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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

The Vegan Grocery Store

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

Address: 324 Oliver Street, North Tonawanda, NY 14120

Phone: 716-260-2906

Online: https://www.thevegangrocerystore.com

Wheelchair Accessible: Yes

Questions or recommendations? Email: jackporc@buffalo.edu

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

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

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

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

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

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

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

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

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

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

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

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

New Toyota and Lexus Models Will Help You Find Vegan Food with Built-In HappyCow Navigation Feature – VegNews

HappyCowan online platform that helps people find vegan and vegetarian restaurantshas partnered with car manufacturer Toyota to integrate its restaurant guide into the Destination Assist feature on select 2020 and newer Toyota and Lexus models. The feature is available in almost two million vehicles in the United States. Car owners press the Destination button on the navigation menu to be connected to a live representative and mention that theyre looking for a vegan or vegetarian restaurant and HappyCow will be used to direct the driver to restaurants near them. The service can help drivers narrow down their choices based on proximity to their vehicle or type of cuisines and then remotely send the destination to their vehicles navigation system. Destination Assist is offered as a free trial for the first year of a new Toyota purchase or lease and for three years for a new Lexus purchase or lease.

We are excited about being part of Toyota Connecteds Destination Assist, which allows owners of select 2020 Toyota/Lexus models to speak to live representatives who have been trained to use HappyCow, Ken Spector, HappyCow Principal, told VegNews. [This] helps users to navigate to vegan food restaurants and other vegan options throughout the US.

Toyota contacted HappyCow for this partnership because of the rise in popularity of veganism and the car company wanted to make it easier for drivers to find vegan options. While the service is currently only available in the US, HappyCow is exploring its feasibility in other global markets.

Pleasesupportindependent veganmediaandgettheverybest innews,recipes,travel,beauty,products, andmore.Subscribe now to the worlds #1 plant-based magazine!

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New Toyota and Lexus Models Will Help You Find Vegan Food with Built-In HappyCow Navigation Feature - VegNews

Magic Talk host Ryan Bridge says pushy vegans are hurting their cause – Newshub

Project hostKanoa Lloyd disagreed, saying they have an important message and asking Bridge what he suggests vegans should do to fight their fight.

"What's the alternative, what do you suggest these people do because they have a point. We have an incredibly urgent crisis with our planet if we don't reduce our meat consumption then we're screwed," she says.

"Those people obviously feel passionate enough to literally take their message to the streets and try and affect some change."

Bridge says being so aggressive will eventually "turn people off" veganism.

"This guy's just eating his breakfast, he's gonna have a busy day, leave him in peace."

Actor Antonia Prebble, a guest on the show, agreed with Bridge saying targeting people isn't going to encourage people to get on board.

"Targeting someone and being really aggressive and humiliating them is not the way to do it in my opinion, I'm with you Ryan."

Watch the full video above.

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Magic Talk host Ryan Bridge says pushy vegans are hurting their cause - Newshub

Fueled by Increasing Veganism, Global Oat Milk Market to Touch New Heights Wall Street Call – Reported Times

iCrowdNewswire Nov 18, 20202:58 PM ET

Report Ocean has recently published a new study on the global oat milk market. The report, titled Oat Milk Market by Source (Organic and Conventional), Flavor (Plain and Flavored), Packaging Form (Carton and Bottle), and Distribution Channel (Supermarket & Hypermarket, Grocery Store, Online Retail, and Others): Global Opportunity Analysis and Industry Forecast, 20212027, presents a detailed and clear picture of this market on the basis of its past and current performance.

REQUEST FREE SAMPLE COPY @https://www.reportocean.com/industry-verticals/sample-request?report_id=AMR1240

The worldwide market for oat milk has gained significant impetus over time. The increasing trend of veganism has surfaced as the main driving force behind the growth of this market. The rising awareness regarding the health benefit of oat milk is also fueling its demand substantially. However, the surge in the penetration of packaged food may hamper the markets growth in the near future.

Impact of Covid 19 on Global Oat Milk Market

The economic slowdown, projected due to the Coronavirus pandemic across the world, is also reflected on the global oat milk market. With less money in pocket, consumers are not willing to spend on products, which arent of absolute necessity. However, as the economy will begin to recover, the momentum in this market will return as well.

Demand for Organic Oat Milk to Gain Traction

The research report presents a wide-ranging analysis of the global oat milk market. In this study, the market has been assessed on the basis of the source, flavor, packaging form, distribution channel, and the region. Based on the source, the market has been classified into organic and conventional. Among the two, the demand is higher for oat milk gained from conventional source at present. However, with the rising preference for all things natural and organic, the demand for organic oat milk is also expected to gain momentum in the near future.

In terms of the flavor, plain oat milk and flavored oat milk have surfaced as prominent segments. By packaging form, cartons and bottles have been considered as the main segments. The supermarket and hypermarket, grocery store, and online retail have been considered as the key distribution channels for the sale of oat milk in this report.

Asia Pacific to Lead Global Market

Geographically, North America, Europe, Asia Pacific, and LAMEA have emerged as the prominent regional markets for oat milk across the world. Among these, Asia Pacific has acquired the dominance and is expected to retain it over the forecast period. The increasing demand for clear ingredients from sustainable sources among consumers in Asia Pacific is propelling this regional market, significantly, states the research study.

Key players in the global oat milk market, mentioned in the report, are Califia Farms LLC, Pacific Foods of Oregon LLC, Hain Celestial, Danone, Cereal Base Ceba AB, HP HOOD LLC., Elmhurst Milked Direct LLC, Happy Planet Foods Inc., RISE Brewing Co., and Earths Own Food Company.

Key Findings:

The global oat milk market is segmented into:

By Source

By Flavor

By Packaging Form

By Distribution Channel

By Region

North America

Europe

Asia Pacific

LAMEA

Companies Mentioned in the Report

GET SAMPLE COPY @https://www.reportocean.com/industry-verticals/sample-request?report_id=AMR1240

Table of Content

CHAPTER 1:INTRODUCTION

1.1.Report description1.2.Key market segments1.3.Key market benefits for stakeholders1.4.Research methodology

1.4.1.Primary research1.4.2.Secondary research1.4.3.Analyst tools and models

CHAPTER 2:EXECUTIVE SUMMARY

2.1.Key findings of the study

2.1.1.Top investment pocket

2.2.CXO perspective

CHAPTER 3:MARKET OVERVIEW

3.1.Market definition and scope3.2.Porters five forces analysis

3.2.1.Bargaining power of suppliers3.2.2.Bargaining power of buyer3.2.3.Threat of new entrants3.2.4.Threat of substitute3.2.5.Intensity of competitive rivalry

3.3.Market dynamics snapshot

3.3.1.Drivers

3.3.1.1.Growing trend of vegan diet3.3.1.2.Increasing diversity in plant-based beverages3.3.1.3.Prevalence of lactose intolerance and milk allergy

3.3.2.Restraint

3.3.2.1.Discrimination against plant milk via labelling and tax regulations

3.3.3.Opportunities

3.3.3.1.Rising popularity of novel functional beverages3.3.3.2.Exploring demand in Asia-Pacific region

3.4.COVID-19 impact on oat milk market

CHAPTER 4:OAT MILK MARKET, BY SOURCE

4.1.Overview

4.1.1.Market size and forecast

4.2.Organic

4.2.1.Key market trends, growth factors, and opportunities4.2.2.Market size and forecast4.2.3.Market analysis by country

4.3.Conventional

4.3.1.Key market trends, growth factors, and opportunities4.3.2.Market size and forecast4.3.3.Market analysis by country

CHAPTER 5:OAT MILK MARKET, BY FLAVOR

5.1.Overview

5.1.1.Market size and forecast

5.2.Plain

5.2.1.Key market trends, growth factors, and opportunities5.2.2.Market size and forecast5.2.3.Market analysis by country

5.3.Flavored

5.3.1.Key market trends, growth factors, and opportunities5.3.2.Market size and forecast5.3.3.Market analysis by country

CHAPTER 6:OAT MILK MARKET, BY PACKAGING FORM

6.1.Overview

6.1.1.Market size and forecast

6.2.Carton

6.2.1.Key market trends, growth factors, and opportunities6.2.2.Market size and forecast6.2.3.Market analysis by country

6.3.Bottle

6.3.1.Key market trends, growth factors, and opportunities6.3.2.Market size and forecast6.3.3.Market analysis by country

CHAPTER 7:OAT MILK MARKET, BY DISTRIBUTION CHANNEL

7.1.Overview

7.1.1.Market size and forecast

7.2.Supermarket & Hypermarket

7.2.1.Key market trends, growth factors, and opportunities7.2.2.Market size and forecast7.2.3.Market analysis by country

7.3.Grocery Store

7.3.1.Key market trends, growth factors, and opportunities7.3.2.Market size and forecast7.3.3.Market analysis by country

7.4.Online Retail

7.4.1.Key market trends, growth factors, and opportunities7.4.2.Market size and forecast7.4.3.Market analysis by country

7.5.Others

7.5.1.Key market trends, growth factors, and opportunities7.5.2.Market size and forecast7.5.3.Market analysis by country

CHAPTER 8:OAT MILK MARKET, BY REGION

8.1.Overview8.2.North America

8.2.1.Overview8.2.2.Key market trends, growth factors, and opportunities8.2.3.Market size and forecast by source8.2.4.Market size and forecast by flavor8.2.5.Market size and forecast by packaging form8.2.6.Market size and forecast by distribution channel8.2.7.Market size and forecast by country8.2.8.U.S.

8.2.8.1.Market size and forecast, by source8.2.8.2.Market size and forecast, by flavor8.2.8.3.Market size and forecast, by packaging form8.2.8.4.Market size and forecast, by distribution channel

8.2.9.Canada

8.2.9.1.Market size and forecast, by source8.2.9.2.Market size and forecast, by flavor8.2.9.3.Market size and forecast, by packaging form8.2.9.4.Market size and forecast, by distribution channel

8.2.10.Mexico

8.2.10.1.Market size and forecast, by source8.2.10.2.Market size and forecast, by flavor8.2.10.3.Market size and forecast, by packaging form8.2.10.4.Market size and forecast, by distribution channel

8.3.Europe

8.3.1.Overview8.3.2.Key market trends, growth factors, and opportunities8.3.3.Market size and forecast by source8.3.4.Market size and forecast by flavor8.3.5.Market size and forecast by packaging form8.3.6.Market size and forecast, by distribution channel8.3.7.Market size and forecast by country8.3.8.Germany

8.3.8.1.Market size and forecast, by source8.3.8.2.Market size and forecast, by flavor8.3.8.3.Market size and forecast, by packaging form8.3.8.4.Market size and forecast, by distribution channel

8.3.9.France

8.3.9.1.Market size and forecast, by source8.3.9.2.Market size and forecast, by flavor8.3.9.3.Market size and forecast, by packaging form8.3.9.4.Market size and forecast, by distribution channel

8.3.10.UK

8.3.10.1.Market size and forecast, by source8.3.10.2.Market size and forecast, by flavor8.3.10.3.Market size and forecast, by packaging form8.3.10.4.Market size and forecast, by distribution channel

8.3.11.Italy

8.3.11.1.Market size and forecast, by source8.3.11.2.Market size and forecast, by flavor8.3.11.3.Market size and forecast, by packaging form8.3.11.4.Market size and forecast, by distribution channel

8.3.12.Sweden

8.3.12.1.Market size and forecast, by source8.3.12.2.Market size and forecast, by flavor8.3.12.3.Market size and forecast, by packaging form8.3.12.4.Market size and forecast, by distribution channel

8.3.13.Russia

8.3.13.1.Market size and forecast, by source8.3.13.2.Market size and forecast, by flavor8.3.13.3.Market size and forecast, by packaging form8.3.13.4.Market size and forecast, by distribution channel

8.3.14.Rest of Europe

8.3.14.1.Market size and forecast, by source8.3.14.2.Market size and forecast, by flavor8.3.14.3.Market size and forecast, by packaging form8.3.14.4.Market size and forecast, by distribution channel

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Fueled by Increasing Veganism, Global Oat Milk Market to Touch New Heights Wall Street Call - Reported Times

VEGAN GROUPS UNITE TO PROVIDE 2,000 MEALS TO THOSE IN NEED IN BRISTOL – VEGWORLD Magazine

ACTION SUPPORTED BY BRISTOL MPs AND RENOWNED LOCAL MUSICIAN, ROBERT DEL NAJA OF MASSIVE ATTACK

Throughout November World Vegan Month campaigners will provide 2,000 plant-based meals to those in need around Bristol. The compassionate action is aimed at directly supporting those affected by the Covid-19 pandemic, while at the same time highlighting the risks of animal agriculture to public health.

The project has been coordinated by international NGOMillion Dollar Veganand Bristol-based vegan charityViva!, and is supported byKerry McCarthy MP,Darren Jones MP andlegendary Bristol musicianRobert del Naja.

Together, they aim to make known the impacts of dietary choices on our health, the world around us and our future. Withthree quartersof all emerging infectious diseases coming from animals, and pandemic experts expressing serious concern about the dangers of intensivepoultry and pig farms, they feel the time is right to raise awareness and encourage widespread change. Million Dollar Vegan is urging people to eat plant-based foods to#TakePandemicsOffTheMenuwhile Viva! has launched itsEnd Factory Farming Before It Ends Us campaign.

Animal agriculture is not just a significant pandemic risk, it is also a key driver ofclimate change,deforestation,species lossandpollution, with Oxford University environmental researchers concluding that eating vegan is the single biggest thingwe as individuals can do to help the planet. Their evidence is clear that eating plant-based isfar more effectivethan eating locally produced meat. Sir David Attenborough also raised these issues in his recent documentary,A Life On Our Planet,where he urged: We must change our diet. The planet cant support billions of meat-eaters.

Million Dollar Vegan and Viva! will be taking 2,000 ready meals and hot meals including burritos, curries and stir-fries to local charities:Caring in Bristol,FareShare, andBristol Soup Run Trustas well as foodbanks across the city.

Kerry McCarthy, MP For Bristol East says: Already, we are seeing the impacts of climate change forest fires, droughts, floods, storms and heatwaves and these will only worsen over the coming years, especially if companies and governments continue with deforestation linked to the production of food and other commodities. Thankfully, none of this is inevitable but to prevent it we must make some changes in how we live and eat right now. Im really pleased to see this support for Bristol organisations, which have done a brilliant job in responding to food poverty in the city, especially during the recent pandemic.

Darren Jones MP for Bristol North West says:This may be the most challenging winter Bristol has faced in recent times and the 2,000 vegan meals donated to our food network by Million Dollar Vegan and Viva! will go a long way. Beyond COVID, increased food poverty follows climate breakdowns, we know that. Its time we start making our food system work for us and the planet too.

Robert del Naja, Bristol-based musician with Massive Attack says: Its easy to feel despondent about many global issues but if we can help reduce climate change, protect the planet and prevent future pandemics just by eating a vegan burrito, then things arent so bad after all.

Says Kate Fowler, Director of Communications at Million Dollar Vegan:What we choose to buy and eat has profound consequences that go way beyond our taste buds and waistlines. It affects our own health, the health of our planet, how long we will have workable antibiotics, when another pandemic will come and whether we will be able to slow down climate change. These are the biggest issues we face, but we are not helpless. We can each play a part in protecting ourselves, our planet and our future.

Says Will Sorflaten, Campaigner at Viva!:Veganism is empowering; it is the most beneficial change any individual can make on the climate crisis, on food hunger, on our health and it massively reduces our risk of suffering through another pandemic. It can all start with a few more vegan meals a week or quick fixes like swapping dairy for plant milks. If youre interested in trying veganism out, whether for planet, health or animals, check out7dayvegan.viva.org.ukto start your journey.

The food was supplied by Bristol-based catering businessesKabala KitchenandSuma, a wholefood vegetarian co-operative.

About Million Dollar Vegan and Viva!

Million Dollar Vegan is an international NGO, best known for offering $1 million to charity if Pope Francis went vegan for Lent to help limit climate breakdown. Since Covid-19 hit, the group hasprovided food relief to communities in need around the world, from the slums of India to Maasai communities in Kenya, and has pledged to donate one million vegan meals by 2022. Its Vegan Starter Kit, Health & Nutrition Guide and recipe e-book are available free atwww.MillionDollarVegan.com

Viva!are the UKs leading vegan campaigning charity and specialise in undercover investigations into British factory farms, high-profile campaigns and making veganism accessible for all. Their projects includeEnd Factory Farming,Vegan Recipe Club,Viva!healthand7 Day Vegan. Founded in 1994, Viva! have spent more than 25 years creating a kinder, more sustainable world for humans and animals alike.

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VEGAN GROUPS UNITE TO PROVIDE 2,000 MEALS TO THOSE IN NEED IN BRISTOL - VEGWORLD Magazine

Brooklyn-based pharmacist named Compounding Pharmacist of the Year – newsindiatimes.com

Gopesh Patel, RPh, of VLS Pharmacy in Brooklyn, New York, and New Drug Loft in New York City, has been named PCCAs 2020 M. George Webber, PhD, Compounding Pharmacist of the Year.Photo Credit: New Drug Loft

Professional Compounding Centers of America (PCCA) named Indian-American Gopesh Patel, of VLS Pharmacy in and New Drug Loft in New York City,as its 2020 M. George Webber, PhD, Compounding Pharmacist of the Year.

More than 1,300 compounders from the U.S., Canada, Australia and beyond attended the companys virtual International Seminar 2020 on November 6 where PCCA President Jim Smith announced Patels award.

Smith had presented the award to Patel on October 26, on a Zoom call where Patels family and pharmacy staff also joined him to celebrate the honor.

Thank you for this honor. Im truly humbled by it, Patel I quoted saying in a press release. I always want to serve anyone who has a problem or a difficult time. I like to help them. Thats how my family grew up, thats what Im following, and I tell my daughters to do the same. I like teaching and sharing with others, so that we can save lives. My reward has always been helping people feel better, he added.

The award is presented annually to an independent pharmacist who has demonstrated service excellence to patients, health care providers and pharmacy colleagues, according to the press release. The award is named after the late M. George Webber, PhD who was a longtime professor with the University of Houston College of Pharmacy and was instrumental in founing PCCA in 1981.

What an honor it is to have someone of Gopeshs caliber and character blessing the lives of patients in his community and blessing those in the PCCA community, Smith is quoted saying in the release. In 2020, his care and compassion especially stood out through his work with patients afflicted with COVID-19 and their physicians, and his commitment to protect the members of his community with hand sanitizer donations and much more. Were all enriched because of our knowledge of him and our friendship with him.

According to his bio on New Drug Lofts website, Patel is a PCCA member since 2009, and is the compounding pharmacist-in-charge and owner at VLS Pharmacy and New Drug Loft. A 1979 graduate of MS University in Baroda, India, Patel has extensive clinical knowledge in hormone replacement therapy, dermatology, urology and IV therapy.

Patel is also a member of the Pharmacists Society of the State of New York, Alliance for Pharmacy Compounding, American Academy of Anti-Aging Medicine and American College for Advancement in Medicine.

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Brooklyn-based pharmacist named Compounding Pharmacist of the Year - newsindiatimes.com

Protective protein could help keep blood young and healthy – New Atlas

A new study led by the University of Edinburgh and Queen Mary University of London has identified a protein that plays a crucial role in protecting the bodys blood stem cells from damage during infection, a finding that could lead to new ways to slow down the aging process.

Hematopoietic stem cells (HSCs) are found in bone marrow, and from there they produce other blood and immune cells. When an infection strikes the body, HSCs are known to ramp up production to fight it off but thats raised some questions for scientists in the past. In particular, how do they protect themselves from damage while working overtime?

We know that inflammatory pathways induced by infection force blood stem cells to rapidly produce immune cells to help combat infections, says Kamil Kranc, corresponding author of the study. However, these pathways can eventually exhaust stem cells or cause their premature aging, and it is important to understand how this can be stopped.

In the new study, the researchers identified a protein called YTHDF2 that seems to be responsible for this important job. When an infection arises, the HSCs produce far more immune cells, but at the same time that triggers inflammatory processes that can damage the stem cells. The study found that the YTHDF2 protein regulates genes that control those inflammatory processes, protecting the stem cells from premature aging.

To investigate the role of YTHDF2, the team engineered mice to be deficient in the protein, then administered a chemical that acts like a viral infection. Sure enough, the mices HSCs appeared to suffer chronic inflammation, altering the production of different blood cell types. Interestingly, the blood of these young animals began to resemble that of much older mice.

The new study seems to agree with previous reports that blood transfusions from young animals to older ones can improve the health of the recipient, and even slow the progression of diseases like Alzheimer's. As such, the team says that future work could investigate whether manipulating levels of YTHDF2 may be a potential anti-aging treatment.

The research was published in the Journal of Experimental Medicine.

Source: University of Edinburgh

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Protective protein could help keep blood young and healthy - New Atlas

How Taco Bell Turned Its Back on Indian Americans – Grub Street

Photo: Lynne Gilbert/Moment Editorial/Getty Images

When I was 8 years old, I lived in a town so small that my family would drive 30 minutes to the nearest Taco Bell for takeout. By the time wed driven back home, the food would be cold and slightly soggy. It was still the highlight of each week.

My family is one of the many Indian families who immigrated to the United States in the second major wave of migration from the 1980s to the mid-1990s. I started preschool in the U.S., and its fair to say that my childhood was defined by the trappings of American culture. I primarily spoke English, I made white American friends, and I watched American TV. Outwardly I was an average American kid. At home, though, I lived an alternate identity. My Indian parents spoke our native tongue of Gujarati, watched Bollywood movies, spent time with Indian friends, and most notably, exclusively cooked and ate vegetarian Indian food.

At the time, burgers and pizza were unfamiliar territory for Indians migrating to the West. Alternatively, vegetarianism was a largely foreign concept to Americans in the 90s and it had certainly not broken through to the mainstream chains we coveted as we struggled to find a place in American culture. Eating out was, for people like us, just not a thing.

Growing up as a vegetarian in Texas, which was hardly understood 30 years ago, it was next to impossible to find vegetarian-friendly food, much less vegetarian fast food, says Akansha Sharma, a senior product marketing manager from Houston. It was and still is really novel to look at a menu and be able to order anything, which is possible as a vegetarian at Taco Bell.

As incongruous as it sounds, the chain that specializes in tacos and burritos was a lifeline for Indian American families. My family and I would always find something each of us liked, explains Manasi Arya, a special education teacher and illustrator from Indianapolis. The sauces were our favorite part, and we still have drawers full of random Taco Bell sauces.

Taco Bell introduced an option for families like ours to join in the very American tradition of grabbing a cheap fast-food meal. Whats more, it helped my immigrant parents and me to find common ground at a time when we couldnt agree on much else. As Arya explains, Taco Bell offered a surprisingly appealing combination of details: Spicy sauces and ingredients my parents were familiar with like rice, beans, and veggies and regular American food with cheese.

Which is why it was so startling when Taco Bell first announced that it would remove a number of vegetarian items the 7-Layer Burrito, the Spicy Potato Soft Taco, Cheesy Fiesta Potatoes from its menu starting this past August and continuing until last week. While change is hard, the company pandered to its disappointed customers, a simplified menu and innovation process will leave room for new fan favorites.

While touting the completion of its menu revamp and announcing the elimination of its Mexican Pizza the chain tried to assuage the concerns of its vegetarian customers by pointing out the menu remains highly customizable, encouraging them to play around on our mobile app.

But by eliminating specific items that had become so important to vegetarians, and instead encouraging them to place special orders, the message Taco Bell sent was not so subtle, and its priorities became clear. Even if the move was an attempt to improve the bottom line, it also felt personal.

So, in true American fashion, Indian Americans are protesting Taco Bells decision to remove the items. Soon after hearing the news, Krish Jagirdar, a venture partner from New York City, started the Save the Mexican Pizza petition on Change.org. Its made its rounds with the Indian American community in the last few months, garnering almost 144,000 signatures.

I think its a huge mistake. Taco Bell is deeply intertwined with Indian American culture, Jagirdar explains. For most Indians, the Mexican Pizza was a staple item included in almost every order. Many friends and relatives have sent me screenshots of the petition being shared in various text and WhatsApp groups, often by aunties and uncles as well.

For many Indian Americans, trips to Taco Bell have been the backdrop to both significant and mundane memories. Memories of my adolescence are earmarked by how accessible Taco Bell was, such was its critical existence in my own familys life. Vegetarian-friendly fast-food options have, of course, improved immensely in recent years, but the Indian American communitys love for Taco Bell isnt just about the food. To eat it is to feel at home, a reminder that inclusivity can make all the difference. Taco Bell will live on as an unlikely champion in the Indian American story: When everything else made me felt like an outsider, eating at Taco Bell unwittingly reminded me that choices matter, and that we belong here, too. Fortunately, that feeling wont disappear entirely, even if the Mexican Pizza has.

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North America Pea Protein Market Analysis with Key Players, Applications, Trends and Forecasts to 2026 – Illadel Graff Supply

Selbyville, Delaware Market Study Report adds 2019-2026 North America Pea Protein report that offers an exhaustive coverage of the industry with brief analysis, data charts, figures, statistics that help take business decisions, company profiles and more.

Rising trend of veganism and vegetarianism, alongside extensive use of product in bakery items, sports supplements, nutraceuticals, dietary supplements and as meat substitute are driving the growth of pea protein market in North America. High digestibility, anti-allergen properties, significant iron content and various health benefits such as weight loss, muscle growth, and improved heart health are encouraging the adoption pea protein in everyday diet.

Request sample copy of this Report: https://www.marketstudyreport.com/request-a-sample/2525412/?utm_source=Marketwatch.com&utm_medium=AN

Elaborating on the end-use spectrum, North America pea protein market is classified into strips & nuggets, meatballs, burgers, and others including ground meat and sausage. The others segment is expected to accrue considerable gains by the year 2026. Ground meat and sausages made from pea proteins offer similar characteristics to that of original meat, including the aesthetic appeal and taste, which serves a major growth impetus for the industry. Citing an instance, Beyond Meat, plant-based meat producer added vegan sausage called Beyond Sausage among its various offerings. The product is prepared from rice, fava beans, and pea protein, rendering same aroma, texture, and taste as regular pork sausages. Such innovations and increase in number of vegan meat producers are expected to boost the segment growth in the coming years.

Based on the product type, concentrates segment is slated to witness sizeable growth over the forecast duration. Pea protein concentrates require minimal processing, are available in finely powdered form, and possess several nutritional benefits. They are used in protein shakes as gluten, allergen and lactose-free substitutes. This factor coupled with extensive product use in pet food formulation are bolstering the demand for pea concentrates.

As per the regional analysis, Mexico held over 4.5% share of North America pea protein market in 2018 and is expected to witness significant gains over the forecast timeline. Consumer inclination towards veganism in tandem with changing dietary preference for animal cruelty-free products and plant-based meat substitutes are supporting the Mexico industry expansion.

Major players operating in North America pea protein market are Cargill, Roquette Freres, The Scoular Company, Emsland Group, Axiom Foods, Inc., Puris Proteins, LLC, DuPont, Ingredion, and A&B Ingredients.

Questions & Answers: North America Pea Protein Market

Q1: What are the key growth parameters of North America Pea Protein Market?

A: Rising trend of veganism and vegetarianism, alongside extensive use of product in bakery items, sports supplements, nutraceuticals, dietary supplements and as meat substitute are driving the growth of North America pea protein market.

Q2: Why is Mexico pea protein market witnessing remunerative growth?

A: Mexico pea protein market will record significant gains in the coming years, owing to consumer inclination towards veganism in tandem with changing dietary preference for animal cruelty-free products and plant-based meat substitutes.

Q3: Which are the leading players in North America pea protein market?

A: Prominent players in North America pea protein market are Cargill, Roquette Freres, The Scoular Company, Emsland Group, Axiom Foods, Inc., Puris Proteins, LLC, DuPont, Ingredion, and A&B Ingredients.

Complete Report At: https://www.marketstudyreport.com/reports/north-america-pea-protein-market?utm_source=Marketwatch.com&utm_medium=AN

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North America Pea Protein Market Analysis with Key Players, Applications, Trends and Forecasts to 2026 - Illadel Graff Supply

How One Dairy Loving Derry Girl Embraced The Plant-Based Life, And Hasnt Looked Back – British Vogue

Going vegan had never been on my agenda. In fact, Im not sure I even encountered the term until we moved to Chicago in 2009 where, much to my surprise, it cropped up almost everywhere. It was a city of two halves one part deep-dish pizza, the other part pushing the boundaries of plant-based cuisine. At the forefront of all things foodie related, Chicago had a burgeoning vegan scene that I was soon to discover.

Read more: Will Becoming A Vegan Actually Make A Difference To The Planet?

Until that point though, my experience of vegetarianism, let alone veganism, was virtually non-existent. Growing up in Derry, Northern Ireland, during the 80s and 90s, my diet consisted of typically traditional fare think beef broths, lamb stews and the odd crumble and custard. Everything a growing Irish girl needs, or so I thought.

Dairy was resolutely my thing. Milky, creamy, preferably sweet. All day. Every day. You can imagine my delight then when we unsuspectingly found ourselves in Chicago, one of the food capitals of the world. I thought the Irish had cornered the market on buttermilk usage, but Chicagoans have found a way to use this humble ingredient in almost everything. Pancakes would never be the same again.

And then it came. That nagging feeling my current food habits didnt quite match my almost imperceptibly (even to me) shifting mindset. I stumbled across The Kind Life, a blog founded by everyones favourite 90s icon, Alicia Silverstone, which I promptly devoured. Immediately, I was on a mission to know more and quickly became consumed by the concept of veganism, and the idea of living kindly in other words, placing my own needs and desires as secondary to those of the environment and the animals who inhabit it.

There were also countless documentaries that helped along the way including Food, Inc. (2008), which shone a light on the negative impact that large-scale industrial animal agriculture is having on our produce and the planet. It was a real eye-opener for me, and also introduced me to the wondrous Michael Pollan, a prolific author who coined the phrase eat food, not too much, mostly plants a mantra I was soon to live by.

After discovering all of this, there was no going back. No way to un-know what I now knew. The switch had flipped and as much as I resisted, I knew that my consumption habits had to change.

I dilly-dallied for a little while after, dipping my toe into the world of grass-fed beef and only buying organic yoghurt and the like, but it was all just delaying the inevitable. Sitting at the hotdog counter at our local Whole Foods ordering a soy dog and shake felt almost liberating. I didnt have a sense of missing out or that I was doomed to a life of chickpeas and kale although truth be told, even my taste buds have changed in the interim. Where once I cringed at the thought of kale crisps, I now actually crave them.

The health benefits from going vegan were quickly noticeable, too. I was sleeping better and my hair and nails vastly improved. Surprisingly, there were no initial regrets or cravings. Then again, I had every conceivable substitution at my disposal, thanks to the likes of Target and Trader Joes who stocked everything from vegan-friendly wine to dairy-free ice cream that, to my utter amazement, tasted even better than the real thing. Granted, it was trickier when I would visit my family in Ireland, where even chips were off the menu because theyre often fried in dripping. Sob.

It was really the ethical and environmental concerns, though, that kept me from veering off this new path. From deforestation to the plight of the honey bee, once Id opened that particular Pandoras box, there was no closing a lid on my freshly acquired worries.

My newfound existence extended to every aspect of my lifestyle including fashion and beauty. Veganism is so much more than a diet, it is an all-encompassing lifestyle (a philosophy, even) that pertains to exclude all animal products where possible and practicable, as The Vegan Society itself would concede.

In those early years, I rid myself of every animal product in my closet although in hindsight, maybe donating those vintage Bally boots was a huge mistake, but you live and learn. Nowadays, I would much prefer to buy a secondhand woollen coat than purchase a new one made from environmentally damaging synthetic fabrics, but we are making huge strides in producing plant-based alternatives all the time.

Thats the thing with veganism. Its not about being perfect or getting it right the first time round. A decade in, Im still learning and altering my stance on certain things while trying to honour my initial goal, which is simply to tread a little more lightly on this planet of ours. For me, its a continuing balancing act whereby you weigh the pros and cons of each individual choice. Its always in flux and, in my opinion, there are many shades of grey. I dont find dogmatism helpful to the movement or prospective vegans.

Over the years, the social landscape has undergone a metaphorical 180 degree turn, too. What was once a niche lifestyle is now almost completely mainstream and Im 100 per cent here for it. Yes, big brands are jumping on the bandwagon, and yes, we occasionally call things plant-based to reach a wider audience, but if that means bringing sustainability more to the fore, then why not? Its never been easier to go vegan and its been wonderful to witness so many people embrace this lifestyle in recent years. It certainly feels less lonely out there.

My personal vegan journey continues to evolve I will make more mistakes, no doubt but my devotion to this way of life remains intact. Not only does it bring me a great deal of peace but, equally, its given me a sense of purpose that no other lifestyle could. Im in it for the long haul and Im happy about that.

ine Carlin is the author of Cook Share Eat Vegan (Octopus), out now

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How One Dairy Loving Derry Girl Embraced The Plant-Based Life, And Hasnt Looked Back - British Vogue

Vale Sizzler: the cheese toast king couldn’t keep up with dining trends – ABC News

After 35 years in Australia, the last plates ofcheese toastwill soon be served at Sizzler's nine remaining outlets across Queensland, New South Wales and Western Australia.

The family-friendly restaurant, famous for the all-you-can-eat salad bar and cheesy TV ads, was once a suburban dining stalwart. But Sizzler'sclosure on November 15isn't just another consequence of COVID-19.

Australia's food values and tastes have changed since the chain's heyday of the 1990s. Today, food is much more important in our everyday lives.

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Sizzler began in the United States in the late 1950s, opening its first Australian restaurant in 1985 in the Brisbane suburb of Annerley. A novelty of the chain was its salad bar, which the Canberra Times in 1992described as:

15 metres of salad choices, two soup choices and croutons and rolls, a potato casserole, savoury rice, two types of pasta (with the usual unfortunate consequences for pasta left sitting) with meat, tomato and cream sauces, and four or five desserts.

Optional steak, seafood and chicken offerings could be served to your table. When the chain reached its Australian peak in the mid-1990s, our food culture was very different. Cuisine of the era was increasingly multicultural as food author Cherry Ripe notes in her bookGoodbye Culinary Cringe but food was more often spoken about in utilitarian terms.

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Sizzler positioned itself as food that was cheap and fast, but not "fast food". Most of those who dined there, alongside the dine-in all-you-can eat Pizza Huts,earnedunder $60,000 (approximately $110,000 today).

But over the past 25 years, the way Australian families dine hasdramatically changed. Instead of a large "family friendly" diner, we are more likely to frequent a range of small, culturally diverse eateries.

While Sizzler hasattributed the shutteringof the final nine stores to the impact of COVID-19, the brand has experienced aslow death, with19 outlets closing across Australia since 2015.

Its demise can be attributed to many factors.

Since Sizzler's peak, Australian consumers have shown greater interest infood provenance, or understanding where their food comes from.

There are growing concerns about environmental impacts of the way we eat, particularly aroundfood waste. These concerns become stark in buffet settings.

Other contemporary culinary interests include the ideals of "clean eating" and Instagrammable#foodporn Sizzler isn't entirely suited to either category.

Once considered "alternative" approaches to eating, vegetarianism and veganism are also on the rise. By 2019,more than 2.5 millionAustralians were vegan or vegetarian.

We have embraced movements likeflexitarianism(a mostly plant-based diet, with animal products eaten in moderation) andMeat Free Mondays. Sizzler is known for its salad bar, but the prominent grill offerings of steak, seafood and chicken dont necessarily align with these culinary values.

Pressure has been placed on Sizzler, too, as fast-casual diningchains gain popularity, with companies like Guzman y Gomez and Grill'd focusing on ethical and healthy choices.

The pressures faced by Sizzler can also be seen in the Australian fine-dining sector. There has beenan explosionof mid-tier, casual but trendy venues opening to accommodate diners' changing tastes. This has led to closures of both "value for money" sit-down restaurants, like Sizzler, at one end of the spectrum, and fine dining at the other end.

Our notion of what constitutes "good value" has also evolved.

Until Sunday, a standard Sizzler all-you-can-eat salad bar will cost you $27.95. You can add $4 and get a rump steak, or $2 for a "Malibu Chicken Supreme" (think parmy-meets-Chicken-Cordon-Bleu).

But "value" now lies in thequalityrather than quantity of one's meal. As Australians' idea of value is shifting, we are inclined topay morefor food we consider to be good quality so $30 for an average steak and salad now seems rather steep.

This isn't to say Australians are a bunch of food snobs.

Inmy 2014 researchinto food and food media habits, I spoke to then 38-year-old food enthusiast Melanie, who enjoyed trips to Adriano Zumbo's Sydney patisserie and celebrated her sister's 40th birthday dinner at Tom Colicchio's New York restaurant but she was not opposed to more lowbrow or fast-food offerings.

I will say I love fine dining, but if you offered me up Sizzler on a Sunday, I'm right there.

I hope Melanie got a booking at Sizzler to enjoy one last Sunday indulgence.

Katherine Kirkwood is a PhD candidate at Queensland University of Technology. This article originally appeared on The Conversation.

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Vale Sizzler: the cheese toast king couldn't keep up with dining trends - ABC News

Need to get fit? Need to lose weight? Go vegan say experts! – Gulf News

A vegan menu consists of no ingredient that comes from animals, including meat, cheese, milk, and even honey Image Credit: pexels.com

For years, it was just a minor offshoot of vegetarianism, more associated with barefoot walking and bohemian wear. Were talking veganism.

Today, it is a mainstream lifestyle as across the globe, plant power has taken hold.

And theres no better time to indulge your interest in veganism than November - World Vegan Month.

Established in 1994 and kicked off by Vegetarian Awareness Month in October, this 30-day celebration of a plant-based lifestyle is all about discovering some key arguments and mooing over why ditching meat helps.

What is veganism?

A vegan menu consists of no ingredient that comes from animals, including meat, cheese, milk, and even honey. Instead its back to the basics, consuming grains, legumes, vegetables, fruits and beans, and dairy alternatives such as almond, soy or coconut milk. Whoever said going vegan wasnt cost-effective simply doesnt know this list debunking the vegan-is-too-expensive myth isnt difficult when you look at some of the staples of the diet.

Is it an expensive lifestyle?

As the oldest vegan organisation in the world, The Vegan Society, says, Ultimately, even though a vegan diet can theoretically be expensive, the perception that veganism will automatically cost you more is not an accurate reflection of every vegans experience."

Even lifelong meat eaters can abide. Vegan staples are not all about tofu, and no, you dont live just on lettuce.

For example, you could be saving about Dh7 to Dh10 per day when you eliminate thechicken from your home-cooked meal of vegetables, lentils,and rice might (based on market prices and consumption of volume). That's a whopping Dh210 to Dh300 per month.

The 78 million people around the world who have adopted the lifestyle would agree.

How popular is it?

Veganism has surprised detractors by rising high up the approval charts. The knock-on effect has seen vegan menus sit alongside existing ones, supermarkets carry vegan ranges, and whole restaurants now having only have vegan offerings on the menu.

Festivals, cookbooks and documentaries centred around veganism have sprouted, and theres vegan versions for so much vegan mayonnaise, vegan turkey and sausage, yogurt without dairy, vegan mozzarella, and even nuggets (made of pea). Tastes and textures of meat are being recreated by companies such as Beyond Meat. Vegan celebrities abound, from Bollywoods Sonam Kapoor and Aamir Khan to Hollywoods Natalie Portman, Benedict Cumberbatch and Ellen Page. Fast food companies from McDonalds to Burger King have introduced vegan options. Vegans have never had it easier.

Jackfruit pulled chicken and burgers that bleed like meat (via beetroot juice), anyone?

Social media has given the movement a lot of airtime recently and helped spread the word. Data from Google Trends shows interest in veganism is at an all-time high, while #vegan has about 102 million posts on Instagram. Proof of further popularity is theres now two months to celebrate it besides November, remember the Veganuary movement in January, where you got to try the lifestyle for a month with a whole community, advice and recipes?

And meat-free meat just got a huge boost in Europe when the European parliament ruled that vegan/vegetarian products that do not contain meat can continue to be termed sausages or burgers, rejecting a proposal backed by the meat industry to ban the labels.

The benefits of going meat-free

Its benefits reach far outside the kitchen. Your motive for a shift towards veganism could be three-fold - for your health, for animals or for the environment. With a diet high in fibre and low in cholesterol and salt, vegans score high on health markers. Cutting down on meat means cutting down on saturated fat. Vegans tend to have better heart health in comparison to their meat-eating counterparts. They also have a lower body mass index. Studies show overweight or obese individuals who switch to a plant-based diet lost body fat and have better insulin sensitivity and gut bacteria.

Meanwhile, University of Oxford researchers found cutting meat and dairy from your diet could reduce a person's carbon footprint from food by up to 73 per cent.

You could be going vegan as a form of protest against the meat industry and its ugliness. You could have been persuaded by gory visuals from slaughterhouses, or hard-hitting climate change stats. Whatever the reason, the gains far outweigh what youre giving up.

Just limiting your animal product intake to a few days a week can make a huge difference you can be vegan in stages.

Plunging right in isnt for everybody, and adopting a flexitarian approach a primarily plant-based diet with occasional meat consumption works well at the start.

If you ever doubt the lifestyle, remember, bread is vegan. A lifestyle that allows you to have carbs cant be bad at all!

And we would love to help you along, so here are a few recipes from restaurant chefs in the UAE so you can dip your toe into veganism:

RECIPES

Mixed mushroom salad

50gm king oyster mushrooms

50gm brown shimeji mushrooms

2 tbsp freshly squeezed lemon Juice

Optional (birds-eye chilli, whole if you want to spice it up!)

Boil all the mushrooms until theyre 90 per cent cooked (2-3 mins).

Cut all the vegetables, place in a bowl. Add the mushrooms and cashew nuts and mix well.

Place the coriander, coriander root, garlic, sugar, salt, lemon juice, water and chilli (optional) in a pestle and mortar and pound for 30 to 45 seconds.

To serve, pour the dressing over the vegetables and mushrooms in the bowl, mix well and sprinkle some coriander on the top.

- Recipe courtesy of Caf Isans head chef and co-owner, Chef New Chaklang

Chili sin carne

Cooking time: 30-40 minutes

Scant 1 14 cups (250g) dried red beans

1 garlic clove, peeled and finely chopped

1 onion, peeled and finely chopped

A little olive oil for frying

5 tbsp (80g) tomato paste

2 large eggplants, washed and cut into small cubes

2 red bell peppers, washed, seeded, and cut into small cubes

450gmbutton mushrooms, washed and chopped

4 ripe tomatoes, washed and chopped

12 tsp mild chilli powder

4 tbsp (60gm) vegan cream cheese

4 tbsp (60gm) pico de gallo (made by combining diced onions, tomatoes, jalapeno, cilantro, salt and lime juice)

Soak the dried beans in a bowl of cold water overnight or for at least 10 hours. Drain and put the beans in a large saucepan of fresh, salted water.

Bring to a boil, boil for 10 minutes, lower the heat, and simmer for 1 hour 30 minutes or until the beans are tender. Drain.

Fry the garlic and onion in a little olive oil in a large saucepan over low heat. Stir in the tomato paste and all the vegetables, and continue frying.

Pour in the water and add the spices, bay leaf, and red beans. Bring to a simmer and continue cooking till all the vegetables are tender.

Divide among 4 plates and accompany each serving with a tbsp of vegan cream.

Remove and discard the bay leaf and season with salt and pepper. Divide cheese and pico de gallo. Accompany with lime wedges to squeeze over.

- Recipe courtesy of Wild and the Moon

Chia rose pudding

Prep time: 10 mins plus refrigeration time

1 1/2 cups dairy-free milk (use creamier milks for creamier, thicker pudding, such as full-fat coconut or cashew)

1-2 tbsp maple syrup (more or less according to taste)

1/2 tsp vanilla seeds (or vanilla extract)

A pinch dragonfruit (pitaya) powder for natural colour

Sliced strawberries and blueberries, to serve

To a mixing bowl, add dairy-free milk, chia seeds, maple syrup (to taste), vanilla, rose water and dragonfruit powder. Whisk to combine.

Cover and refrigerate overnight (or at least 6 hours). The chia pudding should be thick and creamy. If not, add more chia seeds, stir, and refrigerate for another hour or so.

Serve in a glass topped with sliced strawberries and blueberries.

- Recipe courtesy of 100 Caf at The Hundred Wellness Centre

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Need to get fit? Need to lose weight? Go vegan say experts! - Gulf News

OPINION: Changes to your meals can have an impact on the environment – CollingwoodToday.ca

In this week's column, environmental activists Laurel Hood and Sherri Jackson encourage you to take a closer look at your meat-eating habits

This regular column on tips to live more sustainably comes from the52 Weeks Climate Action Challenge. The challenge was created by Laurel Hood and Sherri Jackson. Hood is a retired Collingwood Collegiate Institute teacher, and Jackson is a writer and speaker, and ran as the Green Partys candidate for the area in the last federal election. Both are climate activists.

*****

In the immortal words of Pink Floyd, how can you have any pudding if you dont eat your meat? Its a good question. Meat has been a staple in the Western diet for a really long time. It used to be a luxury. Now, its a requirement for many of us.

The debate rages on is vegetarianism better for you, or is it okay to be a carnivore? Well, Ill leave all that up to you to decide for yourself. Depending on your initial premise, you can google is vegetarianism bad or is vegetarianism good and youll get two (mostly) logical, yet opposing views. So, lets leave the ethics and the health out of it for now. Were focusing on climate change, and what we can do to counteract it. And, Im sorry to say, the target is on meat as a big player in the pollution game.

Worldwide over the past 50 years, as we have made tremendous advances in some ways, meat consumption has quadrupled to over 320 million tonnes per year! As weve discussed, meat production requires massive resources, like water, land, and feed, which has to be grown on even more land, requiring even more water.

Animal agriculture is the second-worst culprit of human-generated carbon emissions, contributing about 20 per centof the worlds greenhouse gases. Animals produce 30-40 per centof the worlds methane emissions, and much of that is in how factory farms raise their animals, the sheer number of animals raised, and the prevalence of cheaper feed (like corn) which is not a normal part of their diet. Hence, the reason cows get a bad rap. Its not their fault really they were designed properly by nature, and they were domesticated for centuries before big business figured out a way to exploit them, and it all went downhill from there.

Farming sustainably is a game changer, and animals are a big part of that cycle. If all our meat was sustainably raised, it would be a different conversation. But, right now, the majority of our meat comes from factory farms. And thats a problem.

Dont believe me, or perhaps you dont want to believe me? Then here we go.

Visit https://www.omnicalculator.com/ecology/meat-footprint.

This challenge isnt for the faint-hearted. This site calculates how much water is consumed to produce the meat you eat, and the carbon dioxide equivalency of the emissions produced from that meat. Ill level with you. Its pretty disturbing.

If that wasnt enough, it also lays it out in clear terms, like, your meat consumption is the CO2 equivalency of x number of cell phone charges, y number of litres of gas.You get the picture.

After youve recovered from your meat footprint analysis, see if you can make some changes to improve your score. See if you can go one week without beef or lamb these are the most carbon-intensive meats.

It takes over 15,000 litres of water to raise onekilogram of beef. It produces the equivalent of 85.2 kg of CO2, and needs 326 m2 of land use. For one kilogram! There are320 billion kgs of meat consumed annually. Its mind-boggling. Lamb takes 10,400 litres. So, if you can reduce your consumption of these two, youre having an impact.

If you havent watched the documentary Cowspiracy yet then watch it this week. Its available on Netflix.

If you really want to dive into some data, you can check out the Climate Change and the American Diet Report by the Yale Program on Climate Change Communication. It has some interesting statistics on why we eat the way we do, what our preconceived notions are, and a ton more statistics in its 44-page findings.

So, can you adopt different habits?Thats the question. Can you eat less red meat? Can you source your meat from places that farm more sustainably? Can you eat more plant-based proteins? Can you try meatless Mondays?

Again we are at the place where we have to reassess whether what weve been doing is working for us. Times are a-changin'.Maybe factory farming was sustainable for a number of years, but, were coming to the end of its feasibility. Were going to have to look at new ways of doing things if were going to survive. Yeah, I know thats a bleak statement.

There are so many ways that modern farming can become the hero in the climate change story, by adopting more sustainable farming practices, which not only help the planet, but improve the health of the farms soil, which improves yields, requires less chemical pesticides and fertilizers, and, oh, yeah, sequesters massive amounts of carbon at the same time.

Its a myth that sustainable practices arent as productive as conventional ones. Watch Kiss the Ground on Netflix, which connects the dots between healthy soil and healthy humans. Even possibly, whether there will be humans in the future.

Throughout history, agriculture has evolved to meet the needs of the planet, and the lifeforms on it. When conditions shift, farmers are ready to tackle new challenges as they arise. So here we are, in the biggest challenge of history. The fight for the survival of our planet and our species. What do we do in the face of that? Time will tell.

***********************

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OPINION: Changes to your meals can have an impact on the environment - CollingwoodToday.ca

Maine Veg Fest is virtual this year – Portland Press Herald – pressherald.com

SOUTH PORTLAND The 16th annual Maine Veg Fest, taking place virtually on Nov. 14, includes a presentation about how one can reduce the risk of severe COVID-19 symptoms with a healthy lifestyle.

The event, beginning at 10 a.m. and free to attend, is hosted by the Maine Animal Coalition, a statewide organization that has worked since 1987 to promote compassion to all animals, according to the coalitions website.

Dr. Timothy Howe will record a presentation, Reducing Your Risk of COVID-19 with Lifestyle Choices, said Beth Gallie, president of the Maine Animal Coalition and South Portland resident. Howe is a board certified internal medicine physician, practicing in Brunswick.

For the past 31 years, he and his wife Lyn, who has her masters in public health, have worked together, teaching how a healthy plant-based diet and thoughtful living can be used in the prevention and treatment of many diseases, Gallie said. He and his wife have worked together, giving cooking schools and seminars in the United States and internationally. After 30 years in private practice, Dr. Howe recently joined MidCoast Medical Group. He and his wife regularly make presentations for MidCoast Hospitals program, Food for Health.

Howes presentation may interest people who are interested in reducing their risk of severe COVID-19 symptoms, Gallie said.

Two speakers will present through Zoom, one being a Portland resident and two-time cookbook author Collin McCullough, Gallie said. His presentation is called, How to Skip the Turkey and Navigate the Holidays as a Vegan. The other Zoom presentation is from Amy Stedman, a Presque Isle business owner, who will discuss running a vegan store in Aroostook County.

Usually, the Maine Veg Fest takes place in Portland, Gallie said. But this year the entire state has a chance to check out the event and possibly learn about the vegan or vegetarian lifestyle.

Were a statewide organization and people around the state can attend, so to speak, she said.

There are many reasons people go vegan or vegetarian, said Gallie. The Maine Animal Coalition supports people who stop eating meat for health reasons, environment reasons, etc.

We really care a great deal about animals, and because the biggest sin against animals is eating them, were into converting the world into a plant-based diet, she said. A lot of people are vegan or vegetarian. Vegan means you dont eat any animal products, and vegetarians might eat eggs or milk. But a lot of people are going vegan for health reasons. A lot of people are doing it because its easier on the environment. People come at it from all different angles.

She added that the meat industry creates as much harmful pollutants as the transportation industry.

The Maine Animal Coalition offers resources for people who are interested in vegetarianism or veganism, Gallie said. Many people who wander in to the Maine Veg Fest each year find that there are a lot of interesting tips and recipes.

More and more people are understanding the importance of reducing their meat consumption, she said. Older people understand the importance of vegetables. They can remember when the American people ate differently. They had food from their gardens and no fast food. Its an interest of everyone, I think.

People who are interested in attending can visit mainevegfest.com, call 767-7268 or email [emailprotected]

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My Diet Doesn’t Have a Catch-All Name, But It’s the Healthiest I’ve Ever Felt – Organic Authority

After years of trying all sorts of different "healthy" diets, from low-cal to low-carb to vegetarian to vegan to paleo, I've finally found the diet that works for me. While my diet has no catch-all name, it's the best and healthiest I've ever felt in my life. Getting here, however, was a journey of broken "rules" and failed regimens that ultimately taught me that perhaps the safest and gentlest way to define your diet is to stop trying to.

Its not a rare story, but it is mine: I have always struggled with my weight.

I came from a household where we ate quickly, and food was always copious. While my mother eschewed processed sugars and candy, and snacks were always either fresh fruit or crudits, there was always more than enough pasta to go around. I wasn't a particularly active child, and I loved food, often eating beyond the point of fullness. Comparing my body to that of my skinny sister was something that I did frequently by the time I was ten or eleven, but I didnt have the tools or the self-awareness to realize that portion control was probably the best way forward.

Instead, when I was thirteen, I started a long chain of fad diets that I didnt understand. I would drink my fathers Slim Fast shakes for breakfast or use websites in an attempt to count calories. I would eat meal replacement bars or emulate my sister's eating habits. By fourteen, I had tried both Atkins and Weight Watchers; with the latter, I started to see my still-adolescent body shrink.

For years, I had decided what to put in my body solely based on what tasted good. It wasnt until I was fifteen and my boarding school roommate sent me a Michael Pollan article about steer farming in America that I began to think about the morality behind my food. I quickly became a vegetarian, which, at boarding school, meant I ate a lot of pasta and bagels. But I also frequented the salad bar and began a life-long love affair with vegetables. I liked the sense of fullness they gave me: a fullness that made me feel revitalized instead of sluggish. But I must admit, now, that I also liked the fact that putting a name on my diet made it easy for me to refuse food, to hide behind the name of something that was morally driven rather than inspired by vanity.

Theres nothing wrong with trying a new eating regimen for whatever reason or even being gung-ho about it, as so many vegetarians and vegans are. But when we define ourselves by what we eat, things get complicated.

Theres a little bit of a slippery slope, explains Elise Museles,certified eating psychology & nutrition expert. Because on the one hand, we dont want to discourage people from being curious. Where you get into trouble is when you think that you have to stick to these super-rigid rules, and they were defined by somebody else, not by you.

In doing exactly this, Museles explains, I was refusing to listen to what my body needed.

You become disconnected from your body and you become more concerned with the rules instead of how you actually feel.

This was certainly true for me. Weight was pouring off me, but I couldnt get enough sleep, and my usually thick curly hair thinned. It wasnt until moving to France that I would reject this unhealthy diet but my journey towards healthy eating was far from over.

Food is nourishment, yes, but its also social, something that contributed to my abandonment of my vegetarian diet at the age of sixteen. While studying abroad, I was housed in a homestay with three other girls and an elderly French host. On our first night, she served everyone ham-and-cheese-stuffed cordon bleu, looking at me and saying, "Don't worry, I have something special for you!"

She returned to the kitchen and emerged holding a baked whole fish.

Aghast at the prospect of explaining the difference between vegetarianism and pescatarianism to my elderly host, I made an exception. Afterwards, I felt so guilty that I Googled meat production in France, discovering to my pleasure and surprise vastly different standards than those I knew back home. In rural France, which was far from veggie-friendly in 2004, this was a welcome relief.

Soon, I started integrating not just fish but meat into my diet. By the time I enrolled at the University of Toronto, I was an omnivore once more.

At university, I began to teach myself to cook, a skill my mother possessed but never passed down. I made meals to share and also went out to restaurants with friends. But as I embraced the social aspect of dining, I also gradually put on thirty pounds over the course of my freshman year.

This doesnt surprise Museles. While she notes that "socializing and connecting with other human beings" is, itself, "a form of nourishment," it's all about finding equilibrium.

"If I'm going to end up eating something that isn't as healthy as I would make at home, I'm OK with that, because I would like to be connected to other people," she says.

But I wasnt quite there yet. While I enjoyed sharing foods with my friends, I hadn't reached a balance that made me feel both physically and emotionally sated. Over the next decade, I found that my eating vacillated widely depending on whether I was alone or in a group. With others, I would eat omnivorously and with gusto, often punishing myself for it later by cutting calories... or cutting out food groups entirely. I attempted all sorts of things to get my eating back on track: Weight Watchers, Whole30, and more.I would tell people that I was taking some time away from booze, or grains, or gluten, or meat, or dairy, only to change my mind weeks or months later.I never felt satisfied, and food, despite having become my job, was a source of profound stress and anxiety for me.

For Museles, the rulemaking I subjected myself to is not uncommon.

Women have a tendency to vilify entire food groups, she says, citing carbohydrates or gluten or fat as examples. This tendency to restrict based on what works for someone else's body often inspires cravings, especially if that food group is one your bodyreally needs.

Often a binge will follow a cycle of restrictive eating," she says.It creates this loop that makes us feel bad about ourselves, when the truth is that it's really our body doing its job.

In 2015, I came down with a bout of bronchitis that I could not shake for six months. After two rounds of antibiotics, chest x-rays, and more, my doctor put me on a cortisol inhaler. Knowing that a constant intake of steroids couldn't be good long-term, I explored an anti-inflammatory diet, using the principles of Whole30 and GAPS to cut vast swaths of foods from my diet. From there, I slowly reintegrated them, all the while focusing on how I felt: were my lungs inflamed? Was I coughing? How was my breathing? It was the first time in my life that I examined so closely how individual foods made me feel, and in doing so, I finally stumbled upon the diet that has cleared up my skin, helped me shed unwanted pounds easily, improved my mood, and kept me full. And it has no name.

I had learned back in high school that I do well on a diet mostly made of plants, and that remains true to this day. I love to feel full, and every day, I consume multiple servings of leafy greens, orange veggies, and crucifers, as well as quite a bit of seasonal fruit.

I do believe strongly in the moral and environmental ramifications of eating plant-based. The only non-vegan foods I keep at home are small, sustainable fish (pickled anchovies are a favorite, as are canned sardines) and free range eggs sourced from local farmers. I also know that I need a decent amount of fat to feel full: tahini and avocado are my favorite sources.

I know that dairy and alcohol make me break out, and most carbs make me hangry and cranky. I avoid these foods most of the time, and frankly, I don't miss them. I've never had much of a sweet tooth, and when a craving arises, I truly, honestly do feel better with a piece of seasonal or frozen fruit.

This is how I eat when I'm at home, and it's no hardship. I look forward to hearty meal salads of beans and kale and chili-spiced tahini dressing. But also live in Paris, where I work as a restaurant critic. And you can bet I'm not asking Alain Ducasse to make me a kale salad.

"Food should work with your life; it shouldn't define your life," says Museles. "It should enhance it.

I love eating out with friends, exploring new restaurants and flavors. White flour might make me cranky, but depriving myself of a truly exquisite Saint-Honor makes me even crankier.

But even when deviating from my base diet, I make choices that make me feel good.I prefer skipping breakfast and eating my first meal at lunchtime, and when I indulge in a croissant in the morning (as my countrymen are wont to do), I find it makes me hangry two hours later. So instead, I save my croissant consumption for the 4pm goter or snack.I've noticed that while I tolerate meat fine, I rarely get excited about it. I probably eat meat once a month, if that, and only when a particularly enticing option presents itself on a menu (90 percent of the time, this is tacos al pastor or nduja). At restaurants, I usually eschew dessert, because eating sweets late at night gives me a stomach ache.

It took me 33 years to know that about myself. And I'm still learning.

There is no one word to define the diet I follow, which I suppose bridges the gap between flexitarian and pegan. But I don't need a name for it. All I know is its the best Ive ever felt in my whole life.

Related on Organic AuthorityGuide to Non-Toxic Cookware to Keep Chemicals Out of Your FoodIs It Time to Bring Animal Fats Back Into Your Kitchen?9 Pegan Recipes to Embrace This Paleo-Vegan Hybrid Diet

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My Diet Doesn't Have a Catch-All Name, But It's the Healthiest I've Ever Felt - Organic Authority

What other cultures can teach us about forgiveness – BBC News

Does putting the needs of the group first leave the forgiver dissatisfied? What about their emotional needs?

The question is whether emotional forgiveness follows decisional forgiveness in collectivistic people, says Toussaint. Something called cognitive dissonance might interfere. In short, its difficult for people to say one thing and believe another our brains struggle to allow two contradictory thoughts to exist and it creates additional psychological stress. As a result, if we say we believe something, that belief tends to materialise.

To decide you will forgive and then withhold it emotionally for most individuals would be very disconcerting, says Toussaint. Sometimes, especially when acts of forgiveness are made public, they draw us emotionally in line with those commitments.

This reasoning is one reason why vegetarianism and veganism can become an entire life philosophy for some people, and not just a diet. They believe the reasons for their diet are important and it permeates elsewhere such as in the clothes they buy and charities they support. Likewise, for someone who arrives at a cold, calculated reason to forgive, it is likely that the emotional satisfaction will follow suit. Perhaps then, if you want to benefit from being more forgiving, you can start by deciding to forgive even if you are not yet emotionally invested.

How do you say I forgive you?

Language plays an important part in our interpretation of emotions. Its very common for feelings to manifest in different ways depending on the language you speak. The people of Tahiti, for example, have no word for sadness, writes Lisa Feldman Barrett, a neuroscientist at Northeastern University in Boston, Massachusetts, and author of How Emotions Are Made.

When Tahitians are in a situation that a Westerner would describe as sad, they feel ill, troubled, fatigued or unenthusiastic, all of which are covered by their broader term pe'ape'a, which means worries, she writes. Sadness is not one of their worries, instead their language is more specific and sophisticated. So, when a Westerner might say they feel sad, a Tahitian might say they feel physically sick, and due to cognitive dissonance, a physical sensation follows.

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Robust Growth Of The Collagen Market Predicted Over The Forecast Period 2018 2028 – Eurowire

An Overview of the Global Collagen Market

The global Collagen market study touches on the growth prospects of the market during the historic period (2014-2018) as well as the forecast period (2019-2029). The report introspects the various factors that are projected to influence the growth trajectory of the Collagen market including the trends, drivers, and restraints.

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Opportunities for participants in the global collagen market reside in the increasing healthcare and cosmetic industries. Multiple companies are opting for natural ingredients like collagen in their cosmetic products instead of artificial products to cater to the consumer expectations of natural ingredients in products. The steadily increasing market for health supplement and nutraceutical products has also created opportunities for collagen in the market, and has made the future prospects stronger. Right now, the opportunities are higher in developed regions as compared to developing regions, owing to higher consumer spending capacity. As developing regions are catching up with the trends from developed regions, such as increased veganism and vegetarianism, the demand for collagen and collagen products is anticipated to increase even further.

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After 20 Years, Stella McCartney Is Still Fashions Sustainability Whisperer – British Vogue

When Paul and Linda McCartney welcomed their second child into the world in 1971, they named her Stella, for Lindas grand-mother, and Nina, for one of Lindas college chums. Stella Nina means star girl, Sir Paul explains by telephone from his home in the Hamptons. And she is.

Indeed, she is. This month, Stella Nina McCartney is kicking off the 20th anniversary celebrations of her brand, which she launched in 2001, aged 29. In those two decades, Stella, a lifelong vegetarian, has grown from being considered the industry kook, for refusing to use leather and animal fur, to becoming a driving force for sustainable and conscious fashion. All as well as marrying the love of her life, the creative brand consultant Alasdhair Willis, in 2003, and with him raising their four children, who carry on the McCartney familys vegetarianism.

Twenty years thats a big number, she says, in genuine disbelief, over Zoom. She looks like a grown-up teenager, barefoot and make-up free, wearing one of her signature jumpsuits, in sand-coloured organic cotton. I didnt even notice the time flying, she says. I have such high hopes and aggressive goals for change that time passes me by. But, obviously, time is critical. Theres lots to be done. Like getting fashion to take circularity the reuse or recycling of garments and accessories seriously. After selling a stake of her company to LVMH last year, she now serves as sustainability whisperer to chairman and CEO Bernard Arnault. To be the personal adviser to Mr Arnault on sustainability? That can make meaningful change, she says. I feel very privileged to have that opportunity.

How Stella got to this point of unmatched power and influence in the world of fashion is, to steal from her Beatles father, a long and winding road. In the early 1970s, Paul and Linda McCartney whisked their young family off to the Sussex countryside. As is clear in Lindas Polaroids of that time, it was a simple, rustic life. We were very protected, isolated really, in the middle of forests, vast landscapes, Stella recalls. Or we were on tour, surrounded by 200,000 people. Extremes.

To celebrate the labels 20th anniversary, Vogue senior contributing fashion editor Poppy Kain mixed pieces from the archive with the spring/summer 2021 collection. Here, a spring/summer 2012 asymmetric-sleeve dress is paired with autumn/winter 2015 shoes.

Campbell Addy

I remember seeing one of the McCartney kids [Stellas older half-sister, Heather] under the piano in Let It Be, the Michael Lindsay-Hogg documentary about The Beatles, when I was a teenager, Stellas friend Bono begins. And I was, like so many, worried about how those kids were gonna grow up under the glare and glaring of so many. My first memory of Stella is of that same feeling. Not realising, of course, that they would grow into some of the finest people you could meet: a) on the street; b) at a gig; c) at a club after the gig; d) in a boardroom the next morning; and e) at a protest at lunchtime.

The McCartney kids did survive the glare in large part because Paul and Linda encouraged them to fulfil their dreams. Stellas was to be a fashion designer. It made sense. Both her parents were fashion icons. Her father dressed in Tommy Nutter and Edward Sexton suits. My mum wore Chlo in the 70s, so I had that floating around the house, Stella told me when I met her in 1997 in Paris, during her first days as creative director of Chlo. Stella and her sister Mary were always dressing up in Lindas stuff, like little girls would, Paul remembers. They particularly loved the platform boots that went up to Lindas knees, so up to the kids waists.

When Stella was 12, she and her mother were on a plane, when her mother said, If you really want to be a designer, you should go and talk to that guy sitting over there. Linda pointed to an ageing aristocratic-looking man across the aisle. It was Ert, the renowned art deco artist and designer. Stella sat with him the entire flight, and peppered him with questions. Later, she interned in his London studio. Her collection for autumn/winter 2020 featured soft suits and flowing tunics in ethereal prints from the Ert archives. I loved the theatricality and drama of Erts work the absolute glamour, she said backstage after her show at Pariss Opra Garnier in March.

At 15, Stella interned in Paris with the much-lauded couturier Christian Lacroix. Afterwards, she finished her A levels, and enrolled in a foundation course at Ravensbourne College of Design and Communication. I thought, When Im done, Ill be a fashion designer! she recollects with a laugh. The British fashion designer Betty Jackson, who was a friend of Lindas, sat Stella down and imparted some wisdom: You think you want to be a fashion designer because everyone thinks they want to be a fashion designer. But you might want to be a pattern cutter. Or do knitwear, or production, or press. My advice is that you intern in different areas and see what you like. And so she landed at British Vogue, under Liz Tilberiss editorship, while Sarajane Hoare was the fashion director. It was the early 1990s, in the thick of the Karl Lagerfeld at Chanel and Versace-supermodel time, and we were all in Chanel and red lipstick, Hoare tells me. Stella was very quiet, quite subdued, looking at everything and taking it in.

All the editors assistants were very well-to-do, Stella confirms. And I was a country girl who had come up on the train. It was such an eye-opener. Realising quickly that media was not her calling, she enrolled in the fashion design course at Central Saint Martins. The school encouraged the out-of-the-box, creative-thinking side of my mind, which I could deliver on, she says. But I was lacking in the technical skills. To hone them, she moonlighted at Edward Sexton on Savile Row. Her degree collection in 1995 was a mix of bespoke tailoring and these fragile, feminine, bias-cut slip dresses, all from vintage markets, she explains. Everything was vegan even the shoes. Famously, she had her supermodel pals walk the show to a song her father wrote for the occasion, Stella May Day and her parents sat in the front row. When we saw it, we thought, Boy, she knows how to do it. Shes not a stumbling amateur, her father remembers. It was very convincing, had a panache to it.

The collection was bought by cool London boutique Tokio. Then Bergdorf Goodman wanted my stuff, and Browns wanted my stuff, and Madonna was wearing my stuff, Stella says.

Wool jacket, 1,575, bra top, 895, wool trousers, 625, all spring/summer 2021.

Campbell Addy

She sewed it all herself in her dads basement, and, later, in an apartment in Notting Hill. Her assistant was Saint Martins classmate Phoebe Philo. Ive always wondered who got those dresses, Stella notes. Nobody knew that I made them. Chlo president Mounir Moufarrige called, asking to see her collection. At the same time, she says, other houses [such as Givenchy] started to sniff around. Her friend Alexander McQueen landed that gig, but Moufarrige offered her the job at Chlo. She was 25. I thought, Ill go to Paris, get some knowledge and some space. And thats what I did.

I remember her first Chlo show, in October 1997, in the same Paris opera house where she shows today. There were sharp 1970s-style suits, like her mother used to wear, and fresh, breezy dresses. Little nothings, is how then International Herald Tribune fashion critic Suzy Menkes described them. Looking back at it now, you can see the roots of all Stella has created since in the line, in the attitude. The masculine and the feminine; the hard and the soft; the city and the countryside those extremes have been very present in everything I do since day one, she says.

The show was dedicated to Linda, who was fighting breast cancer; she succumbed to the disease six months later. Today, Stella has a foundation for breast cancer awareness, and through it offers organic lace, double mastectomy bras of her design to post-op patients for free. Everything we do regarding breast cancer awareness sadly comes from losing the most precious creature ever. We want to empower women who have gone or are going through it, she explains. Most important is early detection. Get your mammograms! (As someone who caught a malignancy early, thanks to screening, I agree: do not put it off.)

In the late 1990s, Bernard Arnault launched a creeping takeover of Gucci. To fend it off, Guccis creative director Tom Ford and CEO Domenico De Sole enlisted French tycoon Franois Pinault to underwrite the formation of Gucci Group, now known as Kering, with Gucci and Yves Saint Laurent Rive Gauche as its cornerstones. Ford became creative director for the entire group, as well as for Saint Laurent, and he talked to Stella about her potentially assuming the role at Gucci. When she objected to using animal skins a stumbling block, obviously, since Gucci is a leather goods brand Ford kept the Gucci job for himself, and suggested she create her own label in the group. I loved what she did, I thought that she had a completely original take on fashion, and was a real talent, Ford says. She also addressed a different customer than our other brands did, and I knew that she could and should have her own label. De Sole agrees: She had an incredibly good sense instinct of what young people wanted, and that is one of the things that made her collections so successful. She knew her customers and designed with them in mind.

Autumn/winter 2015 brocade dress and shoes.

Campbell Addy

Though Ford and Stellas working relationship came to an end when he and De Sole left the group in 2004, they are still so tight that she is godmother to his son Jack. Stella is driven, and I mean that only in the most positive way, Ford adds. She was way ahead of the game with regards to sustainable and ethical fashion. She has really led that movement and, of course, it has now become mainstream. Stella was a visionary and still is. She is a completely modern woman and a wonderful mother. How she does it all amazes me.

Multitasking at its best! her friend and client Amal Clooney confirms. Stella is a great talent. Her work is a reflection of herself: daring, instinctive, purposeful, ethical and fun. She is a caring friend, a devoted mother and an activist who cares about the world and is committed to making it better. Stella is able to achieve so much, and do so seemingly effortlessly, because of her unwavering focus. Fashion is all my life, really, outside of my babies, and family and friends, she says.

First, her babies: who are tweens and adolescents now, and are unquestionably her priority. Each season after her Paris show, which is always scheduled in the morning, she heads directly to Gare du Nord and jumps on the Eurostar for dinner en famille. And when I come home from work, the sweet music of children fills the air, she says. My husband and I, were those sort of parents who, after putting the kids in bed, look at pictures of them when they were little and say, Oh my god, where did the time go? It seems like yesterday. Most weekends, the family head to their farm in Wiltshire, where they ride horses, tend the kitchen garden, collect eggs from the henhouse and look after their eight sheep Itsy, Bitsy, Teeny, Weeny, Yellow, Polka, Dot, Bikini, Stella says, counting on her fingers.

She wants to ensure her children avoid the glare, and are country kids, too. Her husband helps her at every turn. Tall, dashing and elegant, Willis discreetly orbits her at parties, backstage at her shows and drops in when needed. They met in 2001, when he pitched to design her company logo. She laughs, I was like, Hmm Interesting. She hired him, then, two years later, married him. Today, along with sharing parental duties, he sits on her company board. Hes incredibly loyal, honest and supportive. I believe him and trust him, and he makes me feel safe, she says. And if he thinks I made a wrong choice, or should be doing something in a better way, hell tell me. Hes got the courage to not yes me.

That relationship is very grounding for Stella, says her friend Kate Hudson. She cherishes her husband, and the longevity of that relationship says a lot about her. That unit is number one.

Silk dress, 2,325, spring/summer 2021.

Campbell Addy

Second, family: Stella adores her father, and he her. But her partner in crime is her older sister, Mary, an accomplished photographer, like their mother, and now the host of Mary McCartney Serves It Up, a vegetarian cooking programme. We talked about Mary during another chat, in July, as Stella sat in her car, parked in front of Marys home in London. Shed driven over to her sisters because, she said, I havent seen her during this whole period of confinement. Shes a good one, Mary. Its nice to have a sister whos also your best friend. I always say that to my kids when theyre fighting: Youre going to want to be best friends. Because it really is good.

Third, friends: she doesnt see them often, but shes always in touch. During lockdown, she would send me texts like, What are you learning right now? says Mellody Hobson, president and co-CEO of Ariel Investments and wife of filmmaker George Lucas. She has educated me on sustainability, helped me understand how clothes are made, how to be more thoughtful about things.

She has an immediate kindness that flows from a genuine interest in other people, and authentic empathy, adds Apples former chief design officer Jony Ive, who is also a regular text recipient though hes quick to say, texting is very nice, but its not enough. I wish I saw an awful lot more of Stella.

Shes the kind of person you want to hang out with on a Friday night, but with whom you can also have an intelligent conversation, shares Amber Valletta, who has modelled for Stella since the Chlo years. She knows what she wants but is also very collaborative, and thats whats going to change the industry: collaboration. Kate Hudson counsels, If you have the chance to have a girlfriend like Stella McCartney, do it.

In the spare time Stella has aside from practising very active yoga and biking to her Shepherds Bush office she indulges two of her passions: theatre and art. A few years ago, when we met for tea in Notting Hill, she had come from the David Hockney retrospective at Tate Britain Hockney, of course, being an old family friend. You must go! she said, and organised a visit for me the next morning. I ask what she missed most while in lockdown. I can do without everything else, she says, but I want to go to the theatre, and I want to see some art.

When Covid-19 hit, Stella withdrew with her family to the farm. At first, she found it hard to stop working cold turkey. But then she had what she calls a moment of clarity. I was afforded time to pause and re-evaluate why I do what I do, and why its important, she begins. And the answer was, I have this mission that Im on. Ive never just done fashion. What I create has always had to have a meaning and a value system. I wrote a personal manifesto, and from that I realised I didnt want to work in the same way as I had been. I wanted to reduce what I produce. This idea of reduction is more sustainable and feels much more precious, human and right. Ive been wanting to have a new set of codes of language around sustainability. I wanted to work on what words are important to me and then put them into clothes.

And so she created A to Z, a 26-look limited-edition collection in which each letter of the alphabet represents a word A for accountable, B for British, C for conscious, D for desire and each word has a corresponding outfit. The pieces are made from leftover stock.

I dont like how we always have to change things up so quick, she explains. As it happened, because of lockdown, we couldnt get any fabrics anyway. So my idea of using existing things became a necessity. The collection, she says, is real and honest.

Which brings us back to Paul and Linda. Everyone I spoke to including Stella says the reason she has not only succeeded as a designer, but become the standard-bearer for ethical fashion, is because her parents were able to keep it real and honest, and imbue their children with a sense of purpose.

My mum used to say, Could, not should. If there is one thing Stella could have done, and didnt, its music. Shes a really good singer, her father says. I have inherited a musicality, yes. Its the only thing I think: What if I had done that? she admits. But Im really glad I didnt. I made a decision early in my life not to do that.

Wisely, she pursued fashion, Paul concurs. Its difficult to follow your parents professions. But she certainly holds a tune, and we do threaten to pull her into the studio and get her to record something. I ask how hell succeed. Ill write a song called Star Girl for her. Thats what Ill do.

This interview was originally published in the November 2020 issue of British Vogue. Clothes and accessories, throughout, Stella McCartney. Hair: Soichi Inagaki. Make-up: Thom Walker. Nails: Lauren Michelle Pires. Set design: Jabez Bartlett. Production: April Production. Digital artwork: Lisa Langdon-Banks. Models: Beabadoobee, Caren Jepkemei, Hlne Selam Kleih. Stellas hair and make-up: George Northwood and Kirstin Piggott.

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After 20 Years, Stella McCartney Is Still Fashions Sustainability Whisperer - British Vogue

Nanotechnology Based Approaches For Combating COVID-19 Could Fast-Track New Detection Modalities And Treatments – PRNewswire

PALM BEACH, Fla., Nov. 11, 2020 /PRNewswire/ --Academia and industry around the world are working from basic research to advanced technology to alleviate the effects of the COVID19 health crisis. The application of nanoscience and nanotechnology concepts and tools is a good approach within the current global priority. Nanomedicine may provide the fastest-track to the multitude of health issues that are embodied in the global pandemic. Nanotechnology is a common term for nanoscale science, engineering and technology, which offers extraordinary economic and technological benefits. Healthcare is one of the most prominent field of research in nanotechnology. Nanomedicine can be understood as a field of diagnosing, treating and preventing disease using molecular tools and knowledge of the human body. Nanomedicine can address many essential medical problems by using nanomaterials and by obtaining clarity on their interaction with biological systems. Nanomedicine products have various potential applications such as in drug delivery, in vivo imaging, in vitro diagnostics, regenerative medicine, dental, medical devices, and dermal applications. Researchers are turning to nanotechnology to look for answers.Active Biotechs in the markets today include: NanoViricides, Inc. (NYSE: NNVC), Inovio Pharmaceuticals, Inc. (NASDAQ: INO), Altimmune, Inc. (NASDAQ: ALT), Eli Lilly and Company's(NYSE: LLY), Pfizer Inc. (NYSE: PFE).

One industry publication (IOPScience) during a report focused on nanotechnology said: "The novel coronavirus pneumonia pandemic was declared as 'public-health emergency of international concern' by the World Health Organization on 30 January 2020. The sudden emergence has triggered alarm for instant management using anti-viral measures and diagnostic tools Taking into consideration the current severity of this disease and the imperative need of SARS-CoV-2 specific treatment and diagnostic tools, nanotechnology-based approaches can provide promising alternatives to conventional ways of disease diagnosis, treatment, and preventing exposure to SARS-CoV-2."

NanoViricides, Inc. (NYSE American: NNVC) Breaking News: NanoViricides Has Engaged Calvert Labs for Safety Pharmacology Studies of Its Drug for the Treatment of COVID-19 NanoViricides, a global leader in the development of highly effective antiviral therapies based on a novel nanomedicines platform, today reported that it has engaged Calvert Labs, a contract research organization ("CRO"), for performing the Safety Pharmacology studies of its clinical drug candidate for the treatment of COVID-19.

The Company has been diligently working on advancing its drug candidates for the treatment of COVID-19 towards human clinical trials as rapidly as feasible.

The Company intends to perform certain core safety pharmacology studies to ensure safety of the drug candidates at Calvert Labs. The data from these studies will be used for filing an IND application. Prior to that, the Company also intends to file a pre-IND application with the U.S. Food and Drug Administration ("FDA") to obtain guidance.

The recent increase in COVID-19 cases worldwide has led scientists to suggest that this pandemic virus is expected to become a circulating virus. Influenza viruses and common cold viruses are other examples of circulating viruses. However, SARS-CoV-2 is more virulent, and thereby causes substantially greater morbidity and mortality than these other circulating viruses. Therefore, development of an effective drug to treat the disease caused by SARS-CoV-2 is very important.

A curative treatment for a virus such as SARS-CoV-2 coronavirus would require a multi-faceted attack that shuts down (i) the ability of the virus to infect host cells and simultaneously and (ii) the ability of the virus to multiply inside the host cells. The nanoviricide platform enables direct multi-point attack on the virus that is designed to disable the virus and its ability to infect new cells. At the same time, a nanoviricide is also capable of carrying payload in its "belly" (inside the micelle) that can be chosen to affect the ability of the virus to replicate. The nanoviricide is designed to protect the payload from metabolism in circulation. Thus, the nanoviricide platform provides an important opportunity to develop a curative treatment against SARS-CoV-2, the cause of COVID-19 spectrum of pathologies. Read the full press release by going to: http://www.nanoviricides.com/companynews.html

In other biotech news in the markets this week:

INOVIO (NASDAQ: INO) a biotechnology company focused on rapidly bringing to market precisely designed DNA medicines to treat and protect people from infectious diseases and cancer, this week reported financial results for the quarter ended September 30, 2020. INOVIO's management will host a live conference call and webcast at 4:30 p.m. Eastern Standard Time today to discuss financial results and provide a general business update, including near-term expectations for its COVID-19 DNA vaccine development program and a clinical program update for its DNA medicines portfolio. The live webcast and a replay may be accessed by visiting INOVIO's website at http://ir.inovio.com/events-and-presentations/default.aspx.

Altimmune, Inc. (NASDAQ: ALT), a clinical-stage biopharmaceutical company, recently announced that it entered into an agreement with Lonza for the manufacturing of AdCOVID, Altimmune's next-generation, single-dose intranasal vaccine candidate for COVID-19. Lonza is a leading global biopharmaceutical manufacturing company with facilities in Europe, North America, and South Asia.

Alberto Santagostino, SVP, Head of Cell and Gene Technologies for Lonza, commented, "We are deeply committed to fighting this global pandemic and deploying our expertise and resources to help vaccine developers like Altimmune meet commercial manufacturing requirements for novel and promising vaccine candidates. Lonza is proud to be well-positioned to support these companies in their mission to serve such critical public health needs."

The U.S. Food and Drug Administration (FDA) recently granted Emergency Use Authorization (EUA) for Eli Lilly and Company's (NYSE: LLY) investigational neutralizing antibody bamlanivimab (LY-CoV555) 700 mg. Bamlanivimab is authorized for the treatment of mild to moderate COVID-19 in adults and pediatric patients 12 years and older with a positive COVID-19 test, who are at high risk for progressing to severe COVID-19 and/or hospitalization. Bamlanivimab should be administered as soon as possible after a positive COVID-19 test and within 10 days of symptom onset. The authorization allows for the distribution and emergency use of bamlanivimab, which is administered via a single intravenous infusion.

Pfizer Inc. (NYSE: PFE) and BioNTech SE (BNTX) this week announced their mRNA-based vaccine candidate, BNT162b2, against SARS-CoV-2 has demonstrated evidence of efficacy against COVID-19 in participants without prior evidence of SARS-CoV-2 infection, based on the first interim efficacy analysis conducted on November 8, 2020 by an external, independent Data Monitoring Committee (DMC) from the Phase 3 clinical study.

After discussion with the FDA, the companies recently elected to drop the 32-case interim analysis and conduct the first interim analysis at a minimum of 62 cases. Upon the conclusion of those discussions, the evaluable case count reached 94 and the DMC performed its first analysis on all cases. The case split between vaccinated individuals and those who received the placebo indicates a vaccine efficacy rate above 90%, at 7 days after the second dose.

DISCLAIMER: FN Media Group LLC (FNM), which owns and operates Financialnewsmedia.com and MarketNewsUpdates.com, is a third- party publisher and news dissemination service provider, which disseminates electronic information through multiple online media channels. FNM is NOT affiliated in any manner with any company mentioned herein. FNM and its affiliated companies are a news dissemination solutions provider and are NOT a registered broker/dealer/analyst/adviser, holds no investment licenses and may NOT sell, offer to sell or offer to buy any security. FNM's market updates, news alerts and corporate profiles are NOT a solicitation or recommendation to buy, sell or hold securities. The material in this release is intended to be strictly informational and is NEVER to be construed or interpreted as research material. All readers are strongly urged to perform research and due diligence on their own and consult a licensed financial professional before considering any level of investing in stocks. All material included herein is republished content and details which were previously disseminated by the companies mentioned in this release. FNM is not liable for any investment decisions by its readers or subscribers. Investors are cautioned that they may lose all or a portion of their investment when investing in stocks. For current services performed FNM was compensated twenty five hundred dollars for news coverage of current press release issued by NanoViricides, Inc. by a non-affiliated third party.FNM HOLDS NO SHARES OF ANY COMPANY NAMED IN THIS RELEASE.

This release contains "forward-looking statements" within the meaning of Section 27A of the Securities Act of 1933, as amended, and Section 21E the Securities Exchange Act of 1934, as amended and such forward-looking statements are made pursuant to the safe harbor provisions of the Private Securities Litigation Reform Act of 1995. "Forward-looking statements" describe future expectations, plans, results, or strategies and are generally preceded by words such as "may", "future", "plan" or "planned", "will" or "should", "expected," "anticipates", "draft", "eventually" or "projected". You are cautioned that such statements are subject to a multitude of risks and uncertainties that could cause future circumstances, events, or results to differ materially from those projected in the forward-looking statements, including the risks that actual results may differ materially from those projected in the forward-looking statements as a result of various factors, and other risks identified in a company's annual report on Form 10-K or 10-KSB and other filings made by such company with the Securities and Exchange Commission. You should consider these factors in evaluating the forward-looking statements included herein, and not place undue reliance on such statements. The forward-looking statements in this release are made as of the date hereof and FNM undertakes no obligation to update such statements.

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Nanotechnology Based Approaches For Combating COVID-19 Could Fast-Track New Detection Modalities And Treatments - PRNewswire