct decision, as its net sales grew 1.3% in 2019. And, The Good Food Institute reported sales of plant-based alternatives to meat, dairy and eggs rose 11% year on year in the US to $5 billion in 2019.

In the US, Earth Balance is one of Upfields biggest competitors. Earth Balance is a two-decades-old enterprise that makes vegan alternative butter spreads, nut butters and snacks. Its products are vegan, plant-based and non-GMO. The products have been designed to create a conscious, rewarding way of living. As part of its philosophy is its original commitment to being ethically plant-based. The palm oil it uses is a non-GMO, non-hydrogenated oil. Earth Balance is involved in the Roundtable on Sustainable Palm Oil (RSPO), committed to environmentally and socially responsible palm oil production.

Upfield is also focused on sustainable palm oil. Upfield states that it, too, sources 100% of its palm oil from physically certified sustainable sources. Additionally, as part of its investment, Upfield is pouring 50 million into a new Food Science Centre in Wageningen, the Netherlands, that will focus on sustainability, health, and taste in plant-based food, according to

The current eating scene is undergoing vast alterations. There are no clues as to which dining and cooking behaviors will last or fall away fast. What is clear is that the appeal of plant-based food alternatives is a growing customer desire. Revitalizing a brand by focusing on satisfying changing customer habits and attitudes keep brands relevant for enduring profitable growth.

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Blue Band and Margarine's Morph into Meaningfulness - Forbes Africa

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Vote of Thanks – savannahmagazine

At noon on August 21, 1920, three days after the ratification of the 19th amendment, 40 factories and boats in Savannah sounded their whistles in noisy celebration.

Savannah Evening Press reported that City Hall flew international code letters that signaled the message: We are victorious. At last, women of the United States had won the right to vote.

Six days later, a group of women met at the corner of York and Bull streets to march to the old courthouse on Wright Square. These women, according to Luciana Spracher, director of municipal archives for the City of Savannah, were led by Mrs. Paschal Strong, vice chairman of the League of Women Voters.

Joining her were local suffragists Sarah Berrien Casey Morgan, who co-founded the Savannah chapter of the Equal Suffrage Party in 1914; Lucy Barrow McIntire, president of the Savannah Suffrage Association; and Stella Akin, the first woman admitted to the State Bar of Georgia and one of the founding organizers of the Equal Suffrage Party.

When they arrived at the courthouse, the tax collector told them the books were closed. Unfazed, Strong proceeded to lecture the tax collector on the law, the brand new law, until he reluctantly handed over the register.

By the end of the day, approximately 50 women, including four Black women, were qualified as voters in the city of Savannah. A new era had begun.

Im sure there are many women who take having the right to vote for granted and cant imagine that women once had to fight so hard for it, Spracher says, and that many others men and women alike were fighting against them.

The fight was a long one: 72 years, to be exact, spanning back to the 1848 Seneca Falls Convention, the first womens rights convention.

For more than seven decades, national heroes like Susan B. Anthony, Elizabeth Cady Stanton, Lucretia Mott and Lucy Stone (all Northerners) tirelessly dedicated their lives to the cause.

Around the country, suffragists staged marches and protests, penned newspaper columns, distributed leaflets and picketed voting polls. Many of them never lived to cast a single vote.

Todays voters forget just how long it took to win the vote or how radical the idea was, especially in our area, notes Anastasia Sims, historian and professor emeritus at Georgia Southern University.

The South was the region of the U.S. where opposition to womens suffrage was the strongest, she says. Opposition can be summed up by the three Rs: religion, race and resistance to change and reform.

In the South and elsewhere, many believed the womens vote was a threat to both political and family institutions.

Housewives! You do not need a ballot to clean out your sink spout. A handful of potash and some boiling water is quicker and cheaper, advises one pamphlet widely distributed by the National Association Opposed to Women Suffrage.

Last spring, in anticipation of the centennial anniversary of the 19th Amendment, the City of Savannahs Municipal Archives hosted a lecture titled Womens Suffrage Comes to Georgia. Leading the program was Roger Smith, director of The Learning Center at Senior Citizens, Inc.

If you came here looking to be proud of the history of your state at the vanguard of giving women the right to vote, Smith began his lecture, to the sheepish laughter of the crowd, Im afraid youre going to be bitterly disappointed.

Smith is quick to point out that Georgia rushed to be the first state to reject the 19th amendment. Even after the amendment became law of the land, the Georgia legislature did not ratify it until 1970, a symbolic gesture by and large. (For the record, Georgia was not the last to ratify the 19th amendment: North Carolinas ratification came in 1971 and Mississippis in 1984!)

In Georgia and all over the South, says Smith in a recent interview, anti-suffrage voices greatly outnumbered those in favor of universal suffrage. But there are heroes in this story who are even more admirable for being in the minority.

Change arrives not in the sounds ofthe chorus, but in the single voice of abrave individual who dares to sing. ForSmith and others the story of suffrage inthe South is the story of the women whobrought the fight here, to our region.

One such woman was Helen Augusta Howard, from Columbus, Georgia, who founded the Georgia Woman Suffrage Association in 1890, at the age of 25.

Original members of this organization numbered only six: Howard, her mother, and her four sisters. Still, some in her family spoke out against this unnatural woman who never married, practiced vegetarianism, and, worse, was known to wear trousers.

Remarkably, Howard helped convince the National American Woman Suffrage Association to move its annual convention to Atlanta in 1895 in order to bring their radical message to the Deep South. Speaking to the convention she argued: The Georgia [news]papers and the far Southern papers still insist that women do not want the ballot. Until you hold a convention in the South and prove to them that this is not so, they will keep on saying this.

Howards sister, Miriam Howard Dubose, in her address titled Georgia Curiosities explained further that among the many curiosities in our region were men who love their women too deeply to accord them justice, and women who are taken in with such affection.

Like other early Georgian suffragists, Mary Latimer McLendon, considered the mother of womens suffrage in Georgia, similarly forsook affairs of the kitchen in pursuit of the ballot box.

McLendon served as the president of the Howard-founded GWSA for nearly two decades, writing newspaper columns, organizing parades, distributing pamphlets and campaigning to the Georgia legislature in an attempt to win suffrage at the state level.

Although Latimer McLendon joyously lived to see the 19th amendment ratified, women of Georgia were barred from the 1920 general election due to a technicality the state legislature refused to waive: women failed to register prior to the spring deadline.

The tragic part of the story, Smith notes, is that Latimer McLendon died in 1921 without ever exercising the franchise in her own right. One hundred years later, Smith hopes Georgians and Americans alike can see the parallels between matters of access as highlighted by last centurys womens suffrage and todays voting rights.

This, too, is the hope of Rebecca Rolfes, sitting president of the League of Women Voters of Coastal Georgia. Its remarkable to me how little our work has changed in a hundred years, Rolfes says.

The womens suffrage movement worked to first win and then maintain the right to vote for half the population. As the guardian of that legacy, the League of Women Voters was and is a grassroots movement that registers and educates voters, that works to protect the right to vote and the integrity of elections. The Leagues tagline is, Empowering Voters. Defending Democracy. Thats what it was about during the suffrage movement, and thats what its still about.

Rolfes points to Mamie George Williams as one example of a heroic civic servant who fought for the vote at home. A native Savannahian who graduated from Beach Institute (now The Beach Institute African- American Cultural Center) and Atlanta University (now Clark Atlanta University), Williams is credited with waging a massive voter registration campaign in 160 counties, which resulted in 40,000 qualified Black women voters in Georgia.

In 1924, she made history when she became the first Black woman in the nation to serve on the National Republican Committee.

Williams once said, To many politics is a sordid game. But to me it means the getting of everything worthwhile out of it for the race.

The thing suffragists all had incommon was a relentless focus on thegoal; the ability to keep their eyes on theprize regardless of the circumstances.Maintaining that focus becomes harderand harder the farther you go from thechange itself, Rolfes says.

One hundred years ago, when the bells and whistles of Savannah sounded out in celebration, not everyone was jubilant.

Now, the image of American women being persuaded to give up their vote for a faucet cleaner of potash and boiling water seems downright absurd.

But a few determined activists, some still alive to witness the triumph, convinced all Savannahians to set aside their chores for a while and head to the voting booth. Thats a lesson we can all remember today.

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Vote of Thanks - savannahmagazine

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Bakery Improvers Market Detailed Analysis and Forecast 2018-2028 – The Market Correspondent

Bakery Improvers Market: Snapshot

Bakery improvers are commonly utilized at 10% of the measured amount of flour.Other than lessening the time consumed by the bread to cook, bakery improvers additionally improve texture and volume of the prepared item, by utilizing the proteins, for example, protease and amylase on gluten and starch. The rising consumption of bakery products in European nations has created an extravagant demand for bakery improvers to always improve the nature of the baked products.

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A consistent demand exists with respect to more prominent types of bread. The U.K. has been witnessing sizable consumption of whole meal breads with grain, oats, and seeds. There is additionally a growing trend regarding rising production of wrapped and sliced bread of several varieties in numerous nations all over Europe including France and Germany.

The fast development of egg-free cake mixtures requires bakery improvers, for example, thickening and stabilizing agents. Therefore bakery improvers are relied upon to see an upsurge in the demand within the upcoming years.

Bakery item, for example bread, is the basic stable food and as a source of carbs in the most of European nations and has additionally been a good source of whole grains in the Scandinavian nations. With an extremely high utilization of bread in Bulgaria and Turkey, the bakery improvers market is likewise expected to develop in these nations. These are the propelling factors stimulating growth in coming years.

Bakery Improvers Market Introduction

A bakery improve is a coherent combination of various bakery ingredients and other raw materials that can improve various qualitative characteristics of bakery products. Bakery improvers are used to enhance the baking performance of bakery ingredients. Apart from reducing the total baking time, bakery improvers can also enhance volume, flavor, and texture of various baked goods.

Manufacturers in the bakery improvers market introduce various types of bakery improvers that function as reducing agents, oxidizing agents, thickening agents, emulsifiers, and stabilizers for bakery products. Bakery improvers market players offer bakery improvers in powder, liquid, or granulated format, and can be organic or inorganic in type.

Bakery Improvers Market Notable Developments

Some of the most prominent competitors operating in the competitive landscape of global bakery improvers market include

Bakery Improvers Market Dynamics

Increasing Popularity of Low FODMAP Diet Trend will Complement the Bakery Improvers Market Growth

With the increasing prevalence of obesity and other lifestyle diseases, such as diabetes and cardiovascular diseases, consumers are focusing more on improving their dietary preferences. The rise in the trend of stomach wellness is encouraging consumers to choose food products and ingredients more critically. Thereby, an increasing number of consumers are adhering to low Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols (FODMAP) diets.

Stakeholders in the bakery improvers market are targeting consumers with abdominal health problems, such as IBS (Irritable Bowel Syndrome), to make use of bakery improvers in low FODMAP diets. Breads baked using various bakery improvers can improve the natural flavor, taste, and texture, enabling consumers following low-FODMAP diets to consume bread. Leading players in the bakery improvers market are aiming to improve awareness about the benefits of bakery improvers that can enable consumers to eat bakery products while following a low FODMAP diet.

Vegetarianism Goes Mainstream: Growing Demand for Egg-free Mixes Drive Growth of the Bakery Improvers Market

A mounting number of consumers are transitioning towards vegetarianism, owing to the increasing awareness about potential threats to the environment as well as negative impacts on health caused by the meat industry. Thereby, the demand for vegetarian bakery products and egg-free cake mixes is boosting adoption of bakery improvers that replace eggs yet retain the texture and flavor of baked goods. Furthermore, increasing prevalence of gluten allergies is also an important factor to boost the adoption of bakery improvers to replace eggs in bakery products, which is contributing to the increasing growth of the bakery improvers market.

The Clean Label Movement Influences Salient Strategies of Bakery Improvers Market Players

Consumers are becoming more label conscious than ever with the increasing concerns about ingredients of food products before making a purchasing decision. A majority of bakery improvers market players are aiming for complying with strict label requirements developed by governing bodies in various countries, to meet the consumers demand for transparent labels. However, conforming to stringent quality regulations and labeling requirements can add to the production cost of bakery improvers, thereby making it challenging for manufacturers in the bakery improvers market to launch competitive prices.

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Bakery Improvers Market Segmentation

Based on the types of ingredients, the bakery improvers market is segmented into

Based on form, the bakery improvers market is segmented into

Based on types, the bakery improvers market is segmented into

Based on end-use applications, the bakery ingredients market is segmented into

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Bakery Improvers Market Detailed Analysis and Forecast 2018-2028 - The Market Correspondent

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Our Son Wanted to Be Vegetarian, and We’re Proud He Stood Up For What He Believes In – Yahoo Lifestyle

Child is eating vegetables. He is very happy.

I'll never forget the day my son became a vegetarian. He had just finished first grade and celebrated his seventh birthday, and he didn't even know what the word meant. It was Monday, and I - in the time-honored tradition of parents everywhere - had made one of the 10 or so dishes I knew my child would eat: lemon pepper chicken with broccoli and rice. "This is chicken, right? Like the animal?" my son asked. "Yes. It's chicken like the animal." My suspicion was already rising. He had just read Charlotte's Web, and the discussion of what a smokehouse meant to Wilbur had caused some angst. My husband and I exchanged a glance across the table. What now, the look said. He put down his fork. "I don't want to eat it. I love animals. Why would I eat them?"

"Just eat your chicken. You can be a vegetarian tomorrow." I hadn't planned on a dinner fight. We had kissed those days goodbye years ago. "What's a vegetarian?" he asked. I explained: someone who doesn't eat meat. "I want to be a vegetarian," he declared. My husband tried as well. "This is what's for dinner. Tomorrow we'll make something else."

The fork remained down, and I could tell my son was struggling. His face looked tragic, near tears. He generally does what we ask without complaint, and I could see the conflict in him: listen to Mom and Dad or stand up for his beliefs - something Mom and Dad had also told him to do. That look told me everything . . . and broke my heart.

Related: Want to Talk to Your Kids About Their Weight? We Asked an Expert For Tips

With one more silent conversation with my husband, a parenting survival skill I hadn't known about before having my own kid, we gave in. "OK," I sighed. "But if you are going to be a vegetarian, you have to eat vegetables, not just, like, macaroni and cheese." My son happily agreed and proved his commitment by finishing all of his broccoli and rice.

Now, three years later, we've become experts on vegetarian meals - cooking them, ordering them, making them delicious. I've also become an expert on fielding the usual questions or comments. "Aren't you worried about protein?" "It's just a phase." "What do you even eat?" "I hate tofu."

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Here's the thing: I also hated tofu three years ago before I learned to cook it. And yes, we do eat tofu, and seitan and beans and pasta and vegetables and mushrooms and a host of other foods you might find you like as much as or more than chicken, pork, and beef. It does help that I am a culinary professional, and as soon as I accepted the new way of life, I found it fun to learn to cook vegetarian meals and, increasingly, vegan. And no, it wasn't a phase. Or if it is, it's been long enough that it has become an era in our lives that has enriched our eating habits.

But it's the protein question that gets me. It's my least favorite question, partly because people often don't really want an answer (they want to imply something) and partly because it's the obvious question, one we asked right away. I became something of a protein pro in the early days of our vegetarianism. In addition to researching nutrition intake needs for children the old-fashioned way, I reached out to a friend who happens to be a registered dietitian. The summary of what she said is this: As a country, we are overly obsessed with protein. If he is eating enough food, he is almost definitely getting enough protein. But we have to watch out for his iron intake now. Luckily, he likes spinach, and I can add it into most dishes. We also switched his vitamins to the kind with extra iron.

Related: Wondering If It's OK to Raise Your Kid Vegetarian? We Asked the Experts For Advice

Now when someone asks me about his protein intake, I answer with the question, "I have a lot of information about this. Do you want to hear it?" Usually they give me some kind of no. Sometimes they just keep suggesting vegetarian foods that have protein as though I am a recording secretary with a notepad at the ready.

The 10 or so recipes we have in our rotation now are a little different, but not much. We eat tacos still, but we use seitan and spinach as the filling. Our lasagna is a pesto spinach concoction we all love so much that we never have any leftovers. And the lemon pepper chicken has become lemon pepper tofu with broccoli and green peppers (for iron), which I do enjoy now that I learned to cook that product properly in self-defense.

I've even started teaching plant-forward cooking classes in addition to my work as a bakery chef, so my son's choices have been good for my career as well as our health and the planet.

Most importantly to us, my son has learned that he can stand up for what he thinks is right. He ignores the teasing he sometimes gets from friends (and not-friends), he donates time and sometimes money to animal-rights causes, he is maybe the only 10-year-old with subscriptions to Catster and Dogster, and - the thing I am most glad of - he stood up to authority figures who wanted him to do something that made him uncomfortable. I am so proud of him for disobeying his parents that day.

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Our Son Wanted to Be Vegetarian, and We're Proud He Stood Up For What He Believes In - Yahoo Lifestyle

Recommendation and review posted by Alexandra Lee Anderson

Like Lululemon but better and Blacker – The Neighborhoods

Like Lululemon but better and Blacker.

These are the words of athleisure wear designer Crystal White. She is the owner and face of the Detroit based W by Crystal White. The line has taken the female workout wear by storm in just a few short months.

In 2013, White began her weight loss journey. By the end of the following year, she had lost a total of 75 lbs. Her passion for health and fitness led her to begin personal training sessions in 2019. With all this exercise she was doing, she had a hard time finding clothing to work out in that fit her curves and didnt need to be pulled up every five seconds. Thats when W by Crystal White was born.

She previously owned a cut and sew line for dresses and always wanted to get back into fashion, but have it reflect more of her lifestyle today.

Dresses just weren't really my life anymore. I wasn't going out anymore. I was spending my time at the gym, White said.

Whites vision for the line was simple; create something no one could find in stores that could easily transform from activewear to leisurewear. She also created the line with the curvy cuties in mind.

I have what I call an extreme shape. My measurements are all over the place, White said. Knowing that I'm not the only woman who has a smaller waist and bigger hips or that's a little bustier or tall; like those little details and nuances that I was struggling to find in clothes, that's exactly what I focus on being able to service with my line.

W by Crystal White features leggings, shorts, tops, sets and resistance bands. White made sure her clothing could stretch to fit the little ponies and the stallions. White also offers her signature WorkBelt waist trainers for all the ladies looking to be snatched because COVID is not stopping the Hot Girl Summer.

Since dropping the line only six months ago, each W by Crystal White restockwith limited quantitiessells out within the hour or even in minutes, according to White.

My customers are amazing. They hype my brand up more than I can, she said. I never imagined in six months stuff would be selling out. You couldn't have told me that six months ago.

White likes to keep an air of exclusivity to the line. Each time she restocks, she does so in limited quantities.

It's so easy to look over and somebody's got your outfit on, she said. I try to keep things limited enough so that some or everybody's able to get something, but just so that I keep some level of exclusivity to the releases so that you don't feel like 15 million people are walking around with your same outfit on.

For White, being fit isnt just about looking good; its about creating a healthy lifestyle. She used to struggle with asthma and arthritis but changing her eating habits and activity level has helped tremendously. Shes been a vegetarian for seven years.

I'm the person in my group or in my circle that's always trying to push; not necessarily vegetarianism or that type of thing on people, but just to encourage people to think about what they consume and how they can make better choices to live a better feeling life overall.

So what do the next six months have in store for White and her curve-friendly athleisure line? Come fall, fans of the line can expect mens clothing and joggers for women that love to buy from the mens section. No more stealing baes sweats, youll have your own. White is also looking to expand her size offerings to include plus sizes.

I came from wearing larger sizes, she said. I'm very picky about how things are made. I don't want anybody to get anything that doesn't look right or give my plus-size customers the short end of the stick as far as quality goes.

As the year progresses, customers can also be on the lookout for more workout equipment since we have no idea when the gyms will reopen. White will also be taking the line to Agenda Las Vegas, a retailer exhibition, in February 2021. So who knows, maybe well be able to get our W by Crystal White in a nearby store.

To find out more about W by Crystal White, visit or follow the brand on Instagram (@wbycrystalwhite).

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Like Lululemon but better and Blacker - The Neighborhoods

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This Atheist Is Going Vegetarian | Andrew Hall – Patheos

Once upon a time, I ate meat. Even though Im an atheist Five Guys cheeseburgers answered my prayers. Tasty Burger was my church. Kentucky Fried Chicken my Messiah.

Those days are behind me.

I have decided to be a vegetarian. Its been something I was thinking about for a few months. And Id like to say I made two columns and wrote out the pros and cons of never eating meat again. However, that was not the case. You see, my decision is based on my heart and not my head.

It boils down to the ethics of meat-eating. I came to realize I couldnt be complicit with the infliction of misery on my fellow animals.

The famous evolutionary biologist and atheist Richard Dawkins shaped my opinion and helped to make the move to vegetarianism.

He discussed the matter with philosopher Peter Singer and this is what Professor Dawkins had to say:

It implies that all of us who are eating meat, including me, are in a very difficult moral position. What I am doing is going along with the fact that I live in a society where meat eating is accepted as the norm and it requires a level of social courage, which I havent yet produced, to break out of that. Its a little bit like the position which anybody, not everybody but many people, would have been in a couple of hundreds of years ago over slavery, where lots of people felt kind of morally uneasy about slavery but went along with it, because the whole economy of the south depended upon slavery. Of course none of us like the idea of slavery but you cant seriously consider doing away with it because the whole economy would collapse I find myself in something like that situation. I think what Id really like to see would be a mass consciousness raising movement so that we all become vegetarian and then it would be so much easier for those of us who find it difficult to go along with it. And quite apart from that youd then have brilliant chefs making wonderful recipes.

And here is a bit from Professor Dawkins video from Big Think video No Civilized Person Accepts Slavery So Why Do We Accept Animal Cruelty?

Were certainly getting better, as Steven Pinker has said in his book The Better Angels of Our Nature, and Michael Shermer in his book on The Moral Arc, so were changing a lot and its sort of a fairly obvious thing to do to look in the future and say What will our future descendants think when they look back at us the way we look back at our slave-owning ancestors with horror? What will our descendants look back in our time?

And I think the obvious candidate would be the way we treat nonhuman animals. My view would be that we want to avoid suffering; therefore the criteria would be Can this creature suffer? This is the criteria that Jeremy Bentham the great moral philosopher laid out: Can they suffer? Theres every reason to think that mammals, at least and probably many more, can suffer perhaps as much as we can pain.

Ive considered the possibility of eating free-range meat. Those animals supposedly are living full lives up until the time theyre slaughtered. And its obvious the moral issues of eating factory-farmed animals and free-range ones are quite different. The former is simple torture while the latter isnt.

As I mentioned earlier this is a case of this atheist listening to his heart. And it is telling me I dont feel comfortable with being responsible for the death of an animal just because I want a burger.

My girlfriend was a vegetarian for a number of years. Shes also joining me on my meatless diet. Im fortunate and thankful for that. Any major behavioral change is difficult and getting support can be the difference between being successful and failing.

I know Im not changing the world by abstaining from meat. This is just a way for me to light a candle while screaming at the darkness.

*Heres the video I mentionedNo Civilized Person Accepts Slavery So Why Do We Accept Animal Cruelty?

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This Atheist Is Going Vegetarian | Andrew Hall - Patheos

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10 Vegetarians Tell Us How They Really Feel About Impossible Burgers and Beyond – Chowhound

In May 2020, Impossible Foods and Beyond Meat saw a spike in demand as the COVID-19 pandemic slowed production of the beef and pork industries. Most famous for their burger alternatives, these products are part of a food category known as meat analogueplant-based products designed to imitate meatwhich explains why a demand was created when actual meat was in shorter supply. But it also begs the question: are Impossible and Beyond Burgers really intended, or suitable, for vegetarians?

This issue came to light lately when I was dining with a longtime vegetarian friend, Ali Ryan. She snapped a picture of the menu of the pub where we were eating to add to her growing catalog of restaurants that have recently replaced their more traditional veggie burger options with an Impossible or Beyond burger.

For someone who has been a vegetarian either their whole life or the majority of their life, there is simply no desire for the taste of meat. If anything, there is an aversion, says Ryan. Replacing a true veggie burgersomething hearty and palatable to a vegetarian dressed up and served in a bunwith an imitation beef burger is effectively taking away an option for a vegetarian, and adding one for a meat eater entertaining the idea of meatless Mondays.

As a lifelong omnivore whod recently tasted an Impossible burger, I could see her point. Had I not known what I was eating, Id have found it to be an underwhelming, but acceptable hamburger. Do other vegetarians feel this way, I wondered? Naturally, no tidy consensus was to be found, not all vegetarians being alike in preferences or reasons for becoming one, but those queried had strong opinions, and many interesting issues were raised.

Related Reading: 6 Grilling Tips from Vegan Chefs for the Best Plant-Based BBQ

I spoke to about 10 vegans and vegetarians with a wide range of timelines in their plant-based journeys, wondering whether there was a neat split on the Impossible issue between those who had been accustomed to eating meat for some significant portion of their life, and those that were lifelong vegetarians. No such clear lines were drawn, however, with answers ranging from never tried them, to I hate themnot my jam at all, to Impossible is next fucking level.

While tastes werent entirely split among lifelong versus recent vegetarians, something I noticed was that those who had already green-lighted Boca burgersanother soy-based meat analoguewere more likely to find Impossible and Beyond products agreeable, given that they felt them a vast improvement upon Boca in both flavor and texture.

Related Reading: 11 Best Veggie Burgers Are Easy to Make & to Love

It may be a matter of what qualifies as a veggie burger. Many I spoke to cited a strong preference for other kinds of vegetable, legume, or grain-based patties with intentional flavors that didnt mimic meat or even include a smoky char to imitate a grill.

Karly Szczepkowski says, I prefer a veggie burger: black bean, mushroom, falafel. They all taste so different from each other than I never think its just a burger! Amy Pagett concurs, Places like Trader Joes started carrying veggie burgers with Indian flavors, Mexican, whatever. And all this is awesome for people like me.

One of the early talking points of the Impossible burger was that it has a bleeding effect, created by a compound found in soybeans called leghemoglobin. Like animal protein, it is rich in iron and has a blood-red color that can give the Impossible burger a look akin to a rare hamburger. Beyondwhich is based on pea proteingets its color from beets, but to the same effect.

Related Reading: How Do Vegans and Vegetarians Get Their Protein?

This is, understandably, off-putting for those whose choice to become vegetarian is rooted in animal rights, all the more so when the Impossible burger makes it hard to tell the difference. Says Heather Nessinger, a vegetarian of about seven years: I find it to be very real in taste and texture, which can be confusing to me, and I often find myself checking it to make sure its not a real burger!

For those whose relationship with meat ended only recently, however, whether for health, animal, or environmental concerns, its very meatiness can also be a treat: I think these products are amazing and delicious but should be treated like a cheat day, says Rose Bruno Bailey, a lifelong omnivore whose vegetarian journey started within the last couple of years.

Baileys point about a cheat day brings up another factor, though. Many queried spoke to the fact that Impossible or Beyond burgers went against the grain of a healthy, whole food diet, vegetarian or otherwise, considering their very processed nature. Packing about as much fat as a traditional beef burger, a Beyond or Impossible burger has an ingredient list of about 20 items, whereas a traditional hamburger patty only has one: beef.

Vegetarianism isnt always synonymous with healthy eating, and there are plenty of vegetarian junk food aficionados, but those who ascribed to a more whole-food based approach pointed out the staggering nutrition stats of the beef alternatives: They may be marginally better for you than a beef hamburger, but they are in no way filling your body with good fuel, says Pagett.

This is the one element in which everyone I heard from agreed. If these sort of meat alternatives get more people on board to the cause, then their very existence is great, personal preference notwithstanding.

From Kale Walch of The Herbivorous Butcher: Its a very exciting time to be in the plant-based food industry. Its really inspiring to see large companies like Beyond and Impossible have such a big impact on fast food, the food service industry, things like that. In the grand scheme of things, theyre doing a lot of good for the animals. Vegan chef Lemel Durrah concurs, especially on the fast food element, where in the case of some merchants a veggie protein option never before existed: I think that both brands have made great contributions to the plant-based foods movement. They both have made an impact in the fast food industry adding their products to menus across the country.

But Ian Ljungquist presses the point, even while liking both products, of who they are actually intended for: I have absolutely no problem with products attempting to taste like meat. It brings more people to the vegetarian table. The one thing most people say in response to finding out I have been a veggie for so long is that they generally agree that factory farming is gross and bad on many levels, but they could never live without the taste of meat. These products are going after people like that, not necessarily people like me.

Put it on your menu in addition to a veggie burger, not instead of one, pleads Ryan, to New York restaurants that have recently taken on the Impossible or Beyond.

Whether this is a national issue or just a regional one is still early days, as Pagett, reporting from Michigan, hasnt necessarily noticed this trend: Sometimes I do see the Impossible-type burger now as a replacement for a veggie burger, but it seems like its usually the types of places that really only had that Morningstar on the menu anyway. Most of the smaller, mom-and-pop types are still making their own yummy creations. Or at least the places I go.

Others share these same concerns, whether or not theyve noticed the sand shifting yet: That is my big fear, says Szczepkowski. I prefer veggie burgers, and dont want to eat meat. And places are replacing delicious veggie burgers, perhaps because they are harder to make or source? Fake meat burgers arent for us veg-enthusiasts.

While a variety of viewpoints were expressed on the suitability of Beyond and Impossible products for vegetarians, when I first posed this question to people, many responded as though I was asking which they preferred, favor-wise. And so I leave you with a hardcore vegetarian, hard rock analogy, care of Ljungquist: Impossible is Slayer, Beyond is Anthrax. If the only tape on a road trip is Anthrax, itll do fine. But if Slayer is available, Anthrax barely ever makes it into the rotation.

Header image courtesy of Bloomberg Creative/Getty Images.

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The 8 Types of Vegetarians All Get Down With Plant-Based Eating in Different Ways – Well+Good

Those who dont eat meat often deem themselves a vegetarian, period. The end. Take a deeper dive into history and current dietary practices, however, and youll soon find that there are actually many types of vegetarians with varying rules about what animals and animal products (if any) earn a spot on their plates. Its complicated to say the least, but each iteration of plant-inclusive eating banks its own benefits for health and the environment.

Skipping out on meat and animal-derived ingredients has a culturally-diverse history. The practice of ahmisa or nonviolence has long characterized the diets of Indian religions such as Hinduism, Buddhism, and Jainism. Plant-based diets are deeply embedded in many African culinary traditionsparticularly in Zimbabwean and Ghanaian cuisine. America has its own complicated history of skipping out on animal agriculture in the name of health, ethics, and even remedying climate anxiety. In fact, nearly every continent has its own connection with eating a diet composed of mostly plants.

With such an abundance of rich and varied lineages of vegetarianism, it makes sense that many degrees of plant-based eating are now practiced globally. So that you can get to know them all, dietitian Dana Hunnes, RD, PhD, adjunct professor at the University of California Los Angeles, breaks down the eight most common types of vegetarians below.

Vegetarians are people who do not eat meat, but may be flexible in terms of eating eggs, milk, cheese, and other products that may be derived from animals, says Dr. Hunnes. They simply do not eat meat. Those other products may include things like honey, gelatin, collagen, or white sugar.

As their name suggests, flexitarians are flexible (like, the splits flexible) when it comes to diet. Flexitarians are people who eat mostly vegetarian but who may be more willing to eat animal products sometimes, says Dr. Hunnes. For example, they may okay a steak thats grass-fed or opt-in to pasture-raised eggs. The Planetary Health Diet is an offshoot of flexitarianism, too.

3. Pescatarians

Pescatarians are vegetarians who will eat fish and fish products, and who may or may not also eat dairy or eggs, says Dr. Hunnes. People often choose the pescatarian diet as a starting point for eating less animal-derived protein, then slowly phase out fish as well.

A more specific type of vegetarian is the lacto-ovo-vegetarian who eats both eggs and dairy products, but says no to poultry, fish, red meat, and other animals. This is the fancy Latin name for what most people mean when they call themselves vegetarians.

Yes to milk, cheese, and yogurt! No to eggs, say the lacto-vegetarians.

I will eat eggs, but no dairy products or other animal products! None of that, say the ovo-vegetarians.

Vegans do not eat any animal products whatsoeverno eggs, no dairy, no fish oils, and no derived products either, says Dr. Hunnes. Vegans will also abstain from eating things like honey, gelatin, collagen, and even white sugar, as well as using animal products in other parts of their lives, from cosmetics to clothing.

Raw vegans do not eat cooked foods, period, as a testament to what human beings would eat in the wild without access to fire. These raw eaters will only consume unprocessed plant foods that have not been heated above 115 degrees Fahrenheit. This type of diet is often met with a lot of scientific scrutiny because many vegetableslike asparagus, tomatoes, and sweet potatoes, for exampleactually become more nutritionally valuable when you cook them up before nomming them down. (Plus, seems really difficult and limiting to practice.)

Health-wise, most people would be much healthier to eat a plant-based diet, including vegetarian or vegan, says Dr. Hunnes. Most diseases that people die from in the United States are chronic nutrition-related diseases like cancer, heart disease, and diabetes. Eating a standard American diet puts you at four times the risk of dying from cancer than eating a vegan, whole-foods diet. In addition, vegetarian diets focusing primarily on whole, non-processed foods encourage you to eat a diverse array of plants, which researchers have linked with better overall gut health.

2. All types of vegetarians put less strain on the environment

A 2016 study published in The Proceedings of the National Academy of Sciences of the United Statesdemonstrated that switching from a traditional American diet to a vegetarian or vegan diet could result in a 29 to 70 percent drop in greenhouse gas emissions. From an environmental standpoint, eating a vegetarian or better vegan diet is one of the most impactful things you can do to lower your personal greenhouse gas emissions and protect the environment, says Dr. Hunnes. Eating fewer animal products can also significantly decrease the amount of water your diet requires and diminish the amount of land it takes to produce your food.

There is no question that taking animal foods off the table is without a doubt far more ethical, says Dr. Hunnes. 99 percent of the beef eaten in the U.S. live in CAFOs where they are confined and have no semblance of natural behaviors. The vast majority of dairy cows are forcibly impregnated so they will produce milk after birth and their babies are taken from them immediately after birth. Sadly, these just scratch the surface of the atrocities that occur in big farming that may concern you if you are interested in what happens before your food reaches your fridge.

However, it should be noted that all farmingfrom meat production to plant agriculturehas some serious work to do when it comes to labor ethics, particularly in the treatment of immigrant farm workers. So dont assume that your vegan diet is inherently cruelty-free without exploring and thinking about the treatment of the humans who grow, pick, and package your food.

The 2 most common FAQs people usually have before going vegetarian

This is a BIG question for prospective vegetarians and vegans. Protein has many functions in your body, including building your hair and nails, repairing your bodys tissue, and helping you digest your food. So, of course, you want to do everything your power to hit your daily quota (about 0.8 grams of protein per kilogram of body weight, which rings in at around 54 to 68 grams per day for a 150-pound woman). While meat and meat products are the clear front-runners in bang for your protein buck, with a little bit of craftiness, you can hit that number within the boundaries of vegetarianism. Youll want to reach for high-protein plants like soy, pistachios, quinoa, hemp, seeds, and chia seeds. This recipe, for example, proves that a high-protein meal isnt mutually exclusive from a vegan one.

More info on squeezing protein into a plant-based diet:

2. What about B12? Ive heard that vegetarians and vegans struggle to get enough.

Also true! Vitamin B12 is essential for lifting your mood and keeping you keyed up energy-wise, and its found almost exclusively in animals and animal products. You dont have to sacrifice those benefits with a vegetarian or vegan diet, however. The good news is that you can purchase B12 vitamins to help fill this gap, or if youre only a vegetarian, you can make a point of eating milk and eggs to fulfill this need. Problem solved.

To keep things short and sweet, the various types of vegetarians are indicative of the long history attached to abstaining from excluding certain animals or animal products from your diet. However, any plant-forward eating plan has the potential to benefit your health and that of the environment. Before you dive right in, youll likely want to strategize how to stock your pantry so you can consume enough protein and B12, then you can test out what style of vegetarianism suits you best. Enjoy your veggies, fam.

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The 8 Types of Vegetarians All Get Down With Plant-Based Eating in Different Ways - Well+Good

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Shilpa Shetty’s Simple Chicken Curry Recipe Is Perfect For The Busy Festive Weekend – NDTV Food

Shilpa Shetty's delicious chicken curry will give you serious goals.


Shilpa Shetty has always given us serious cooking goals with her healthy recipes. From Oats Sattu Upma to healthy sweet potato chips, there is no end to the amount of creativity and innovation that the actor puts into her recipes. Not only does the fittest diva incorporate her own personal touch in each preparation, she makes sure that each dish is nutritious and wholesome. Shilpa Shetty took to Instagram to reveal one of her easiest chicken curry recipes, which according to her is simple, quick and filling. Take a look:

(Also Read: Shilpa Shetty Turns Vegetarian, Calls It "Best Decision" For Health)

Shilpa Shetty has turned completely vegetarian, and she revealed that this recipe was shot before that period. "This Simple Chicken Curry recipe was shot much before the lockdown was announced (pre-shot 6 months ago!), while I have chosen to accept vegetarianism completely. I didn't have the heart to waste this recipe." wrote Shilpa Shetty in the caption of the post.

While the simple chicken curry was Shilpa Shetty's own recipe, she suggested replacing the chicken with other ingredients such as soya or potatoes to make its vegetarian version. The protein content of the simple chicken curry recipe is absolutely wonderful, as chicken is known to a quality source of good protein. The simple chicken curry recipe can be paired with roti or rice, as per the preference. It is a no-fuss, easy recipe that can be made even by beginner cooks.

So, what are you waiting for? Grab your aprons and don your chef's hats and make Shilpa Shetty's delightful Chicken Curry recipe this weekend!

About Aditi AhujaAditi loves talking to and meeting like-minded foodies (especially the kind who like veg momos). Plus points if you get her bad jokes and sitcom references, or if you recommend a new place to eat at.

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Shilpa Shetty's Simple Chicken Curry Recipe Is Perfect For The Busy Festive Weekend - NDTV Food

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