Entrepreneur Jaden Smith just released his very own pair of vegan leather sneakers. The musician teamed up with footwear manufacturing company New Balance. The duo launched their first collaboration: the NB for Jaden Smith Vision Racer.

According to New Balance, the vegan sneaker merges classic New Balance design with Jadens unique, bold, fashion-forward aesthetic for a new silhouette that pushes the boundaries for sustainably-led footwear. It features a clunky, thick bottom.

The Vision Racer also features design elements from Smiths favorite New Balance shoes: the X-Racer and classic 1700. The Vision Racers are made with vegan, partially recycled materials like polyester.

Shared values of transforming the status quo; staying true to oneself; giving back to community; and, respecting heritage while co-authoring a distinct future, are the foundation of the relationship between New Balance and Jaden Smith, Chris Davis, New Balance Chief Marketing Officer and Senior Vice President of Merchandising, said in a statement.

The shoes will launch globally on the companys website and in select retail locations with the wavy baby blue colorway on July 24. They will retail for a suggested price of $150. Additional colorways will be added throughout the year.

Smith, who is also New Balances brand ambassador, signed a deal with New Balance in 2017. But his new vegan leather shoe isnt the first time the actor has delved into veganism.

Smith launched a vegan food truck to help feed Los Angeles homeless population in June 2019. He set up the pop-up truck, dubbed I Love You Restaurant, on Skid Row, a neighborhood in Downtown Los Angeles that has a large homeless population.

Smith and his team gave out free vegan bowls featuring dark leafy greens, sweet potato, black beans, and grains. On Instagram, Smith wrote that the pop-up food truck is a movement that is all about giving people what they deserve: healthy, vegan food for free.

In September, the actor, along with rapper A$AP Rocky, set up the food truck at the Drew Hamilton Houses in Harlem, New York. The duo handed out more than 500 vegan meals to the local community.

Im so honored to have the I Love You truck all the way across the country in Harlem with the help of my brother A$AP Rocky and the whole AWGE TEAM. We love you Harlem,Smith said in a statement.

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Jaden Smith and New Balance Just Launched Vegan Leather Sneakers - LIVEKINDLY

This article is inThe Spectators July 2020 US edition.Subscribe here to get yours

Veganism is upon us. Something which was a minority dietary choice five years ago is now mainstream, a seemingly unstoppable bandwagon. Im not here to discuss its merits, whether ethical, environmental or dietetic; the jury is still out. What interests me is the etiquette.

I have fed guests at my table for more than 50 years, and many of them have been vegetarians. No problem. Perhaps Ive been blessed with particularly lovable vegetarian friends, but somehow their food preferences have always trumped my own carnivorous tendency and we all eat vegetarian. I hated the idea of serving separate dishes.

Veganism turns up the dial. It is, frankly, a cooks nightmare. At a dinner I attended recently there were seven guests, plus the host: two vegetarians (one pescatarian), two vegans, a non-vegetarian couple who, for reasons unknown, abjure any dish containing onion or garlic, and two omnivores (myself and the host). Every dietary fad and proscription was honored. The table was laden with individually labeled dishes. Whether much joy attended the meal, it was difficult to gauge. A little tension, perhaps, for the host who kept checking and double-checking that everyone was happy.

But are food control freaks ever happy? We ate in the kitchen, so there was no denying the faint meaty smell in the air. When I passed the cheese board along the table, I got a warning look from our host. Pas devant les vegans, apparently. All I could think was, why dont these food tyrants do us all a favor and stay home?

There are precedents. Jewish friends who keep kosher dont expect my kitchen to conform to rabbinic standards. If we do dinner, its either at their place or we eat out at a place chosen by them. Its not onerous, and their dietary requirements dont monopolize what is meant to be a shared pleasure: food in the company of friends. Vegans, take note. Hospitality is something to enjoy graciously, or not at all. To respond to a dinner invitation with a list of items you wont eat is both charmless and arrogant. This is perhaps the moment to mention another dietary fad: going gluten-free.

Genuine food intolerances and allergies are rare; certainly much rarer than the current stampede to the gluten-free aisle of the supermarket might suggest. But such things do exist, and no one wants to dine with an Epi-pen. I have a family member who has celiac disease, so I know not to dismiss this lightly. But thats not at all the same thing as healthy guests who announce drum roll, please theyve gone gluten-free.

Well get thee hence with your attention-seeking food fads, I say. And all the more cake for me.

But back to the vegans. I grew up in post-war Britain. Food was rationed and choices were limited, so we, the lucky post-war boomers, were raised to clear our plates and be thankful. If there was something we really couldnt stomach (I nominate, parenthetically, a repellent dish from my mothers repertoire, tripe and onions), we slid it under a cabbage leaf, ate everything else and hoped no one noticed. To make a fuss about what foods we would or would not eat was considered very bad form.

The Orthodox Church, which keeps four basically vegan fasts during its liturgical year, has some wise words for members who are invited to eat with the non-Orthodox during a season of fasting. Ill paraphrase. Beware pride, runs the advice. Your fast is your fast. Dont talk about it, humble-brag about it or inflict its quite demanding practicalities on your host.

As the number of vegans grows theyre coming soon to a table near you we need some new rules of etiquette. What might they be? When Im a guest, I dont announce that Im a carnivore. Though I may hope for meat, I wont sulk if I dont get it. I dislike tofu, but Ill eat it if thats what you give me. Ill even steel myself to eat celery, a vegetable I loathe, and Ill smile all the while. I just wont volunteer for seconds.

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Back in the day, vegans had better manners. Actually, back in the day everyone had better manners. Those who believe veganism is the only way to save the planet argue that it now transcends social niceties. This is war. Therefore, the feelings of anyone with a different point of view are immaterial.

To a vegan, a non-vegan is a stubborn and selfish throwback from a benighted age. To a militant vegan, live and let live apparently applies only to non-humans.

Perhaps, a hundred years from now, a plant-based meal will be the norm and peace will have broken out. But right now this growing vegan tyranny doesnt augur well for happy family meals or relaxed dinners with friends.

This article is inThe Spectators July 2020 US edition.Subscribe here to get yours

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Do the vegans want blood? - The Spectator USA

Global Vegan Baking Ingredients market study presents an in-depth scenario Which is segmented according to manufacturers, product type, applications, and areas. This segmentation will provide deep-dive analysis of the Vegan Baking Ingredients industry for identifying the growth opportunities, development trends and factors limiting the growth of the market. This report offers forecast market information based on previous and current Vegan Baking Ingredients industry scenarios and growth facets. All the key regions covered in Vegan Baking Ingredients report are North America, Europe, Asia-Pacific, South America, Middle East and Africa. The Vegan Baking Ingredients market share and market outlook of each area from 2020-2027 are presented in this report. A deep study of Vegan Baking Ingredients market dynamics can help the market aspirants in identifying the business opportunities which will lead to accumulation of revenue. This section can effectively determine the Vegan Baking Ingredients risk and key market driving forces.

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The Vegan Baking Ingredients report is segmented to provide a clear and Precise view of the international Vegan Baking Ingredients market statistics and market estimates. Vegan Baking Ingredients report Information represented in the form of graphs, charts, and figures will show the Vegan Baking Ingredients growth speed, volume, goal consumer analysis. This report introduces the significant data to all Vegan Baking Ingredients industry aspirants which will facilitate useful business decisions.

Market Participants

Some of the market participants operating in the global Vegan Baking Ingredients market identified across the value chain include Associated British Food, Dawn Food Product, DuPont, BASF SE, Dohler Group, Ingredion, Lallemand, Pak Group, Cargill, Bakels, Veganz GmbH, Turtle Island Foods among the other Vegan Baking Ingredients Manufacturers.

Opportunities for Participants in the Global Vegan Baking Ingredients Market:

Rapidly spreading popularity and adaptation of Veganism coupled with new trends like Clean Label and Sustainability, continuously increasing the sales and growth of the Vegan Baking Ingredients.

Consumers are getting aware of the consumption of the benefits of probiotics. The Vegan Baking Ingredients are enriched with probiotics, hence it is a crucial factor for the increase in sales of Vegan Baking Ingredients. Growing research and development in Vegan products provides Improvised technologies for the production of Vegan Baking Ingredients, which results in new Vegan Baking Ingredients or products, is increasing the demand and giving thrust to the Vegan Baking Ingredients Market. New innovations in the Vegan Baking Ingredients manufacturing are allowing manufacturing of vegan emulsifiers which is important in producing the bakery products that have exact same texture and taste of normal bakery products.

The demand and consumption of bread have been reduced in recent years due to its adverse effect on health such as indigestibility, obesity, and increased blood sugar level. Consumers are looking for a healthy, gluten-free alternative is encouraging bakeries to increase the production of Vegan Bread. Additionally, some online retail stores are offering various types of vegan bread, while some other stores are launching their own vegan bread products. Some supermarkets are assigning a particular dedicated section for Vegan products providing more awareness amongst the people.

The surge in the demand for Vegan Bakery Products is also encouraging the food chains to expand their vegan product offering. Currently, in Europe, the trend of being vegan is very popular. So companies of Vegan Bakery Ingredients have the great opportunity to expand the production in Europe. The U.S. and Europe has a long history and culture of consuming bakery and baked products. Though this is the mature market for U.S and Europe, still it has major opportunities for Vegan Bakery Ingredients market. Asian countries like China and India, with their continuously increasing population and disposable income, are the next promising markets for Vegan Bakery Ingredients.

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The Vegan Baking Ingredients report cover following data points:

Part 1: This section enlists the global Vegan Baking Ingredients marketplace Summary, covering the simple market introduction, market evaluation by kind, software, and regions. The major Vegan Baking Ingredients producing areas include North America, Europe, Asia-Pacific, Middle-East, and Africa. Vegan Baking Ingredients industry states and outlook (2020-2027) is introduced in this part. Additionally, Vegan Baking Ingredients market dynamics stating the opportunities, market risk, and key driving forces are researched.

Part 2: This part covers Vegan Baking Ingredients manufacturers profile based On their small business overview, product type, and program. Additionally, the sales volume, Vegan Baking Ingredients product cost, gross margin analysis, and Vegan Baking Ingredients market share of each participant is profiled in this report.

Part 3 and Part 4: This component presents the Vegan Baking Ingredients competition Based on sales, earnings, and market share of every manufacturer. Part 4 covers the Vegan Baking Ingredients market situation based on areas. Region-wise Vegan Baking Ingredients sales and expansion (2015-2019) is analyzed in this report.

Part 5 and Part 6: These two sections cover the North America and Europes Vegan Baking Ingredients industry by countries. Under this Vegan Baking Ingredients earnings, market share of those countries like USA, Canada, and Mexico is supplied. Beneath Europe Vegan Baking Ingredients report includes, the states such as Germany, UK, France, Russia, Italy, Russia and their sales and growth is covered.

For any queries get in touch with Industry Expert @ https://www.persistencemarketresearch.co/ask-an-expert/28846

Sales revenue and expansion for the regions like Asia-Pacific, South America, Middle East & Africa. The earnings and expansion in these areas are introduced within this Vegan Baking Ingredients business report.

Part 10 and Part 11: This part depicts the Vegan Baking Ingredients market Share, earnings, sales by product type and application. The Vegan Baking Ingredients sales growth seen during 2012-2020 is covered in this report.

Associated with Vegan Baking Ingredients economy (2020-2027) for each area. The sales channels such as direct and indirect Vegan Baking Ingredients marketing, traders, distributors, and future trends are presented within this report.

Part 14 and Part 15: These components present Vegan Baking Ingredients market crucial Research findings and conclusion, study methodology, and information sources are covered.

Therefore, Global Vegan Baking Ingredients report is a whole blend covering all The very important market aspects.

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Vegan Baking Ingredients Market Poised to Grow at a Healthy CAGR of XX% During the Forecast Period 2019 2029 - 3rd Watch News

Vegan diets defined as the exclusion of all foods of animal origin from the diet- are becoming popular. In recent years, the prevalence of food allergy has also increased, and disproportionately affects children. When vegan diets and food allergy co-occur, this combination can be challenging and pose risks of nutritional deficiencies, particularly during childhood. In this paper, we aim to summarise the major concerns regarding vegan diets and food allergy, review the literature on this topic, and provide some suggestions for healthcare providers, particularly dietitians and nutritionists, who work with food allergic, vegan patients and their family. When working with this patient population, a regular and complete medical nutrition history, including screening for any possible nutritional deficiencies, is warranted. Likewise, the routine tracking of serum markers (especially iodine, iron, zinc, calcium, Vitamins B12, D, B2, and A, selected n-3 fatty acids and protein, which are more abundant in animal vs. plant foods) and symptoms of co-morbid diseases, including asthma, is important, as comorbid diseases may increase energy and nutrient requirements. For infants and children, anthropometry ought to be tracked longitudinally at regular intervals to identify any deviations from the childs previous growth pattern, and to accommodate any increased requirements for growth and development. Correct diagnoses, education and allergy management must be disseminated to the family in a clear and appropriate manner. Children with allergy may have increased nutritional needs due to comorbidity. This is complicated by coincident food allergy and vegan diet as both impose diet restrictions (limiting sources of important nutrients, need for dietary variety and/or increased consumption due to reduced bioavaliability).

PubMed

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Veganism and paediatric food allergy: two increasingly prevalent dietary issues that are challenging when co-occurring. - Physician's Weekly

A new petition urging food brand Kelloggs to switch to animal-free Vitamin D in its cereal ingredients is gaining traction on Change.org. Currently, some of Kelloggs cereals are made with Vitamin D3 that is derived from lanolin, which is found in sheep wool. The petition points out if Kelloggs swaps this animal-derived ingredient for a vegan Vitamin D2 or a plant-based Vitamin D3, many of its cereals would be appealing to consumers looking for fully plant-based breakfast foods. The petition is jointly run by United Kingdom-based animal-rights group Animal Aid and vegan social media blog Herbivore Club and has been signed by more than 5,000 people.

With such a huge rise in interest in plant-based foods and veganism, there has never been a better time for companies to increase their vegan offerings, Animal Aid Campaign Manager Tod Bradbury said. [While] Kelloggs already has some delicious vegan cereals, by making this very small change which will not compromise on taste or quality, they will be opening themselves up to the biggest growing market. This very simple move will make many more Kelloggs products suitable for vegansand indeed anyone else. There is no downside.

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Kellogg's Urged to Switch to Animal-Free Vitamin D to Turn Most of Its Cereals Vegan - VegNews

Miley Cyrus says it is 'a little over the top' to judge other people's diets

Ex-vegan Miley Cyrus says it is 'over the top' for vegans to be 'so invested in other people's diets'.

The celebrity recently revealed that she has ditched her vegan diet and now eats fish while appearing on a recent episode of Joe Rogan's podcast.

The star, who has since been blasted for spreading misinformation, said she needed to eat fish as her 'brain wasn't functioning properly', and is now 'eating for her brain type'.

Responding to Cyrus' revelations, Rogan said the vegans 'would come for her' after admitting she now eats animals, and the singer replied that they will come for her, but it's ok, as she is 'used to people coming for me'.

She added: "Listen, I give home, I have 22 animals on my farm in Nashville, I've got 22 in my house in Calabasas, like I'm doing what I need to do for the animals, okay? But when it comes to my brain - you're not vegan, you can't be vegan and living this kind and being this quick, but sure you can, some people can, I cannot [sic]."

Rogan asked what veganism did to her brain, and Cyrus replied: "Now I'm so much sharper than I was and I think that I was at one point pretty malnutritioned [sic]."

Now Cyrus has discussed the situation further during this morning's edition of the Edge morning show, as reported by NewsHub. The singer said she was 'expecting some backlash from the vegan community'.

"When I was vegan I was really worried about other people's diets and really judgey... it's a little over the top to be so invested in other people's diets," she said.

"If I was feeling at my best... and could learn how to live at a 110 percent living a vegan lifestyle I would have done... I just didn't get there."

Despite Cyrus' claims about a vegan diet and brain function, ND Dr. Matthew Nagra has spoken out about how 'fatigue (mental or physical) can be caused by a myriad of issues, which may not be diet-related, and theres no indication that she was seeking any medical care'.

"In addition, its important to note that the research on omega-3 supplements (EPA/DHA) and cognitive function is mixed, with potential benefit in older adults specifically. Of course, fish is a source of these omega-3s, but so is a vegan algae-based supplement," he wrote in an Instagram post.

"That being said, it is unclear if vegans even need to supplement since we produce EPA and DHA from short-chain omega-3s (ALA) in foods like flax and our levels dont vary much from fish eaters. Furthermore, those with genetically elevated levels dont seem to be protected against Alzheimers disease, which is why I just think of these supplements as an extra safety measure, to ensure you get enough."

He added: "Something that should give pause is when someone notices drastic improvements with a small dietary change. This SCREAMS placebo effect. On a physiological level, its impossible for a few meals of seafood to drastically change omega-3 levels, especially within the brain.

"This becomes even more likely when a vegan has constantly been told that their diet is deficient by those who clearly have not seen the data. We can start to believe itThat being said, we have no clue what Miley was actually eating.

"So before you see all the carnivore doctors posting about this negative anecdote, even though meat is a poor source of omega-3s, remember that an anecdote isnt science and the overwhelming body of evidence suggests that vegans/vegetarians have lower risk of many non-communicable diseases and all-cause mortality. Theres a reason that health professionals like @drgarthdavis and @brendadavisrd continue to thrive without any signs of slowing down."

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Ex-Vegan Miley Cyrus Says It's 'Over The Top' To Be Invested In Other People's Diets - Plant Based News

Casey Horner/Unsplash

A new study has analysed Google Trends data and found that New Zealand now ranks in the top 5 for veganism worldwide. The study looked at the frequency of vegan-related search terms across all languages to determine where veganism is most popular.

New Zealand was outranked only by the UK, Australia, Israel, and Austria. Despite the fact that the New Zealand economy is driven by animal agriculture, the number of people choosing meat-free diets rose by 15 percent last year.

In 2018, New Zealand actually ranked higher, coming in third place. However, interest in veganism is still increasing in the country its fall to fifth place is due to a sharp rise in vegan-related searches in Israel and Austria.

Previously, Auckland and Christchurch were the New Zealand cities best known for veganism. While plant-based diets are still popular in these cities, they are also on the rise in Dunedin, Wellington, and Nelson. Vegan food is now twice as popular in New Zealand as it was five years ago.

In consequence, the number of vegan options available in New Zealand is also rising, with new restaurants opening and even large chains like Burger King offering vegan alternatives. Many New Zealand companies are also producing innovative new vegan products such as plant meat from hemp protein.

It is clear that reducing our consumption of animal products is good for us, good for the environment, and really good for the animals, Vegan Society NZ spokeswoman Claire Insley told the New Zealand Herald. For too long we have overconsumed animal proteins to the detriment of the planet and now our childrens future is in jeopardy.

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Study: New Zealand is Now the Fifth Most Vegan Country in the World - vegconomist - the vegan business magazine

I first encountered Joanne Molinaro on TikTok, where her voice cut through the cacophony of Doja Cat and Yung Skrrt samples, serenely sharing improbably intimate narratives in 60 seconds or less. Her account, @TheKoreanVegan, an extension of her four-year-old blog of the same name, has an immediately recognizable style. Food prep videosfrying vegetables for japchae, chopping onions for kimchi jjigaeare accompanied by Molinaros unhurried voiceover sharing, for example, an account of being body-shamed, or the misguided frustration her teenage self once felt about her dads heavy accent. Ive been in the TikTok community for less than two months, and I feel like these people already understand me in a way that would normally take years to convey, says the 41-year-old. I think in part thats due to the algorithm, which brings together people who are like-minded in this community where they feel a little bit vulnerable and bare themselves, and know theyre going to be okay.

A lawyer by day, long-distance runner by morning, and author-slash-blogger by night (her first, yet-to-be-titled cookbook is set for release by Avery in autumn 2021), Molinaro has a characteristic efficiency that made her a natural on the short-form video platform, where her followers currently exceed 818,000. Its amazing to know that Im reaching people, and there are so many who relate to me because theyre the child of immigrants, or they had trouble with eating, or they had a fraught relationship with their parents, she says. And while Molinaro admits that it can be unnerving to be ultra-earnest online, You dont get anything in return unless you put something out there. I called Molinaro in Chicago to talk about childhood memories, using social media to build cross-cultural understanding, and how veganism helped her connect to her heritage like never before.

Can you share some of your favorite memories around food growing up?

I grew up with my grandmothers, both of them. In Korean culture thats very typical. My grandmother on my mothers side was a farmer before she came to the United States. When she came to our first home in Skokie, Illinois, and saw our backyard, it was like, We have to plant as many veggies as we can! Every summer youd see these humongous squash, perilla leaves just growing like crazy. Some of my favorite memories are my grandmothers telling me, Joanne, youve got to pick some chiles and bring them into the house, or picking the fattest, reddest tomatoes, or a bushel of perilla leaves. And then wed sit together in the living roommy mom, my grandmas, and my aunts if they were aroundtrimming the leaves or cleaning the peppers or just preparing the food together. Wed have the Korean newspapers all laid out so we wouldnt make a mess. Theres nothing more safe than being at home with the women who love you, prepping food that you grew in your backyard.

Did you have any initial reservations about going vegan?

When I went vegan, I was afraid that I would lose a connection to my family, to my culture, to my identity. That was a real anxiety, because quite frankly, when I did a friggin google search for it, there were very few Korean vegans out there! And so I was like, Can this even be done? And I think the reason I created The Korean Vegan was to prove to myself that, no, no, no, this is not going to irreparably change your relationship to your family, your culture, and your identity.

And how did it ultimately affect those relationships?

Ironically, of course, going vegan has strengthened my relationship with my family and cultural identity to the nth degree. Because I had to actually work for it, I had to ask my mom, dad, and my aunts questions, like What is doenjang? to make sure its vegan! And what happens is, theyre not only sharing factual informationOh, Joanne, doenjang is actually fermented soybean paste, this is the way its made, its usually stored in big jars, but also theyll tell me, I remember when your grandmother made doenjang jjigae, she always added potatoes because you loved potatoes so much. These are the types of stories that surface when you start asking questions about things that you have taken for granted your whole life.

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'The Korean Vegan' Makes Cooking TikToks That Get Real, Quick - Bon Appetit

I get it: its not healthy to turn someones bad Twitter day into a scrap of journalism. This is a principle we will have all absorbed within five or 10 years, and I dont like to run afoul of it. But Bryan Adams train wreck is legitimately interesting, right?

On Instagram Monday, Adams pondered the sad fact that he had been scheduled to begin a series of shows at the Royal Albert Hall on that date. Instead, thanks to some fking bat eating, wet market animal selling, virus making greedy bastards, the whole world is now on hold, not to mention the thousands that have suffered or died from this virus. My message to them other than thanks a fking lot is to go vegan.

The anti-Chinese subtext of this complaint did not go unnoticed. It would be hard to miss, especially since it incorporates three different theories of how the novel coronavirus entered human populations, one of which (someone made the virus) directly contradicts the other two. Even an intelligent vegan and lack of cognitive ability is not typically what makes people vegan would surely find this a little awkward.

All right, buddy, you think open-air food markets that sell meat are morally equivalent to genocide anyway. Its only natural that you would assign a mass human calamity to wet markets, just as it is very natural for us anticommunists to attribute the pandemic to communist habits of censorship, politicized science and xenophobic dread. (To say nothing of actual genocide.)

But if anyone designed and unleashed the Wuhan virus in a lab hoping to make life better for meat producers and consumers, that was definitely a weird choice of tactic. If anything the results of the pandemic look more like a vegan terrorists dream of revenge against workers in meat-packing plants, who, by vegan logic, a) completely deserve what they had coming to them; and b) are not to be regarded as having any more value, individually, as the beasts that they slaughter in large quantities for a living.

COVID-19 is, as far as we know, exclusively killing those of us at the tippy-top of the food chain. Wildlife is having a jubilee without precedent in the industrial era. Shouldnt Bryan Adams be celebrating? And praising the designer, divine or human, of the animal rights virus? Did the loss of a few shows in a prestigious venue overwhelm his principles?

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CUTS LIKE A KNIFE. A song by me. Tonight was supposed to be the beginning of a tenancy of gigs at the @royalalberthall, but thanks to some fucking bat eating, wet market animal selling, virus making greedy bastards, the whole world is now on hold, not to mention the thousands that have suffered or died from this virus. My message to them other than thanks a fucking lot is go vegan. To all the people missing out on our shows, I wish I could be there more than you know. Its been great hanging out in isolation with my children and family, but I miss my other family, my band, my crew and my fans. Take care of yourselves and hope we can get the show on the road again soon. Ill be performing a snippet from each album we were supposed to perform for the next few days. X #songsfromisolation #covid_19 #banwetmarkets #selfisolation #bryanadamscutslikeaknife #govegan

A post shared by Bryan Adams (@bryanadams) on May 11, 2020 at 8:45am PDT

His apology for the spittle-flecked gram only made things weirder. No excuse, wrote the crooner: I just wanted to have a rant about the horrible animal cruelty in these wet-markets being the possible source of the virus, and promote veganism. In other words: I said the words that ticked everybody off because I wanted to say them, and I wanted to say them for the reason I stated at the time, which still stands, and I am not offering any excuse.

You can see why I have to embed the term apology in scare quotes. Adams didnt amend or withdraw anything. He could easily have concluded the pseudo-apology with, so kiss my heinie, carnivores. Instead he tacked on a few words of solidarity with members of his own species (I have love for all people), once again suggesting that his -ism may be a tad shallow.

It might even just be though one hesitates to suggest such a thing a talented dimbulbs instinctive, half-assed absorption of a belief system that is trendy amongst his cultural and economic peers. We are left with the question whether Bryan Adams really needs to apologize to fellow vegans for disgracing himself in the name of veganism; or whether he needs to apologize to them for being an unprincipled vegan that favours humans; or whether no apology is needed and he is a decent representative of real vegan reasoning.

His underlying picture of the world one that would feature no epidemic disease if people didnt eat meat does represent a familiar tendency. Hardcore vegans will sometimes call meat-eaters carnists and suggest that carnism is socially constructed that everyone is actually born vegan. That there is a McDonalds every few city blocks only goes to show how much force must be applied, how grand and elaborate the conspiracy has to be, in order to trap mankind in the unnatural, unhealthy carnist state.

If you replace carnism in these sentences with capitalism, you can see where the verbal technique comes from and how it works. Man is born free and everywhere he is in chains, said Jean-Jacques Rousseau. Muslims, for that matter, are said to believe something of the sort that theirs is the faith people are genuinely born with, and that heresies and blasphemies are just socially constructed errors.

Unfortunately, if you like hamburgers, or the sight of thousands of humans dying makes you unhappy in a way that bacon in a supermarket doesnt, this tactic can only serve as a reductio ad absurdum useful mostly for making you step back from the vegan position and search its premises more aggressively for flaws. Unless youre Bryan Adams.

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Colby Cosh: Is Bryan Adams bad because he's a good vegan? Or forgivable only for being a bad one? - National Post

ALBANY, N.Y., Aug. 11, 2020 /PRNewswire/ --The ascending health and environment-related concerns may bring expanding growth for the yellow pea protein market throughout the forecast period of 2020-2030. In addition, the growing influence of yellow pea protein in the pet industry is adding extra stars of growth. The high nutritional properties and low-fat content make yellow pea protein a perfect addition to pet food. Therefore, this aspect may help in raising the growth graph of the yellow pea protein market during the forecast period of 2020-2030.

The analysts at Transparency Market Research (TMR), after conducting extensive research on every growth parameter, have prophesied the global yellow pea protein market to expand at a healthy CAGR of 6.1 percent through the forecast period of 2020-2030. The global yellow pea protein market is anticipated at ~US$ 1.7 bn by the end of 2020 and is extrapolated to reach ~US$ 3.1 bn by 2030.

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The swelling number of consumers switching to plant-based food products may serve as a prominent growth generator for the yellow pea protein market. The growing number of new entrants introducing food products laced with yellow pea protein may bring tremendous growth opportunities for the yellow pea protein market between 2020 and 2030.

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Yellow Pea Protein Market: Major Findings

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Yellow Pea Protein Market: Growth Dimensions

The shifting preference of people to a plant-based diet for losing weight on the back of the high prevalence of disorders associated with obesity may bring efficient growth for the yellow pea protein market. The use of multiple channels for the distribution of products by varied channels may sow the seeds of growth across the yellow pea protein market.

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Is COVID-19 a Boon or Bane for Yellow Pea Protein Market?

Every sector across the globe has been negatively affected by the lockdowns implemented by numerous countries on the grounds of the COVID-19 outbreak. The yellow pea protein market has also been affected minimally due to the SARS-CoV-2 pandemic. Therefore, disturbance in the supply chain may turn out to be a growth dampener.

However, the rising prevalence of zoonotic diseases like COVID-19 is leading to a switch in food preferences. A large populace is now moving toward vegetarianism and thus, this aspect may serve as a beneficial growth factor for the yellow pea protein market.

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Textured Pea Protein Market- The increasing demand for plant-based meat protein has resulted in rise in demand for textured pea protein products, thus propelling the growth of the textured pea protein market. Due to its functional properties and innovation in textured pea protein such as isolation of starch fiber to mimic meaty texture, manufacturer are moving from soy to textured pea protein products. Textured pea protein has functional benefits, particularly in gluten free applications, which include gelation, and increased browning and water holding.

Organic Pea Protein Market- The growing prevalence of organic pea proteins is primarily attributed to its positive water and fatbinding capabilities, gelation and emulsification properties, nutritional values, and texture. Food manufacturers are exploring ways for integrating organic pea protein as a unique protein solution contributing to the desired texture/ functionality in food and beverages. All these factors are boosting the growth of the organic pea protein market.

Pea Protein Market- Pea protein has a variety of application in the food and beverage industry. It is rich in essential nutrients and has an advantage of functional characteristics with a large amount of amino acids. They are segmented into concentrates, isolates and textured pea depending on their protein content. They are used at meat extender, substitutes and analogs. The global pea protein market is anticipated to witness a dramatic growth in its demand on account of rising concern for health and wellness among the consumers in all corners of the world.

Pea Protein Nuggets Market- Proteins are added in many food products as they provide a wide range of benefits such as they help with aging and muscle loss, repair the cells of the body, aid in recovering and also in curbing the appetite and others. Nowadays, Pea proteins are gaining popularity and the pea protein nuggets market is observing growth as they add nutrients to the products and help to keep the gluten free items together. Pea protein nuggets are sustainably produced from conventional, non-genetically modified yellow peas that have 70% of protein content and offer functional benefits.

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Rising Adoption of Veganism Due to Alarming Prevalence of Zoonotic Diseases to Bring Considerable Growth Opportunities for Yellow Pea Protein Market,...

(Last Updated On: September 13, 2020)

Nikky Raney on Miley Cyrus Quitting VeganismFrom youtube Channel: September 13, 2020 at 06:33PM ONN Nikky Raney on Miley Cyrus Quitting Veganism

Miley Cyrus went on Joe Rogans podcast to discuss why she is no longer vegan. Nikky Raney has the scoop. #vegan #MileyCyrus #JoeRogan

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Nikky Raney on Miley Cyrus Quitting Veganism - Oakland News Now

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The Japan Times has recently reported a surge in plant-based and vegan-friendly food services across the country. A limited study shown by Vegewel suggests the number of vegans more than doubled from 1 % in 2017 to 2.1 % in 2019. The Vegan Society reports that in 2019 the UK had less than this figure at 1.16%.

Meat-heavy steakhouses and other eateries are becoming more vegan friendly. Smaller cafes are emerging that cater to plantbased diets and notably in vegan bakeries there has been a marked increase in veganised options; Japanese staples such as bread often contain milk powder, now being veganised, for example in the popular Shokupan bread.

Many Japanese foods might appear to be vegan; rice, vegetables and seaweed dishes are widely consumed but often contain fish powder. However, the market appears to be updating rapidly, to such a degree The Japan Times notes that small vegan-friendly businesses are appearing so quickly its hard to keep up.

The Happy Cow has 441 vegan specific eateries listed in Japan with 144 of those in Tokyo, a city which has seen a new generation of vegan bakeries and cafes arriving onto its cosmopolitan scene this spring including the 1110 Cafe and Bakery in Kawaguchi, Saitama. 1110 offers a wide selection of vegan bread including the Anpan, which is a fluffy Koppepan roll filled with rich coconut-based vegan butter and Anko (red bean). According to Japan Travel, the cafe also offers several creative to-go lunchbox options, which are all priced at 1,110 (under a euro).

According to the Japan Times, major chains are also adapting, with curry chain Coco Ichibanya adding a permanent vegan menu, as well as ramen chain Kyushu Jangara, and massive ramen provider Kagetsu Arashi temporarily brought back its veggie ramen, gyza dumplings and fried rice for the first time in six years. Also as we reported in March, Japans biggest burger chain Mos Burger added its vegan Green Burger to its menu across the country to great success.

Saiko Ohsara, owner of Universal Bakes and Cafe, stated: Although slowly, Tokyo is becoming a much more diverse place like major European capitals, New York or Melbourne. With all these people with different food cultures coming together, the need for inclusive options like vegan food is much higher than before.

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Veganism in Japan: "Small Vegan-Friendly Businesses are Appearing so Quickly it's Hard to Keep Up" - vegconomist - the vegan business...

Food delivery service DoorDash has reported a major increase in vegan burger orders.

The company unveiled this years hottest food trends in its newly released DoorDash Deep Dish report.

The mid-year report outlines top takeout and cooking trends using order data from January 1 to June 30. It also used data from a national consumer survey, which polled 2,000 Americans on their eating and cooking habits during the pandemic.

Research shows demand for plant-based foods is on the rise. The survey found that those between the ages of 18 and 24 ranked plant-based foods as the most appetizing. Plant-based burgers were especially popular. The food delivery service reported a 443 percent increase in vegan burger orders this year.

According to the DoorDash Deep Dish report, food habits are changing amid the coronavirus pandemic.

Twenty percent of the surveys respondents said they have seriously considered veganism. Six percent say they currently are or have been vegan in the past.

Vegetable pasta was ranked the most appetizing plant-based dish. On the contrary, tofu dishes were ranked the least appetizing.

The study also found that plant-based meat, like vegan burgers, is more popular among millennials. Those between the ages of 18 and 24 ranked plant-based meat as being more appetizing than vegetable pasta, which was more popular among other generations.

New data from the Plant Based Foods Association (PBFA), released in June, backs up DoorDashs study.

PBFA is a trade organization that represents some of the biggest vegan food companies. The data, produced with retail analytics firm SPINS, found that panic-buying amid the outbreak has contributed to a surge in US vegan food sales.

In the 16 weeks leading up to April 19, sales of plant-based cheeses, meats, tofu, and tempeh outpaced all other food sales. Compared to the same time period last year, vegan food sales were up by 90 percent.

Plant-based meat sales were 50 percent higher during the peak-panic buying period compared to animal-based meat sales. Dairy-free cheese sales surged 95 percent during the same timeframe.

In a statement, Julie Emmett, PBFAs senior director of retail partnerships, said the data proves consumers are increasingly turning to plant-based food options.

Even after the highest panic-buying period, plant-based foods growth remains strong, proving that this industry has staying power, she said.

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DoorDashs Vegan Burger Orders Have Increased 443% - LIVEKINDLY

With reliable and impactful research methodologies, PMR provides critical information pertaining to the growth of the global Vegan Meat market. Our team of analysts monitor the ongoing developments within the Vegan Meat space and provide an unbiased assessment of the global Vegan Meat market. The data included in the report are procured from reliable and trustworthy primary and secondary sources.

According to the findings of the report, the value of the global Vegan Meat market in 2018 was ~US$ XX (Mn/Bn) and expected to attain a value of ~US$ XX (Mn/Bn) by the end of 2029. In addition, the report reveals that the global Vegan Meat market is likely to grow at a CAGR of XX% during the forecast period (2019-2029).

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Some of the leading companies profiled in the market study include:

The Vegan Meat market report provides an extensive analysis of the different product types including:

The presented market study includes a brief introduction of the Vegan Meat market to enhance the reading experience of our users. Further, a thorough quantitative and qualitative analysis of each of these segments is provided in the report along with graphs, tables, and figures to support the data.

Key Players

Some of the key players of vegan meat market are Beyond Meat, Gardein, Tofurky, Yves Veggie Cuisine, Lightlife, Boca, MorningStar Farms, Quorn, The Herbivorous Butcher, Schouten, and others.

Opportunities for Market Participants in the Vegan Meat Market-

As the demand for plant-based food products is growing at the international level, the market participants will be getting a beneficial opportunity in the global vegan meat market during the forecast period. Since the increasing concern of animal welfare is also impacting the food and beverage industry, consumption of meat alternatives is expected to grow in the future. This is offering a better market scenario to the manufacturers in the global vegan meat market.

Global Vegan Meat Market: Regional Outlook

Europe is leading in the global vegan meat market by showing the highest value share due to the high consumption of vegan products in the region. Whereas, North America is followed by is also showing the significant value share in the global vegan meat market and the major reason is the strong impact of veganism in the region. However, South and East Asia are displaying the highest growth in the global vegan meat market due to increasing consumer spending for food products coupled with the rapid urbanization in these regions.

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Key information drawn from the Vegan Meat market study

The market report aims to address the following queries:

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Vegan Meat Market Poised to Grow at a Healthy CAGR of XX% During the Forecast Period 2019 2029 - Jewish Life News

Green is clearly in, as the number of vegans and people adopting more heavily plant-based diets is undoubtedly on the rise. According to a report by GlobalData, the number of U.S. consumers that identify as vegan grew by 600 percent between 2014 and 2017. While concrete numbers for the Japanese market are not available, a limited study shown by Vegewel suggests the number of vegans doubled from 1 percent in 2017 to 2.1 percent in 2019.

Plant-based options are springing up all around the city. From the vegan curries at queer-friendly cafe Ryusen112 in Asakusa to thick vegan burgers from Great Lakes Tokyo in Takadanobaba, small vegan-friendly businesses are appearing so quickly its hard to keep up. Even traditionally meat-heavy options like steak houses and pubs are becoming friendlier to the veggie population, with The Burn in Aoyama, along with pubs such The Hobgoblin in Shibuya, churning out impressive vegan options.

Curry vibes: Vegan cafe Ryusen112s daily curry features seasonal produce. | Courtesy of Ryusen112

However the real proof of veganisms growing popularity is in the pudding. Or rather, the bread. This spring, a new generation of vegan bakeries and cafes have popped up around Tokyo. Its welcome news for vegans, or even those with milk or egg allergies, who have often been prevented from enjoying many Japanese-style loaves.

One of these new businesses is 1110 Cafe/Bakery, located just across the river from Akabane in the city of Kawaguchi, Saitama Prefecture. Open since June 27, its a little oasis of green among the areas many steel workshops. The red-brick bakery is situated next to a kombucha brewery run by the same company, Oizumi Kojo Inc. Originally a real estate company, current president Kantaro Oizumi was inspired to create a new side to the family business after a visit to New York in 2018, where he became inspired by popcorn, deciding to share the food trend back in Japan.

Among the cafes plethora of options, the anpan (red bean bun) stands out a fluffy koppepan roll filled with rich coconut-based vegan butter and anko (red bean) bringing this popular favorite to a whole new market of foodies.

Along with baguettes, pain de mie, raisin bread and other breakfast favorites, 1110s menu also includes hearty meals such as macaroni and vegan cheese and a delightfully authentic vegetable-based quiche, which can be washed down with lattes made using organic plant-based milks including oat milk, still a rarity in Japan.

A popular favorite, now vegan: 1110 Cafe/Bakery uses coconut-based vegan butter to bring anpan (red bean buns) to a new group of foodies. | Chiara Terzuolo

Asked why he decided to open a vegan bakery, Oizumis larger goal becomes clear. I traveled all around the world, but saw that there really werent many bakery cafes that focused on both organic and plant-based food, so I decided to start one myself, he says.

Although not vegan himself, through his discovery of organic farming, kombucha brewing and the effect of animal husbandry on climate change, he recognizes the value of increasing vegan options in Japan, for both residents and visitors.

While the world-wide trendiness of veganism is partly to thank for the rise of plant-based eateries, Saiko Ohsara, the proprietor of Universal Bakes and Cafe in Setagaya-Daita (and sister shop Alaska Zwei in Nakameguro), says that the internationalization of Tokyo is also spurring on the change.

Although slowly, Tokyo is becoming a much more diverse place like major European capitals, New York or Melbourne. With all these people with different food cultures coming together, the need for inclusive options like vegan food is much higher than before, she says.

According to Ohsara, since Universals opening in May, local residents have been enthusiastic about her baked goods, visiting several times a week to buy her melonpan (melon bread), savory gratin breads and array of baguettes studded with raisin or olives. One of the most satisfying things is seeing children with milk or egg allergies light up when they are told they can choose anything they want, she says.

Beyond bakeries, even more encouraging is the fact that major chains have also joined the plant-based party. Ubiquitous curry chain Coco Ichibanya has permanently added a vegan menu, as has the ramen chain Kyushu Jangara. Even burger chain Mos Burger is testing the waters with its Mos Plant-based Green Burger, while massive ramen provider Kagetsu Arashi temporarily brought back its veggie ramen, gyza dumplings and fried rice for the first time in six years.

Bringing vegan and plant-based options to the mainstream makes dining easier not only for those who stick to the diet for moral or health reasons, but also those who have allergies or wish to avoid hidden animal products for religious reasons.

One anpan at a time.

In line with COVID-19 guidelines, the government is strongly requesting that residents and visitors exercise caution if they choose to visit bars, restaurants, music venues and other public spaces.

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Vegan bakeries are on the rise in Tokyo - The Japan Times

I went vegan with my partner Nate on November 9, 2019. Today, I cant imagine being with someone whos not veganand I find it difficult to relate to people who dont share our lifestyle.

It wasnt always this way: Growing up, I ate meat, but I was never quite sure if I agreed with it in principle. I even went vegetarian a couple of timesonce when I was about 10 and then again when I was 18because I started questioning why it was okay for an animal to have died so that I could eat it.

But both times, I ended up quitting because I figured if everyone else around me was eating meat, then surely it couldn't be that bad. I certainly never thought I'd go vegan.

Then, last fall, Nate and I decided to do some research on veganism after his parents started talking about potentially going fully plant-based.

The more we looked into it, the more we learned about why people go vegan, and we both started to realize the huge impact that eating animals has on our planet.

We began asking ourselves questions like: Is it really moral for someone to raise an animal so that they can kill it and eat it?

From then on, we just couldnt look back. It was like an epiphany. Over just a few days, we used up whatever food we had left in the house. There wasnt much to get rid of, so we practically went vegan overnight.

Going vegan with Nate has made it easier because weve learned to change up what we eat and cook together, and we discuss all of the issues that come along with becoming vegan, including how to talk to people who don't want to listen to the reality of it.

Whats funny is that, more often than not, when someone finds out were vegan, they immediately try and justify eating animal products with an excuse, like, Im trying to eat less meat, or, We only eat fish these days.

I think its sad because it shows that these people feel guilt about eating meat but choose to ignore it. I also question why so many people like to place a hierarchy on the animals we should and shouldnt eat. Why is a cow or pig more worthy than a fish or chicken?

One of the most eye-opening things I like to tell people is something I recently came across on an Instagram post by @cheesyveganlife. It challenges you to replace the word veganism with kind(ness) to animals. This helps people realize how they sound when they give excuses for not being vegan, like Stop forcing kindness to animals on me, and, I could never be kind to animals, I love cheese too much.

Some of our friends have actually gone vegan after we explained to them why its so important to us.

Others just give the same kind of excuses as everybody else. I always remind myself that someone surely must not understand the severity of it all if they choose to not be vegan, but its definitely hard to maintain a relationship with someone who claims to recognize our reality and then still chooses to eat animal products.

I havent cut anybody off after theyve expressed their views against veganism. It definitely creates some distance, thoughas Im sure it would for anyone who finds out their morals don't match up with someone elses.

Its such an important thing to me that, if someone has a completely opposing opinion, its really difficult to ignore that.

If Nate told me he wasnt going to be vegan anymore, first I would check that he was okay, because it would be hard to believe that! Then I would listen to why, because something huge would have to happen for him to go against it, and I would want to understand.

But if his explanation didnt change my mind, I dont think I could stay with him. I strongly believe in veganism, and if you dont, your lifestyle would so completely contrast with my beliefs that it would be very hard to live with that every day.

If I were to go through the dating phase again, I would definitely look to date vegans. That said, I wouldnt rule out someone who's respectful of and open-minded to the whole situationthe goal being to change their mind!

I just dont think I could be in a relationshipactually, I know I couldnt be in a relationshipwith someone who isnt vegan.

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Its a way of life, and its recognizing the things in your life that have consequences that impact animals and the environment.

I dont believe people should have more rights than animals.

We share this planet with animals, so I dont believe its okay to play with them like toys, choose when they die, impregnate them, or force them to live so we can take their milk.

We are more than capable of being healthy and happy in the world without doing any of those things.

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Marnie Lines: 'Why It's Hard To Be Close To Non-Vegan's - Women's Health

Danielle Prado is the 34-year-old woman behind the vegan recipe site, Veganized. Shes expecting her first child this summer.

I first tried a vegan diet in 2010 as part of a 30-day challenge just to see if I could do itand it was a huge learning experience. I went in pretty blind and assumed that I would be eating a lot of vegetables with no butter. But with time, I learned you can eat a lot of different foods on a vegan diet.

I learned how to go to restaurants and "veganize" the menu by asking things to not be cooked in butter but in oil, eliminate cream-based sauces or spreads, and substitute in veggies for meats. At first it seemed annoying and tedious, but I eventually became confident in ordering no butter, no cheese, no meat, substitute sauted mushroom cooked in oiland most places have no issue with making the adjustments.

I always planned to go back to my normal diet after the 30-day challenge, butI didnt. I realized that I felt really good on a plant-based diet. I wasnt depending on a constant stream of caffeine to keep my energy levels up, and my digestion was betterI was more regular and less bloated than usual.

I had also dropped some weight. Weight loss wasn't my goal, per se, but at the time of my challenge, I was working a minimum-wage job, so I lived off cheap junk food and fast food. Naturally, the extra weight came off.

Ten years later, Im still a vegan. Ive always had the mindset that I'll just stick with veganism for however long I want, but this is my new normal now and it feels right for me. Im now expecting my first child, and my veganism has come up a lot during my pregnancy.

At my first appointment while pregnant, the doctors started talking about the foods you cant have while youre pregnant, like soft unpasteurized cheeses, lunch meats, and soft-cooked eggs. As they started listing things off, I let them know that Im vegan, so it didn't make a difference anyway. From there, they had a lot of questions about what I eat, like where I was getting my protein from and how much iron I get in my diet.

But it seems there was no reason for all this concern: My blood work came back great, and I wasnt deficient in anything.

Still, the doctors had me go to a dietitiantwiceto make sure I was getting enough nutrition to support a growing human. Before each visit, I had to do things like write out everything I ate in a day. Although I don't know this for sure, I think they wanted to make sure I wasnt making the baby malnourished.

I know that the American College of Obstetricians and Gynecologists (ACOG) recommends that pregnant women get important nutrients like 400 micrograms of folic acid daily, eat plenty of iron-rich foods, and get lots of calcium in their dietand I try to do just that. So... what's the problem here?

My doctors eventually realized that I was eating plenty of food and snacksthey're just different from what people who arent vegan eat. Instead of cows milk, I have almond milk. Instead of cheese and crackers, I have nuts and fruit for snacks. I still have junk food sometimesit's just vegan junk food.

I wasnt annoyed by the dietitian visits, but I didnt realize that this wasn't a normal thing for pregnant women to do until one of my friends pointed it out.

Ive gotten plenty of comments from other people about my diet during my pregnancy, too.For years, people have said things to me like, Whoa! Where you get your protein? That hasnt changed during my pregnancy, but Im used to it as this point.

I eat the same way now as I did before I was pregnant. Im not deficient in protein now, and I havent been in the past. And, if I feel like I havent gotten enough protein on any given day, Ill have a raw protein shake with powder. It's that simple.

I get asked a lot if I have any random meat cravings, but nope, that hasnt happened for me. Ive also been a vegan for so long that my body craves the plant-based stuff I usually eat. So, if Im craving a burger, its a vegan burger. If Im craving bacon, Im craving vegan bacon.

One big, annoying thing that keeps coming up is people asking if Im going to force my baby to be vegan. Nope, Im not going to "force" my viewpoints on my child. My fianc eats meat, so my kid is going to see different things when they look at my plate and Dads plate, and that's okay. Im going to be open-minded about my baby eatsit just has to be good, quality food.

My baby is totally healthy, TYVM.

Everything is checking out great. All of my blood work has been normal for the most part, I just needed to start taking some iron supplements in the second trimester to boost my levels. (That happens with some non-vegan pregnant women, too, BTW.)

Everything else has been perfect with my pregnancynothing has been off or alarming. Still, some people have asked if the baby is growing normally, given that Im a vegan. That's a little annoyingafter all, I would never intentionally do anything to harm my baby. But I just simply say, Yup! Baby is great! Nothing bad has been brought to our attention. Its just a stigma that comes with being vegan.

Its hard not to get defensive sometimes.

I've learned that people love to give their opinion on all things about pregnancy and babies. Ive heard how my labor should be, the type of diapers I should use, and whether I should breast feed or formula feed my baby. And, of course, Ive heard plenty about my diet.

But Ive learned that, as long as I dont immediately get defensive, its easy to brush comments off and move forward. It makes no sense to waste time being defensive about my diet. Everyone is going to give their give their opinion, no matter what. So, if someone makes a comment about my diet or how they ~think~ it will negatively impact my baby, I just say, Okay, thanks! and move on.

And really, thats all I can do.

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Originally posted here:
'I'm Pregnant And VeganWhat It's Like To Be Diet-Shamed' - Women's Health

For the animals

Preventing the exploitation of animals is not the only reason for becoming vegan, but for many it remains the key factor in their decision to go vegan and stay vegan. Having emotional attachments with animals may form part of that reason, while many believe that all sentient creatures have a right to life and freedom. Specifics aside, avoiding animal products is one of the most obvious ways you can take a stand against animal cruelty and animal exploitation everywhere. A more detailed overview on why being vegan demonstrates true compassion for animals can be found here.

Well-planned vegan diets follow healthy eating guidelines, and contain all the nutrients that our bodies need. Both the British Dietetic Association and the American Academy of Nutrition and Dietetics recognise that they are suitable for every age and stage of life. Some research has linked vegan diets with lower blood pressure and cholesterol, and lower rates of heart disease, type 2 diabetes and some types of cancer.

Going vegan is a great opportunity to learn more about nutrition and cooking, and improve your diet. Getting your nutrients from plant foods allows more room in your diet for health-promoting options like whole grains, fruit, nuts, seeds and vegetables, which are packed full of beneficial fibre, vitamins and minerals.

From recycling our household rubbish to cycling to work, we're all aware of ways to live a greener life. One of the most effective things an individual can do to lower their carbon footprint is to avoid all animal products. This goes way beyond the problem of cow flatulence!

The production of meat and other animal products places a heavy burden on the environment - from crops and water required to feed the animals, to the transport and other processes involved from farm to fork. The vast amount of grain feed required for meat production is a significant contributor to deforestation, habitat loss and species extinction. In Brazil alone, the equivalent of 5.6 million acres of land is used to grow soya beans for animals in Europe. This land contributes to developing world malnutrition by driving impoverished populations to grow cash crops for animal feed, rather than food for themselves. On the other hand, considerably lower quantities of crops and water are required to sustain a vegan diet, making the switch to veganism one of the easiest, most enjoyable and most effective ways to reduce our impact on the environment. For more on how veganism is the way forward for the environment, see our environmentsection.

Just like veganism is the sustainable option when it comes to looking after our planet, plant-based living is also a more sustainable way of feeding the human family. A plant-based diet requires only one third of the land needed to support a meat and dairy diet. With rising global food and water insecurity due to a myriad of environmental and socio-economic problems, there's never been a better time to adopt a more sustainable way of living. Avoiding animal products is not just one of the simplest ways an individual can reduce the strain on food as well as other resources, it's the simplest way to take a stand against inefficient food systems which disproportionately affectthe poorest people all over the world. Read more here on how vegan diets can help people.

The suffering caused by the dairy and egg industry is possibly less well publicised than the plight of factory farmed animals. The production of dairy products necessitates the death of countless male calves that are of no use to the dairy farmer, as well as the premature death of cows slaughtered when their milk production decreases. Similarly, in the egg industry, even 'ethical' or 'free range' eggs involve the killing of the 'unnecessary' male chicks when just a day old.

It's tempting to want to believe that the meat we eat is ethical, that our 'food animals' have lived full, happy lives and that they have experienced no pain or fear at the slaughterhouse. Yet the sad truth is that all living creatures (even those labelled 'free range' or 'organic') fear death, just as we do. No matter how they are treated when alive, they all experience the same fear when it comes to slaughter.

The good news is there IS something we can do about it. Every time we shop or order food in a restaurant - every time we eat - we can choose to help these animals. Every time we make the switch from an animal product to a vegan one we are standing up for farmed animals everywhere. Going vegan is easier than ever before with veganism becoming increasingly mainstream as more and more people from all walks of life discover the benefits of living this way.

It'stime to ask ourselves: if it is now possible to live a life that involves delicious food and drink, delivers better health, leaves a smaller carbon footprint and avoids killing other creatures - then why don't we?

Read the original:
Why go vegan? | The Vegan Society

Tabitha Brown suffered from chronic pain before going vegan (Photo: Instagram/Tabitha Brown)

Tabitha Brown has discussed why she went vegan - revealing it was after watching the movie What the Health.

The Tik Tok sensation made the comments in an interview with Goodful earlier this year.

Describing veganism as a 'healthier, happier, cruelty-free life', Brown said before she made the switch, she thought 'only white people did it', saying she'd never met a black vegan before.

When growing up, Brown would eat whatever food she was given, including large amounts of meat. She said some of her non-vegan favorite meals included seafood like crab and lobster.

Brown initially switched to a plant-based diet for health reasons: she had been suffering with pain in the back of her neck, which spread into her head, giving her a debilitating headache with lasted over a year and a half.

The pain spread throughout her body, and she had chronic fatigue, as well as suffering from blurred vision, panic attacks, and anxiety attacks. She would muster up the strength to take her children to school, then return to bed.

Brown says she 'felt like [she] was dying' because of the relentless pain and fatigue, but she tried to act as normally as possible, and carry on with her life.

It wasn't until she discovered plant-based health documentary What the Health that she found a solution to her problems.

"My daughter came home from school one day and she said, 'Mom, we saw this documentary at school and I think you should watch it. It was What The Health. My husband and I, we all sat down together, we watched it, and I was like, 'Oh, wow, this is very interesting'," Brown told Goodful.

She added: "What got me, is that when they were talking about diseases and our heritage, they would eat the same thing causing the same disease. For me, my mom died at 51. She had ALS. My dad is 68, he's the oldest male to live in the family. A lot of my aunts, uncles, and family members died very young of heart attacks, strokes, and rare sicknesses.

"To me, meat was the common denominator. And I thought to myself, 'well, I haven't tried that, right? They were talking about plant-based eating on What The Health, so I told my husband, I'm done with the dummy drugs, all the guinea pig drugs that the doctors have given me over this last year and a half. Nothing has worked. If I've tried all that stuff, I can at least try to do this vegan thing for 30 days and see if it makes me feel better."

They decided to do a 30-day vegan challenge as a family - with astonishing results.

"On day 10 my headaches went away," Brown revealed. "I remember I was walking through my kitchen and I was like, my head ain't hurting. I started feeling better from that day. I started getting my energy back. I just started feeling like myself again. On day 29, I told my husband, 'I think this is my path, I'm going vegan.'"

She said that in the two-and-a-half-years since going vegan, she's never felt better, and if you know your 'why', you will stick with your path, and never turn back.

"It's got to be a personal decision, you make it for yourself," she said. "And don't force it on anyone else. Just let it be personal."

More:
Tik Tok Star Tabitha Brown Went Vegan After Watching 'What The Health' - Plant Based News

The Craignair Inn and Restaurant in Spruce Head village, south of Rockland, has done something apparently no other Maine restaurant has dared to attempt: Serve a vegan lobster roll.

There wasnt anything vegan-friendly on the menu when we bought the place, so we wanted to bring a few vegan dishes, said owner Greg Soutiea, who along with his wife, Lauren Soutiea, purchased the oceanfront property with 21 guest rooms in December 2018. They have since turned the buildings into eco-friendly lodging.

Inside the inns restaurant, vegan entrees include jackfruit crab cakes and a veggie burger made in-house with Heiwa tofu and black beans. Yet the menus most notable dish is the vegan lobster roll, seasoned with a buttery sauce.

Our inn is right on the water, and you can look out and see the lobster buoys and lobster traps, Soutiea explained, when asked why its on the menu. And a vegan lobster roll is something that vegans dont get to have.

Until now.

Restaurants outside of Maine have served vegan lobster rolls for years, yet the dish has been slow to arrive in the Pine Tree State.

The Soutieas, both vegans who moved to Maine from Boston, worked with chef Carrie Croth to create the restaurants recipe and eventually settled on hearts of palm as the lobster stand-in.

We tried a couple different things, Soutiea said before they realized we liked the consistency of the hearts of palm.

Hearts of palm are what vegan meal-kit company Purple Carrot use in its vegan lobster roll dish, which the Soutieas have tried and liked.

However, hearts of palm are not what chef Meghan Lynch of Portland uses to make vegan lobster rolls. Lynch is the host of the Maine-produced Food Atheist cooking show, which launched in April and can be found at foodatheist.org. In the vegan lobster roll episode, Lynch steams pink oyster mushrooms grown at home from a North Spore kitand tells the audience: Ive never eaten a lobster roll in my entire life. But Ive made a lot when I was a prep cook at a cafe.

The cafe where Lynch worked is Arabica in Portland, which serves traditional lobster rolls (but not vegan ones) during the summer. Lynchs quest to veganize the Maine lobster roll was further influenced by the vegan lobster roll served at the Veggie Galaxy restaurant in Cambridge, Mass.

They have a tofu lobster roll, Lynch told me. It was really good, but the texture was off.

In contrast, the steamed then chilled pink oyster mushrooms kind of had that rubbery and meaty texture and it was strangely accurate, Lynch said.

Cooking videos end with the chef trying the dish, and when Lynch tries the oyster mushroom lobster roll she pauses then says, Thats weird. That tastes like lobster roll. Im a little confused.

A trademark of the colorful Food Atheist shows is that Lynch is often cooking the dish for the first time. That was the case with the vegan lobster rolls.

Laughing, Lynch told me, the texture was like way more accurate than I expected it to be. Its like when you have the Beyond Burger for the first time and youre like, OK. Is this vegan?

The flavor of Lynchs vegan lobster rolls comes from a combination of vegan butter, seaweed flakes, vegan mayonnaise, black pepper and lemon juice. At the Craignair Inn, vegan butter and mayo are also key components, along with Old Bay Seasoning and other chef secret ingredients, according to Soutiea. Both Lynchs and the inns vegan lobster rolls add chopped celery.

In Dustin Harders Epic Vegan cookbook, published last July by Fair Winds Press, the lobster roll recipe relies on both hearts of palm and artichoke hearts, dressed with mayo, lemon juice, dulse flakes, back pepper and Old Bay Seasoning. Harder also adds chopped red onions and roasted red peppers.

The star of The Vegan Roadie YouTube series, Harder writes in his latest cookbook that he ate lobster rolls on trips to Maine before he was vegan but never developed a particular liking for the sandwich. He then confesses that he hasnt been able to stop making his vegan version.

When author Ilene Godofsky Morenos latest cookbook The Colorful Family Table dropped in December from BenBella Books, it included a vegan lobster roll recipe inspired by her honeymoon in Maine.

After marrying Freeport native Ross Moreno in 2015, she traveled with her new husband along the Maine coast and was struck by the number of places selling lobster rolls (none of them vegan).

In her Maplewood, New Jersey home, which now includes two small children, Moreno also makes her Maine-style vegan lobster rolls using hearts of palm.

Ive used hearts of palm to veganize other seafood dishes, like crab cakes, and the texture ended up being a close match, Moreno told me. Hearts of palm also have a rather neutral taste so they really take on the flavor of whateverseasoning you add, which made it the perfect canvas for Old Bay and the other seasonings in the recipe.

Her dressing includes the usual ingredients, along with dried dill.

In the Food Atheist vegan lobster roll episode, Lynch makes a seaweed butter, which is spooned into the hot dog rolls first. Telling viewers lettuce is used on lobster rolls to keep the bun dry, Lynch then lines her hot dog buns with trimmed Romaine leaves.

Lynchs experience working in restaurants led me to ask why we havent seen more Maine eateries attempt a vegan lobster roll.

I think folks want to protect the integrity of what a lobster roll is, Lynch speculated. But I think that veganism is really permeating culture right now, and we need to loosen up the definition of what a Maine lobster roll is.

Clearly, the vegan food world already has.

Avery Yale Kamila is a food writer who lives in Portland. She can be reached at:

[emailprotected]

Twitter: AveryYaleKamila

Vegan Lobster Rolls, Gluten-Free

Reprinted with permission from The Colorful Family Table by Ilene Godofsky Moreno, 2019, BenBella Books.

Serves 4

For lobster salad:2 14-ounce cans of hearts of palm cup diced celery cup diced red onion2 tablespoons chopped fresh dill1 tablespoon plus 1 teaspoonOld Bay Seasoning cup plus 2 tablespoons vegan mayoJuice of one lemonSalt and pepper, to taste

4 rollsvegan butterhandful of greenslemon wedges

1. Drain the hearts of palm and roughly chop them. Place in a large bowl. Add all remaining lobster salad ingredients and stir.

2. Toast rolls and spread with vegan butter. Sprinkle a few greens on each roll and top with lobster salad. Serve fresh with lemon wedges.

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Vegan Kitchen: Hearts of palm, oyster mushrooms make tasty 'lobster' rolls - Press Herald