Select Page ::

3 Things to Expect From Beyond Meat in 2021 – Motley Fool

Posted on December 19, 2020 by Prof Baldwin

It's been a great year for Beyond Meat (NASDAQ:BYND) shareholders. As of Dec. 15, the stock is up 83% since the beginning of the year. Granted, it's also been a volatile year, with three drops of 20% or more in 2020, which can be hard to handle.But for those who kept holding, it's paid off.

Beyond Meat's business grew in 2020, which is a big part of why the stock is up. Looking ahead, here are three things investors should expect from this company in 2021.

Beyond Burgers being packaged. Image source: Beyond Meat.

Beyond Meat hopes to have at least one plant-based product cost less than its animal-based counterpart by 2024. The company isn't targeting vegetarian consumers, because that market is small. A 2018 Gallup poll found only 5% of adults in the U.S. are vegetarians, down from 6% 20 years ago! Therefore, Beyond Meat is trying to persuade the much larger addressable market of meat eaters to eat plant-based products.

While vegetarianism isn't growing, there's progress in the plant-based category. Gallup released another poll earlier this year showing 23% of U.S. adults are eating less meat. Among those consuming less, 70% said health concerns were a major motivator. Also, 49% say that environmental concerns were a major factor. These consumers already feel compelled to give Beyond Meat a try.

Others may need to be motivated by their wallets. If Beyond Meat costs less than an animal-protein option, it seems very likely more consumers would make an occasional purchase. Therefore, pricing progress is worth monitoring. The company typically updates investors in its quarterly conference calls. In the third-quarter call, the price per pound of Beyond Burger was $5.33, down 7% year over year. For perspective, the current national average for beef patties is $4.89 per pound, according to the U.S. Department of Agriculture.

A poster from the recent Beyond Pork launch in China. Image source: Beyond Meat.

Beyond Meat entered China in 2020, despite the pandemic. It's currently building factories to get local operations going, and it's trying to build brand recognition. It recently launched Beyond Pork, a minced pork product specifically crafted for its Chinese consumer base.

I think Beyond Pork is the perfect product to launch right now. According to the

Image source: Beyond Meat.

Large animal-protein players have broad product lineups. Therefore, Beyond Meat always looks to expand its offerings. In 2020, it launched new products like Beyond Meatballs and Beyond Breakfast Sausage, and I'd expect new items in 2021 as well. Specifically, investors can anticipate the launch of a new burger recipe, one that has less saturated fat.

Look for Beyond Meat to sign new foodservice partners in 2021 as well. Through the first three quarters of 2020, the company's global foodservice revenue is down nearly 17% year over year. In large part this is due to foodservice chains being closed for the pandemic. But new menu-item launches were also delayed. As restaurant operations normalize, expect Beyond Meat to announce new menu items and new restaurant partners, including a possible deal with McDonald's.

Image source: Getty Images.

In August 2019, Beyond Meat ran a one-day test of Beyond Fried Chicken at KFC (owned by Yum! Brands). Then in January, the trial was expanded. This made me hope that Beyond Meat would start widely distributing plant-based chicken in 2020, whether at restaurants or retail outlets. That didn't happen.

Tests with Beyond Meat and KFC are ongoing; the pandemic probably hasn't given either management team as much data as it was looking for. But I remain hopeful that Beyond Meat will have a large plant-based chicken launch in some form in 2021. Here's why that excites me.

According to online publication Our World in Data, people worldwide consume more pork than anything else. But that's closely followed by poultry at 15 kilograms per capita (about 33 pounds). And poultry is still one of the fastest growing categories. Marketing data website Statista says poultry consumption is expected to grow 10% over the next decade.By launching a plant-based chicken product, Beyond Meat would be tapping a market larger than beef, and that's something to get excited about.

As you can see from these three points (and the bonus), 2021 could have a lot of exciting developments for Beyond Meat's growth story.

Continue reading here:
3 Things to Expect From Beyond Meat in 2021 - Motley Fool

Like Lululemon but better and Blacker – The Neighborhoods

Posted on August 17, 2020 by Prof Baldwin

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 wbycrystalwhite.com or follow the brand on Instagram (@wbycrystalwhite).

More here:
Like Lululemon but better and Blacker - The Neighborhoods

Global Meat Flavors Market , Analysis of Growth and Demand, Opportunities, Market share, Product Types and Strategies till 2023 – Aerospace Journal

Posted on October 29, 2020 by Prof Baldwin

Global Meat Flavors Market report provides a detailed analysis of market overview and trends, key segments, business strategies, developments of key players, the future outlook of the market. This research report gives comprehensive knowledge and valuable insights about the Meat Flavors market. The report contains an in-depth analysis of the market size, growth, opportunities, product types, and services. The market is expected to grow at a different CAGR value during the forecast period of 2018-2023.

The report offers an overview of revenue, market share, demand, restraints, and supply of data during the projected year. These factors are becoming increasingly important in the present scenario.

Market Dynamics :

> Drivers Globalization of consumer tastes Increasing disposible income in developing nations Increasing demand for the ready to eat and processed food

> Restraints Growing trends in vegetarianism Constrains due to regulatory requirements Increasing awareness of negetive health effects of processed food consumption

> Opportunities Application of meat flavors to new and novel food items Wider acceptence of GSFA for improved international trade Innovations to meet the wellness demand

Regional Analysis:

This Meat Flavors report analysis segmented by geography, market share and revenues, market size, technologies, growth rate and forecast period of the following regions are including:

US, Canada, Mexico, Spian,UK, France, Germany, Italy, Russia, China, India, japam, Australia, Brazil, Argentina, South Africa, Rest Of the World

The Meat Flavors market contains industry challenges, business expansion plans, competitive landscape, key development, and accurate country-wise volume analysis and region-wise market size analysis of the global market. This detailed assessment of the market will help the company increase efficiency.

Inquire or Share Your Questions If Any Before the Purchasing This Report https://www.absolutereports.com/enquiry/pre-order-enquiry/13100430

Key Developments in the Market::> Major developments in 2017 covered in the report> And the latest major developments in 2018 covered in the report

Key Reasons to Purchase this Report:

Purchase this Report (Price 4250 USD for a Single-User License) https://www.absolutereports.com/checkout/13100430

Detailed TOC of Global Meat Flavors Market Growth, Trends, Challenges and Forecast (2018 2023)

1 Meat Flavors Market Introduction

1.1 Study Deliverables

1.2 General Study Assumptions

2 Research Methodology

2.1 Introduction

2.2 Analysis Methodology

2.3 Study Phases

2.4 Econometric Modelling

3 Executive Summary

4 Meat Flavors Market Overview and Trends

4.1 Introduction

4.2 Meat Flavors Market Trends

4.3 Porters Five Force Framework

Continued

For Detailed TOC https://www.absolutereports.com/TOC/13100430#TOC

Name: Ajay More

Phone: US +14242530807/ UK +44 20 3239 8187

Email: [emailprotected]

Our Other Reports:

Industrial Plastic Waste Recycling Market 2020 by Business Strategy, Development History, Types, Applications and Trends, Distributors, Top Regions, Different Manufacture

Stainless Steel Filter Media Market Growth and Demand, Product Overview, Company Profiles and Recent Business Development, Forecast to 2020-2026

Loratadine Syrup Market Report Size 2020-2026, Segment by Application, Types and Revenue, Business Growth and Strategy and Challenges

Paint Filter Market Report Size 2020-2026, Segment by Application, Types and Revenue, Business Growth and Strategy and Challenges

Pumpkin Seed Oil Market Growth and Demand, Product Overview, Company Profiles and Recent Business Development, Forecast to 2020-2026

Laser Mask Writer Market 2020 by Business Strategy, Development History, Types, Applications and Trends, Distributors, Top Regions, Different Manufacture

Radiation Detection Materials and Equipment Market Covers Manufactures 2020 by Types and Application Industry Status and Outlook, Market Opportunities, Challenges and Risks Factors Forecast to 2026

Lavatory Service Carts Market 2020 Strategy Analysis, Status and Outlook by Regions, Industry opportunities, Market Challenges, Risk and Global Trends

See the article here:
Global Meat Flavors Market , Analysis of Growth and Demand, Opportunities, Market share, Product Types and Strategies till 2023 - Aerospace Journal

‘RHOBH’: Denise Richards Reveals Why She Decided To Go Back To Eating Meat – TV Shows Ace

Posted on July 14, 2020 by Prof Baldwin

Denise Richards quit her vegetarian diet. The Real Housewives of Beverly Hills star wanted to go back to eating meat. The 49-year-old confirmed in a new interview that shes back to her regular meat and fish diet and she feels good doing so.

Being on a strict diet isnt always easy. Thats especially the case if you love and crave meat. Denise is just one of the many Hollywood celebrities who lived the vegetarian lifestyle. But some revert back to their old ways. She decided to put an end to the limiting diet to remain healthy.

Denise Richards opened up to Womens Health about her diet. She told the magazine that shes back to eating meat and fish and it feels so good. While Denise was a vegetarian for a long time, she missed out on some of her favorite foods. Her trip back to her hometown last November inspired her to quit vegetarianism.

I would say 90 percent of my diet is gluten-free and I definitely do notice the difference, the Bravo personality revealed. I grew up in the Midwest and we ate meat, potatoes, and pasta, so I enjoy all of that.

During that time, Denise reintroduced meat back to her diet after several years of vegetarianism. It turns out that lunch is the most important meal of the day. Denise makes sure to pack on the protein during that time, as per Us Weekly.

Sometimes I dont get to eat lunch when Im working, she explained. If I do, I like to have a big salad and some protein, like grilled salmon or chicken. I was a vegetarian for years and one day not that long ago I started eating a little more like protein and it actually felt good. I felt like I was full in a healthy way.

The Wild Things actress also loves to add fresh shaved Parmesan and tons of vegetables to her salad.Other times, shell make steamed potatoes to make herself even more full. While Denise still loves to eat fresh fruit and vegetables, shell save the meat or poultry for dinnertime.

The RHOBH star loves to cook dinner for her and her husband, Aaron Phypers, and their 9-year-old daughter Eloise. She also shares daughters Sam, 16, and Lola, 15, with ex-husband Charlie Sheen. Denise admits there are times when shell have roasted chicken and vegetables. Or, shell make a big salad, steamed asparagus, or sauted Brussel sprouts, which are hit with the kids.

Of course, the family loves to eat steak and seafood. I actually have had some shipped from New York for us, Denise said. I love salmon and halibut too. While shes lived gluten-free for years, shes having a hard time finding a replacement for pasta.

I love pasta and it is definitely hard finding a gluten-free one that tastes like real pasta and not gross, she said.

Earlier this month, Denise took a trip to the grocery store. On Instagram, she shared a photo of Aaron pushing a grocery cart filled with household goods and snacks. It included cereal, cheese, Kettle potato chips, pretzel rod rods, and other goodies.

Chanel Adams is addicted to reality TV. But she'll also watch a good horror or drama. When she's not watching TV, she can often be seen reading, practicing yoga, or spending time with friends.

Asians Have Been Doing Vegetarian Meat For Centuries But Can The West Do It Better? – The Rakyat Post

Posted on July 16, 2020 by Prof Baldwin

Subscribe to our newTelegramchannel for the latest updates.

The vegetarian diet has been part of Asian cuisine for thousands of years. In fact, a third (31%) of India is fully vegetarian. Thats 375 million people! The main reason for this is because a majority of Indians practice Hinduism, which promotes vegetarianism as a way to minimize harm to other life. This practice started as early as the 4th century.

In China, the case is pretty similar for Buddhists, as they are also encouraged to practice vegetarianism to minimize negative karma. While many are not full-time vegetarians, they adopt a semi-vegetarian diet or eat vegetarian foods on certain days (often the first and 15th day of the lunar month).

However, the way Indians and Chinese treat their vegetarian cuisines are extremely different, even here in Malaysia.

Indian vegetarian food never relied on meat to begin with. Aloo gobi isnt a potato-and-cauliflower curry pretending to be a meat-and-potatoes curry. It simply is a spiced curry dish made with potato and cauliflower. Many Indian vegetarian dishes use vegetables as the star of the show on its own, not a substitute for meat.

Chinese vegetarian food, on the other hand, often use mock meats in place of meat to make common dishes vegetarian. These mock meats can be made with soy protein, wheat, or even other kinds of vegetables such as the woody stem of shiitake mushrooms. In this case, Chinese vegetarian cuisine incorporates the mock meatiness into their dishes.

Buddhist monks first invented mock meat as an act of hospitality to cater to the needs of the Buddhist monks strict dietary restrictions and also for meat-eating visitors to feel welcome. They began this practice as early as the 10th century, far earlier than any kind of vegetarian meat product in the West.

https://www.instagram.com/p/BiNv0TzFBgP/

Thus why theres such a wide variety of mock meat products, from duck to mutton to cuttlefish to even chicken drumsticks, all of which imitates the texture of meat very well. The idea is to simply substitute actual meat with mock meat to practice vegetarianism without too much of a dietary change.

In recent years, America has seen a rise of revolutionary plant-based meat products, claiming that its a perfect meat substitute. Now, they want to bring their bleeding non-meat products into Asia, perhaps as a novelty, or perhaps because they truly think Asians eat too much meat.

Americas plant-based meat products are mainly aimed at meat lovers, which is why it replicates real meat as closely as possible. The mock meat looks, smells, and even bleeds like real meat.

With Asias long history of mock meat, it will be curious to see how well Asians take to this kind of realistic mock meat. Unlike Americas burgers and steaks, in Malaysia, there arent many dishes where meat isnt fully cooked. Typical Malaysian meat dishes like rendang and curry are often cooked over long hours, ensuring that the meat is thoroughly cooked through.

Vegetarianism means different things to different people, and each culture has their own way of treating their food. Do people refrain from eating meat due to religion? Do they do it for their health, or to make a statement about animals? Does the concept of vegetarianism still hold if youre eating a giant bleeding steak that smells, tastes, and looks exactly like real meat, even if it was grown in a lab?

Share your thoughts with us on TRPsFacebook,Twitter, andInstagram.

Anne is an advocate of sustainable living and the circular economy, and has managed to mum-nag the team into using reusable containers to tapau food. She is also a proud parent of 4 cats and 1 rabbit.

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

Posted on August 15, 2020 by Prof Baldwin

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.

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

Heres why Im slowly switching to vegetarianism Helen Martin – Edinburgh News

Posted on June 30, 2020 by Prof Baldwin

Seven per cent of the UK population are vegetarians and Helen is tempted to join their ranks

THIS year, since March, must have been the worst time across Scotland and other countries with the virus, presenting a fleet of fears, risks, fatalities, tragedies, depression, dreams and ambitions shattered, income losses and anxious wondering about the future.

Theres been little to cheer us up. One suspected cause of coronavirus, the disgusting wet markets of China, started up another booming thread of bad news on TV and social media relating to animal cruelty. Why would we want to learn about all that right now?

One of the most upsetting for many was the coverage of the Chinese Yulin Dog Meat Festival, including pictures of cats and dogs, starving, yelling, injured and packed tightly with hundreds crammed into metal cages, before being roasted alive.

Then came the worst revelations of trophy hunting, with young children being taught to shoot arrows at bear cubs or young deer fawns, and adults happily promoting their killing of giraffes, lions and rhinos, etc.

How working animals, from monkeys and elephants to donkeys and dogs, were tortured by their captors or owners was bad enough and perhaps another, ghastly, closer-to-home, expos was how some animals were produced and dealt with, even in the UK, for food.

A lot of that on social media has been posted by vegans. My first reaction was that it was all so horrific and tearful I wanted to block them. But no, I signed all the petitions, retweeted the things while trying as much as possible to avoid the pictures.

My Irish family were farmers. I knew they werent as cruel as the stuff I was seeing now. I worked with them! So, not surprisingly, eating meat had been normal and delicious for me for 60 years! Id often rejected the idea of veganism. But for some reason during this Covid-19 lockdown, Ive slowly begun to switch to vegetarianism.

I do mean slowly. About four meals a week contain no meat. Ive discovered vegan cheese for some recipes but still use some made from milk. I still use dairy milk for some things but tried the options such as almond and coconut, and finally settled on oat milk.

Non-meat soya mince is so good for chilli or curry, it tastes as good as beef. Im about to experiment with jackfruit, a real fruit that takes on a meaty texture and taste in spicy dishes. Pasta with veg ingredients is easy. And my animal-loving husband is going along with it all.

When restaurants open, well try vegetarian and vegan joints and learn more. Some people do a sudden switch to veggie or vegan but will we ever totally rule out animal contents? Could I reject haggis, steak and bacon forever? To be honest, I dont know.

Id certainly want intensive, factory farming banned, and compassionate, ethical farming to take over whether I really changed diet or not. Im sure many meat eaters would prefer that too, no matter how more expensive it was.

According to Finder UK, currently seven per cent of the population are vegetarian, four per cent are pescatarian and two per cent are vegan, all of which amount to 6.7 million. And by the end of 2020, all these statistics are predicted to double (although not everyone completely sticks to their new diet).

But heres the moral and emotional, insoluble problem. The spend on meaty dog and cat-food in the UK is estimated annually at up to 4 billion. (For my dog and cat I spend about 40 a week.) Add zoos, sanctuaries and shelters and the meat which is always necessary especially for those who love and feed animals.

A message from the Editor

Thank you for reading this story on our website. While I have your attention, I also have an important request to make of you.

In order for us to continue to provide high quality and trusted local news on this free-to-read site, I am asking you to also please purchase a copy of our newspaper.

Our journalists are highly trained and our content is independently regulated by IPSO to some of the most rigorous standards in the world. But being your eyes and ears comes at a price. So we need your support more than ever to buy our newspapers during this crisis.

With the coronavirus lockdown having a major impact on many of our local valued advertisers - and consequently the advertising that we receive - we are more reliant than ever on you helping us to provide you with news and information by buying a copy of our newspaper.

Read the original post:
Heres why Im slowly switching to vegetarianism Helen Martin - Edinburgh News

RHOBH Star Denise Richards Says She Just Started Eating Meat Again After Years Of Vegetarianism – Women’s Health

Posted on July 9, 2020 by Prof Baldwin

Denise Richards is at the center of all the drama this season on Real Housewives of Beverly Hills.

The actress and entrepreneur is taking it all in stride, thoughand she has plenty going on to keep her mind off of reality TV squabbles. In addition to working with Quantum Reach charity, running her own skin-care line CB Me Beauty, and starring as Shauna Fulton on The Bold and The Beautiful, Denise is also mom to three daughters: Eloise, Lola, and Sam.

Fueling her bod and busy days is crucial, and Denise has made some major changes to her diet, including nixing gluten and reintroducing meat after years of vegetarianism, in the last year. "I would say 90 percent of my diet is gluten-free and I definitely do notice the difference," she tells Women's Health. "I grew up in the Midwest, and we ate meat, potatoes, and pasta, so I enjoy all of that."

These days, Denise's philosophy is all about moderation. Here's exactly what that looks like in a typical day.

Denise starts her day with a special cup of coffee. "When I wake up, I have coffee," she says. "I've had my coffee shipped from Hawaii for the last 20 years." Her brew of choice: Greenwell Farms Kona Coffee. "I'm very picky about my coffee. It's not acidic, and it's so delicious."

Denise is also particular about what she adds to her brew. "I am from the Midwest, so it's half-and-half," she says. "I don't want the non-fat; I don't want the oat milk."

This content is imported from Instagram. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

What's on her actual plate in the morning doesn't always look like breakfast, though. "Usually I like lunch or dinner food for breakfast," she says. "But sometimes I'll do typical breakfast food, like an omelet with buffalo mozzarella, tomato, and basil."

Denise doesn't stick to the three-square-meals-a-day rule, so she keeps plenty of snacks around. "I would say that I'm a bit of a grazer," she says. "I like doing a plate of fresh cut-up vegetables, like cucumber, tomato, carrots, and celery with crunchy sea salt." (She's obsessed with Maldon Sea Salt Flakes.) Sometimes she'll add a little olive oil and a thick, syrupy balsamic vinegar for total snack perfection.

This content is imported from Instagram. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

"I also love fresh cheese," Denise adds. "So I'll do that and nuts throughout the day, too." A woman after my own heart.

Lunch is usually a toss up for Denise. "Sometimes I don't get to eat lunch when I'm working. If I do, I like to have a big salad and some protein, like grilled salmon or chicken," she says. "I was a vegetarian for years and one day not that long ago I started eating a little more like protein and it actually felt good. I felt like I was full in a healthy way."

Denise adds hearty ingredients to her salads. "I love fresh shaved Parmesan and I tons of vegetable," she says. "I'll do even steamed potatoes to make it more of a full meal."

What doesn't make the cut? Dressing. "I'm allergic to garlic and most dressings have garlic in them, so I don't do dressing very much," she says. That doesn't mean she eats her salads dry, though. "I either do lemon juice and salt, or olive oil and a thick balsamic vinegar," she explains.

When Denise is busy filming or prepping various projects around LA, she keeps a stash of snacks handy to fuel her on-the-go or at home.

Fruit (when her faves are in season) is high on her snack list. "I'm a summer fruit girl," Denise says. "I love mango, papaya, nectarines, cherries, and pineapple. In summer, I will mix them in with my veggie tray."

Denise is also all about her DIY guac. "Sometimes I'll make homemade guacamole, with lemon, salt, fresh tomato, and fresh avocado to mix it up," she says. "I'll have that with the veggies and or fresh tortilla chips." (She's also a big potato chip gal.)

Denise says she enjoys whipping up recipes in her kitchen, and she often cooks dinner for her family.

"I love to cook. I'll roast a chicken and yellow potatoes with carrots," she says. "I also love artichokes. I'll steam them, bake them, and drizzle balsamic on top." The veggies don't end there: The fam's dinner usually involves a big salad, steamed asparagus, or sauted Brussels sprouts (which the kids love).

This content is imported from Instagram. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

It's not all veggies for the evening meal, though. "We like good meat, good steaks," Denise says. "I actually have had some shipped from New York for us. I love salmon and halibut, too."

Although Denise has been mostly gluten-free since last summer, she tries hard to keep pasta in her rotation somehow. "I love pasta and it is definitely hard finding a gluten-free one that tastes like real like pasta and not gross." Let's just say it's a work in progress.

Signature Select Gluten Free Spaghetti

Signature Selectsafeway.com

Milton's Gluten Free Crispy Sea Salt Baked Crackers

$13.79

Let's DoGluten Free Ice Cream Cones

$39.15

Annie's Deluxe Rich & Creamy Gluten Free Shells & Cheddar

Tinkyada Pasta Joy Brown Rice Shells

$3.79

Only certain sweets make it on Denise's menu. "If I do dessert, it's Hagen-Dazs ice cream," she says. "Chocolate and Vanilla Swiss Almond in a plain, gluten-free cone is my favorite. I like the texture of the cone with the ice cream; It feels a little special, like going out for a treat."

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io

This commenting section is created and maintained by a third party, and imported onto this page. You may be able to find more information on their web site.

See the original post here:
RHOBH Star Denise Richards Says She Just Started Eating Meat Again After Years Of Vegetarianism - Women's Health

Why some philosophers think you should be a vegetarian – Big Think

Posted on February 1, 2020 by Prof Baldwin

Vegetarianism is having a moment in the sun. Record numbers of people are giving it a try, the number of places offering vegetarian food is ever-increasing, and the variety and quality of vegetarian alternatives to meat products are rising with it.

But, is this all just misplaced environmental concern, sentimentality, and hippie mumbo jumbo? After all, the stereotype of a vegetarian remains less than flattering. Or is there a method to the bacon-denying madness? Today, we'll look at three philosophies that endorse vegetarianism, look at their arguments, and consider if you should put that piece of steak down.

Peter Singer is an Australian philosopher well known for his work in Utilitarian ethics. His 1975 book Animal Liberation is a groundbreaking work in the field of animal rights and presents a bold program for treating animals much better than we currently do.

He begins with a simple idea; that animals have interests that should be considered equal to the similar interests of human beings. If it is wrong to inflict unnecessary pain on human beings, then it is also wrong to do it to animals.

While it is true that many arguments have been made to separate humans and animals because of differences between them, Singer points out that we never apply them to other members of the human race. If we can't hurt and eat people with very low intelligence or who cannot use language, then why do we justify eating animals because they don't use syntax? Since animals clearly can feel, why should we not consider them as equal when calculating the net pleasure and pain caused by an action?

He argues that any attempt to morally separate humans from other animals when it comes to whose pain matters is based primarily on speciesism, prejudice against other animals, rather than a consistent logic and should be rejected. He then concludes, given the nature of industrial farming and the suffering many animals endure because of it, that we should switch to vegetarian and vegan diets to maximize the total happiness.

There are two subtleties to his arguments that must be remembered. The first is that he is not talking about "animal rights" in the pure sense. He certainly isn't arguing that an elephant be given the right to vote. He is arguing only that the difference between pain in humans and elephants is morally irrelevant and that the elephant's interests should be considered as equal to a humans' when deciding what to do.

Secondly, he is a utilitarian, and some apparent contradictions come with that. Most notably, he argues that some medical experimentation on animals is morally justifiable, as the benefits of the research will significantly outweigh the pain caused to the animal in the laboratory. Similarly, while he likes free-range farming as an idea, he doesn't encourage it in all cases as it can be worse for the environment than factory farming. The cost to benefit ratio doesn't quite work out for him.

His work has been widely influential, and most of the modern animal liberation movement cites him as a major influence. However, some philosophers, such as Richard Sorabji, have argued that his moral theory is simplistic and gives rise to strange moral instructions in some situations.

Many religions have lines of scripture that are commonly interpreted as encouraging or even mandating vegetarianism.

The Dharmic Religions of India are well known for their tendency towards vegetarianism. In Jainism, vegetarianism is mandatory, as harming animals is considered bad karma. Hinduism and Buddhism also have scripture forbidding violence against animals, but how much that applies to the killing of animals for food is still debated. For those who do eat meat, ritualized methods of minimizing the suffering of the animal before death exist.

A third of Hindus are vegetarians. The number of vegetarian Buddhists is not known with certainty. The Dali Lama tried the diet for a while himself but was forced back to omnivorism again for health reasons. He continues to encourage vegetarianism in the name of reducing the suffering of animals.

Pythagoras, of the theorem, encouraged an entire way of life named for him which included vegetarianism. This was perhaps motivated by his belief in reincarnation and aversion to violence.

Lastly, many more recent thinkers have put forward arguments based on the environmental costs of industrial animal farming as a reason to cut back on our animal consumption. Thinkers like Steve Best and Peter Singer have made this argument. They point to studies like one in Nature, which reminds us of how much of the carbon footprint of meat production we'll have to cut back on if we want to reach our goals in the fight against climate change.

You might have noticed that most of these schools and thinkers share a common theme; they tend to object to the production of meat, the killing and suffering of the animal, rather than the actual act of eating it. Some people make arguments along these lines, but they are in the minority.

Most, if not all, of the thinkers mentioned above would undoubtedly be fine with lab-grown meat if the energy costs of producing it could be lowered. Similarly, many debates over if it is alright to eat oysters, which probably can't feel pain and are rather plant-like, have taken place as part of the broader discussion of moral vegetarianism.

There you have it; serious thinkers are often behind vegetarianism, and they make very good arguments as to why you should eat less meat -if any at all. While they won't convince everybody to switch to tofu, they do provide an excellent starting point for any discussion of what an ethical diet is.

From Your Site Articles

The perfect vegan sausages from a dry mix: what other meat-free joys of the 70s did I miss? – The Guardian

Posted on May 25, 2020 by Prof Baldwin

I stopped eating meat five and a half years ago after getting close to a lamb in Turkey. I only spent a few minutes with this lamb, whose name, translated, was Courage. But, as these were the closing minutes of the poor lambs life, the bond grew very strong, very quickly, before being severed by the knife of its killer. Perhaps, though, the bond is actually as strong as ever, given that I think about him most days.

Until that point in my life, I had been a voracious meat-eater. Most evenings, my dinner table resembled Fred Flintstones. I am no massive animal rights campaigner. I am quite happy to sit with people who are eating meat, neither do I mind cooking flesh for friends and family if thats what they want. I fear that makes me the Centrist Dad of vegetarianism. My logic is merely that, as I happen to be able to feed myself very well without any animals dying, I think it is the right thing to do.

My conversion seemed to coincide with the moment that plant-only eating passed the tipping point into the mainstream. It turned out that all manner of perfectly good meat substitutes were available in supermarkets, and the range has grown markedly since. All of which makes me feel a bit like a Leicester City fan who only started supporting the club the year they won the Premier League. Fans of other teams have a chant for people like that, to the tune of Bread of Heaven: Where were you when you were shit?

I would not blame veteran plant-eaters for chanting something similar at me: where were you when vegetarian food was shit? It doesnt scan as well, but it is a fair question. My answer is that I am beginning to wonder if missing out on the pre-Linda McCartney era was my loss. The more I taste of it, the more I like. A great example is something I had never heard of until last week: Sosmix. This miracle dry mixture is apparently something every 20th-century vegetarian was familiar with.

I was bought some last week, and Ive neither talked of, nor cooked, anything else since. What a miracle has unfolded before me. For the carnivores and fellow new plant-eaters among you, I should say it is a mix of dry ingredients roughly resembling fine muesli. You mix 160g of it with 250ml of water, leave it for five minutes, and then fashion it into sausages. It then says to cook them as normal but, disbelieving it could be this simple, I messed around wrapping them in foil and steaming them for an hour first. I had read somewhere this helps firm up homemade plant sausages. I have since found that even this isnt necessary with Sosmix.

Either way, as my daughters probably wouldnt say, the resulting bangers are banging. My favourites, until now, have been Plant Pioneers, Quorn or Linda McCartney. But from now on they are strangers to me, because these are right up there. So cheap, too! A kilo of Sosmix costs a tenner, which is enough to make more than 40 sausages. And oh the fun Ive had flavouring them! Dried mixed herbs worked well, as did my first attempt at a spicier sausage: chilli powder, paprika and cumin. This weekend, Im planning three new versions featuring sage and onion, smoked tomato and curry.

Unaccountably, Sosmix is quite hard to find. You can only buy it online, and it looks like the manufacturer has changed hands a few times, leading to some dark warnings about being sure to buy the original. It is well worth it. I have enough to keep us in vegan sausages until Christmas, when I hope Santa will bring me some more.

Adrian Chiles is a Guardian columnist

Here is the original post:
The perfect vegan sausages from a dry mix: what other meat-free joys of the 70s did I miss? - The Guardian

Meat Loaf reveals hes ditching animals from his diet and going vegan for Veganuary – The Sun

Posted on January 1, 2020 by Prof Baldwin

ROCK legend Meat Loaf is going vegan for Veganuary in a bid to help the planet.

The 72-year-old refused to rebrand himself as Veg Loaf for the month as part of a Frankie & Benny's campaign but has pledged to ditch animals products.

He told the Daily Star: "When Frankie & Bennys first approached me to rebrand to Veg Loaf I said no way in hell.

"But, Id do anything for our planet and dropping meat for veg, even for just one day a week, can make a huge difference.

The Bat Out Of Hell singer is no stranger to vegetarianism, having stopped eating meat for 11 years in the past.

It was a stomach churning restaurant order while out with friends in 1981 that changed his attitude to food.

Exclusive

MUM-IN-WAR Sheridan Smith has dig at fianc's family just months before having baby

'My Queen' Ray Quinn reveals he's engaged to girlfriend after New Year's proposal

Jolly Willoughby 'Feuding' Holly & Phil are all smiles as they promote ITV's new schedule

Spoiler

TRUEMAN & LIES EastEnders Sheree's mystery revealed as her son Isaac and he has a dark past

JOS NOT ON Jacqueline Jossa was branded 'fat Lauren' when she was cast in EastEnders

dad's LAD Katie Price's son Junior 'in heaven' on hol with Peter Andre after mum's trip ban

He told the Mirror: "I ordered rabbit and they served it with its head on, no ears and its eyes closed.

I said, Take this away and I want vegetables and a salad, and from that moment I became vegetarian for maybe 11 years.

He returned to a meat diet after health reasons forced him to lose weight.

I stopped because I wanted to lose weight," said the star. "The carbohydrate diet worked to a point, I lost 30lb but it went right back on. I lost 70lb on the low-fat no-sugar diet.

You dont need calories, you need a lifestyle change and less fat.

Veganuary encourages people to try a vegan diet for a month at the start of the year.

It's typically tied to New Year resolutions as people look to change their ways and become more healthy.

The month-long event is dedicated to trying to change people's attitudes, help the planet and the animals as well as improve your own personal well-being.

A vegan's diet consists solely of beans, grains, fruits, nuts, seeds and vegetables.

However, there are many substitutes which can be used in place of animal-based ingredients.

For example, cow's milk can be replaced with soy milk, and vegan margarine is a great alternative to butter.

Got a story? email digishowbiz@the-sun.co.uk or call us direct on 02077824220.

We pay for videos too. Click here to upload yours.

Here is the original post:
Meat Loaf reveals hes ditching animals from his diet and going vegan for Veganuary - The Sun

Why Are There So Few Vegetarians? – Psychology Today

Posted on January 1, 2020 by Prof Baldwin

One of the most significant moral dilemmas of our time turns up daily on our dinner plates. Our appetite for meat requires the sufferingand death of billions of animals every year and is one of the leading drivers of climate changeand biodiversity loss. The meat industry is responsible for the kinds of environmental disasters we associate with oil spills, and overfishing is tipped to deplete global fisheries within three decades.

Once we might have pleaded ignorance of these harms, imagining happy pigs rolling in mud on lush family farms. But films like Food, Inc., books like Eating Animals, and a startling World Watch report on livestock and greenhouse gas emissions, have all left us well-informed about the problems we personally finance almost every time we eat.

Once we might also have shrugged with regret that our hands are tiedwe need to feed ourselves, after all. But today, at least in developed countries, we have a world of choice. A wide rangeof fruits, vegetables, legumes, and grains can be purchased at any local supermarket, over 30,000 plant-based cookbooks are available on Amazon, and meat-free meals can be found on most restaurantmenus. Choosing the vegetarian option is about as difficult as saying Ill have the vegetarian option.

Many find it hard to give up meat

Source: Photo by Szabo Viktor on Unsplash

Only 5-10% of people around the world adhere to a plant-based diet while the vast majority reachfor more bacon. However, around a third of Americans and even more Europeans identify as conflicted omnivoresthey eat meat but feel bad about it. When the door to an expanding smorgasbord of plant-based fare stands wide open,why do so many of us dither on the threshold like housecats? Clearly there are psychological barriers to meat-free living even if there are not pragmatic ones. These barriers are like small wallseasily climbed, but enough to slow our moral progress.

Perhaps the most obvious barrier we face is our strong preference for the taste of meat. The transition to meat-eating was a significant chapter in the evolution of our species, and our carnal desire is deeply ingrained, both culturally and biologically. When our meat-eating habits are challenged by an opposing motivationsuch as our wincing aversion to animal crueltywe experience cognitive dissonance; an uncomfortable feeling of psychological conflict which we then try to resolve. The easiest means of doing so often involves shifting our perceptions and beliefs, rather than our behavior.

Brock Bastian and his team at The University of Melbourne have shown how cognitive dissonance plays out when meat-eaters are reminded about the suffering of farmed animals. They showed participants a picture of a farmed animal, such as a cow. One group of participants were told that the cow would be moved to a different paddock to eat grass, while the other were told it would be taken to an abattoir, killed, butchered, and sent to supermarkets as meat products for humans.All participants were then asked to rate the degree to which they believed the cow possessed various mental capacities, such as the ability to think or to feel pleasure and pain.

Participants who were told that the animal would be slaughtered for human consumption attributed significantly lower mental capacities to the cow compared to those who were told that it would simply be moved to another field. It seems that by denying the minds of food animals we can feel better about eating them. Bastian and colleagues suggest that this processchanging our thoughts so that they are aligned with our actshelps perpetuate all kinds of morally questionable behaviors beyond meat-eating.

We also fail to act on the reasons against eating animals because, at least where ethics is concerned, we dont seem to be swayed by reasons. The average person appears to derive their sense of right and wrong intuitively, rather than rationally, and individuals who rely more strongly on intuition tend to hold stronger moral convictions.

Matthew Stanley and his colleagues recently provided a stark demonstration of our indifference to moral reasoning. Across several experiments, participants were presented with carefully crafted moral dilemmas (e.g., whether or not to leave a note after making a minor scratch ona car) and asked what they would do in each scenario. After making each decision, participants were given reasons that either supported or challenged their initial decision, and were then allowed to revise that decision. Regardless of which set of reasons they examined, participants were much more likely to stick with their initial choice than to change their mind. They also grewmoreconfident in their choice, even after being presented with reasons that arguedagainstthis choice.

Importantly, reasons do influence our behavior in other contexts, such as economic decision-making and consumer choice. They just dont seem to matter much to our sense of what is moral.

If reasons dont persuade us of what is right and wrong, then what does inform our intuitive ethics? One answer we can give to this question is norms. Most Americans think its OK to eat pigs and cows because it is normative to do so in the US. This is especially the case for those who place a lot of value on tradition, such as turkey for Christmas dinner. Conversely, many Americans might disapprove of eating horses, dogs, or whales, none of which are commonly consumed in the US. The principle seems to be:if most people around me do it, then it must be OK.

Bjrn Lindstrm and colleagues at the University of Zurich have provided clear evidence for our reliance on this Common = Moral heuristic when judging right from wrong. Across nine experiments, they showed that participants judged selfish behaviors as less immoral when they were described as being relatively common. On the flip side, generous and prosocial behaviors were judged to be less moral when they were described as being relatively rare. Participants also thought that the same selfish behaviour was more deserving of punishment if it was relatively rare, compared to if it was relatively common. From this we can surmise that most people think eating animals isn't too bad, ethically speaking, simply because it is common.

Given the many psychological barriers to plant-based eating, it is no wonder that most of us still eat meat. As a species we are wired to reduce the conflict we feel about our meat-eating habits, not to change those habits. We also are disposed to construct our morality intuitively, around norms and heuristics rather than reasons and arguments, rendering us less responsive to arguments for ethical vegetarianism.

Of course, such bugs in our nature can be overcome, as they have been throughout the history of social and moral progress. As a fringe view becomes more widespread it reaches a tipping point, accelerating and overturning the status quo. It remains to be seen if the rising tide of plant-based eating can similarly breach the psychological levees of carnism.

Originally posted here:
Why Are There So Few Vegetarians? - Psychology Today

Food We Talked to Vegetarian Latinos About How They Handle the Holidays – Remezcla

Posted on December 25, 2019 by Prof Baldwin

You kind of have to lean heavy on the appetizers.

Art by Stephany Torres for Remezcla

Well, my immediate familyembraced [vegetarianism] fully. My mom actually learned recipes for vegan tamales, vegan champurrado, just anything that was a traditional staple she learned to make a vegetarian version for us, because it was two out of three kids that were vegetarians and the third one didnt mind eating vegetarian food.

As far as my extended family, theres a few scattered vegetarians, so there was always a vegetarian dish but usually, it was just sides or something carby like rolls. You kind of have to lean heavy on the appetizers, as opposed to the main meals. The game plan was usually to order ahead from a place we knew had vegetarian food, and it was almost like we were having a second dinner. It was almost like an exclusive club [where] the vegetarians hung out in a certain table, where we would bring our own dishes in solidarity like the kids table for vegetarians. -Pablo Hernadez

Art by Stephany Torres for Remezcla

We made empanadas for my Friendsgiving and [my mom] helped me make them with veggies only. Shes also learning, which is nice. Shell taste them and shes like, Yeah, theyre good but you know would be better with meat.

Shes more interested in making sure that she makes stuff for me to eat, which is nice because I was starting to just make my own dishes and I think shes trying to [ensure] that I can still eat the traditional food. Even with arepas, I love thoseshe purchased the Daiya soy cheese and made arepas from them, so little by little shes starting to come around, but I mean its taken six years for her to finally give in. I think theres ways, but it is a lot of pressure to just kind of eat whats in front of you because for the sake of tradition, you almost want to do it, you know youre like, Oh, the holidays [are] fine, but I dont like the taste anymore.

So the previous years, I would [make] cookies or I would make something that still involved animal products. I would even offer to cook regular dishes that I was used to cooking, but I wouldnt eat my own stuff I was spending time and money on stuff that I didnt even eat. I would get there, sometimes eat before or I would eat a little bit of whatever side dishes I could eat. I was more so thinking of the full party rather than, Im going to be hungry. Thats why this year, Ive taken side dishessweet potato mash, mac and cheese that didnt have dairyI almost didnt want to take it because I knew people would say something or comment, Oh, this is vegan? Thats why I would just cook the regular dishes because I rather everybody eat whatever and then just leave me alone. -Carolina Montenegro

Art by Stephany Torres for Remezcla

For the holidays, I usually make my own food. I kind of find out what my family is eating, like if theyre making tamales or pozole or just different food, so then I can recreate that certain dish and veganize it, just so they can kind of see, Hes eating the same thing were eating without any meat or milk products. Just little by little Ive noticed that my family taste my food. Last year, I made tamales and my grandpa, now that hes getting older, hes not able to tolerate beef as much, so he tasted my tamales and hes like O estaban bien sabrosos!He even took some home. -Adrean Rodriguez

Art by Stephany Torres for Remezcla

My family is so big that this year were throwing Christmas in a hall because we dont fit in someones house, theres just too many of uslike 100. It is tough because everybodys bringing meat, but Im just there to enjoy the moment with my family, Ill eat rice and beans. On days like that, Ill have the moro or the salads that they bring and just limit myself. Unfortunately, I dont really get to indulge in all of the amazing things that they cook, but Im just there for the moment. I appreciate that theyre not forcing it on me. Theyre just like, I mean thats great but what are you going to eat? Thats always the question, but I can deal with that. -Maria Brito

Read the rest here:
Food We Talked to Vegetarian Latinos About How They Handle the Holidays - Remezcla

Vote of Thanks – savannahmagazine

Posted on September 15, 2020 by Prof Baldwin

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.

Read the original post:
Vote of Thanks - savannahmagazine

Starter Feed to Hit a Market Value of US$ by 2019 2029 – The Daily Chronicle

Posted on September 21, 2020 by Prof Baldwin

The ever-evolving Coronavirus (COVID-19) has caused interruptions in supply chains of companies in the Starter Feed market. Through careful analysis of the COVID-19, our analysts at PMR offer you a birds eye view of the current on goings of top tier companies in the Starter Feed market. Learn how leading companies are striking potential partnership agreements to generate sales in the Starter Feed market.

Assessment of the Global Starter Feed Market

The recently published market study on the global Starter Feed market by Persistence Market Research (PMR) offers an elaborate analysis of the different market parameters that are poised to influence the overall dynamics of the Starter Feed market. Further, the study reveals that the global Starter Feed market is forecasted to grow at a CAGR of ~XX% through the forecast period (20XX-20XX) and reach a market value of ~US$ by the end of 20XX.

The presented study provides critical insights related to the future prospects of the Starter Feed market by analyzing the different segments and sub-segments of the Starter Feed market. Further, the report is divided into different sections to provide readers a clear understanding of the different aspects of the Starter Feed market.

Request Sample Report @ https://www.persistencemarketresearch.co/samples/30183

Critical insights enclosed in the report:

Important market segments included in the report:

Market Participants

Some of the market participants operating in the global Starter Feed market identified across the value chain includes Alltech Inc., KoninKlijke DSM N.V., Cargill Incorporated, Archer Daniels Midland Company, Evonik Industries AG, Roquette America Inc., BASF SE, Devenish Nutrition, LLC., Green Mountain Feeds, Lowes Pellets & Grain, Inc., NEMO Feed LLC., KalambachFeeds among the other starter feed manufacturers.

Opportunities for Participants in the Starter Feed Market

The poultry farmers are demanding highly digestible plant proteins in their feed variants, so starter feed manufacturers have the opportunities in the purified and highly digestible plant protein starter feed. The increasing demand for the alternatives to the conventional feeds has propelled the manufacturers to explore the natural functional properties of widely sold protein sources. The soy-allergic consumers prefer the meat and eggs from poultry raised on the soy-free diet, due to which the manufacturers are formulating the non-GMO and soy-free starter feed diets

Global poultry farmers use antibiotics for their animals to prevent them from any disease. Nations like the United States has banned the use of antibiotics to raise poultry animals. This has been creating a huge demand for the medicated starter feed for growing livestock babies in the region. This results in the increasing interest of the starter feed manufacturers into Phytobiotics as the use of antibiotics become more and more regulated in the industry. This trend is expected to boost market growth in the forecasted period. The increasing consumer shift towards veganism and vegetarianism, the consumption of livestock-based product has dropped down, which hampers the growth of the Starter feed market.

Request Report Methodology @ https://www.persistencemarketresearch.co/methodology/30183

The market study addresses the following queries related to the global Starter Feed market:

For any queries get in touch with Industry Expert @ https://www.persistencemarketresearch.co/ask-an-expert/30183

Why Purchase From Persistence Market Research?

Plant-based Meat Industry Insights & Opportunity Evaluation, 2020-2026 | Beyond Meat (US), Impossible Foods (US), Maple Leaf Foods Inc. (Canada),…

Posted on October 29, 2020 by Prof Baldwin

Global Plant-based Meat Market has been comprehensively analyzed and the data has been presented in the market report. The research report on Global Plant-based Meat Market delivers major statistics of the global market and provides a comprehensive analysis of the several factors such as regions, manufacturers, types, market size, and market aspects contributing to the Global Plant-based Meat Market growth. The Plant-based Meat market report includes diverse illustrative methods of insight, for instance, SWOT examination to get the information appropriate to separate the money related vulnerabilities related to the progression of the market, which depends upon the present data. Also, latest industry plans and policies, breakdown of the revenue at the regional level covered in this report. The upcoming trends that are performing in Plant-based Meat market to achieve desirable growth in market competition across the globe. The rising opportunities of the fastest growing Plant-based Meat markets segments are covered throughout this report.

Market highlightsThe size of the market is expected to rise from USD 6.7 billion in 2020 to USD 19 billion by 2030, registering an 18% CAGR over the forecast period of 2020-2030. The increasing health issues, increasing numbers of animal-borne diseases, and increasing demand for the safety label and organic products are factors that are expected to stimulate demand in the plant-based meat industry over the forecast period in 2020-2030. Plant-based meat goods are made from plant-based items. This has similar characteristics to those of natural foods and is labeled substitutes for meat. Plant-based meat has the same characteristics as traditional meat, such as texture, taste, and look. Foods made from plants are designed to taste just like meat. Despite expanding worldwide meat intake over the preceding decades, there is a booming demand for vegetarian and vegan alternatives.

Click here to get a Sample PDF Copy of the Plant-based Meat Market Research Report @ https://www.industryandresearch.com/report/Impact-of-COVID-19-on-Plant-based-Meat-Market-Outlook-2030-Industry-InsightsOpportunity-Evaluation-2019-2030/204105#samplereport

The industry statistic, analysis have also been done to examine the impact of various factors and understand the overall attractiveness of the industry. For the sake of making you deeply understand the Plant-based Meat industry and meeting you need to the report contents, Global Plant-based Meat Industry Situation and Prospects Research report will stand on the report readers perspective to provide you a deep analysis report with the integrity of logic and the comprehensiveness of contents. We promise that we will provide to the report reader a professional and in-depth industry analysis no matter you are the industry insider potential entrant or investor. The report appraises the global Plant-based Meat market volume in recent years. The research study assesses the global Plant-based Meat market in terms of revenue [USD Million] and volume [k MT]. Additionally, it embraces the key restraints and drivers controlling the market growth. The report covers all the aspects of industry with dedicated study of key players that includes market leaders, followers and new entrants by region. PORTER, SVOR, PESTEL analysis with the potential impact of micro-economic factors by region on the market have been presented in the report.

Regional Outlook:Plant-Based Meat Products is segmented based on regional analysis into five major regions. These include North America, Latin America, Europe, APAC and MENA.Asia-Pacific is anticipated to grow with the fastest CAGR in the forecast period. Europe is estimated to have the highest share of the meat market based on plants. With the rising phenomenon of vegetarianism in Europe the plant-based industry has tremendous growth. The UK holds the worlds biggest vegan populations, further raising demand for vegetable-based meat products in Europe. The latest epidemic of COVID and adverse comparisons with animal-based food is also expected to also improve the demand in North America and Europe in the near future as COVIDs worse effects have been seen by various countries in both regions. Europe is key in the development and expansion, while Asia-Pacific is expected to expand dramatically over time. -The expectation that a rising number of animal-borne diseases like COVID-19, increased safety problems, and demand for healthy and safe food products and natural products is expected to drive the growth of the plant-based food industry in the forecast period of 2020-2030.

Competitive Analysis:The key players are highly focusing innovation in production technologies to improve efficiency and shelf life. The best long-term growth opportunities for this sector can be captured by ensuring ongoing process improvements and financial flexibility to invest in the optimal strategies. Company profile section of players such as Beyond Meat (US), Impossible Foods (US), Maple Leaf Foods Inc. (Canada), The Meatless Farm Co. (Netherlands), Garden Protein International (Canada), Other Prominent Players includes its basic information like legal name, website, headquarters, its market position, historical background and top 5 closest competitors by Market capitalization/revenue along with contact information. Each player/manufacturer revenue figures, growth rate and gross profit margin is provided in easy to understand tabular format for past 5 years and a separate section on recent development like mergers, acquisition or any new product/service launch etc.

Plant-based Meat Market Segments:By raw materialSoyWheatPeaOther raw materials

By productBurger pattiesStrips & NuggetsSausagesMeatballsOther products

By End UserRetailHouseholdHoReCa

Global Plant-based Meat Market: Drivers and RestraintsDriversHigh InvestmentReason for shutdowns enforced due to COVID pandemic. firms are investing in the retail sector. Many businesses have already begun adjusting their marketing approach because of the rapid rise in demand. Companies such as Beyond Meat Inc., Impossible Foods Inc., and Tofurky Co. are increasing their manufacturing and provide discount coupons on their plant-based meat goods to raise consumer base, broaden shops, and complete stakeholder partnerships.

RestraintHigh processingMost substitute plant-based meat derives its protein and flavor from vegetables and pulses like lentils and soybeans. However, owing to the high degree of processing required, several of these healthier options in the first place drop their nutritional quality and, in specific, the compounds which make them desired by plant-based eaters.

Reason to Buy:1. The report provides key statistics on the market status of the Plant-based Meat manufacturers and is a valuable source of guidance and direction for companies and individuals interested in the industry.2. The report provides a basic overview of the industry including its definition, applications and manufacturing technology.3. The report presents the company profile, product specifications, capacity, production value, and 2015-2019 market shares for key vendors.4. The total market is further divided by company, by country, and by application/type for the competitive landscape analysis.5. The report estimates 2020-2026 market development trends of Plant-based Meat industry.6. Analysis of upstream raw materials, downstream demand, and current market dynamics is also carried out7. The report makes some important proposals for a new project of Plant-based Meat Industry before evaluating its feasibility.

Read Detailed Index report @ https://www.industryandresearch.com/report/Impact-of-COVID-19-on-Plant-based-Meat-Market-Outlook-2030-Industry-InsightsOpportunity-Evaluation-2019-2030/204105

At the end, the Plant-based Meat report offers a short outline of the dealers, distributors, suppliers. Along with Plant-based Meat sales channel, analysis findings, conclusions, and results. This market study presents critical information and factual data about the market providing an overall statistical study of this market on the basis of market drivers, limitations and its future prospects. Finally, provide info regarding new entrants within the Plant-based Meat market. The study suggests a brand new proposition to spice up Plant-based Meat market price and nurture businesses. Correspondingly explains the current global Plant-based Meat market and the coming development of the business.

Industry and Research also offers Custom Research services providing focused, comprehensive and tailored research. Contact Us Please connect with our sales team (sales@industryandresearch.com), who will ensure that you get a report that suits your needs.

Continue reading here:
Plant-based Meat Industry Insights & Opportunity Evaluation, 2020-2026 | Beyond Meat (US), Impossible Foods (US), Maple Leaf Foods Inc. (Canada),...

The Vegetarian Diet: A Beginner’s Guide and Meal Plan

Posted on April 8, 2020 by Prof Baldwin

The vegetarian diet has gained widespread popularity in recent years.

Some studies estimate that vegetarians account for up to 18% of the global population (1).

Apart from the ethical and environmental benefits of cutting meat from your diet, a well-planned vegetarian diet may also reduce your risk of chronic disease, support weight loss and improve the quality of your diet.

This article provides a beginner's guide to the vegetarian diet, including a sample meal plan for one week.

The vegetarian diet involves abstaining from eating meat, fish and poultry.

People often adopt a vegetarian diet for religious or personal reasons, as well as ethical issues, such as animal rights.

Others decide to become vegetarian for environmental reasons, as livestock production increases greenhouse gas emissions, contributes to climate change and requires large amounts of water, energy and natural resources (2, 3).

There are several forms of vegetarianism, each of which differs in their restrictions.

The most common types include:

Vegetarian diets are associated with a number of health benefits.

In fact, studies show that vegetarians tend to have better diet quality than meat-eaters and a higher intake of important nutrients like fiber, vitamin C, vitamin E and magnesium (4, 5).

A vegetarian diet may provide several other health boosts as well.

Switching to a vegetarian diet can be an effective strategy if youre looking to lose weight.

In fact, one review of 12 studies noted that vegetarians, on average, experienced 4.5 more pounds (2 kg) of weight loss over 18 weeks than non-vegetarians (6).

Similarly, a six-month study in 74 people with type 2 diabetes demonstrated that vegetarian diets were nearly twice as effective at reducing body weight than low-calorie diets (7).

Plus, a study in nearly 61,000 adults showed that vegetarians tend to have a lower body mass index (BMI) than omnivores BMI being a measurement of body fat based on height and weight (8).

Some research suggests that a vegetarian diet may be linked to a lower risk of cancer including those of the breast, colon, rectum and stomach (9, 10, 11).

However, current research is limited to observational studies, which cannot prove a cause-and-effect relationship. Keep in mind that some studies have turned up inconsistent findings (12, 13).

Therefore, more research is needed to understand how vegetarianism may impact cancer risk.

Several studies indicate that vegetarian diets may help maintain healthy blood sugar levels.

For instance, one review of six studies linked vegetarianism to improved blood sugar control in people with type 2 diabetes (14).

Vegetarian diets may also prevent diabetes by stabilizing blood sugar levels in the long term.

According to one study in 2,918 people, switching from a non-vegetarian to a vegetarian diet was associated with a 53% reduced risk of diabetes over an average of five years (15).

Vegetarian diets reduce several heart disease risk factors to help keep your heart healthy and strong.

One study in 76 people tied vegetarian diets to lower levels of triglycerides, total cholesterol and bad LDL cholesterol all of which are risk factors for heart disease when elevated (16).

Similarly, another recent study in 118 people found that a low-calorie vegetarian diet was more effective at reducing bad LDL cholesterol than a Mediterranean diet (17).

Other research indicates that vegetarianism may be associated with lower blood pressure levels. High blood pressure is another key risk factor for heart disease (18, 19).

A well-rounded vegetarian diet can be healthy and nutritious.

However, it may also increase your risk of certain nutritional deficiencies.

Meat, poultry and fish supply a good amount of protein and omega-3 fatty acids, as well as micronutrients like zinc, selenium, iron and vitamin B12 (20).

Other animal products like dairy and eggs also contain plenty of calcium, vitamin D and B vitamins (21, 22).

When cutting meat or other animal products from your diet, its important to ensure youre getting these essential nutrients from other sources.

Studies show that vegetarians are at a higher risk of protein, calcium, iron, iodine and vitamin B12 deficiencies (23, 24, 25, 26).

A nutritional deficiency in these key micronutrients can lead to symptoms like fatigue, weakness, anemia, bone loss and thyroid issues (27, 28, 29, 30).

Including a variety of fruits, vegetables, whole grains, protein sources and fortified foods is an easy way to ensure youre getting appropriate nutrition.

Multivitamins and supplements are another option to quickly bump up your intake and compensate for potential deficiencies.

A vegetarian diet should include a diverse mix of fruits, vegetables, grains, healthy fats and proteins.

To replace the protein provided by meat in your diet, include a variety of protein-rich plant foods like nuts, seeds, legumes, tempeh, tofu and seitan.

If you follow a lacto-ovo-vegetarian diet, eggs and dairy can also boost your protein intake.

Eating nutrient-dense whole foods like fruits, vegetables and whole grains will supply a range of important vitamins and minerals to fill in any nutritional gaps in your diet.

A few healthy foods to eat on a vegetarian diet are:

There are many variations of vegetarianism, each with different restrictions.

Lacto-ovo vegetarianism, the most common type of vegetarian diet, involves eliminating all meat, poultry and fish.

Other types of vegetarians may also avoid foods like eggs and dairy.

A vegan diet is the most restrictive form of vegetarianism because it bars meat, poultry, fish, eggs, dairy and any other animal products.

Depending on your needs and preferences, you may have to avoid the following foods on a vegetarian diet:

To help get you started, heres a one-week sample meal plan for a lacto-ovo-vegetarian diet.

Most vegetarians avoid meat, poultry and fish, though some also restrict eggs, dairy and other animal products.

A balanced vegetarian diet with nutritious foods like produce, grains, healthy fats and plant-based protein may offer several benefits, but it may increase your risk of nutritional deficiencies if poorly planned.

Be sure to pay close attention to a few key nutrients and round out your diet with a variety of healthy whole foods. That way, youll enjoy the benefits of vegetarianism while minimizing the side effects.

Link:
The Vegetarian Diet: A Beginner's Guide and Meal Plan

Is veganism the future of food in a post-Covid-19 era? – India New England

Posted on July 23, 2020 by Prof Baldwin

By Puja Gupta

New Delhi People worldwide are recognizing the devastating toll of the animal agribusiness on the environment, human health, and our collective sense of ethics. Theres still a long way to go, however, the tide is turning. With vegan (non-dairy) variants of almost every food product and ingredient available, people are increasingly turning towards sustainable eating as their food preference.

The notion of living a vegan lifestyle as being an expensive one is nothing but a myth. India is culturally inclined to vegetarianism. Many are turning to vegan by excluding the dairy element in their daily diet. The growing inclination towards conscious eating habits, backed by health benefits is set to drive veganism as a way of life in the days to come, says Chef David Edward Raj.

How does this eating habit help in keeping ones immunity in check?

Plants contain no cholesterol, unlike animals, they provide all that we need in terms of fiber to macro and micronutrients. Studies consistently show that people who eat fruit and vegetables tend to enjoy better health.

Research also suggests that vegans have lower rates of heart disease and diabetes. This reduced risk is partly because vegans are statistically leaner and much less prone to obesity than the general population, Raj, who is the Director Culinary development and Innovation, Elior India, told IANSlife.

The vegetables and spices we use in our daily meals are great immunity boosters which help us overcome the Covid-19 threat. It has been medically proven that including ingredients like mushrooms, tomato, bell pepper and green vegetables like broccoli and spinach are also good options to build resilience in the body against infections. A high amount of vitamins and mineral content found in them which helps the body ward off diseases and keeps one healthier.

Food items like ginger, gooseberries (amla) and turmeric are natural immunity supplements. Some of these superfoods are common ingredients in Indian meals and snacks. Several herbs like garlic and basil leaves help in boosting immunity. Seeds and nuts like sunflower seeds, flaxseed, pumpkin seeds and melon seeds are excellent sources of protein and Vitamin E.

Veganism also contributes to nature in terms of reducing emissions into the environment. According to the Food and Agriculture Organization of the United Nations, after beef production, cattle milk is responsible for the most emissions (20 percent) on a commodity basis, he points out. The two major greenhouse gases that are emitting due to animal agriculture are methane and nitrous oxide, because of manure storage and the use of fertilizers, respectively. Hence, veganism as a lifestyle is not just caring about oneself but caring about nature as well.

How is veganism being accepted in the corporate sector?

Raj explains: With the growing awareness of conscious eating along with the need to maintain a healthy immunity, people are looking for a vegan option in corporate cafeterias. Also, one out of six of Eliors recipes is vegetarian that further turns towards veganism. Elior India caters to Fortune 500 companies across India such as Godrej, Goldman Sachs, Cognizant, Linked In, Ashok Leyland, Visa Master, Daimler, Pfizer, Cisco, MRF, Vellore Institute of Technology, Larsen & Toubro, Panasonic, etc. (IANS)

Balancing health with your culture – The Miami Hurricane

Posted on February 24, 2020 by Prof Baldwin

The 2010s saw a dramatic spike in new health trends. Specifically, more people turned to veganism and vegetarianism as a lifestyle. The biggest food prediction for this new decade is a plant-based revolution that will take the mainstream media by storm. Its no secret that eating less meat can be beneficial for your health while also helping the environment. However, with these popular food trends, it can be tricky to also honor ones culture. Cuisine is a major part of every culture and it is challenging to try new things while also staying true to your roots.

Since I was a kid Ive always been interested in plant-based food options and I would constantly drag my mom and sister to the quaint vegan cafes that began popping up throughout Miami. I think its important to try new things, especially when they can improve your health and expand your knowledge on the positive impacts eating the right foods can make. Exploring these vegan or vegetarian food trends is especially difficult when your cultures cuisine is very meat-centric. I come from a Cuban background and one of our main dishes is a bistec de palomilla, or butter-fried beef steak, usually paired with a side of rice and beans. As a person who hasnt had any type of steak in over three years, I can leave people confused.

Youre Cuban but you dont eat meat? is a question I hear a lot, but I think its important to separate heritage and culture from health choices because culture can be honored and celebrated in other ways besides food.

My best friend who is also Cuban can relate to this issue, having been a committed vegetarian for almost four years. In Cuban culture, Christmas Eve, or Noche Buena, is a big deal for us. The designated dish for this celebration is lechon, or pork, but for a vegetarian spending Christmas Eve with a Cuban family, it can be difficult to balance this tradition with personal choices.

I think the best way to navigate these situations is to remember that food is not tied to your identity, and although it may feel like food is the center of your culture, you can still express your heritage through alternate ways, including music, dress, meat-free food options and other customs that dont compromise the health-conscious decisions you want to abide by.

While I havent cut out meat from my diet entirely, I feel that cutting out red meat was the right choice for me and it has helped me feel better physically. I no longer feel sluggish after eating like I used to when I had massive cheeseburgers every other week. Now I opt for a turkey or veggie burger, and when Im really craving meat, Ill order an Impossible Burger, which is entirely plant-based but tastes and even looks like the real deal.

The vegan phenomenon is often criticized because it makes people feel outcasted if they still eat meat, but I think thats the wrong angle to take. I think it all comes down to respecting peoples personal choices, whether that means having meat regularly or leaning towards a more plant-based life. And these choices dont define how strong your pride is for your culture, because it is definitely possible to strike a balance between the traditions of the past and the new ideas of the present.

Nicole Macias is a senior majoring in English.

Eating meat is inhumane, bad for the environment, and harmful to my health. I still can’t give it up. – Business Insider Australia

Posted on March 12, 2020 by Prof Baldwin

Welcome to First Off, Insiders new essay series. Were asking writers to reflect on the firsts, both big and small, in their lives. From their first child to their first grown-up purchase to their first act of rebellion, we want to know how these experiences shaped them.

For our second essay, Sarah Miller writes about how a bad date and a juicy steak ruined all her efforts to give up meat for good.

I was in my late 20s the first time I became a vegetarian. This was the 90s, and I was a Park Slope-living, Chardonnay-drinking, early Brazilian wax-adopting freelance writer who still hung out with all my best friends from college.

I was about two steps to the left of basic, and one of those steps was Jivamukti Yoga, my cramped and unfussy studio that smelled like an old pair of tights. I went almost every day.

I was both intimidated by and girlishly obsessed with the studios lithe, graceful, and terrifying cofounder, Sharon Life. She used to give talks before practice about how yoga applied to life. These talks, like yoga itself, were a stunning mix of profound and ridiculous, and I always listened intently. A week or so before Thanksgiving, Sharon told us how terrible it was to eat animals.

When you eat animals, she explained, you eat the fear that animal felt when it died. That fear goes into your own body and sets up shop in your very cells. Oh boy, I thought. I do not like the sound of that. Im never eating meat again.

On the way home I probably ate a gyro or a piece of pepperoni pizza. Or maybe I ate it the next day. Still, Sharons talk freaked me out. Do you think you can eat fear? I asked anyone who I thought might actually give this question serious thought. Most people thought you could not.

At Thanksgiving dinner, where I ate turkey like everyone else, my friend Melissas cousin Serena confirmed that, yes, it was true: you ate an animals fear when you ate its flesh. Was Serena a vegan? She was. (She still is.) She could also pull off complicated yoga poses unassisted, so I thought she might be right.

That might have been the end of it, but a few nights later, I passed by an overflowing garbage can. It was home to many disgusting things bags of dog shit, napkins smeared with blood and mustard, an answering machine with its own exposed, multi-coloured guts.

But its most prominent resident was an enormous turkey carcass. The ribcage hung with leftover bits lacy, intricate, disgusting. I couldnt stop looking at it. I couldnt even move. The full horror of what meat was everything Sharon Life had said about it, what other vegetarians I knew had said, reservations I had about eating it hit me all at once. I thought of the turkey alive, walking, looking around, doing whatever it was turkeys do. Then I thought of it dying, being dead, its flesh being eaten and washed down with beer, wine, Coca-Cola, Crystal Light.

I boarded the F train in a daze of horror, repulsion, and shame. I could not believe that I ate meat, that I had been eating it my whole life, that my body was made out of fowl and fish and fauna, and, of course, fear. I was horrified. Meat, I said to myself, I renounce you forever.

I went to brunch with my friends and I told all my friends I was a vegetarian now. Melissa, who was brassy and contrarian, told me I wouldnt stick with it. No, I swear, I said. The turkey carcass I saw it was life-changingly disgusting.

All meat is disgusting, Melissa said. It doesnt prevent people from eating it. She told me a story about how her husband was a vegetarian for 20 years. One night he went to a party and smelled sausages and ate seven of them and never looked back.

I thought to myself that perhaps Ben did not have a lot of a lot of fortitude, and how I was not going to be like Ben.

It did not occur to me to give up dairy this was the 90s, and being a vegan was considered radical. I tried to engage with people in what I told myself was a tone of innocent curiosity. In reality, my questions were obnoxious.

I was just wondering does it bother you that animals live terrible lives before theyre killed? Do you ever think about the fact that it was painful to be slaughtered, and no judgment here while youre chewing, do you ever think, This used to be someones leg?

The following fall, I went out to dinner with a guy I met at a coffee shop. We were sitting in a nice restaurant and I thought to myself, I am so bored, we have no chemistry. And then a waiter passed by bearing a platter of sliced grilled steak. It looked so good. It looked so much more interesting than the conversation I was trying to have. So I ordered a steak, and just like that, I was no longer a vegetarian.

One problem was the fading importance of the feelings that made me decide to stop eating meat. I thought the repulsion Id felt upon seeing the turkey carcass would always feel as visceral as it did in the moment. I imagined that the magic I saw in the chain of events that came beforehand Sharons talk, the way I only half took it in at the time, the way the rotting garbage heap drove home the point for me, my vegetarianism as yogic destiny would always feel that magical.

I never cut ahead to the part of the story where the initial motivations were no longer strong and there was meat everywhere and I wanted to eat it. I was so sure my smelling-the-sausage-moment would never come that I hadnt planned for it.

Years passed. I moved to California. I continued to eat meat while thinking about not eating it. In the back of my mind, I knew some charismatic megafauna would come along and spur me to renounce meat again. I did not imagine that it would be a male writer from Brooklyn, who, years later, was mocked for writing ridiculous emails to Natalie Portman.

Earlier, my concerns lay with the poor animals and how they lived and died. This time, I worried that livestock and poultry were pumped full of unhealthy chemicals and antibiotics. Worse yet, the environment the entire plant and animal kingdom was under grave threat from the massive resource drain and pollution from factory farming.

This was far more upsetting than the post-Thanksgiving carcass, but as I knew, shock and outrage diminish over time. I needed a sound strategy for getting me through the tough and not-so-tough moments when meat enticed me, and that initial buzz of pure resolve was nowhere to be found.

I took a photo of a page from Jonathan Safran Foers book Eating Animals that contained a graphic description of factory farming and made it the display on my phone. I doubled down on asking people obnoxious questions in the same manner as before, except now they were more like: This is neither here nor there, but do you know how many gallons of water went into making that sandwich? or What images pop into your mind when you hear the words deforested for ranching?

Can anyone guess what happened next? If you think I stayed a vegetarian for the rest of my life, raise your hand. If you think I started telling myself it was fine to eat meat that came from local farms and then gradually started eating meat from any old place, raise your hand, and then give yourself a gold star for being correct.

It is now 2020. There are few defensible reasons to eat meat or fish. Factory farming is abundantly harmful for the animals it slaughters. Eating vegetables is easier for me than many people. The meat industry is on par with the oil and gas sectors when it comes to environmental damage.

I know all this stuff. Why dont I quit meat?

What kind of person doesnt eat meat for the better part of a year and then eats a steak because theyre bored? I will never forget what my mind did when that beautiful steak went flying past me. I thought, Wow, and then I thought, I could just eat that. There is nothing stopping me but me.

My relationship to meat is a reminder of my general hypocrisy: how there are so many things that I believe in theoretically and do nothing about. Its also a reminder that I have a tendency to put my pleasure above my beliefs.

I would love to see the commercial farming industry dismantled. I would even be happy to participate in that dismantling. But as long as meat appears in front of me and I can afford it, I will eat it.

Im willing to fail at being a vegetarian again. Im also willing to succeed, but, Im sorry to say, not in a position to expect it.

Sarah Miller has written for The Cut, the Outline, and Popula.

What eating too much meat can do to your body, from dehydration to the meat sweats

Why vegans and meat-eaters cant stop trolling each other

Germanys considering a new tax on meat but it might not be a model for Democrats who want Americans to eat fewer hamburgers

15 easy things you can do to help the Earth

Site highlights each day to your inbox.

Follow Business Insider Australia on Facebook, Twitter, LinkedIn, and Instagram.

Link:
Eating meat is inhumane, bad for the environment, and harmful to my health. I still can't give it up. - Business Insider Australia

Select Page ::