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Category : Vegetarianism

Why You Can Have Your Vote and Protest it Too | Opinion – Harvard Crimson

The man on the phone was aggressively blas, as I suppose is wont for many millennials. But after hearing dozens of answering recordings, I began to feel like a machine myself, an automaton mechanically entering phone numbers and clicking buttons on a screen. I craved the sound of breathing; I was grateful even for hostility, because it meant a human was on the other side.

The man confirmed that he supported the candidate I was phone banking for, but his tone suggested he couldn't care less whether this person won. He hesitated before telling me, Just so you know, I think youre wasting your time. Work at a food bank, or a homeless shelter, or tutor some underprivileged kids or something. Then he hung up.

I didnt get a chance to respond, and I dont know what I would have said had he stayed on to hear my response.

Feeling unsettled, I played out the argument in my shower later that evening. (Dont lie youve done this at least once.) The careless way he listed the things I ostensibly should be doing suggested he himself hadnt done any of them. I thought it was peak American male arrogance to be completely politically disengaged but feel comfortable expressing derision at someone elses civic efforts.

Then for a while, I thought he might be right. At a food bank I could be completely confident that my efforts were fruitful: My labor would translate directly to more full bellies. If a candidate I spent hundreds of hours volunteering for lost, that time was arguably completely wasted.

Youth voter turnout or rather, the lack thereof is routinely attributed to young peoples indolence and apathy, not any specific ideology. But the man on the phone was the first of many young-ish people I spoke with this summer who expressed the belief that voting is not only ineffective but actively harmful, a charade that saps energy from radical and more material change. Cleaning steam from the mirror, I considered this argument.

From the well-intentioned pleas of the Harvard Votes Challenge to new features of social media platforms like Facebook and Instagram, over the past few months we have been bombarded with a deafening, one-note urge to vote. But in this final voting sprint, I want to take a step back and really address criticisms of electoral politics.

First, and most importantly, the anti-voting people I spoke with always assumed a zero-sum relationship between voting or campaigning and other forms of engagement. But this is a false trade-off: Personally, Ive found time to vote and campaign, protest and tutor; many of the folks I campaigned with are similarly engaged across the board.

More broadly, this view of electoral politics as a kind of political dead-end dismisses the way voting often acts as the gateway to deeper civic engagement. As my friends vote for the first time, I have also witnessed them realize a greater political attentiveness and a desire to get involved in demonstrations, local organizations, and campaigns.

Are there people whose only engagement with politics is the ballot they cast every four years in the presidential election? Absolutely. But we should encourage those people to participate more, not tell them that voting is pointless.

Another argument that I heard often, especially from leftists, was that voting upholds oppressive systems, namely carceral capitalism, settler-colonialism, and the patriarchy.

Those systems undeniably exist, and Im not so naive to think that voting could necessarily dismantle them. But voting in a system is not an endorsement of the system, especially if one is also active outside the system. I can call for prison abolition at a protest and vote for a candidate who at least opposes private prisons over one who doesnt.

Anti-capitalists still purchase food through a capitalist market system. Their solution is not to starve: It is to try to obtain food in the least harmful way be it vegetarianism, a co-op, sustainable farming while protesting capitalism through direct action. Even if there is no ethical consumption, we consume in the best way we can while pushing for a new, more ethical system.

The same should be true of voting. We can take to the streets, and create self-sufficient communities, but in the interim we have an obligation to make things just a little bit better by voting. The fact that so many are disenfranchised is even more reason to vote, to amplify a political voice that is unjustly muted. In other words, resistance shouldnt be limited to the ballot box, but it shouldnt have to reject the ballot box as an important mechanism of change either.

I want to be absolutely clear: This is not a call to vote for Joe Biden, or to vote blue no matter who, or to use harm reduction as a blanket political calculus. There are people for whom voting is personally traumatic; for example, some sexual assault survivors feel alienated in a presidential election where the two major candidates are accused of sexual misconduct. I am not suggesting that we create a political culture that shames people who choose not to vote.

But dogmatic condemnations of all electoral politics engender apathy in the privileged, and convince people that their passivity is radical. We cannot encourage people to stop voting or campaigning right now with the hope that they choose to engage in more nebulous forms of making change.

Instead, we should move towards a vision of political engagement that includes the ballot box and calls for revolution and abolition, a recognition of short term gains that does not abandon long term imagination.

Talia M. Blatt 23 is a resident of Currier House. Her column appears on alternate Tuesdays.

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Why You Can Have Your Vote and Protest it Too | Opinion - Harvard Crimson

Recommendation and review posted by Alexandra Lee Anderson

2020’s Meat-free ‘Product of the Year’ award goes to meat giant Richmond – Totally Vegan Buzz

We predict increased levels of innovation in the sector with more plant-based products picking up awards in 2021

Meat Giant Richmond Foods has scooped the prestigious Product of the Year award for its meat-free sausages.

Winners of this award commissioned by Product of the Year, are chosen by more than 10,000 consumers.

Product of the Year is said to be the UKs biggest survey of product innovation and is considered as one of the industrys most influential awards.

Conducted in association with global research group Kantar the winners are considered a barometer of consumer behaviour and current trends, representing key consumer wants and changing habits.

Increased levels of innovation

Over the past few years, we have seen more and more plant-based products win Product of the Year awards, Helga Slater, MD of Product of the Year, said in a statement.

With Richmond meat-free sausages taking top honours this year and with a particular focus on health and wellbeing, we predict increased levels of innovation in the sector with more plant-based products picking up awards in 2021.

Factors influencing change

Slaters predictions do align with changing market trends and consumer eating habits. A study her team conducted last month found that nearly half of the British population were considering eating plant-based products for their positive health benefits.

The team determined that attitudes to vegetarianism and veganism have shifted colossally over the years based on responses received when customers were asked to identify factors that would encourage them to try a plant-based product.

Results showed that 44% considered their health, whereas 31% cited cost and 25% looked at the environmental impact when opting for plant-based alternatives.

Going plant-based for a partner

While this research found 44% considering plant-based foods for their health, another poll studying factors that influence people to adopt a specific diet revealed that nearly 40 percent of vegetarian and vegan Brits ditched animal products because of a partner.

International vegan food brand Fry Family Food Co, who carried out the survey with 2,000 people, found that 18% of the respondents adopted the lifestyle to please their partner, and a further 19% swapped to support their partners healthy eating choices.

Interestingly, 33% admitted they wouldve never considered ditching meat without their partners encouragement.

Around 16% and 19% respondents made the switch because of their children and friends respectively.

While 53% of people said they felt healthier and more energetic since going on a plant-based diet, 80% said making the switch was easier than they thought it would be.

Share this story to support the growing trend of plant-based living.

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2020's Meat-free 'Product of the Year' award goes to meat giant Richmond - Totally Vegan Buzz

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The ‘Evolved’ American Alcohol Trend About To Blow Up In Australia – DMARGE

The most inoffensive way to consume alcohol. A drinker not a thinker. A carbonated Acai bowl by any other name

Hard seltzers faced much stigma in their climb to be Americas drink of choice, with White Claw being the breakthrough basic beverage, coming to dominate the market over the past two summers.

Hard Seltzers are a type of highball drink containing carbonated water, alcohol, and often fruit flavoring. They are differentiated from a more basic premix drink by virtue of a brewed base of rice and corn, giving them a depth of flavor and viscosity vodka and neutral grain spirits dont quite have.

Moving away from the trashy connotations of other malt liquor beverages like Mikes Hard Lemonade, American hard seltzers like White Claw have used sleek, gender-neutral branding and an implied promise that its virtuous (Eater) to replace Ros as the sunny drink of choice, seen in the hands of everyone from frat boys to hipsters.

Its not just a fiscal achievement, either; even if its not indicative of super deep change, as Vox reports, hard seltzers integration into macho culture, though it was initially done ironically, is a positive sign.

Theres a performative aspect of mens somewhat ironic enthusiasm for hard seltzer In doubling down on how much they love it, men get to embrace something theyre usually discouraged from enjoying. Todays male hard seltzer drinkers are just as aware of their chosen drinks reputation as they were in the Zima days, but the difference is that in 2019, its far more culturally acceptable to embrace it.

Eater also reports on this phenomenon, remarking at the tail end of Americas 2019 summer, The success of White Claw [is] indicative of the 2019 type of hypermasculinity that is currently en vogue.

Its a drink for a more evolved bro, the type of man who isnt afraid to talk about his macros or brew kombucha. The rise of crossfit alongside paleo and keto diets gave men permission to be more publicly and proudly health and image conscious than most of their predecessors.

Which isnt to say that smart branding by powerful beverage corporations has successfully solved gender inequality, of course. Its just that hard seltzer happens to fit neatly into societys current ideas about mens consumption habits.

Speaking of consumption: hard seltzer is now poised to blow up in Australia too, with the southern hemispheres summer imminent, and the steady pssst of ice-cold VBs and Pale Ales soon to be heard all over.

That and by the looks of it the sound of hard seltzer brands like FELLR, which FELLR director and co-founder Will Morgan tells DMARGE is sold out pretty much everywhere at the moment.

Its not a carbon copy of America though; in true Aussie style FELLR (available here at Dan Murphys) is nonchalant about all this gym bro and meme culture hype and aims to neatly fit into societys current ideas about casual coastal Australians consumption habits (i.e. the majority of the population), not just F45-ers.

Mr. Morgans business partner and FELLR co-founder Andy Skora tells DMARGE: When we first started talking, the initial [Aussie] reaction was: whats a seltzer?.

Theres been a huge turnaround, however, in the last two months, where it has gone from [practically] everyone not just knowing what it is to everyone buying it.

[The trend] started in lockdown a little bit but now there are so many brands jumping on board, media getting onto it, people recognising what it is, Mr. Skora tells us.

Summer has also helped.

Key to seltzers success in Australia, should it continue to blow up, is the style of drink, people understanding what it is, as well as valuing the health trends associated (think: low sugar, gluten free, keto, all natural).

Image: FELLR

On that front, there doesnt seem to be any danger of those values changing (by our reckoning the Bondi Byron Bali triangle would sooner implode).

Mr. Morgan tells DMARGE the craft beer boom aided too, getting people trying new things; [making them] more inquisitive.

There was no craft in this space nothing youd be proud to serve, Mr. Morgan tells us.

You wouldnt take premix to nice BBQ, or a nice dinner; we saw that gap there.

It takes us four weeks to brew the alcohol we dont just buy neutral grain spirits from god knows where.

As for whether hard seltzer will become the trademark drink of Australias evolved bros like it has in America, Mr. Morgan says: Its not necessarily for guys that are counting their macros like a gym buff, its for people from all walks of life.

People have heard of White Claw but were not important [enough for] that whole Tik Tok culture yet people just see hard seltzer as a healthy alternative.

As such, FELLR is made with trending Australian lifestyle choices like vegetarianism; going organic in mind, not just gym people counting calories.

Especially in coastal areas, people are really dialling in on their health and all aspects of it.

With just about a month since Dan Murphys launched their full seltzer range, only time (and pssts per capita) will tell where the hard seltzer trend lands down under.

Just remember: though hard seltzers are lower in carbs and calories than beer, alcohol is still alcohol

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The 'Evolved' American Alcohol Trend About To Blow Up In Australia - DMARGE

Recommendation and review posted by Alexandra Lee Anderson

The Dalai Lama Encourages a Switch to Vegetarianism on World Animal Day – The Beet

His Holiness the 14th Dalai Lama is encouraging his followers around the globe to adopt a vegetarian dietin an effort to alleviate suffering on World Animal Day, which took place this past Sunday, October 4th. In a recorded message, the Buddhist leader said, "It is very useful to promote vegetarianism. We should pay more attention towards developing more vegetable [-based diets]," adding that factory farming is "environmentally very harmful." The Dalai Lama also urged kitchens of Buddhist monasteries and Tibetan schools to forgo meat in favor of more vegetables.

Buddhismhas a long history of vegetarianism and different sects of the religion hold different values and observe different diets. In Buddha's final teachings in the Mahayana school, it is said that he told his followers that they should not eat meat or fish. TheLankavatara Sutra states, "So as not to become a source of terror, bodhisattvas (a person on the path toward Buddhahood) established in benevolence should not eat food containing meat...People kill animals for profit and exchange goods for the meat. One person kills, another person buysboth are at fault."

Strict vegetarianism is not a belief that all Buddhists hold, for example, theTheravada school allowsmonks to eat pork, chicken, and fish but only if the animals were not killed for their consumption, rather offered and not specifically prepared for the person, similar to food donations the Buddha would accept, which sometimes contained meat.

Other schools such asVajrayana are not all vegetarian, but one overarching theme of the Buddhist religion is compassion, and in this time of climate change, vegetarianism can offer both compassion for the planet as well as for the animals inhabiting it.

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The Dalai Lama Encourages a Switch to Vegetarianism on World Animal Day - The Beet

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Mexico: The Cradle of Vegan Entrepreneurship in Latin America? – vegconomist – the vegan business magazine

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The launches that have acquired the greatest fame for vegan entrepreneurship have historically originated, for the most part, from Anglo-Saxon countries such as the UK, Germany, the USA, and Australia. At least until now.

There is no doubt that many of the pioneers of plant-based foods have come from these parts of the world, such as Beyond Meat, The Vegetarian Butcher and V2 Food, among others. However, vegetarianism and veganism are gaining strength in other parts of the world as well, both in the area of consumption and in production and innovation.

About 8% of people in Latin America identify themselves as vegetarian or vegan, similar to the number in the United States. But one reality stands out that would surprise many people: in Mexico the figure is a staggering 20%, more than double the US and many of the countries mentioned above. Sixty to seventy percent of these are women seeking to improve their diet.

These figures are important because Mexico is a country with a population of about 130 million people and has a GDP of 1.2 trillion dollars. This means that the country south of the US border has immense potential.

To cultivate that potential, the Association of Vegan Entrepreneurs of Mexico (AEVM) was created this year, which, according to its website, is a business community that seeks to empower consumers to adopt conscious and healthy lifestyles. This community includes Mexican vegan companies such as Heartbest Foods, which uses 100% Mexican technology and innovation to create alternatives to dairy.

One of the most successful Mexican companies in the vegan field to date is not surprisingly in the food market, but in fashion. The Guadalajara-based company Desserto has won countless awards for its extravagant cactus leather.

Its no longer a secret that vegan entrepreneurship is on fire around the world, but Mexico may well end up being the best-kept secret in this area, and its a country worth keeping an eye on.

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Mexico: The Cradle of Vegan Entrepreneurship in Latin America? - vegconomist - the vegan business magazine

Recommendation and review posted by Alexandra Lee Anderson

Meat-Free Foods Market with Competitive Analysis, New Business Developments and Top Companies: Brecks, Gardein, VBites Foods, Beyond Meat, Marlow…

Meat-Free Foods Market Scenario 2020-2025:

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The complete value chain and downstream and upstream essentials are scrutinized in this report. Essential trends like globalization, growth progress boost fragmentation regulation & ecological concerns. This Market report covers technical data, manufacturing plants analysis, and raw material sources analysis of Meat-Free Foods Industry as well as explains which product has the highest penetration, their profit margins, and R&D status. The report makes future projections based on the analysis of the subdivision of the market which includes the global market size by product category, end-user application, and various regions.

Topmost Leading Manufacturer Covered in this report:Brecks, Gardein, VBites Foods, Beyond Meat, Marlow Foods, Clearspring, Lightlife Foods, BOCA, Aldi, Hain Celestial, Fry Group Foods, Cedar Lake Foods, Atlantic Natural Foods, Bean Supreme, Butler Foods, Fantastic World Foods, Field Roast, Dragonfly Foods

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Regional Analysis For Meat-Free Foods Market

North America(the United States, Canada, and Mexico)Europe(Germany, France, UK, Russia, and Italy)Asia-Pacific(China, Japan, Korea, India, and Southeast Asia)South America(Brazil, Argentina, Colombia, etc.)The Middle East and Africa(Saudi Arabia, UAE, Egypt, Nigeria, and South Africa)

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At last, the study gives out details about the major challenges that are going to impact market growth. They also report provides comprehensive details about the business opportunities to key stakeholders to grow their business and raise revenues in the precise verticals. The report will aid the companys existing or intend to join in this market to analyze the various aspects of this domain before investing or expanding their business in the Meat-Free Foods markets.

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Meat-Free Foods Market with Competitive Analysis, New Business Developments and Top Companies: Brecks, Gardein, VBites Foods, Beyond Meat, Marlow...

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Becoming a ‘conscious carnivore’: Texas bison harvest shows meat-eaters how to honor the animal – The Dallas Morning News

Ew, gross! was a common response to my plans to attend a bison field harvest at Roam Ranch outside of Fredericksburg, Texas. The event, held in January 2020, allowed participants to witness the entire slaughtering process of a Plains bison, from the transitioning through its end of life, as the Eventbrite description delicately phrased it, to the skinning, evisceration, and deboning. The ranchs events and tours that teach visitors about regenerative agriculture are returning this fall after a hiatus due to COVID-19.

Contradicting common ideas of butchery, the event descriptions continue with language like: Participants will have the ability to honor and show gratitude for the ultimate sacrifice that will eventually feed you and your families. With a short lunch break of bison chili and sourdough bread, the celebration concluded with a sausage-making demo and the freshest possible bison tartare.

Like many young people, I experimented with non-violent diets in my 20s and early 30s, namely vegetarianism and pescetarianism. Then, I moved to a different country to teach English as a Peace Corps volunteer. My Colombian host family never quite understood the concept of vegetarianism, and after a couple of months of eating yuca in all its possible forms, I succumbed and started enjoying the chicken and rice. By the end of my service, I was a full-blown carnivore, but I promised myself that one day I would show appreciation to the animals I eat by participating wholly in the process it took to get them on my plate.

Because my father was a fisherman instead of a hunter and Ive never toured an abattoir, I was like the majority of Americans, eating in ignorant bliss of what it requires to turn land animals into food. Before reading The Omnivores Dilemma, the book that earned Michael Pollan a James Beard award, I had already wanted to take a more direct, conscious responsibility for the killing of the animals I eat. Otherwise, as Pollan writes, I really shouldnt be eating them.

For Pollan, taking that responsibility meant cooking a meal exclusively with ingredients he had grown, foraged, caught or killed himself with the main course consisting of wild Californian pig. For myself, I wasnt ready to buy a gun and get a hunting license, but I felt the urge to look squarely at the death of an animal I would come to eat. For if the suffering of the animal was more than I could justify, I would either need to return to vegetarianism or willfully continue eating barbecue sandwiches while ignoring my moral qualms.

For years, I searched for an opportunity to take this look at the entire food chain that didnt involve potential exposure to macabre scenes like those described in Upton Sinclairs The Jungle. Then I learned about Roam Ranch, a 450-acre regenerative farm near Fredericksburg that, among its many missions, includes hosting events that are designed to connect people to the source of their food while honoring the animals and land that provide it. Along with annual bison harvests, Roam Ranch collaborates with Jesse Griffiths of the New School of Traditional Cookery for spot-and-stalk axis deer hunts, and every November theres a Thanksgiving turkey harvest where participants are guided in how to kill, defeather and eviscerate their own pasture-raised, heritage breed holiday main course.

In a Forbes story titled Inside An Epic Experiment: Where The Buffalo Roam, Texas Agriculture Thrives, Roam Ranch owners Taylor Collins and Katie Forrest share they were once vegans. They turned into conscious carnivores when Forrest began having joint issues while training for an Iron Man competition.

We were vegans because we cared about the welfare of animals and the welfare of the environment, Collins told me, and then we realized we were opting out of a system that helps take care of those values.

At Roam Ranch, animals arent just a future meal. They play a pivotal role in healing the land, a phrase Collins frequently uses to describe regenerative agricultures aim of restoring degraded soil by imitating natures way and rehabilitating biodiversity.

Collins and Forrest are part of a growing wave of first generation farmers searching to improve our countrys food systems. The USDA reports that recently released census data indicates that one in four food producers are currently beginners with less than ten years of experience. Without a background in agriculture, owning a ranch was a far-off dream for the Austin couple, but when they turned their new carnivorous diet into meat-based power bar company EPIC Provisions which they sold less than three years later to General Mills for a reported $100 million they suddenly had the means to buy a significant amount of land.

Unlike most property owners, the couple wants wild-growing weeds and as many animals walking around and pooping on their property as possible. The residential herd of 100 bison grazes in rotations, naturally tilling the soil with their hooves while simultaneously depositing seeds and enriching it with natures original fertilizer manure and urine.

Enriching soil fertility is an important concern because, as some studies show, healthy grasslands are more effective at capturing and sequestering carbon than forests. Collins and Forrest believe that with proper management, grazing ruminant animals can help reverse the effects of climate change, a particularly urgent matter. A 2014 United Nations' food and agriculture report stated that all of the worlds top soil could be gone within 60 years if current rates of degradation continue.

The second annual bison field harvest began with a tribute to bison Number 26. Born on the Tallgrass Prairie National Preserve in Osage County, Okla., she spent two happy years at Roam Ranch, but her inability to get pregnant marked her for the days harvest.

The shooter would be Robby Sansom, formerly the CFO and COO of EPIC Provisions and currently a partner with Collins and Forrest in their newest venture Force of Nature Meats. He reminisced about the first time he saw Number 26 step off the trailer from Oklahoma and how the team at Roam had worked to protect her from the challenges of ranch life. In the two years she was there, 26 contributed to a rapidly improving soil quality, and she would continue to contribute to the community by soon feeding it. An experienced elk hunter and trained sharpshooter, Sansom admitted he was sad and nervous about shooting her, but believes thats what made him the right person for the job.

He rode out on a truck with butcher Jesse Griffiths and ranch manager Cody Spencer while I, with another 50 participants, sedately watched from about 120 yards away. Number 26, whom I struggled not to christen with a pet name, would be killed in the most humane way possible with an unexpected shot through the brainstem from a Winchester Magnum.

After about an hour of waiting for Sansom to get a safe, clean shot, the crack of the rifle came unexpectedly. Number 26 was already on the ground by the time my eyes found her, kicking one back leg while other bison with cocked tails crowded around her. Spencer quickly drew the herd away before Sansom fired a second shot to the head for surety. To complete the act, Griffiths cut her jugular vein with a hand-forged Michael Hemmer knife. He tried to cut more veins in the leg to accelerate the exsanguination process, but she continued to enigmatically kick that same leg at him, even though her chest was motionless, and a puddle of thick blood bubbled on the grass around her. Within ten minutes of the first shot, she lay completely still.

The small crowd of viewers swiftly and gingerly hiked over large discs of bison dung to get to the slain animal. At this point, Collins invited participants to place their hands on her, and to feel her hair, hooves and horns. For myself, I only felt compelled to touch the last kicking hoof as a way of telling her it was all over. Resembling a ritual, it was a way of saying thank you to Number 26 for her sacrifice. Rituals and ceremonies that today have been reduced to saying grace are what allowed our ancestors to overcome the shame of killing animals, Pollan writes in The Omnivores Dilemma, a book that Collins says changed the trajectory of his life.

After a few somber minutes, a chain was strung between the Achilles tendon and bone of her hind legs, and she was hoisted up on the hay fork of a tractor. Her massive body seemed like a religious icon in a procession as we slowly walked with the tractor to the shade of a tree for the undressing.

Luckily, the high was 55 degrees that day in Fredericksburg, so we didnt have to contend with stench or flies as we watched Griffiths skin and eventually break the animal apart into tenderloin, ribeye and flank steaks. The evisceration was not at all as gruesome as I thought it would be, possibly because I was surrounded by a lot of staid men wearing camo and Texas A&M gear who had done this before, but mostly I think it was the cool weather and Griffithss professional focus that was as sharp as his knives.

Participants that were mostly men but women, too all of varying ages, bonded while deboning the meat and preparing it for packaging. For Bharath Dade, a database engineer from Guntur, India who lives in Austin, it was his fourth visit to the ranch. He says he keeps coming back because the Roam Ranch folks are among the few people working on implementing solutions to our many problems.

My sadness for Number 26s plight diminished as I enjoyed a delicious bowl of bison chili. If only all the animals I eat could have this much dignity in their death, I wished.

Fortunately, Whole Foods has named regenerative agriculture as one of the top ten food trends of 2020, and the Rodale Institute plans to mainstream Regenerative Organic Certified (ROC) products with a label by the end of the year. CEO Jeff Moyer says of the move: Growing food that promotes soil health, animal welfare and social justice is what regenerative agriculture is all about; by labeling foods regenerative organic, individuals will be able to connect with a full suite of values that extend beyond the food that they are consuming.

Force of Nature products are already in Whole Foods and Natural Grocers. Were where organic was 30 years ago, Collins tells me with excitement. His goal is to build supply for a coming demand.

The next day, I left the wild and winding Texas Hill Country hopeful for the future, inspired by my fellow Texans and immensely grateful to Number 26.

Roam Ranch has recently reopened to the public for ranch tours, where participants can meet the bison herd and other livestock while learning about regenerative agriculture. For those wanting a more intensive experience with animal butchery and processing, guided axis deer hunts begin this fall. Additionally, the third annual turkey harvest continues this November, and there are two bison harvests scheduled for January. All events are held outdoors with plenty of room for social distancing. The full event schedule can be found on

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Becoming a 'conscious carnivore': Texas bison harvest shows meat-eaters how to honor the animal - The Dallas Morning News

Recommendation and review posted by Alexandra Lee Anderson

Powered by Plants: Why we go vegan – The Spokesman-Review

After more than a decade of being vegetarian, I dont know why I went vegan. Allow me to explain.

It was a little more than two years ago, and I was looking at Twitter as all burned-out journalists are wont to do. I follow a cavalcade of accounts spanning the political and culinary spectrum, and if memory serves, a video of a calf appeared on my feed. It was happy and frolicking in a field of grass, making quick movements toward her handler. She acted just like a dog.

This is it, I thought: No more excuses. How can I, a self-described animal lover, support a dairy industry that would rip this calf from her mother, force her to live in an area a few feet bigger than her body, then impregnate her until her udders can no longer produce milk, only to then chop her up into steak and hamburger.

If shes lucky. The unlucky ones get processed into veal. I quit animal products that day. Vegetarians dont meat, while vegans also avoid all animal and animal-derived products, including honey, milk and eggs.

I havent had one animal product since. The problem is: Ive had this exact thought countless times over my adult life since going vegetarian when I was 18 (Im 30 now).

So here I am, wondering why I went vegan. Maybe it was just time.

Like a rite of initiation, its a question vegans and vegetarians often ask one another. And if we dont, others do it for us. Either extending an olive branch or looking to pick apart a lifestyle. Either way, its a big moment. One you dont often forget.

And unlike me, its a moment many in our community remember and remember well.

Dont just take it from me. Here are three stories.

Sheila Evans knows Spokane. No, really.

As a lover of art, animals and mushrooms (the edible kind, not psychedelic), she has a another more distinctly Inland Northwest paramour: Seor Froggy.

Im not kidding. For years, Evans would enjoy a burrito or taco weekly. At some locations, she could even eat for free an extension of gratitude reserved only for close friends and family, both of which she was to the Seor Froggy employees, blood relations be damned.

It was that love of dairy (cheese, specifically) that kept Evans from making the full plunge to veganism despite being vegetarian for most of her adult life.

That all changed last fall when she opened her exhibition at Kolva-Sullivan Gallery titled Sanctorium: a Celebration of Animals Both Farm and Domestic her tools of festivity photographs, paint and canvas.

The art show just provided a good date, Evans said. I cant in good conscience stand here in a room full of portraits of animals and tell their stories, some of them horrific, and not be vegan. I just couldnt do it.

Lucky for her, the change wasnt drastic. For years, shed been working toward the inevitable, assuring the coffin was secure before hammering home the last nail.

And as for cheese, what cheese? She hardly knew it.

I think being vegetarian so long kind of burned me out on cheese, she said. Im so happy I did it. Its been absolutely wonderful. I havent missed it.

Sara Maleki is living proof even lawyers a subset of people who are not only driven enough to graduate law school, but also pass a bar exam can fail.

In 2008, after being vegetarian since age 14, she tried to go vegan. She lasted six months.

That type of story isnt uncommon. As little as 10 years ago, vegan options were rare. There were hardly any options in restaurants unless you lived in progressive cities like Seattle and Portland.

But as the industry moved toward plant-based options, so, too, did Malekis diet. All it took to push her over the edge once more was meeting and talking to vegans at Washingtons Animal Law Summit.

I dont see myself falling back into vegetarianism, Maleki said. Its permanent now.

Like many others, Maleki doesnt just enjoy being vegan: She thrives being vegan. At home, she enjoys vegan Reubens with grilled seitan or tofu tacos, and, on the road, whatever she can get her hands on.

She and her husband even make food pilgrimages to Portland, which she calls probably the best in the world for vegan options (others tend to agree).

In Spokane, you can often find her at Allies Vegan Pizzeria and Caf or Stellas Caf in the Saranac Commons.

She hopes one day youll join her.

Weve got a climate problem. Weve got environmental issues. Theres the health impact, she said. Theres really no reason not to go vegan. At least sometimes.

If vegans had a dream similar to the American variety, Karla Bays would be our Aunt Samantha.

She: vegan. Husband: vegan. Son (who is 9 years old): vegan. Against all odds, theyve won the plant-based jackpot. After all, before joining the lifestyle, she and her husband, Carl Bays, took weekly trips to Churchills Steakhouse. And they enjoyed it, too.

I would have never thought I would be vegan, Bays said. My dad is a hunter. They raised us on venison.

Meat was life for the Bays family until a few years ago, when Karla Bays mother got sick. Doctors suggested she try a plant-based diet.

That proposal and a few documentaries about factory farming (especially the staples like Earthlings, Dominion and Cowspiracy, to name a few) later, and Karla was ready to ride the vegan train.

Then her husband hopped on. Then her son Alexander who to her surprise loves broccoli, tofu and pho.

It wasnt long before she says the diet started improving her health, as well. Since switching over, she said she no longer uses her inhaler for asthma, and she cant recall the last time shes had a cold.

Whether thats due solely to a diet is anyones guess. Point being, it works for her.

And if it aint broke, dont fix it.

I just think people in our society dont know, Bays said. They dont connect. The light does not go off in their head. A lot of people dont realize what is truly happening to these animals. What is truly happening.

Continue reading here:
Powered by Plants: Why we go vegan - The Spokesman-Review

Recommendation and review posted by Alexandra Lee Anderson

What Did Gandhi Eat? – The Citizen

Food, especially the eating or giving up of meat, has recurred in upper-caste discourse since the early days of resistance to colonialism in 19th century Bengal. Then the discussion primarily pivoted around whether Indians should consume meat to acquire physical strength like the Europeans, who had used it to subdue the Indian population, or stick to vegetarianism seen as suited to the tropical climate.

When these articles and intense discussions said Indian they meant Caste Hindus, many of whom were already vegetarian. The many meat-eating Indians of all religions were neither a part of these discussions, nor a subject.

If one man managed to make vegetarianism a mainstream nationalist agenda, it was Gandhi.

A zealous vegetarian, even vegan, Gandhi experimented so often with food and fad diets he would put our average millennial to shame. Intermittent fasting, only raw food, abstaining from salt and sugar, and veganism, you name it and he had tried it. He even perfected the production of almond milk in his ashram.

Yet not all of his whimsical experiments with food were an extension of the Caste Hindu, Vaishnav thought he internalised and has often been called out for. Much of it was political, meant to turn the conscience against the oppressive conditions of production that food entails.

Nico Slate at Carnegie-Mellon University has beautifully brought together Gandhis engagement with food in his book, Gandhis Search for the Perfect Diet: Eating with the World in Mind.

If one man put his body at the core of his politics, it was Gandhi. Be it satyagraha, fasting, non-violence, or food, depriving and disciplining his body was his primary weapon of warfare. His disciples were expected to do the same. His granddaughter is said to have advised Gandhi on her visit to Sevagram to rename it Kolagram, or pumpkin-village, so tired was the five-year old of eating pumpkins every day.

It is interesting to revisit Gandhis obsessive food and fairness politics in the context of the recent farm bills that have exposed Indian agricultural workers to the whims of a corporate market.

I see death in chocolates, Gandhi declared with characteristic bluntness. Sugar and cocoa were both grown by farmers in slave-like conditions in the colonies of Latin American and Africa, and Gandhi was no stranger to the fact. In fact, the political economy of sugar was so organised that a commodity thought of as a luxury in the late 17th century had rapidly transformed into a staple in the European diet and was then exported to other colonised markets including India.

In rejecting sugar, Gandhi was making a political statement against the conditions of labourers that facilitated this enormous industrial growth. In rejecting mill-refined salt, he questioned the colonial governments unfair taxation of a basic commodity, leading to the Dandi march.

As we usher big businesses into mandis by the stroke of three bills, it is important to ask if we are exposing farmers to the same conditions of production that Gandhi so ferociously opposedwith alternatives. As ethical consumers, shouldnt we concern ourselves with the conditions of production?

To Gandhi, what was on his plate was defined to a great extent by what was his politics. The rejection of sugar, cocoa and salt was largely a rejection of slave labour, indentured labour and imperialism respectively. In rejecting and experimenting, he was creating alternatives that are sustainable, and resist changing the political economy in such a way that farmers have no option but to cultivate what is demanded of them.

One of the perils of ushering the corporate into the mandi is that the price corporates are willing to pay for some food will be much more than for others. This will gradually force every farmer to grow certain crops to ensure her survival, and before we know it, healthier alternatives will disappear or become much more expensive to consume.

This was precisely the case with sugar in the colonial years: healthier alternatives like jaggery and honey were effectively replaced to give us a sweetener that has almost conclusively been proven harmful.

To care about what we eat and how it is produced is, therefore, an important political lesson that we need to learn from Gandhi so many years later. We cannot possibly lead a healthy life if our sources of affordable, healthy food are compromised by a few big producers and their demands.

Unfortunately, we have increasingly come to see our bodies and lives as separate from politics and policy, limiting our interests to an occasional respite from taxes and a budget revision every now and then.

Gandhis experiments with food and diet thus bring us back an important lesson: to associate everyday politics and policy with our bodies, health and everyday lives.

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What Did Gandhi Eat? - The Citizen

Recommendation and review posted by Alexandra Lee Anderson

The Simpsons Appear to Predict the Future, and It’s Plant-Based – The Beet

It is well known in the world of The Simpsons that fans of the iconic show believe it predicts the future. There was one episode that predicted a President Donald Trump, and there is even a brand new rumor that the showpresaged Trump getting COVID-19, althoughan article in Newsweek found the picture in question to be doctored, and not from any Simpsons episode.But more broadly the show predicted a plant-based world.

Creator Matt Groening could be accused of sorcery, having transversed the decades in a time travel machine, and enjoying a laugh as he duped us, unsuspecting viewers, with his tickling tease of what is coming down the pike from the future, which only he has visited. But instead of winning the lottery or the Super Bowl pool, he has used this seeing eye to show us ways that the world is changing, evolving, as if we are pawns in a game only he can see.

A most recent example: the growth of plant-based eating, which his character Lisa, lived out in her episodes that started with a guest visit from Paul and Linda McCartney, way back in 1995. Sir Paul, now knighted, is the founder of Meatless Mondays, which he started in England (as No Meat Mondays) when beloved Linda died of breast cancer, with daughters Stella (the designer) and Mary (the photographer) to honor their late wife and mom.

The Simpson visit from Paul and Linda, two dedicated vegetarians, was a meaningful episode since as they were asked to guest-starthey had an ask in return. They would come on the show as long as the creators adhered to one important stipulation: that Lisa would remain vegetarian for the rest of the series. Groening and the showrunners agreed, in part because one of thecreators, David Mirkin, recently had become a vegetarian himself. The episode was a hit, receiving accolades from the press, with the writer John Serba of the Grand Rapids Press calling it his favorite episode, "because the tale of Lisa's conversion to vegetarianism has more humorous scenes per square inch than any other episode."

We loved this episode and Paul and Linda's real voices. Plus, watch to the end for a quick snip of "Maybe I'm Amazed..." Watch the remastered version with an ode to Linda here.

Rumor has it that over the years, writing and creating the much-loved animated characters, Matt Groening was so influenced by Lisa's lifelong conversion and commitment to vegetarianism that he himself ditched meat, a classic tale of art imitating life, imitating art. The episode has continued to inspire vegetarians everywhere and is still one of the most meme-ified on social channels. Vegans begged Groening to make Lisa convert to veganism. She kept her stalwart commitment to no meat, and one wonders: Did the Simpsons yet again predict the future, and it's plant-based!

The Simpsons' Crystal Ball:Predicted Activism by Greta Thunberg

The Future is Now: Lisa Simpson Changed How We Think About Vegetarians

Plant-Based Nation: Lisa Simpson is honored for Vegetarianism

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The Simpsons Appear to Predict the Future, and It's Plant-Based - The Beet

Recommendation and review posted by Alexandra Lee Anderson

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