Vitamin B12 cannot be produced in and by plants or animals independently.

Highlights

With a subtle nip in the air, we can already sense the winter season is almost here. But and before you start to think of decadent hot chocolate, halwas and chai, it is also the time to strengthen our body in order to steer away from infections due to the cold, chilling weather. A healthy, fit body enables us to function effectively on a daily basis and for that, we need to fill ourselves with essential vitamins and minerals. A deficiency of any vitamin or mineral may lead to a host of health diseases.

Vitamin B12 is one of the most essential vitamins needed by our body. Alternatively known as cobalamin, the water-soluble vitamin B12 cannot be produced in and by plants or animals independently. The deficiency of this is thus, very common amongst vegans and vegetarian since there aren't many vegetarian sources of vitamin B12. "Vitamin B12 is found mainly in the non-vegetarian diet as well as in milk and dairy products, which put vegetarians, especially the vegans at risk of being deficient. Those who follow vegetarianism or are vegan should make sure that they consult their medical expert and take multivitamins and B12 supplements on a regular basis", says Dr Ritika Sammadar from Max Healthcare Saket in New Delhi.

(Also Read:How to Spot Vitamin B12 Deficiency and Get Rid of It?)

Vitamin B12 is pivotal to the formation of red blood cells, regulating cell metabolism, DNA formation and its synthesis. The functioning of our brain and nervous system also depends heavily on vitamin B12. And since the human body does not produce vitamin B 12 on its own it becomes important to source the vitamin via their diet. Here are 5 sources of vitamin B12 that one can get and how you can include it in your diet.

Chicken is not just rich with protein but also a vital source of vitamin B12. And the best part is it can be immensely satisfying when cooked right. Here are two simple, guilt-free chicken recipes to try at home:

Chicken Masala Without Oil

Chicken And Corn Soup

Chicken is one of the most popular meats around.

Emmental, Swiss and cottage cheese (paneer) are some of the top sources of vitamin B12 when it comes to choosing from cheeses. It could be a great source of this vitamin for vegetarians. Not only are these foods readily available but can be consumed in myriad ways at any time of the day. Here are two recipes to try with oodles of cheese:

Paneer Besan Cheela

Cheese Fingers

Cheese can be a good vegetarian source of vitamin B12

Dairy products are a great source of vitamin B12. Another easy vegetarian source, buttermilk is light on the stomach and brimming with health benefits including aiding digestion. One can make buttermilk at home or get it from the market and consume directly. Here is a simple buttermilk sambar recipe that one can also try at home.

Buttermilk is light on the stomach.

All fish and shellfish are known to be excellent sources of vitamin B12. Other seafood options include clams, mussels, mackerel, tuna, sardines, herring and other fish. Here are two fish recipes you can try this winter season to reap in the best benefits:

Fish Pulao

Fish Tikka Salad

One can prepare fish in many ways.

One of the most common foods around, eggs can be a great addition to your daily diet. Especially, if you are a vegetarian who doesn't mind eating eggs, this can be a perfect option. Have boiled eggs in breakfast to egg salads for lunch, one can even toss it with some rice for pulao:

Egg Fried Rice

Scrambled Eggs

One can have eggs anytime from breakfast to lunch or dinner.

Try these recipes at home and load up on vitamin B12 to prep for the upcoming winter season! Share your experience with us in the comments section below.

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Disclaimer

This content including advice provides generic information only. It is in no way a substitute for qualified medical opinion. Always consult a specialist or your own doctor for more information. NDTV does not claim responsibility for this information

About Aanchal MathurAanchal doesn't share food. A cake in her vicinity is sure to disappear in a record time of 10 seconds. Besides loading up on sugar, she loves bingeing on FRIENDS with a plate of momos. Most likely to find her soulmate on a food app.

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Here's How You Can Add These 5 Vitamin B12 Foods To Your Diet This Winter - NDTV Food

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

I saw a classified ad in our local weekly newspaper inviting newcomers to a VIP potluck, VIP standing for Vegetarian Inclined People. At great personal sacrifice I attended in an undercover capacity. As a disguise I figured I could either go as an old hippie, or a millennial but since I really didnt fit the millennial demographic, aging hippie it was.

I used an old cap someone had given me as a gag gift eons ago that had a white ponytail sticking out the back. I wore a pair of beat up, old second-hand Birkenstocks I got at the Nifty Thrifty, crumpled cargo shorts exposing my white legs with varicose veins, and a faded Hawaiian shirt. Then I inserted myself into the combat zone wearing a wire.

I was greeted warmly by all seven of the VIPs and I think it was because I was the first new blood theyd seen in quite some time. We met in the basement of a church which was most appropriate. Id always been taught there were three primary religions in the world, Judaism, Islam and Christianity, well, I think its safe to say we can add a fourth: Vegetarianism. Granted, the veg-heads dont sing hymns, pray, or even play bingo but from what I could tell they do believe a very hot Hell is reserved for anyone who eats meat. They believe when good Vegetarians die they go to the big Vegetarian restaurant in the sky and if they dont backpedal and eat a Big Mac or a Whopper now and then, they could come back as an organic brussel sprout if theyre lucky.

The Vegetarians believe soy is the answer to all the worlds ills and that only through Vegetarianism will the human race become benign and lovely. They are ferocious in these beliefs and send out their missionaries hither and yon to convert everyone to their religion. They especially prey on teenage girls who seem to be especially vulnerable to their wily ways.

I was seated at a table with three other VIPs and began my investigation. Im sorta confused, about this Vegetarian thing, I admitted. You have your pescatarians, your flexitarians, your vegans, etc. What does it all mean?

Think of Vegetarianism as a religion, said the VIP whod brought the rice balls drizzled in soy sauce to the potluck. In Christianity you have Catholics, Methodists, Baptists, etc. Well, Vegetarianism is the same. There are five different levels. The lowest form of Vegetariansm are the Flexitarians who enjoy a piece of bacon or a Filet Mignon now and again.

Im a Pescatarian, piped up a young lady with purple hair, tattooed face, and a nose ring who had contributed Tofurkey Tetrazinni to the meal. A Pescatarian doesnt eat the flesh of a living organism but we do eat fish because fish feel no pain.

Another diner whod brought the tomatoes stuffed with zucchini and baked pears said, I dont eat anything that ever flew or swam.

Cows and pigs dont fly or swim, at least very well, I said, yet you dont eat them.

Im gonna make it real easy for you, said another VIP who was trying to give me a true taste of their religion. I dont eat anything with a face.

And yet I do see you eating things with heads, like lettuce and cabbage, I countered.

Im a LEVEL FIVE Vegetarian, a true believer, said the chef whod brought the carrot sticks and celery spears. I am A VEGAN, she said with a snobbishness that made the others uncomfortable. I dont even eat animal crackers or anything that ever cast a shadow.

Celery and carrots are capable of casting a shadow, I said. The only thing I can think of that doesnt cast a shadow is a ghost and youd starve to death eating apparitions. And what do you say to those who say that vegetarian is just another name for lousy hunter?

Very funny, said the born again VIP who never smiled.

I sensed the other VIPs were beginning to catch on to my true identity and that maybe I was a second hand Vegetarian: one who eats cows after they eat grass. Then absentmindedly I took off my cap to scratch my head, the pony tail went with it and my cover was blown completely.

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The vegan church | TheFencePost.com - Fence Post

Tomorrow, October 1, will be theWorld Vegetarian Day. This special day is dedicated to promoting a vegetarian diet, as many people find it to be healthier and more eco-friendly compared to a non-vegetarian diet. Moreover, this day is also important for animal right activists, who promote vegetarianism to try and save animal lives. The main mission oftheWorld Vegetarian Day is to "promote the joy, compassion and life-enhancing possibilities ofvegetarianism".

Every year,World Vegetarian Day has a different theme to focus on. Here is a look atWorld Vegetarian Day 2020's main theme. Also, find out the brief history and significance ofWorld Vegetarian Day below.

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World Vegetarian Day was started all the way back in 1977 by theNorth American Vegetarian Society. Just a year later, this day became an international event after it was endorsed by the International Vegetarian Union in 1978. Moreover, this day also starts off the 'Month of Vegetarian Food', an event started by theInternational Vegetarian Union. According to the union, every October should be a month for vegetarian food to promote the health andhumanitarian benefits of eating only plant-based products.

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Since 1977, World Vegetarian Day has been the day that kickstarts the Vegetarian Awareness month. Many proponents of vegetarianism use this month to spread awareness about the benefits of plant-based food over meat-based products. Vegetarians consider their diet to be more friendly to the environment. Moreover, they also believe that vegetarian food is humanitarian as no animals are killed for human consumption.

Also Read |Good News: Cat Rescued With 'community Effort' After Being Stuck On Tree For Days

The Vegetarian awareness month ends in November, which is considered to be the Vegan awareness month. On World Vegetarian Day, many institutes and restaurants switch to a fully vegetarian menu. Moreover, several people across the globe promote vegetarianism via social media and public events.

Every year, theInternational Vegetarian Union creates new themes for World Vegetarian Day. Back in 2018, the theme was 'time to contemplate what we are eating', during which the Vegetarian Union discussed the different cons of non-vegetarian food. This year, the Union has not yet announced the theme for World Vegetarian Day 2020.

Also Read |Good News: Taxi Driver Goes Out Of His Way To Return Passengers Bag; Read Inspiring Story

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World Vegetarian Day 2020: History, significance and this years theme - Republic World - Republic World

The whole world is getting fat," declared Whole Foods founder, John Mackey, in a recent interview with the New York Times. Because, he continues, "in some sense, we are all food addicts." Mackey explains that he does not think we have a food access problem, but rather a market demand problem. "If people want different foods, the market will provide it."

While this perspective ignores the rising wave of food insecurity across the nation, creates a false narrative of choice where there is often none and dismisses the complex relationship between food, obesity and trauma, we can't dismiss Mackey's comment outright.

He's right about one thing. He said: "We have to recognize both what business can do and what business cannot do." Stores like Whole Foods are unlikely to help households struggling to access healthy food. It's now up to health systems to play a significant role in solving our food problems.

Food insecurity is defined by the US Department of Agriculture (USDA) as "a household-level economic and social condition of limited or uncertain access to adequate food." Researchers estimate that during our spring COVID-19 surge, food insecurity rates doubled nationally and tripled in households with children; approximately 23 percent of households across the country currently have inadequate access to sustenance.

The relationship between COVID-19 and food insecurity is not merely that the former drives the latter. Food insecurity is associated with increased risk and poorer control of chronic diseases, which consistently have been shown to put individuals with COVID-19 infection at higher risk of complications and death. While chronic diseases have long been the leading drivers of premature death, COVID-19 takes all of our chronic diseases and makes them acute.

As with COVID-19 infection, the burden of food insecurity falls disproportionately on low-income and Black and Latinx households. Some of the highest rates of food insecurity are seen among undocumented immigrants; a recent MIRA survey found 78 percent of households with at least one undocumented family member did not have enough to eat.

Access to healthy foods is further restricted by food deserts, neighborhoods without grocery stores, and food swamps, neighborhoods saturated with fast food. To say this landscape is a result of the market disregards the policies that have stacked the deck towards our unhealthy food system: government subsidies for ingredients of processed, energy-dense foods such as corn, soybeans, dairy and livestock instead of fruits and vegetables. What we eat is impacted by availability and cost; decreasing these barriers changes our choices for the better.

Nutritional interventions can prevent, improve and even reverse chronic diseases such as obesity, diabetes, high blood pressure and heart disease. Diet is one of the most important modifiable risk factors of chronic non-communicable disease, according to the WHO. This is why simply put, food is medicine. Acknowledging food insecurity's outsized role in driving poor nutrition and chronic disease necessitates prioritizing healthy food access for all in our response to our worsening food insecurity crisis.

Increasingly, we understand that trauma influences our food and our health. Last summer, a friend of mine became a vegetarian. That same summer, a family member of hers was murdered. Sitting under a large umbrella at a work pool party, we talked about how she was doing. "Not great," she admitted, waving her hamburger with one hand. "I feel anxious all the time. And as you can see, my vegetarianism is out the window. I just crave meat."

In the setting of the COVID pandemic, we can all likely readily agree that stress influences our bodies and food cravings. And chronic trauma and stress, particularly during childhood, has a lasting influence on our neurobiology, stress hormones, food choices and weight. Increasingly, research recognizes a significant link between adverse childhood events (ACEs) and a range of chronic medical conditions including obesity. For these patients, offering a nutritional intervention alone is insensitive and will not work.

Health systems are well poised to play a strategic part in fixing our food problems due to their proximity to communities, central responsibility in treating chronic disease, the inclusion of mental health and participation in value-based payment models that incentivize addressing patients' health-related social needs such as food.

Masshealth, the Medicaid insurance product for low-income individuals in Massachusetts, has created one of the first programs to allow health systems to partner with social service organizations and provide nutritional interventions i.e. healthy food on their dollar with its 149 million dollar Flexible Services Program.

Health systems ready to incorporate nutritional interventions can reference the Food is Medicine pyramid, created by Food is Medicine MA, which provides a helpful schema of evidence-based programs.

For example, nutritious food referrals, which provide vouchers for free or discounted nutrient-dense food, have been shown to improve fruit and vegetable intake, improve diabetic control and improve Body Mass Index. The most intensive program, medically tailored meals, provides prepared meals tailored to a patient's medical conditions. Medically tailored meals have been shown to reduce ED visits by 70 percent, reduce inpatient hospital admissions by 50 percent and to reduce net healthcare costs by 14 percent.

Some may say it is not in scope for health systems to provide food for their patients. But the persistent long lines at food pantries and rise of community fridges are clear indications that we need more widespread solutions. As Congress has demonstrated by failing to renew Pandemic Unemployment Assistance, our government will not provide solutions anytime soon. Public assistance programs such as WIC, SNAP and school lunches are helpful but insufficient; eligibility and authorization requirements pose barriers to enrollment, particularly for immigrant populations.

Health systems are already increasingly harnessing available resources to tackle food insecurity for their communities. A trauma-informed food is medicine approach that has the power to transform our disease-oriented system into a health system; it's time we fully embrace it.

Sarah Matathia, M.D., MPH, is a family practitioner at Massachusetts General Hospital and a Public Voices Fellow with The OpEd Project.

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It's now up to health systems to solve our food problems | TheHill - The Hill

How often have you read poetries that have moved you? Have you shared the few lines that cast an impression on you? To celebrate this very ability of poetry to spark conversations and share more such thoughts, National Poetry Day is marked every year in the UK. Observed on the first Thursday of October, it falls on October 1 this year. It is an annual celebration thatencourages all to enjoy, discover and share poetry. Let us more details about the theme, significance and celebrations of this day.On Poet's Day 2020, Learn a Few Tips and Tricks to Start Writing Beautiful Poetry and Express Yourself.

Also Read | International Coffee Day 2020 Quotes & HD Images: Quirky Thoughts And Instagram Captions to Share With Photos of a Hot Cup of Coffee!

National Poetry Dayis the annual mass celebration on the first Thursday of October. So it will be marked today, October 1. Every year there is a theme to it and people can share their writings based on it. This year's theme for National Poetry Day 2020 is Vision.

National Poetry Day may be marked annually today in the UK but it has a global presence since the medium of poetry is for everyone. The observance infuses poetry into every area of the nation. Schools, businesses to coffee shops, poets write their poems or recite the best ones. Forward Arts Foundation is a charity that celebrates poetry and increases awareness about this medium of expression.World Poetry Day 2020: Quotes and Lines by Famous Poets That Describe The Beauty of This Literary Art.

Also Read | World Vegetarian Day 2020: Planning to Turn Vegetarian? Types, Pros and Cons & Tips to Switch to Vegetarianism in a Healthy Way

Poetry allows each one to creatively express themselves. There are so many different forms to it as well, it could be a few lines and still be impactful. One of the programs includes making an annual anthology of the year's best poems. The entire idea is to connect poets and strengthen the community. It shows how poetry can add its own value to one's thoughts and also encourage society.

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National Poetry Day 2020 in UK Date and Theme: Know Significance and Celebrations of The Day Encouraging Literary Medium of Poems - Yahoo India News

Matthew Hodson, 53, lives in Clapham with his husband. He is the Executive Director of NAM aidsmap, a charity providing information and news for people living with HIV and medical professionals

I found out I was HIV positive on the 30th of April, 1998. At the time, there were new drugs that could treat HIV but they had side effects, which could include visible symptoms such as facial wasting and buffalos hump. So, I didnt expect to live to 50 but I was almost more scared of having to carry the physical indications of living with HIV than I was of dying.

Were now much better at appropriate dosing and side effects are rare (in fact, the UK is a world leader in the treatment of HIV). Ive been on treatment since 2003 I take three pills every day and the levels of virus in my blood are undetectable, which means I cant pass it on to sexual partners. I feel fitter and stronger than I ever have.

I wasnt particularly into fitness in my 20s and 30s, other than being vain about my body. I used to be an actor and my biggest connection with physical fitness was once playing the role of a fitness fanatic.

But getting old is frightening and I got serious about exercising when I hit 40, more for my emotional health than anything else. I have been noting down my gym sessions since 2009 and they always increase when Im going through challenging times, such as when my father died and then again when my mother died last year.

Pre-lockdown I would go to the gym three times a week and do heavy lifting. I was training for visible results, but two years ago, I got a fitness coach and he has taught me to balance my body with things like back exercises.

Since March, Ive been doing threeto four workouts a week at home. I had some weights and have since added resistance bands.

Im not planning to go back to the gym for now its too high risk an environment. Even though people with HIV are not considered vulnerable, having seen friends get Covid quite severely, I want to avoid all the risk I can.

Pre-lockdown I had a place on the London Marathon and was in week ten of my training. I have continued running outside two or three times a week for between 30 and 90 minutes. Running is my thinking space; the time I process problems. Its therapeutic except when I have to do interval training, which I loathe because its hurts. But its effective. Im gutted that I wont run the Marathon this year but still hope to run it in 2021.

I stopped eating red meat when I was 17. I still eat fish and poultry. Im convinced by the ideological arguments of vegetarianism and veganism I just havent taken that step yet. Ive reduced animal produce significantly in my diet though.

Breakfast:Bowl of muesli, blackberries from the garden and oat milk.

Lunch:Baked potato with olive oil, butter substitute with cheese and/or mustard

Dinner:Roasted duck breast and vegetables, chicken stir fry, warm salad of butternut squash with courgette and goats cheese or spaghetti bolognese made with turkey mince. Fresh fruit.

Alcohol:More than the recommended units. And, it got worse under lockdown. Wine or vodka mostly.

Sugar: If theres chocolate in the house I will eat it.

Sleep: I struggle with stress and anxiety and that affects my sleep so I usually get about 5-6 hours. If Im anxious in the day, I might occasionally take a sleep aid such as Nytol before bed.

Guilty pleasure I dont feel guilty about anything.

Follow Matthew on Twitter @matthew_hodson and Instagram @matthewhodsonlondon. Click here for more about aidsmap.

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'I was more afraid of living with HIV than dying from it' - Telegraph.co.uk

As I mentioned a few weeks ago, rioting can be fun and profitable. Aside from that, what is the end game? I think we can agree that the chief organizers of riots, Black Lives Matter and ANTIFA are the militant wings of the far left in this country, so what is it they want?

BLM was founded by self-proclaimed Marxists whose goal has been, ever since Karl Marx wrote his manifesto, to seize power in the name of some aggrieved group (or groups - originally it was the workers of the world, now it is a grab-bag of intersectionally oppressed). All Marxists want to seize power first, then remake society in their image, an image that nowhere includes God.

Depending on the country and the times, that image varies. Marxism as practiced by Bolsheviks in Russia was different from that practiced by Maoists in China, or Castroites in Cuba. It also must be borne in mind that Marxism is a subset of socialism, thus what Bernie Sanders has in mind is going to differ in some respects from BLM. All socialists, of whatever flavor, believe in an authoritarian state which will deal out justice (and punish wickedness) by whatever means necessary. Those 15% of you who are, according to Biden, "not very good people," or Hillarys "basket of deplorables" might be a touch nervous. Marxists everywhere have known how to deal with the likes of you.

Consider some of the goals being espoused here and now. One of BLMs explicit goals is to destroy the nuclear family. How that helps Black lives is not entirely clear to me, since Black nuclear families are largely gone already. So I guess that leaves white, Asian, and other non-Black families to be destroyed, although the past half century has done a good job of gradually destroying ALL nuclear families.

BLM just needs to be patient. Patience is not, however, a conspicuous virtue of rioters, so how exactly is this destruction to take place? The "why," however, has always been clear to Marxists. The nuclear family is a little state within a state, and as such is a competing power structure with the state. No competition can be allowed.

Your guns will be confiscated, since an armed citizenry is dangerous to an all powerful state. Our Founding Fathers made clear why the Second Amendment was in the Constitution. It must be removed. Likewise the First Amendment. Speech must be controlled, as many colleges and universities now put into practice. Business and industry is now following suit. Nice little job you got there, until you say the wrong thing. Then you get canceled.

Contemporary American Marxists are also green - a practice they picked up from the Nationalist Socialist German Workers Party and its founder. Wind power, vegetarianism and public transport over private cars were among those principals being advocated. Traditionally Marxists only cared about production and redistribution of wealth, which is no longer a viable political platform.

So what's ANTIFA up to? It is not an explicitly Marxist group, or indeed explicitly anything, or even an organized group. They are more than anything else anarchists. Anarchists historically (the term dates back to 1539, to mean an absence of government) have been a loosely affiliated assortment of folks very, very angry about just about everything in the society in which they find themselves. Mindless, inchoate rage seems to fit the pattern. As a result of being a movement having no goals, it has nowhere seized power.

This does not mean that anarchists are harmless as, say, anarcho-capitalists are. Anarchists like to break things and kill people, very like grownup children throwing a tantrum. This is often justified as "propaganda of the deed."

Since actions speak louder than words, assassinating prominent figures, or burning down cities, sends a clear message that defying anarchists is an extremely unwise action. President McKinley was assassinated by an anarchist, as were many members of European royalty either shot, stabbed or blown up.

Yet, it is hard for me to see clearly the specific goals of the militant wing of the left, but I am sure I'm not going to like them.

Charles Milliken is a Professor Emeritus after 22 years of teaching economics and related subjects at Siena Heights University. He can be reached at milliken.charles@gmail.com.

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After the riots, what then? - Monroe Evening News

Child is eating vegetables. He is very happy.

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

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

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

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

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

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

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

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

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

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

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

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

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

Senior Ministers in the B.S. Yediyurappa-led Bharatiya Janata Party (BJP) government in Karnataka, including Animal Husbandry Minister Prabhu Chauhan, have stated that the government intends to introduce a Bill banning bovine slaughter in the State in the ongoing monsoon session of the legislature. The proposed Bill seeks to amend the Karnataka Prevention of Slaughter and Preservation of Cattle Act, 1964.

In a statement, Prabhu Chauhan said that the proposed Bill would have more stringent provisions than the 2010 Bill which was passed in the State Legislative Assembly during the Chief Ministership of B.S. Yediyurappa but was not implemented by the Siddaramaiah-led Congress government that came to power in 2013. The issue has repeatedly figured in the BJP election manifesto.

In a press conference on Thursday, representatives of leading farmer and Dalit organisations strongly opposed any move towards introducing this Bill. J.M. Veerasangaiah, working president of the Karnataka Rajya Raitha Sangha, said the Bill should not be tabled. He added, Yediyurappa had tried to bring this law even in 2010 but did not succeed because of opposition from the farming community. The farming community is suffering severe economic hardship in the State because of the pandemic. The sale of aged cows, bullocks and buffaloes allows a farmer to alleviate his dire situation slightly and this law will even prevent that. Somehow, the BJPs ideology wants us to feel that vegetarianism is supreme whereas non-vegetarianism is bad, but how will the poor, Dalits and religious minorities get nutritional food without beef?

The State president of the Samata Sainik Dal, B. Channakrishnappa said, The BJP has a hidden agenda against Dalits, farmers and religious minorities with this proposed Bill. I demand that why only cow slaughter, even the slaughter of sheep, chicken and pigs should be banned. Dont they say that the boar is an avatar of Vishnu? We live in a democracy. We have the freedom to eat what we want. Instead of focusing on development during a pandemic, the BJP is amending farming and labour laws and is now targeting the poor with this Bill.

R. Mohan Raj, State convener of the Dalit Sangharsh Samiti, stated, Food culture is unique and the Constitution gives everyone the right to eat whatever they want. This anti-peoples Bill should not be tabled. Have we ever told Yediyurappa not to eat puliyogare (tamarind rice)? That is his choice. They [the BJP] show that they are targeting Muslims, but their real target is Dalits.

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Farmers and Dalit organisations oppose Karnataka government's plan to bring Bill banning cow slaughter - Frontline

PETA India, over the years, has earned itself the reputation of being a hypocrite of the highest order. They have been known to selectively target Hindu traditions and customs with religious zeal while giving other religions a free pass. The few occasions PETA India did manage to raise their voice, they quickly silenced themselves due to rousing opposition.

But now, it appears PETA India has found another target. And it is columnist Shefali Vaidya. The NGO in cohorts with Congress and left-liberal trolls has embarked upon a concerted campaign against the columnist for calling out the hypocrisy of the supposed animal rights organisation with regards to Eid where animals are slaughtered and anti-cow leather campaign in times of Rakshabandhan.

However, the campaign against Shefali Vaidya has backfired on them terribly as netizens used the opportunity to expose their hypocrisy. It soon became evident that PETA India is more concerned about the criticism it faces on social media than actual physical attacks on its workers by Islamist mobs.

One social media user pointed out the time when PETA activists were assaulted by a Muslim mob in Bhopal in 2014 for campaigning for vegetarianism ahead of Bakr-Eid. The Police even registered a case under section 295A against three activists for allegedly outraging the religious sentiments of the Muslim community. For some reason, PETA India has been horribly quiet about this incident.

Others pointed out that three years after Bollywood actress Sonam Kapoor was awarded the title of PETA Indias hottest vegetarian celebrity, the daughter of Bollywood star Anil Kapoor had taken to consuming chicken and fish.

People also pointed out that less than a week after PETA India gifted Shilpa Shetty Kundra the Hero to Animals award, the Bollywood actress could be seen on YouTube preparing a Roast Turkey recipe.

Then there was the case of Richa Chadha who PETA India heaped praises on for being kind to animals but the actress was one of those individuals who was resolutely against the beef ban.

The most disingenuous sign of hypocrisy came from PETA Indias endorsement of Sonam Kapoor. While the Bollywood actress was awarded by the supposed animals rights organisation, she endorses products made of 100% animal skin.

Thus, while PETA India has initiated a mala fide campaign against columnist Shefali Vaidya, they are quite overeager to overlook the transgressions of the people they have awarded themselves. Quite clearly, for PETA India, actions do not matter, only words do. And as long as individuals pay obeisance to their ideology, they do not require them to follow it up with their actions.

Originally posted here:
Netizens expose PETA Indias hypocrisy over conferring awards on people who have a history of promoting animal slaughter and abuse - OpIndia

This month marks 60 years since Dame Jane Goodall first ventured into the wilds of Gombe, Tanzania, at the tender age of 26 to study the behaviour of chimpanzees. She has devoted her life to species conservation and campaigned tirelessly for a healthier environment.

Jane is an icon of our era. Among her groundbreaking discoveries are that chimpanzees have personalities, use tools, have wars and can eat meat all of which made us question our own behaviour as closely related great apes.

She established the Jane Goodall Institute, and her Roots and Shoots program now operates in more than 100 countries to encourage young people to be compassionate, helping people, animals and the environment.

When I first read about Janes work, I was amazed anyone could get so close to animals in her case chimpanzees to understand their minds, society and lives. For several decades, my research attempted to do the same for intensively farmed animals.

Jane and I ended up in the same philosophical place: committed to exposing the horrors of factory farming, and proudly vegetarian because of the damage eating meat does to animals, the environment and to people eating the end products.

With this in mind I relished the prospect of meeting Jane. She gave us all unique insights into the inner lives of one of our closest relatives, chimpanzees, as well as pioneering a compassionate approach to animals, a cause very close to my heart.

Clive Phillips: Jane, you famously dispelled the myth that humans are the only tool-users. Do humans have any unique characteristics to distinguish them from other animals?

Jane Goodall: Well, I believe the most important thing distinguishing us is the explosive development of the human intellect. We have developed communication using words, which means we can learn from our elders, we can plan for the future and we can teach our children about things that are not pleasant.

Above all, we can bring people together from different backgrounds to discuss a problem and try and find the solutions.

Read more: Studying chimpanzee calls for clues about the origins of human language

Phillips: Do you think this human uniqueness implies a responsibility towards animals?

Goodall: I would say its a humanistic responsibility. I mean, once you are prepared to admit that we humans are not the only beings on the planet with personalities, minds and, above all, emotions, and once you are prepared to admit that animals are sentient and can not only know emotions like happiness, sadness, fear, but especially they can feel pain then, as humans with advanced reasoning powers, we have a responsibility to treat them in more humane ways than we so often do.

Phillips: You mentioned the importance of pain in animals and sentience. Does that give us a moral duty towards them? Or, do you think we have a right to manage them?

Goodall: Well, I dont know about having a right to to manage them. But the problem is that because of the way our societies have developed, the harm we inflict on the environment, and the devastation weve caused so many species, we now have an obligation to try and change things so animals can have a better future.

We now know its not only the great apes, elephants and whales that are amazingly intelligent. We now know some birds like crows and the octopus can be, in some situations, more intelligent than small human children. Even some insects have been trained to do simple tests. This was unthinkable a while back.

We also know, for example, that trees can communicate to the micro fungi on their roots, under the soil. And this is amazing. Its very exciting for any young person wanting to go into this field these really are exciting times.

Phillips: Do you believe climate change will alter the relationship we have with other animals, and our ability to manage and use them in the way we do at the moment?

Goodall: We shouldnt be managing and using them. We should be giving them the opportunity to live their own lives in their own way. And we should stop interfering.

We should protect habitat so that they can continue to flourish in their natural habitat. Those animals that we have subjugated to domestication should be treated as animals: sentient sapiens with feelings, knowing fear and depression and pain.

Read more: ACT's new animal sentience law recognises an animal's psychological pain and pleasure, and may lead to better protections

And we should really start thinking about what were doing in our factory farms, in our labs and with hunting. To me, thats the most important thing.

Phillips: And that will, in itself, address some of the climate change issues, I imagine.

Goodall: Yes. Eating meat involves billions of animals in factory farms that have to be fed. Areas of environment are cleared to grow the grain, fossil fuels are used get the grain to the animals, the animals to the abattoir and the meat to the tables.

Water is wasted changing vegetable to animal protein, and methane the animals produce in their digestion is one of the most intense greenhouse gases. All of this means we have to do something about continuing to eat more and more meat.

Read more: No animal required, but would people eat artificial meat?

Phillips: And yet the world is eating more and more meat.

Goodall: Well, we have to change attitudes. Yes, were eating more meat, but at the same time the number of people who are becoming vegetarian and vegan is increasing.

Phillips: It reminds me of one of your early discoveries of chimpanzees eating meat. Do you think that had an implication or any bearing on the human diet?

Goodall: Humans are not carnivorous, we are omnivorous. And there is a big difference. Our gut is not like a carnivores guts, which is short to get rid of the meat before it goes bad and inside your gut. We have a vegetarian gut, an omnivores diet. This means our gut is much longer to get all the goodness out of leaves and all the other things we eat.

So when you think of chimps yes, they hunt, and they seem to love hunting. But its been estimated that meat occupies only about 2% of their diets. Thats just for some individuals. Others hardly ever eat meat at all.

Read more: Young people won't accept inaction on climate change, and they'll be voting in droves

Phillips: How can we best get the message across that a vegetarian diet is the most sustainable for the planet, and good for animal welfare?

Goodall: Were working with young people from kindergarten through university, now in more than 50 countries, growing all the time. It involves young people of all ages choosing projects to make the world better for people, animals and the environment.

They are changing the way their parents think, and the vegetarian ethic is very strong in many of them. So I say youve got to change the mindset and children help to change the behaviour of their parents.

Phillips: Thats a tremendous piece of advocacy, given the huge concerns there are about animals contribution to climate change and other dangers they pose to our water supplies and the quality of our land.

Do you think there should be any legal control of the use of animals for intensive animal production?

Goodall: Yes, I do. I think it should be banned. A) for the tremendous suffering caused to the animals; B) for the harm to the environment; and C) for the harm to human health. There should be legislation that limits or bans these intensive farms.

This is an edited version of the original interview.

Read more here:
My talk with Jane Goodall: vegetarianism, animal welfare and the power of childrens advocacy - The Conversation AU

By: Lifestyle Desk | New Delhi | Published: April 7, 2020 3:50:20 pm According to a 2019 study published in Journal of the American Heart Association, middle-aged adults who consume more of plant-based foods and less of animal products are likely to have a healthier heart. (Source: Getty/Thinkstock)

At a time when many people around the world are considering a more ecologically-conscious way of living, what with turning to plant-based foods and living in tandem with nature, vegetarianism is naturally on the rise. For non-vegetarians, there is a lot of interest in the vegetarian way of life. But more than anything else, it is the health factor which is acting as the biggest motivation for people, a study has found.

The study co-author Christopher J Hopwood, a professor at the University of California, in the US was quoted as saying that the most common reason for people to consider turning vegetarian has to do with health, and not so much to do with the environment or the rights of animals.

ALSO READ |Eat real food, its your best natural defence to fight any virus

According to the researchers who worked on the study, eating is a basic behaviour, notwithstanding individual differences and/or social dynamics. For the study published in the journal PLOS ONE, some 8,000 people of different ages and ethnicity in the US and Holland were surveyed, so as to understand why some non-vegetarians decide to turn vegetarian.

The researchers developed, what is called the Vegetarian Eating Motives Inventory (VMI), to measure the three main motives environment, animal rights and health. It was found that the one clear winner was health, when it came to peoples motivation, ahead of the other two motivations. But, it was also found that the people who are most committed to vegetarianism were more motivated by environmental factors or animal rights.

The study also stated that the people who reason environment or animal rights for their transition are more curious, interested in the arts and open to experiences.

ALSO READ |Craving comfort food? This corn chaat is the answer

Health benefits

According to a 2019 study published in Journal of the American Heart Association, middle-aged adults who consume more of plant-based foods and less of animal products are likely to have a healthier heart, with a lower risk of heart diseases. And according to the American Heart Association, eating less meat can also reduce the risk of a stroke, high cholesterol and blood pressure problems, type 2 diabetes and obesity.

Additionally, experts say that a plant-based diet also offers better weight management, given that water content and fibre in fruits and vegetables can make a person feel fuller and increase energy.

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Study reveals biggest motivation for people to consider turning vegetarian - The Indian Express

The Plant-Based Food & Beverage Market was valued at USD 42258.97 million in the year 2019. Over the recent years, Plant-Based Food & Beverage market has been witnessing considerable growth driven by growing urbanization, promptly improving healthcare services, growing vegan populace globally and increasing awareness about environmental crisis. Presence of various kind of plant-based food and beverage and flavors in the market is also one of the major factors fueling the market globally. The ever-rising vegan population where consumers are turning vegan and embracing vegetarianism as their lifestyle will also result in increase in market for plant-based food & beverages market during the forecast period. However, the impact of COVID-19 pandemic will have a visible impact on the plant based food and beverage market in the year 2020.

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Company Profiles (Business Description, Financial Analysis, Business Strategy)14.1 Just Inc.14.2 Dannon14.3 Tofurky14.4 Beyond Meat Inc.14.5 The Vegetarian Butcher14.6 Blue Diamond Growers14.7 Impossible Foods14.8 LightLife14.9 Daiya Food Inc.14.10 SunOpta Inc.

Among the Product type in the Plant-Based Food & Beverage industry (Plant-Based Meat & Plant-Based Dairy), the Plant-Based Meat Products are estimated to account for the largest share over the forecast period. Major factor which will drive the market for Plant-Based Meat products is the shifting of red-meat consumers towards plant-based meat which are cruelty-free and does not impact the environment.

The Asia-Pacific Plant-Based Food & Beverage Market will continue to be the largest market throughout the forecast period, majorly driven by large consumer base which are vegan and vegetarian in the region. Countries such as India, Indonesia, Vietnam, Brazil are a lucrative market for Plant-Based Food & Beverage.

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Scope of the Report: The report analyses the Plant-Based Food & Beverage market by Value. The report analyses the Plant-Based Food & Beverage Market By Product Type (Plant-Based Meat, Plant-Based Dairy). The report assesses the Plant-Based Food & Beverage market By Source Type (Wheat, Soy, Almond, Others). The Global Plant-Based Food & Beverage Market has been analysed By Region (North America, Europe, Asia Pacific) and By Country (U.S., Canada, Spain, France, U.K., Germany, China, Japan, Thailand, South Korea). The key insights of the report have been presented through the attractiveness of the market has been presented by region, By product type, and by source type. Also, the major opportunities, trends, drivers and challenges of the industry has been analysed in the report. The report tracks competitive developments, strategies, mergers and acquisitions and new product development. The companies analysed in the report include Just Inc., Danone, Tofurky, Beyond Meat Inc., The Vegetarian Butcher, Blue Diamond Growers, Impossible Foods, LightLife, Daiya Food Inc., SunOpta Inc. The report presents the analysis of Plant-Based Food & Beverage market for the historical period of 2015-2019 and the forecast period of 2020-2025.

Key Target Audience: Plant-Based Food & Beverage Vendors E-Commerce Players Consulting and Advisory Firms Government and Policy Makers Investment Banks and Equity Firms Regulatory Authorities

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List of Figures:Figure 1: Global Plant-Based Food & Beverage Market Size, By Value, 2015-2025 (USD Million)Figure 2: Global Food Retail Market, By Value 2015-2019 (In USD Billions)Figure 3: Global Internet Users 2015-2019 (in Billions)Figure 4: Global Population, 20172100, (In Billion)Figure 5: Countries With Highest Percentage of Vegans, 2019, (In %)Figure 6: Global Internet Penetration, 2018 (In %)Figure 7: Global Internet Users, By Region, 2019 (In %)Figure 8: Global working population, 2014-2018 (In Billion)Figure 9: Global Per Capita Income, 2014-2018 (In USD)Figure 10: Global packaged food revenue, 2014-2018 (In USD Billion)Figure 11: World Protein Source for human consumption, 2018, (In %)Figure 12: Global Number of Smartphone Users, 2014-2018, (In Billions)Figure 13: Global Plant-Based Food & Beverage Market Share- By Product Type, 2019 & 2025Figure 14: Global Plant-Based Food & Beverage Market- By Plant-Based Meat, By Value (USD Million), 2015-2025Figure 15: Global Plant-Based Food & Beverage Market- By Plant-Based Dairy, By Value (USD Million), 2015-2025Figure 16: Global Plant-Based Food & Beverage Market Share- By Source Type, 2019 & 2025Figure 17: Global Plant-Based Food & Beverage Market- By Wheat, By Value (USD Million), 2015-2025Figure 18: Global Plant-Based Food & Beverage Market- By Soy, By Value (USD Million), 2015-2025Figure 19: Global Plant-Based Food & Beverage Market- By Almond, By Value (USD Million), 2015-2025Figure 20: Global Plant-Based Food & Beverage Market- By Others, By Value (USD Million), 2015-2025Figure 21: Global Plant-Based Food & Beverage Market Share- By Region, 2019 & 2025Figure 22: North America Plant-Based Food & Beverage Market Size, By Value, 2015-2025 (USD Million)Figure 23: North America Urban Population, 2014-2018 (% of total)Figure 24: North America Population, 20142018 (In Million)Figure 25: North America Healthcare Cost Per Capita, 2017 (USD)Figure 26: Internet Penetration in the American Region, 2019Figure 27: North America GDP Per Capita Income, 2014-2018 (Current USD)Figure 28: North America Gross domestic product, 2014-2018 (USD Trillion)Figure 29: North America Plant-Based Food & Beverage Market- By Product Type, By Value (USD Million), 2015-2025Figure 30: North America Plant-Based Food & Beverage Market- By Source Type, By Value (USD Million), 2015-2025Figure 31: Market Opportunity Chart of North America Plant-Based Food & Beverage Market By Country, By Value (Year-2025)Figure 32: North America Plant-Based Food & Beverage Market Share- By Country, 2019 & 2025Figure 33: United States Plant-Based Food & Beverage Market Size, By Value, 2015-2025 (USD Million)Figure 34: Average Annual Consumer Expenditure in United States, 2014-2018 (USD)Figure 35: United States Gross Domestic Product Growth Rate (%), 2014-18Figure 36: United States Urban Population (% of Total Population)Figure 37: Total Retail & Food Service Sales In USA 2015-19 (USD Trillion)Figure 38: US Disposable Consumer Income (USD Billion)Figure 39: USA, Online Grocery Sales, 2014-2017, (USD Billion)Figure 40: United States Plant-Based Dairy Product Segment (excluding Milk), 2019 (In %)Figure 41: United States Household Penetration of Plant-Based Beverages, 2014-2019 (In %)Figure 42: United States Plant-Based Meat Product Type, 2019 (In %)Figure 43: United States Plant-Based Food & Beverage Market- By Product Type, By Value (USD Million), 2015-2025Figure 44: United States Plant-Based Food & Beverage Market- By Source Type, By Value (USD Million), 2015-2025Figure 45: Canada Plant-Based Food & Beverage Market Size, By Value, 2015-2025 (USD Million)Figure 46: Canada, Expenditure on Health as a share of GDP, 2012-2017 (in %)Figure 47: Canada, Per Capita Healthcare Expenditure, 2012-2017 (USD)Figure 48: Canada, Population ages 65 and above, 2012-2017 (% of total)Figure 49: Canada Plant-Based Food & Beverage Market- By Product Type, By Value (USD Million), 2015-2025Figure 50: Canada Based Food & Beverage Market- By Source Type, By Value (USD Million), 2015-2025Figure 51: Europe Plant-Based Food & Beverage Market Size, By Value, 2015-2025 (USD Million)Figure 52: European Country Population Aged 65 and Above, 2012-2017 (% of Total)Figure 53: European Union, Population ages 65 and above, 2013-2017 (% of total)Figure 54: Europe Population, 20142018 (In Million)Figure 55: Europe Urban Population, 2014-2018 (% of total)Figure 56: Europe Gross domestic product, 2014-2018 (USD Trillion)Figure 57: Europe Consumer Expenditure, By Select Country, 2018 (USD Billions)Figure 58: Europe Plant-Based Food & Beverage Market- By Product Type, By Value (USD Million), 2015-2025Figure 59: Europe Based Food & Beverage Market- By Source Type, By Value (USD Million), 2015-2025Figure 60: Market Opportunity Chart of Plant-Based Food & Beverage Market By Country, By Value (Year-2025)Figure 61: Europe Plant-Based Food & Beverage Market Share- By Country, 2109 & 2025Figure 62: Spain Plant-Based Food & Beverage Market Size, By Value, 2015-2025 (USD Million)Figure 63: Spain, Health Expenditure, (% of GDP), 2013-2017Figure 64: Spain, Population Ages 65 and Above (% of total), 2013-2018Figure 65: Spain, Vegan & Flexitarian Population, 2019 (In %)Figure 66: Spain Plant-Based Food & Beverage Market- By Product Type, By Value (USD Million), 2015-2025Figure 67: Spain Based Food & Beverage Market- By Source Type, By Value (USD Million), 2015-2025Figure 68: France Plant-Based Food & Beverage Market Size, By Value, 2015-2025 (USD Million)Figure 69: France, Health Expenditure, (% of GDP), 2012-2015 (USD)Figure 70: France, Population Ages 65 and Above (% of total), 2012-2017Figure 71: France, GDP Current USD, 2014-2018, (In USD Trillion)Figure 72: France Plant-Based Food & Beverage Market- By Product Type, By Value (USD Million), 2015-2025Figure 73: France Based Food & Beverage Market- By Source Type, By Value (USD Million), 2015-2025Figure 74: United Kingdom Plant-Based Food & Beverage Market Size, By Value, 2015-2025 (USD Million)Figure 75: U.K, Health Expenditure, (% of GDP), 2013-2017 (USD)Figure 76: U.K, Population Ages 65 and Above (% of total), 2012-2017Figure 77: U.K, Spending on Healthcare, 2015 & 2040, (USD Per Person)Figure 78: United Kingdom Plant-Based Food & Beverage Market- By Product Type, By Value (USD Million), 2015-2025Figure 79: United Kingdom Based Food & Beverage Market- By Source Type, By Value (USD Million), 2015-2025Figure 80: Germany Plant-Based Food & Beverage Market Size, By Value, 2015-2025 (USD Million)Figure 81: Germany, Spending on Healthcare, 2015 & 2040E, (USD Per Person)Figure 82: Germany, Population ages 65 and above, 2014-2018 (% total)Figure 83: Germany Prevalence of Diabetes Type II, 2014-2017 (In Millions)Figure 84: Germany Plant-Based Food & Beverage Market- By Product Type, By Value (USD Million), 2015-2025Figure 85: Germany Based Food & Beverage Market- By Source Type, By Value (USD Million), 2015-2025Figure 86: APAC Plant-Based Food & Beverage Market Size, By Value, 2015-2025 (USD Million)Figure 87: East Asia-Pacific Gross domestic product, 2014-2018 (Current USD Trillion)Figure 88: East Asia-Pacific GDP Per Capita Income, 2014-2018 (Current USD)Figure 89: East Asia-Pacific Urban Population, 2014-2018 (% of total)Figure 90: Asia Population, 20142018 (In Billions)Figure 91: APAC Plant-Based Food & Beverage Market- By Product Type, By Value (USD Million), 2015-2025Figure 92: APAC Based Food & Beverage Market- By Source Type, By Value (USD Million), 2015-2025Figure 93: Market Opportunity Chart of APAC Plant-Based Food & Beverage Market By Country, By Value (Year-2025)Figure 94: APAC Plant-Based Food & Beverage Market Share- By Country, 2019 & 2025Figure 95: China Plant-Based Food & Beverage Market Size, By Value, 2015-2025 (USD Million)Figure 96: China Gross domestic product, 2014-2018 (USD Trillion)Figure 97: China population, 2014-2018 (In Billions)Figure 98: China Per capita expenditure on Food Products, 2014-2018 (In USD)Figure 99: China Urban Population, 2014-2018 (% of total)Figure 100: China Per capita expenditure on Food Products, 2014-2018 (In USD)Figure 101: China Plant-Based Food & Beverage Market- By Product Type, By Value (USD Million), 2015-2025Figure 102: China Based Food & Beverage Market- By Source Type, By Value (USD Million), 2015-2025Figure 103: Japan Plant-Based Food & Beverage Market Size, By Value, 2015-2025 (USD Million)Figure 104: Japan Gross domestic product, 2014-2018 (USD Trillion)Figure 105: Japan Per capita expenditure on Food Products, 2014-2019 (In USD)Figure 106: Japan Population, 20142018, (In Million)Figure 107: Japan Urban population, 2014-2018 (In Million)Figure 108: Japan Plant-Based Food & Beverage Market- By Product Type, By Value (USD Million), 2015-2025Figure 109: Japan Based Food & Beverage Market- By Source Type, By Value (USD Million), 2015-2025Figure 110: Thailand Plant-Based Food & Beverage Market Size, By Value, 2015-2025 (USD Million)Figure 111: Thailand Gross domestic product, 2014-2018 (USD Billion)Figure 112: Thailand Urban population, 2014-2018 (% of total population)Figure 113: Thailand Population, 2014-2018 (In Million)Figure 114: Thailand Plant-Based Food & Beverage Market- By Product Type, By Value (USD Million), 2015-2025Figure 115: Thailand Based Food & Beverage Market- By Source Type, By Value (USD Million), 2015-2025Figure 116: South Korea Plant-Based Food & Beverage Market Size, By Value, 2015-2025 (USD Million)Figure 117: South Korea Gross domestic product, 2014-2018 (USD Trillion)Figure 118: South Korea Urban population, 2014-2018 (% of total population)Figure 119: South Korea Population, 2014-2018 (In Million)Figure 120: South Korea Plant-Based Food & Beverage Market- By Product Type, By Value (USD Million), 2015-2025Figure 121: South Korea Based Food & Beverage Market- By Source Type, By Value (USD Million), 2015-2025Figure 122: Market Attractiveness Chart of Global Plant-Based Food & Beverage Market- By Product Type (Year-2025)Figure 123: Market Attractiveness Chart of Global Plant-Based Food & Beverage Market- By Source Type (Year-2025)Figure 124: Market Attractiveness Chart of Global Plant-Based Food & Beverage Market- By Region, (Year-2025)Figure 125: Global Plant-Based Food & Beverage Share, By Company (%) (2019)Figure 126: North America, Share of Leading Plant-Based Meat Companies, 2019 (In %)Figure 127: Western Europe Market Share of Leading Company, 2019 (In %)Figure 128: China Market Share of Leading Plant-Based Beverage Company, 2019 (In %)Figure 129: United States Market Share of Leading Company, 2019 (In %)Figure 130: Asia Pacific Market Share of Leading Plant-Based Beverage Company, 2019 (In %)Figure 131: Danone, Sales Revenue, 2014-2018 (USD Million)Figure 132: Danone, Net Revenue, 2014-2018 (USD Million)Figure 133: Danone, Sales By Business Segment, 2018 (In %)Figure 134: Danone, Sales, By Geographic Region, 2018 (%)Figure 135: Beyond Meat, Net Sales, 2016-2019 (In USD Million)Figure 136: Beyond Meat, Net Profit, 2016-2019 (In USD Million)Figure 137: Beyond Meat Inc., Sales By Business Segment, 2019 (In %)Figure 138: Beyond Meat Inc., Sales, By Sales Channel, 2019 (In %)Figure 139: Blue Diamond Growers, Net Sales (USD Millions), Year 2015-2019Figure 140: Blue Diamond Growers, Net Profit (USD Millions), Year 2015-2019Figure 141: MapleLeaf Foods, Sales Revenue (USD Millions), 2014-2018Figure 142: MapleLeaf Foods, Net Profit (USD Millions), 2014-2018Figure 143: MapleLeaf Foods, Revenue By Business Segment (In %), 2019Figure 144: MapleLeaf Foods, Revenue By Geographical Region (In %), 2019Figure 145: SunOpta Inc., Net Sales, 2016-2019 (In USD Million)Figure 146: SunOpta Inc., Net Profit/Loss, 2015-2018 (In USD Million)Figure 147: SunOpta Inc., Sales By Geographical Region, 2018 (In %)Figure 148: SunOpta Inc., Sales, By Sales Channel, 2019 (In %)Figure 149: SunOpta Inc., Sales By Business Segment, 2019 (In %)Figure 150: SunOpta Inc., Revenue & Gross Profit, By Plant-Based Food & Beverages, 2017-2019 (In USD Millions)

List of TablesTable A: Nutritional Information of different Type of Plant-Based Milk.Table B: The Companies Leading Chinas Plant-Based Meat Movement

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Global Plant-Based Food & Beverage Market Demands, Key Company Profiles, Growth, Share, Size, Trends and Forecasts to 2025 - Cole of Duty

Many people today are veering away from a meat-based diet to vegetarianism. But a general belief is that if you turn vegetarian, you may not be able to get your daily requirement of protein. This is not true. There are many plant-based sources of protein that can, in fact, give you a health boost. It is better for your heart and can save you from many cancers too. According to a study at St. Michael's Hospital, substituting one to two servings of animal proteins with plant proteins every day could lead to a small reduction in the three main cholesterol markers for cardiovascular disease prevention. Researchers say that the health benefits could be even greater if people combined plant proteins with other cholesterol-lowering foods such as viscous, water soluble fibres from oats, barley and psyllium, and plant sterols. Here let us take a look at a few plant-based protein that you must add to your daily diet.

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Boost your longevity with these plant-based proteins - TheHealthSite

Understanding that people are looking for more delivery services and ways to cook at home, Chef Reina is an online storefront working out of a ghost kitchen. Delivery drivers around Daly City and the peninsula provide her customers with vegan Filipino takeout, delivery and care packages. In a couple of months, she plans to launch a delivery service for vegan meats nationwide.

It was important for Montenegro to keep her menu focused on vegan Filipino food. I think its a bolder approach and more honest, she says. Im excited to share more of me and my food without the question Who is Nick?

Montenegros goal has always been to reach the Filipino community in the Bay Area, which she says is super heavy on meat-eating.

Theres absolutely no dish out there that doesnt have meat, she says. Filipinos have very high cholesterol. [My] people are dying of diseases, and I created all of these mock meat dishes to mimic these heavy meat dishes as we used to eat. Im changing tradition here, and people used to get upset. Im not afraid of that. Im not trying to do anything but save your life; [Im] not trying to do anything other than save the planet and animals.

She also hopes to have her own commissary kitchen by the end of the year. Theres freedom to do what I want finally, and not hesitate or worry about what a partner or partners will think, says Montenegro.

One of her new dishes is vegan beef bulgogi. Its one Montenegro says no one has made, and she thinks it will be one of her bestsellers. Using meat alternatives, shes working on a beef torta and holiday dishes scheduled to launch this month. Also to come: a dessert menu with leche flan.

Montenegro sees these alternative dishes as gateways for people who want to transition to vegetarianism and veganism. Because of the pandemic, shes had a lot of time to play with textures and tastes while d developing the dishes for Chef Reina. Its almost like I turned into this crazy mad scientist during Covid, she says.

For Montenegro, the most Reina dish on the menu is the tocino, which is traditionally cured pork made from the belly of the pig. It was a dish she grew up eating, and its her absolute favorite. Its also one that took a long time to perfect as a vegan version.

Montenegro wants Chef Reina to be the place where people think the vegan version tastes as good as or better than the original. Its my form of culinary activism, through my food, she says. For her, this new iteration is welcome changea new beginning on her own terms.

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Chef Reina Steps Out of the Shadow Of Nick's on Grand - KQED

Written by Nayanjot Lahiri | Updated: February 25, 2020 2:02:33 am A promotional image for Historical Gastronomica. (File) With an impressive variety of meats, fish, and fowl, the cuisine of the Harappan city dwellers would even today be considered a gourmands delight.

Harappan food was rich in all kinds of fleshy delights. Indeed, with an impressive variety of meats, fish and fowl, the cuisine of the Harappan city dwellers would even today be considered a gourmands delight.

Before giving a graphic description of the nourishing non-vegetarian fare that they delighted in consuming, perhaps I should mention how food remains are studied. Within the material culture that has survived, there is the garbage of everyday life found at archaeological sites around the production and consumption of food vast quantities of broken and discarded pottery, chewed and charred animal bones, sundry cereals and seeds of fruits and implements used in producing and processing food. Such artefacts are now studied through scientific techniques that can even indicate whether stone tools were used to cut meat or wild grass, and whether grinding stones mashed mangoes or cereals.

In India, unfortunately, we dont get direct evidence of a meal, that is, of what ancient people consumed at a particular time and day because this comes from the stomachs and the excreta of past people. Neither of these have survived in archaeological contexts here.

Opinion | Harappan meat-eaters, Lutyens vegetarians

Occasionally, a single sample on a site will yield large amounts of material. At the Harappan city of Surkotada, charred lumps of carbonised seeds were discovered from an earthen pot. Two of the charred lumps yielded nearly 600 specimens, an overwhelming majority of which were from wild plants. Only about 7 per cent were identified as being of cereals. The cereals were millets, wild and cultivated, wild grasses, nuts, and weeds. This cannot give clues to the relative importance of different cereals because the sample only reflects a moment in time.

Plant remains from Harappan sites reveal the entire repertoire, from cereals and lentils to fruits and vegetables, and even the spices used. Recognising grains is easy and has been done for nearly a century since the discovery of Mohenjodaro and Harappa because burnt cereals survive rather well and sometimes also leave an imprint on clay. Among vegetables and fruits, it is usually their seeds that are identified. More recently, the archaeologist Arunima Kashyap has recovered and identified at Harappan Farmana (in rural Haryana), starch granules from pots, grinding stones, and teeth, showing the processing, cooking and consumption of mangoes, bananas and garlic. What was left over after the household ate was evidently fed to their animals since the same starch granules were scraped off the teeth from cattle remains found there.

The first thorough investigation of ancient animal remains from an archaeological site anywhere in the Indian subcontinent was done at Mohenjodaro, published in 1931 in the first excavation report of the city. Written by Colonel R B Seymour Sewell and B S Guha, no less than 37 species were identified. There were domesticated and wild animals and included a considerable frequency of humped cattle, pig, and fish. Apparently, gharials and turtles, remains of which in many cases have been burnt, indicate that such animals formed part of the food of that city. Since then, as a 1994 article by P K Thomas and P P Joglekar revealed, there have been some two dozen Harappan sites whose animal remains are reported. Interestingly, cattle bones account for more than 70 per cent of the bones and, in fact, any Harappan site where bones have been found, without exception, has yielded cattle bones. Evidently, while cattle were used for agricultural operations and as draught animals, their meat was vastly enjoyed. Mutton was the other food that was commonly consumed as were pigs.

Animal teeth have also been studied to understand when the victims were killed. At Harappan Oriyo Timbo (in Gujarat), nearly 15,000 animal bones were recovered and annular rings accurately fixed the age and season of death of fauna. The microscopic annuli on a dental substance known as cementum was carefully assessed. What these revealed was that cattle, sheep and goat were slaughtered from March to July. Usually, very young animals were not killed, and slaughtering was most common in cattle samples at 30 months and 18 months in sheep/goat. Mature animals bones were also very common which underlines that adult animals were valued for their productive capacity.

The animals that Harappans kept and consumed is rather well known. What is less known is the range of wild animals enjoyed by them and the fact that these contributed greatly to their diet. Various types of deer and antelopes were hunted, and many varieties of birds, turtles, fish, crabs and molluscs were found as Thomas and Joglekar point out, in the kitchen refuse. We also know that ancient Punjabis at the city of Harappa enjoyed marine catfish.

Among wild animals, from Gujarats Kuntasi and Shikarpur, bones of wild ass with cut marks and evidence of charring underlines that they were hunted for food. Gujarats Harappan sites, as Shibani Boses just published book on Mega Mammals in Ancient India reveals, also show the presence of rhinoceros. It is animals that are normally eaten which find their way into archaeological deposits and that is likely to be the reason why these bones are so commonly found. In the case of Nausharo in Baluchistan, rhino bones were found in a hollow along with trash. What Bose also points out is the consumption of rhino meat in historical India and that texts on Indian medicine like the Caraka Samhita attribute definite health benefits to it.

Some scriptures did frown on or had misgivings about killing and consumption of animals. The Satapatha Brahmana, an ancient Indian religious text that forms part of the Vedic corpus, is full of fine detail about sacrificial ritual, and the eater of meat is said to be eaten in his next birth by the animal killed. Regardless of these occasional scriptural impediments, the general picture is of an ancient populace not just carnivorous but eagerly so.

All this should give pause to modern advocates of vegetarianism who want to make ancient Indians in general and Harappans in particular appear to be like them. Harappans would most certainly have scoffed at such attempts, even as they chomped through chunks of roasted cattle and pig.

The writer is professor of history at Ashoka University

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A wider platter - The Indian Express

More than 60 percent of the worlds population lives in urban centers that are increasingly facing problems such as pollution, traffic, and poor diet, a situation that has begun to have a negative impact on the health of its inhabitants.

As a result, in recent years a unique offer of tourist experiences has emerged that seek to break with this situation and provide city dwellers with a temporary escape into a different and healthier environment.

Experiences for practices such as yoga, meditation, vegetarianism and the different forms of alternative therapy, spas and hot springs, are growing in demand for people looking to increase their levels of well-being and health.

Destinations in the Costa Rican coasts have generated an extensive offer of yoga and meditation centers, spas, temazcales, and holistic health centers offering spiritual retreats that specialize in meditation, yoga and healthy gastronomy retreats.

These spiritual practices coming from philosophical and religious traditions of the East and Mesoamerica such as Buddhism, Hinduism, or pre-Hispanic indigenous cultures, has its origin in the social movements that emerged in response to the problems of industrialization and ecological predation, promoting environmentalism, spirituality, and the exploration of altered states of consciousness as a means to counteract the harmful effects of uncontrolled urbanization.

Gradually these alternative practices have been incorporated into the lifestyle of the modern world, leading to the flourishing of a large international holistic health and naturism offers.

Thanks to this growing interest in the physical-spiritual practices of ancient traditions, global destinations such as Costa Rica, have considerably increased their numbers of visitors in recent years.

This mystical-spiritual tourism has begun to take hold in indigenous and rural communities, where through organizations like Resonance, tourists participate in a series of transformational experiences involving the culture and lifestyle of the host community.

Innovative tourism

Experiences like this innovative spiritual tourism and alternative health resort option have consolidated to take advantage of these trends, which have already been recognized by the World Tourism Organization (UNWTO), that promotes Spiritual Tourism for Sustainable Development, in which the importance of spiritual tourism as a means to achieve sustainable development and the preservation of natural and cultural heritage is recognized.

These emerging forms of alternative tourism will continue to spread over the next years, and their effects will have to be analyzed from different disciplinary perspectives to be understood and managed in favor of local populations and the protection for the heritage of their communities.

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Spiritual Holistic Tourism, an Eco-Healthy Expanding Trend - The Costa Rica News

Chicken soup on Shabbat, lox and bagels on Sundays, pickled tongue on Purim, eggs on Passover, cheesecake on Shavuot, brisket with tzimmes for Rosh Hashanah, pastrami on rye for any occasion.

Animal products are as deeply ingrained in the cultural rituals of Judaism as a schmear of schmaltz on matzah.

The faith-based Jewish public, in Israel and elsewhere, has been far less receptive to such a change. And why should they be?

For the past decade or so, a rising chorus of voices has endeavored to answer that question definitively.

In fervently Orthodox Israeli circles, Rabbi Asa Keisar often referred to as the religious version of American vegan activist Gary Yourofsky uses classical sources to make the case that modern methods of preparing animals for the dinner plate clearly violate Jewish law.

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For many Jews in the US and Israel, the voice of veganism belongs to Prof. Richard H. Schwartz. The retired college professor with a doctorate in applied mechanics has dedicated the past 42 of his 86 years to the challenging task of bringing vegetarianism/veganism, animal rights, health and environmental sustainability into the global Jewish conversation as a Jewish issue.

His newest book, Vegan Revolution: Saving Our World, Revitalizing Judaism, aims to spotlight issues about animal-based diets and agriculture that most people seem to prefer to stay in the dark about.

This work, says the author, reflects forty years of growing consensus about the dire consequences of ignoring climate change, and the urgency of doing something about it now rather than wait another four decades to act. Indeed, given the outsized role that animal-based agriculture plays in greenhouse gas production, habitat loss, and food insecurity, the issue of veganism has never been more urgent. The book, in fact, is part of a larger campaign that the soft-spoken but passionate octogenarian is waging through Zoom and podcast appearances, social media and other means.

The campaign will respectfully challenge rabbis and other religious leaders, environmentalists, doctors, politicians, and the media to stop ignoring or downplaying the many extremely negative, sometimes devastating realities related to animal-centered diets, Schwartz says. The campaign must not fail, because the future of humanity and a more vital Judaism depend on its success. About 25 organizations have signed on to support Schwartzs campaign, including, for example, the Coalition on the Environment and Jewish Life, Hazon: The Jewish Lab for Sustainability, Bread and Torah Project and the umbrella group, Aytzim: Ecological Judaism. David Krantz, president of Aytzim, calls Schwartz a modern-day prophet [who] sees Jews straying from biblical edicts for Earth stewardship and prods us to embrace divinely ordained and inspired environmental action. From his first book, Judaism and Vegetarianism (1982) and on through other books, articles, lectures, visual presentations (he was associate producer of the 2007 documentary A Sacred Duty : Applying Jewish Values to Help Heal the World) and countless letters to editors, Schwartz always organizes his data in a straightforward bullet-point fashion. He doesnt bog down readers, viewers or listeners in academic language or esoteric concepts.

Schwartz summarizes Vegan Revolution as a major effort to increase awareness that shifts to veganism are (1) a societal imperative, essential to efforts to help avert a climate catastrophe and other environmental threats to humanity, and to help sharply reduce the current epidemic of life threatening diseases afflicting Jews and others, the massive horrendous mistreatment of animals, and the very wasteful use of land, water, energy, and other resources, and (2) a religious imperative, since animal-based diets and agriculture seriously violate basic religious teachings on compassion, health, sharing, justice, environmental sustainability, and other issues. He shares that he, too, was once a meat-and-potatoes guy. Preparing to teach a Mathematics and the Environment course at the College of Staten Island in 1973, Schwartz became aware of the tremendous waste of grain associated with the production of beef, at a time when hundreds of millions of people were chronically malnourished. So he stopped eating red meat. And by 1978, after learning about the many health benefits of vegetarianism and about the horrible conditions for animals raised on factory farms and how cruelly fish were killed, he gave up animal flesh entirely.

Growing awareness of the negative effects of producing and eating dairy products and eggs led to his going vegan in 2000. Meanwhile, he had started investigating the connections between Judaism and a plant-based diet.

With an emphasis on Torah precepts such as preserving human health and natural resources, not causing pain to animals, and feeding the hungry as well as an understanding of widespread corruption and other serious issues in todays kosher slaughter and supervision industry he came to conclude that veganism is the diet most consistent with basic Jewish teachings. All well and good, but questions will remain in the mind of the ritually observant Jew. Much of the book is devoted to answering these questions alongside evidence-based science that debunks nutritional myths related to animal vs. vegetable protein, the role of dairy in the diet, and the like.

Didnt our forefathers eat meat, and werent animals offered as sacrifices in the Temple? Yes and yes.

However, Schwartz points out, farmed animals ran free in pastures or open country, grazed on grass, and were slaughtered only for special occasions, such as when Abraham slaughtered a calf for his angelic guests. Chickens were hatched naturally under mother hens and Jews generally ate them only on Shabbat and holidays... There was nothing remotely resembling the year-round factory farm conditions under which food animals are raised today. In response to the oft-cited Talmudic adage that meat and wine are necessary components of a festive meal, he points out that respected rabbinic authorities, including Yeshiva University Torah scholar Rabbi J. David Bleich, cite many sources indicating meat has not been a required dish on the festival and Sabbath menu since the destruction of the Second Temple.

One section of the book imagines a dialogue between a vegan Jew and his or her rabbi tackling tough questions, such as animal sacrifices, and answering them based on Jewish sources.

For example, Rav [Abraham Isaac] Kook and others believed that in the Messianic period, human conduct will have improved to such a degree that animal sacrifices will not be necessary to atone for sins. There will be only non-animal sacrifices to express thanks to God. The book also presents Schwartzs efforts to restore the ancient and largely forgotten Jewish holiday of Rosh Hashanah Lmaaser Beheimot the New Years Day for tithing animals for sacrifices in effect, when the First and Second temples stood in Jerusalem and transform it into a day devoted to increase awareness of Judaisms beautiful teachings on compassion to animals and how far current realities for animals diverge from these teachings. While an increasing number of Jewish religious leaders have gotten behind Schwartzs initiatives of late for example, 37 Israeli Orthodox rabbis signed the statement on climate change that he drafted in 2017 few Orthodox rabbis fully endorse his views on veganism. This will have to change if Schwartz and others are to make any inroads in the faith-based population.

Among the Orthodox figures who warmly support his efforts are Rabbi David Rosen, former chief rabbi of Ireland and president for Israel of the International Jewish Vegetarian Society, and Rabbi Yonatan Neril, founder and executive director of the Interfaith Center for Sustainable Development and of Jewish Eco Seminars.

I applaud Richard Schwartzs valiant efforts to raise the issue of a plant-based diet within the Jewish community, writes Neril, who is based in Jerusalem. He taps into a millennia-old Jewish tradition supporting compassion toward animals, and does so at a time when all life on Earth depends on wise human action. He thoughtfully examines what type of food consumption fits with the ethics of kosher, which means appropriate. May God bless his holy efforts! Schwartz maintains that in view of the horrible conditions under which almost all animals are raised today, Jews who eat meat are in effect supporting a system contrary to basic Jewish principles and obligations.

Richard H. Schwartz

Lantern Media, 2020

266 pages, $20

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Chronicling the Jewish vegan revolution - The Jerusalem Post

BOTH OF DAVE McEvoys children are vegetarian, something which is particularly surprising given their dad is the man behind Termonfeckin Delicious Turkeys, the bronze standard, as it were, of the turkey world.

Family diversity aside, McEvoy toldFora that he hasnt seen any changes in peoples orders for Christmas food.

Change always happens extremely slowly. For me to notice a change would be quite difficult Im probably at the premium end, so the last people who are going to be changing are my customers, he said.

The tradition of Christmas turkey is hard to break, he added. If it is broken, itll be over a couple of generations.

Over the year, weve seen and heard how plant-based eating trends like vegetarianism and veganism are moving from the fringes of society more towards the mainstream.

Fast food giants such asBurger King, McDonalds and Dominos Pizza are all exploring and trialling plant-based options, while home-grown talent Eddie Rockets has begun rolling out a significantly more vegan-friendly menu.

Delivery apps like Just Eat and Deliveroo have also recordedspikes in orders for vegan food in the past year but note that the humble spice bag isnt going anywhere fast.

Meat consumption globally is on the rise, but the concurrent demand for more plant-based options is still there.

People are thinking more about the climate. Certain people, including my own two children, have become vegetarian but they were vegetarian before it started, McEvoy said. I can see culturally that young people are moving away from meat.

Huge lack of knowledge

Having been in the food business since 1990, McEvoy said there have been significant changes but theyve been slow.

Whats more, from an environmental perspective those changes have tended towards the inefficient.

In the 1980s and early 1990s, people would eat a whole chicken. Today people only eat the chicken fillet, so youre talking about a third of the chicken going to waste or the chicken legs are exported out of Ireland to countries that will eat them.

Thats pretty much the same across all meats, he added, which means a lot of the animal has to be exported.

Consumers arent always logical in what they do. Theres a huge lack of knowledge in consumers in terms of how meat and food production happens. Their consumption is often lead by whims of supermarkets and people who have bright ideas.

Unsurprisingly, McEvoy has also seen a bump in demand for turkey crowns the turkey without the limbs and has adapted accordingly.

In one way Im a very unusual business in that I deal directly with customers. I would only sell about 10% of my turkeys as crowns but in a lot of butcher shops you would find maybe beyond 60% crowns.

Theres also the fact that turkey-buying is very seasonal so even people who are more plant-based eaters during the year will allow themselves some turkey for Christmas.

Source: Sam Pearson

Festive roast and friends

Supermarket chain SuperValu has seen a trend in plant-based eating in the past year but like McEvoy, assistant PR manager Yvonne OBrien noted that the traditional Christmas turkey isnt going anywhere.

Even so, the company has expanded its options for Christmas party food to cater for those who would prefer plant-based, she said.

We have noted that consumers are also looking for an element of convenience for the traditional dinner. There has been a shift fromtheWhole Turkey to Boneless Turkey Butterfly, she added.

In the meantime, Unilever-owned brands such as Knorr, Hellmanns and Magnum are all experimenting with more plant-based options. In 2018 the company also acquired The Vegetarian Butcher, which makes burgers for a Burger King.

Up-market high-street retailer Marks and Spencer is also getting a slice of the action with its vegan festive roast, vegan mince-pies anddauphinoise potatoes.

Similar, but different

While the big players have been mixing it up and introducing plant-based options to existing and extensive product lines, smaller producers have been ticking away in the background with their own meat-free Christmas dinners.

Dublins Sova Vegan Butcher has been supplying its loyal clientele with a made-to-order stuffed turkey roulade in recent years, while old-school Cornucopia offers a nut-loaf and the Happy Pear has a vegan wellington.

Newcomer Sam Pearson of the Vegan Sandwich Co. has also thrown his hat in the ring this year after the popularity of his vegan chick*n fillet roll, sold at the Honest to Goodness farmers market he came out with a vegan turkey roast to-order.

The roast, like Sovas, is seitan-based a product made from the protein in wheat which has an easily mouldable texture.

I knew there were a few people that would have ordered it but I was not expecting the demand that there was pretty much as soon as it went up, he toldFora.

Pearson is making close to 150 meat-free turkey roasts this year and had to close orders two days earlier than expected.

Its not just vegans ordering from him either though they certainly make up the majority many who are trying to reduce their meat consumption are also getting curious.

People want to be able to have a Christmas dinner thats similar and so the roast has a similar flavour and texture but with no animal products, he said.

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Turkey and sprouts and seitan, oh my. Welcome to a different kind of Christmas dinner - Fora.ie