Asia-Pacific Vegan Ice Cream Market Size, Share & Trends Analysis Report by Source (Almond Milk, Cashew Milk, Coconut Milk, Soy Milk, and Others (Oat Milk, Rice Milk)), by Flavor (Caramel, Chocolate, Coconut, Coffee, Fruit, Vanilla, and Others), and by Distribution Channel (Convenience Stores, Supermarkets/Hypermarkets, and Online Stores) Forecast Period (2020-2026)

The Asia-Pacific vegan ice cream market is anticipated to grow at a CAGR of 9.8% during the forecast period. The increasing vegetarian and vegan population, disposable income, growing economy, among others are some of the key factors that have contributed to remarkable growth in the Asia-Pacific vegan ice cream market in the last few years.

A widespread move away from meat is witnessed not only in the US and the UK but in Asia-Pacific countries as well. While still in the early stages, the trend is infiltrating almost every country in the region, including meat-loving China.

The outburst of the vegan population in developing economies has been a major factor in upsurging the vegan ice cream market in the region.

Get Free Sample Copy @ http://www.omrglobal.com/requesteam-market

The effects of the COVID-19 pandemic on the vegan ice cream sector in the Asia-Pacific have been mixed. Due to the pandemic, a large portion of the population has moved away from meat, however, the lockdown norms and regulations have caused a severe decline in the sales of vegan ice cream.

Although, it can be estimated that the long-term effects of the pandemic will be positive for the Asia-Pacific vegan ice cream market.

Browse for Full Report Description@ http://www.omrglobal.com/industream-market

The Asia-Pacific vegan ice cream market is segmented based on source, flavor, and distribution channel. Based on the source, the vegan ice cream market is segmented into almond milk, cashew milk, coconut milk, soy milk, and others (oat milk, rice milk).

Based on flavor, the market is classified into caramel, chocolate, coconut, coffee, fruit, vanilla, and others. Based on the distribution channel, the market is segmented into convenience stores, supermarkets/hypermarkets, and online stores.

Due to the increasing internet penetration, the exposure of relevant data, promoting veganism and vegetarianism have been vital for the growth of all the distribution channels. The online stores category is significantly trivial at present and is not expected to witness much change during the forecast period.

Country-wise, the market is segmented into China, Japan, India, ASEAN, South Korea, and the Rest of Asia-Pacific. China is anticipated to lead the way with increasing veganism and vegetarianism.

The consumption of meat in China is abundant due to agricultural inadequacy, which creates a headwind for the market. India is expected to record quite a fast CAGR during the forecast period as an increasing number of individuals are turning vegan.

However, the nation is predominantly a dairy consuming nation, which could see fewer individuals going for vegan ice cream in the country.

Ben & Jerry's Homemade Holdings Inc (Unilever), DREAM, Hangyo Ice Creams Pvt. Ltd.; Papacream, Sugalight, Urban Platter, and WaHiki Limited are some of the major vendors running the Asia-Pacific vegan ice cream market.

Ice cream giants such as Magnum, Breyers, and more are expected to make moves in this tremendously growing segment during the forecast period.

Market Segmentation

Asia-Pacific Vegan Ice Cream Industry Market by Source

Asia-Pacific Vegan Ice Cream Market by Flavor

Asia-Pacific Vegan Ice Cream Market by Distribution Channel

Regional Analysis

Company Profiles

For More Customized Data, Request for Report Customization @ http://www.omrglobal.com/report-eam-market

This email address is being protected from spambots. You need JavaScript enabled to view it.

More:
Discover aspects of the Asia-Pacific Vegan Ice Cream Market size, share & forecast period (2020-2026) - WhaTech

Loading Something is loading.

A meat-free diet is linked to higher levels of depression and anxiety than omnivorous eating, according to a recent analysisin the journal Food Science and Nutrition.

That analysis examined 20 studies on meat consumption and mental health, and found an association between vegetarianism or veganism and poorer mental-health outcomes.

"How many people have you met that are both happy and diet all the time?" Urska Dobersek, a psychologist at the University of Southern Indiana who co-authored the analysis, told Insider. "Probably very few and there is a strong, scientific reason for that restrictive diets make people unhealthy and unhappy in the long term."

Any potential causal link, however, is still debated. Although some studies suggest that nutritional deficiencies associated with vegan diets can be linked to depression, it's possible that depression and anxiety may precede someone's decision to go meat-free.

"Meat avoidance may be both the 'chicken' and the 'egg' when it comes to mental illness," Dobersek said.

The research included in the new analysis spans the years from 2001 to mid-2020, and includes nearly 172,000 participants across four continents. Of that group, about 158,000 people ate meat and 13,000 did not.

All but two of the studies relied on questionnaires in which respondents self-reported whether they ate meat or not, then answered prompts about whether they experienced anxiety and depression.

The analysis concluded that "meat abstention is clearly associated with poorer mental health."

That was true regardless of a person's sex, though the researchers weren't able to see the whether other factors influence the correlation such as a person's age, the particular types of meat they eat, their socioeconomic status, their history of mental illness, or how long they've abstained from meat.

Still, the finding builds on previous research demonstrating similar trends, so Dobersek said she wasn't surprised. Her own team, in fact, published an analysis last year that suggested abstaining from meat is associated with a higher risk of depression, anxiety, and self-harm.

An August analysis from a team in Germany, meanwhile, also found that vegetarians were more depressed than meat eaters.

"The idea that we can become healthier, or happier, by eliminating foods and beverages is simplistic, unscientific, and not supported by valid evidence," Dobersek said.

However, there's no evidence a meat-free diet directly leads mental health to decline.

"We cannot say that meat-free diets cause mental illness. What we did find is that the research doesn't support the idea that eliminating meat can improve mental health," Edward Archer, who co-authored the 2020 paper with Dobersek, previously told Insider.

Although severalstudies have found that vegetarians are more depressed than meat-eaters, other research has shown the opposite. There's also the question of chronology: Do people stop eating meat first, then develop a higher risk of depression? Or do more people who are already depressed chose to become vegan or vegetarian? Very few studies offer answers, though research from 2012 suggested that depression may precede a switch to vegetarianism.

Other possible explanations for the link, according to Dobersek and Archer, could be that people try meat-free diets to address existing mental health issues, or people with depression may be more likely to empathize with animals and make nutritional choices based on personal ethics.

"Individuals struggling with mental illness often alter their diets as a form of self-treatment," Dobersek said. "And it appears that many people choose veganism as an ethical response to the cruelty inherent in 'nature' and human societies."

It's possible, too, that individuals who are depressed or anxious about climate change are more likely to make dietary choices that lower carbon emissions. Globally, the livestock industry is responsible for about 15% of annual emissions.

Dobersek noted, though, that strict vegan diets can sometimes lead to nutrient deficiencies, especially in pregnant women. That, in turn, can increase the risk of physical and mental illness. For example, vitamin B-12, folate, and Omega-3 fatty acids are only in animal products, and a deficit of those nutrients is linked to depression, low energy, and poor metabolism.

When Dobersek's 2020 analysis came out, some who read it thought it demonstrated that meat-eating improves mental health, but Archer said "that's patently false."

Additionally, critics of those same findings pointed out that Dobersek had recieved more than $10,000 in grant money from the National Cattlemen's Beef Association "to conduct a systematic review on 'Beef for a Happier and Healthier Life.'"

The new analysis, too, was funded in part by a grant through the beef association. The authors noted, however, that the sponsor did not influence the research design, data collection, or study conclusions.

Dobersek said she thinks the results could still have implications for how dietary guidelines are created and communicated.

"With each edition, the Dietary Guidelines for Americans became more restrictive," she said. (In 2020, for instance, federal recommendations suggested Americans limit their intake of red meat, whereas no such recommendation was in the 2005 version.)

"Yet the US population has become more diabetic, more anxious, and more depressed," Dobersek continued. "I do not think this is a coincidence."

Original post:
Vegans report higher depression and anxiety than meat eaters: analysis - Business Insider

With more and more of us taking a closer look at how we consume, our eating habits have never been more relevant. Whether for environmental reasons, ethics, or personal health, there has been a massive surge of people switching to vegetarian and vegan diets over the last ten years. A 2017 study found that 14% of the Swiss population eat vegetarian or vegan diets (11% vegetarian, 3% vegan), while 17% call themselves flexitarians. Approximately one-third of the population is therefore consciously following a meat-free or a low-meat diet.

When I first started cooking professionally 18 years ago, as far as many of us were concerned, eating habits were just a superficial trait you were vegetarian, maybe vegan, or you just ate meat like everyone else. Someone whose ideology influenced their eating habits was seen as extreme and frankly, most of us werent interested in hearing what that ideology was. Like most Chefs who have worked in high-stress Michelin kitchens, I never held vegetarianism in any high regard. I wanted to slow cook melting chunks of meat, chargrill marbled steaks to perfection, make rich and intense jus from the bones and everything in-between.

When I became Head Chef of the Verbier Lodge, I had to deal with suppliers face to face, and this was when I began to see the pressure that the meat industry is subject to. In many cases, profit and productivity are placed at a much higher value than animal welfare and sustainable farming practices.

I started to understand that the meat industry is exactly that an industry. Many of us have come to believe that meat is a commodity, and we should be able to have it whenever we want. Because of this mentality, weve lost a certain connection to the food we eat.

I know there are a great many livestock farmers, butchers, and restaurants that care immensely about animal welfare and are very committed to delivering sustainable, ethical products. But I think even they would agree that overall, this is not the driving force of the market.

Its no secret that the livestock industry is responsible for 14.5% of our total greenhouse gas emissions. But as a Chef, what are you meant to do? I used to use my profession to justify my diet choices, but if Im honest with myself I think there was a certain amount of willful ignorance involved. The more informed I have become about the meat industry, the harder it is to ignore its negative and harmful impact.

So Ill ask the question again: as a Chef, what are you meant to do?

Dont just take the meat out!

When the opportunity arose to work on a brand-new vegetarian program at Culinary Arts Academy Switzerland, I jumped at the chance. For the past few years, Ive identified as a flexitarian, meaning I generally follow a plant-based diet. I will not order meat, choose it on a menu, or buy it for my home, but if I go to someones house for dinner and they have prepared meat, then I wont be going hungry!

I remember hearing the word flexitarian for the first time and finding it ridiculous, but it means you are thinking about the ways you consume and the choices you make as a consumer. I dont believe anyone can tell you how you should or shouldnt eat as it is a very complex issue, but the more informed we are, the better we can reflect and have honest discussions.

A frequent complaint when it comes to vegan and vegetarian gastronomy is that chefs will often simply remove the meat from a dish and call it the vegetarian option. This is a perfectly valid complaint part of being a Chef is being creative with food and searching for new ways of transforming an ingredient. Vegetarian and vegan cooking shouldnt consist of traditional meals with the animal products removed half the time, that will leave us with a plate of lettuce. Instead, vegan and vegetarian cuisine should be seen as a blank canvas on which chefs can create something new and interesting by drawing on all their experiences and understanding of products.

A lot of our favorite foods are born from the creativity of cultures and communities whose aim is to make the most of whatever ingredients they have on hand and in abundance. The examples of this kind of innovation are endless: when wine was clarified using egg whites, the Bordeaux Canel was created to avoid wasting the yolks. The French soup Bouillabaisse was initially made from damaged fish that fishermans wives knew couldnt be sold. During the war in the UK we would add herbs and breadcrumbs to sausages to stretch the quantity now this recipe is a proud regional specialty.

These examples go to show that an abundance of fresh or imported ingredients doesnt always lead to the best dishes- its often when faced with a challenge that the best dishes and ideas are born. Removing ingredients from our diet is not restrictive, it merely demands you to be innovative.

With the growing popularity of vegan, vegetarian, and flexitarian diets, the world is moving toward a higher consumption of plants. Taking this direction with our diet seems to be a sustainable choice for the future and is an exciting opportunity for the culinary industry to adapt to new trends.

Chef Darren Burke trained in an Italian gastronomic restaurant in the UK and went on to become Head Pastry Chef at a Michelin-starred restaurant in the North of England. He has worked for Sir Richard Branson in Morocco and Switzerland. Most recently, he held the position of Chef-Owner of Restaurant Le Bois Sauvage, a restaurant focused on sustainable dining and local produce. Since 2019, he has been sharing his expertise with the students at Culinary Arts Academy Switzerland, where he is Chef Instructor.

Read more from the original source:
Don't Just Take the Meat Out: Innovation in Vegetarian Cuisine - Food & Beverage Magazine

By the age of 25, Thomas Bloom Raskin had already accomplished a great deal: He was a graduate of Amherst College, who went on to intern at the Cato Institute and J Street among other prominent organizations; a passionate vegan who wrote philosophical defenses of animal rights and converted those around him to giving up meat; a political writer who had essays published in The Nation and elsewhere; and a law student and teaching assistant at Harvard Law School, who donated from his teaching salary to charities in his students' names.

Tommy, as his father Jamie Raskin calls him, was also tormented by depression. Tommy Raskin took his own life on Dec. 31.

"Tommy was remarkable from the beginning," Jamie Raskin tells NPR's Scott Simon. "He had a photographic memory, and like some other kids in our family, knew all the presidents and vice presidents in order. But it wasn't his mind that marked him as so extraordinary. It was his heart. The stories of his love and compassion are absolutely astounding."

Jamie Raskin, a Democrat from Takoma Park, represents Maryland's 8th Congressional District in Congress.

Tributes to Tommy have poured in in the past days.

A neighbor wrote to the Raskin family about a time that Tommy organized a group dinner in high school when he learned that one of his classmates didn't have a date to the prom, so that the boy wasn't left out. The classmate never forgot it.

"We've been hearing stories like this ever since it happened," Rep. Raskin tells Weekend Edition. "I mean, Tommy, he felt all of the pain and the suffering in the world, which is how, of course, he found his way quickly to vegetarianism. Nobody in our family was a vegetarian and now everybody is."

Tommy wrote at length about philosophy and animal rights; he thought about how human lives should be measured against those of animals and animal suffering. He wrote poetry. Speaking at D.C. VegFest in 2017, he recited his lengthy poem "Where War Begins." An excerpt:

"When it comes to the right to live free from the blight

of aggression, oppression, from tyrannous might,

how smart you are friends shouldn't matter at all;

trauma is still trauma for the creatures that crawl."

Animal Outlook, where Tommy interned, called him a "dynamic force for good in this world, driven to expose, challenge and uproot all forms of injustice, including the suffering forced upon animals." He worked as a summer associate at Mercy for Animals, which wrote that his "kindness, passion, & empathy inspires our continued advocacy & remains in our hearts."

His love for animals was perhaps most challenging at home though: Tommy was allergic to dogs and cats.

"We are a very big dog family," Jamie Raskin says. So Tommy "had a special relationship with them. He would take Benadryl or whatever to be around them. And he would pet them sort of by gently touching the very top of their heads. And he would say, 'Potter, Toby, you're such a fine sentient being.' "

By multiple accounts, that kindness toward sentient beings included people.

"He held a rare level of empathy and compassion," writes Phyllis Bennis of the Institute for Policy Studies, where Tommy interned. Out of all of the group of interns, "somehow he was the one who took responsibility for making sure everyone was doing okay, that no one felt left out, that everyone was connected."

Jamie Raskin says, "You couldn't be in his presence and say a negative thing about people. He didn't mind gossip if it was good gossip. [But] if it was nasty, Tommy would say, 'Excuse me, but it's hard to be a human.' And then that would be the end of that."

In his 20s, Tommy began seriously suffering from depression, his parents write in a remembrance. It was "a kind of relentless torture in the brain for him" that became "overwhelming and unyielding and unbearable."

Depression affects hundreds of millions of people around the world and is one of the most common mental disorders in the U.S. It increases the risk of suicide. Most of the people who die by suicide have had a mood disorder such as depression.

The pandemic has exacerbated the problem. A study published in September found the percentage of people experiencing symptoms of depression was three times the number from before the pandemic.

The Raskin family has now created the Tommy Raskin Memorial Fund for People and Animals. And hundreds of people are sharing good deeds they've done in his name, as The Washington Post reported.

Jamie Raskin received a standing ovation when he spoke during debate Wednesday over the Republican effort to overturn Joe Biden's electoral win. He says he was heartened by words of support from fellow lawmakers of both parties, on the same day he had to evacuate the chamber because of a violent mob takeover.

"That has been a solace and a comfort to me that at this time of the ugliest possible division where we've got a violent, seditious mob invading the Capitol, that there is still enough decency and humanity that we can share each other's pain in this situation," Raskin tells Weekend Edition.

Going forward, Raskin says his family "will keep Tommy very close to our heart. And we will fight for every single thing he asked us to." He says Tommy knew that "the things that we say are our values and principles ... only have meaning if we act as if they're true, if we make them real. And so we can't let them be empty rhetoric."

Samantha Balaban and Kitty Eisele produced and edited the audio interview.

See the original post here:
Rep. Jamie Raskin On The Life And Legacy Of His Son, Tommy Raskin - NET Nebraska

HOULTON, Maine Christopher Roof, who was identified earlier this fall as the man whose body was found 10 years ago in the Stacyville woods, spent parts of his childhood in Maine while living with his mother Marcia Moore.

Maine State Police identifiedRoof, a teacher from Concord, Massachusetts, after a former student recognized the description of the bodys clothes when she heard it on a podcast discussing the case. The manner of Roofs death strongly resembles that of his mother, whose remains were found in the woods near her home in 1979 in Washington state after she had been missing for two years.

Anewbook reveals more about the familys connection to Maine. Dematerialized: The Disappearance of Marcia Moore looks further into the circumstances of Moores death, but also gives glimpses into Roofs childhood during his mothers marriage to Simon Roof.

The book describes Moores son as the most sensitive and closest to his mother out of all her children, and he was nicknamed Chrishna, a reference to the Hindu god Krishna. He seemed to have followed his mother in some of her alternative lifestyle, practicing vegetarianism and spent time living in an ashram, a type of monastery originating from the Indian subcontinent.

He was pretty deeply affected by the Vietnam War era and what was happening, said Joseph DiSomma, who co-wrote the book with his wife, Marina.He never really wanted to be in just a regular 9-to-5 jobs kind of thing.

Roof would go on to graduate summa cum laude from Emerson College in Boston with a degree in English, and wrote childrens books and poetry while also working as a substitute teacher in his hometown of Concord, Massachusetts. It would eventually be one of his former students who identified his remains, which finally allowed the Maine State Police to solve the case.

Some the books Roof wrote were poetry for children and adults, with titles like A Winter Nights Revels, Halloween to Halloween, Idylls, The Mythical Magical Poetry Book, The Pink Sheep and The Spook House, according to the Concord Public Library.

Moore, who was married five times, had been known as an author of esoteric books on astrology and yoga and had experimented with drugs such as LSD and ketamine, leading some to conclude her death was a drug trip gone awry.

The book describes her attempts to have Roof try ketamine as well, but he was adamantly opposed and would plead with her to stop. Roof had explored all possibilities regarding his mothers disappearance, including a possible kidnapping, but also seemed to have accepted that she may have died by suicide, according to the book.

While Moore died in Washington, it was when she lived in Maine with her third husband, Mark Douglas, that she had her most creative output, DiSomma said.

It was really such an immense source of activity for her, DiSomma said. She wrote her magnum opus Astrology: The Divine Science, which is probably her most successful book, which she wrote together with Mark Douglas.

Moore and Douglas lived together with their children, including Roof, at Greystone Manor, a large home in the small coastal town of Cape Neddick in York County. Moore, who was the daughter of hotel magnate Robert Moore, financially backed Douglas opening of a publishing company that focused on topics such as astrology.

Marcia held affection for the Maine coast, having spent pockets of her childhood at her grandmother Janes home in Cape Elizabeth, where she was introduced to Spiritualism and psychism, the book said. To Marcia it was another sign of fate; Mark finds this mansion that she felt truly destined for.

In addition to her grandmother, Moore had other relatives in the state, as her uncle was a Unitarian minister in Portland. The book also said that her children, including Roof, spent time at summer camp, although it doesnt specify where in Maine the children attended.

But despite the connections, the book doesnt explain what Roof may have been doing in Stacyville, far from the southern coast, when he died.

Roof, an avid reader of Henry David Thoreau, was not reported missing for the past decade because many, including his family, believed he had gone in search of a Walden-like lifestyle in the woods.

I think Christopher was just really enchanted with the whole forest and wooded areas up in that part of Maine, DiSomma said. If there was any connection, I think it had more to do with that, or maybe it was some people he may have known up there, but as far as I know he had cut ties with most of his friends and family back in 2010.

The DiSommas book is set to be released on Nov. 16.

More articles from the BDN

Read the rest here:
New book reveals more Maine connections of man who mysteriously died in Stacyville - Bangor Daily News

By Lifestyle Reporter Oct 30, 2020

Share this article:

Veganism is on the rise as more South Africans opt for meat-free meals. With November being World Vegan Month, the spotlight will firmly be on plant-based diets.

This week, food ordering and delivery service platform Uber Eats released a compiled data around customers eating habits when it comes to vegan dishes, including the rising popularity of vegan dishes in the app, and their favourite meals in cities and countries across Europe.

Uber Eats experienced a 71% increase in healthy orders made during the hard lockdown, a trend which has since continued. However, in true South African form, locals have found where pleasure meets plant-based.

The most popular vegan item ordered was the traditional vegan patty burger, sans the mayo, a wheat-based Margherita pizza, and roasted butternut curry rounded up the top three. Uber Eats data also shows that soya butter chicken was the most ordered meal for those who are not yet ready to make the jump from vegetarian to vegan.

Given the increased demand for healthier alternatives, the app has further on-boarded a variety of restaurants to cater to any craving and lifestyle needs. This year's orders from January to October have doubled as compared to last year of the same period and tripled since 2018.

In a statement, the delivery service's head of operations, Shane Austin said locally, they are excited by the continued uptake of vegan orders on the app. What they have seen is that South Africans are slowly leaping vegetarianism into veganism, as restaurants are now offering vegan-friendly substitutes for some of their most iconic dishes.

According to the food delivery service, South Africa is ranked within the top five countries for the most ordered vegan dishes globally which highlights how locals are loving this lifestyle. Some of the most popular requests made by citizens on their vegan orders include adding a teaspoon of cocoa to oat milk to give it a chocolate flavour while swapping yoghurt for hummus.

Earlier this year, findings from South African retail stores Pick n Pay and Checkers showed that plant-based eating habits are on the rise.

In a statement, Head of Innovation and Trend at Pick n Pay, Nicki Russell said that their research shows more customers are opting for a "flexitarian" diet which incorporates more plant-based options and less meat.

What started as Meatless Monday has since expanded to include more and more days of the week.

"Weve been working really hard to bring customers new and innovative local plant-based offerings to create a one-stop destination for customers wanting to adopt a more plant-based lifestyle.

"The new PnP plant-based products will give customers greater variety. We have more on-the-go snacks and fresh plant-based convenience meal options such as our Bean and Corn Bites, as well as more indulgent plant-based items, like our frozen samoosas and pies, and vegan chocolates, said Russell.

Original post:
The most popular vegan dishes in SA revealed - IOL

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

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

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

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

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

What is veganism?

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

Is it an expensive lifestyle?

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

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

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

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

How popular is it?

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

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

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

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

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

The benefits of going meat-free

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

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

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

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

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

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

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

RECIPES

Mixed mushroom salad

50gm king oyster mushrooms

50gm brown shimeji mushrooms

2 tbsp freshly squeezed lemon Juice

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

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

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

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

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

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

Chili sin carne

Cooking time: 30-40 minutes

Scant 1 14 cups (250g) dried red beans

1 garlic clove, peeled and finely chopped

1 onion, peeled and finely chopped

A little olive oil for frying

5 tbsp (80g) tomato paste

2 large eggplants, washed and cut into small cubes

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

450gmbutton mushrooms, washed and chopped

4 ripe tomatoes, washed and chopped

12 tsp mild chilli powder

4 tbsp (60gm) vegan cream cheese

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

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

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

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

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

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

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

- Recipe courtesy of Wild and the Moon

Chia rose pudding

Prep time: 10 mins plus refrigeration time

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

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

1/2 tsp vanilla seeds (or vanilla extract)

A pinch dragonfruit (pitaya) powder for natural colour

Sliced strawberries and blueberries, to serve

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

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

Serve in a glass topped with sliced strawberries and blueberries.

- Recipe courtesy of 100 Caf at The Hundred Wellness Centre

See original here:
Need to get fit? Need to lose weight? Go vegan say experts! - Gulf News

Cutting meat isnt going to fix all your dietary problems; it requires careful thought

ANISSA CHAK

Vegetarianism and veganism can be good, but you need to ensure you get the right nutrients and vitamins.

If you look at celebrities today, you will notice that many follow a new fad diet focused around vegetarianism. Fans want to mimic their idols in everything, including eating habits.

There are many reasons to become vegetarian, but I want to highlight some of the health benefits. Lets look together at the benefits and limitations of being a vegetarian. I want to be clear it is about being vegetarian, not vegan.

April Davis, clinical assistant professor of nutrition, said vegetarians can still eat animal products like eggs and milk. However, vegans do not eat any animal byproducts only plant-based products. I think this is a crucial difference to understand.

First of all, a healthy human diet should include many micro and macromolecules to keep us healthy and alive. Some vital amino acids are only in the food we can get from animals.

There are nine amino acids that our bodies cannot produce, Davis said. We need to get them from another source. Some of them we can get from plants and some from animals.

Animal food consists of significant elements we need to build up our bodies to survive. Amino acids are vital for building muscular tissue and proteins. Proteins provide a crucial role in every mechanism in the human body.

I think it is probably better to have meat for some micronutrients, but we do not need it every day for sure, said Franck Carbonero, assistant professor of nutrition. A few times per week will be enough to supply us with the necessary nutrients.

Some people can argue that we can get those nutrients from special supplements and not kill animals. I think we should realize that many people today do not have access to those supplements and meat is their only source of the amino acids.

Being wise in everything we are doing is the key. Any fanaticism in a daily diet is wrong. Overeating meat is wrong because it can make you sick. If you cannot get all the necessary vitamins and nutrients, the diet is wrong, even if you think it looks correct based on your personal moral code.

Carbonero said having a balance in food is critical for the human bodys welfare. Too much meat also can cause many diseases, including high blood pressure, problems with blood vessels and others.

If your idea of a vegetarian diet is one is full of minimally processed vegetables, fruits, grains, beans, nuts and other plant-based foods, said Pablo Monsivais, associate professor of nutrition, there is no doubt that it is a healthy pattern.

Theres nothing necessarily wrong with eating anything you want, but it is a good idea to talk to your physician first. If you do not know how to balance your daily food, it is worth talking to a specialist.

If you want to be a vegetarian all your life, you can have a balanced diet and never eat any meat, Davis said.

The main component of being healthy is to have a balanced diet, full of vegetables and fruits and less processed food full of sugars. It is a personal choice to eat meat or not. Its always a good idea to talk to your physician before making any radical changes in the food.

Read the original post:
OPINION: Vegetarianism isn't a cure-all The Daily Evergreen - The Daily Evergreen

Industrial farming is having a catastrophic impact on the planetand our health. It's tough to separate the two given how dependent we are on the environment for survival. While author and farming industry executive Philip Lymbery strikes an apocalyptic tone, his message is not overstated.

"Every day there is a new confirmation of how destructive, inefficient, wasteful, cruel and unhealthy the industrial agriculture machine is. We need a total rethink of our food and farming systems before it's too late."

Earth is not resource-infinite. We're destroying entire ecosystems to feed our destructive food habits. Nutrition isn't the only concern. One of the major culprits of deforestation is palm oil, which is widely used in skincare products as well. Everywhere we turn, we're decimating ecosystems and species for personal gain.

While a plant-based diet isn't the solution to every problem, it can certainly help. Whether you're concerned about your own health or that of the planet, transitioning to a plant-based diet isn't impossible. In fact, it can be quite delicious. Below are six strategies to help the process along.

Quarantine offered an entire world the opportunity to get into the kitchen and put on a chef's apron. Complaints about "not enough time" are the biggest barriers to preparing home-cooked meals. Of course, pandemic fatigue has resulted in a number of recent chefs ordering out more. That said, this is the perfect time to try your hand at new dishes. With infection rates increasing across the country, stocking up on seasonal vegetables is a great idea.

Simple seasonal ways to begin your plant-based exploration include roasted kabocha squash, Bombay potatoes, and no-chop pumpkin soup. If you're feeling a bit more adventurous, Masoor Dal Tadka will keep you warm into the winter months. A delicious sweet potato salad will never fail you. This round-up of 25 vegetarian recipes will keep you busy for a few months (or a month if you're ambitious).

Education is essential for beginning any endeavor. Weeding through propaganda and bunk science to find credible evidence of any diet is difficult, though many experts agree that for individual and societal health, a plant-based diet is key.

Even vegetarianism has its pitfalls. For example, one-fifth of all calories consumed by Americans come from nutritionally-worthless white flour. If you're eating processed bread every day, you're missing out on the benefits of a rich and varied diet.

Many of the "diseases of affluence," such as cardiovascular and obesity-related ailments, originate with a poor diet (and lack of exercise). Meat has been an essential component of the human diet throughout our evolution. Today, we eat too much of itand too much of it is produced in factory farms. Transitioning to a plant-based diet could help cut down on carbon emissions and the aforementioned diseases.

Plants are full of valuable phytochemicals and antioxidants that support a strong immune system. A (non-processed) plant-based diet reduces inflammation and offers plenty of fiber. It has been shown to reduce your risk of diabetes, stroke, and heart diseases. Those are all great reasons to transition.

Going cold turkey rarely works for addicts. The same is true of diets. If you're interested in a plant-based diet, try to eat veg every other day for a few weeks. Notice how your body reacts on days you eat this way compared to other days. Gradually phase out meat products. Attempt meat-free weekdays and see if your craving for meat persists on the weekend. Try using meat as a garnish instead of the main course.

More importantly, have a replacement plan. Dropping all meat products to consume frozen dinners isn't the best course of action. Filling your cart with bags of foods you've never eaten before will overwhelm you. Prepare meals as you taper off of meat; arm yourself with a broad knowledge of healthy plants and vegetables. At some point, you might forget what you've been missing.

Photo: anaumenko / Adobe Stock

The good news is that you likely have a number of plant-based side and main dishes that you love. Transitioning into a new diet requires a certain level of enjoyment. Otherwise, you're going to loathe eating, and eating should bring some level of satisfaction.

Try a one-to-one ratio to begin. On one night, cook a meal you love. Then try something completely new the next night. Follow that up with old faithful. This way, you constantly have new dishes to look forward to yet don't get stuck in thinking you have to be creative every single day. You'll likely find some winners and decide not to repeat other dishes. Regardless, you'll have a broader menu to work from.

The produce section of your grocery store provides almost everything you need to survive. You can likely pronounce every ingredient in this section. There's a vast difference between food and foodstuffs. Plenty of plant-based companies offer too much of the latter. Potato chips are technically vegetarian, and some use simple ingredients, yet it's easy to fill your cart with foodstuffs. The health benefits of this are not only negligible but potentially dangerous.

Qi Sun, an assistant professor of nutrition at the Harvard T.H. Chan School of Public Health, explains. "If you eat a vegan diet, but eat a lot of french fries, refined carbs like white bread, white rice, that's not healthy." He suggests "emphasizing fruits and vegetables. Not fruit juice but whole food. And nuts."

There's a lot of terrible adviceand worse, propagandaon the internet. While you likely don't want to eat eggs every day, they're not "toxic," as one popular documentary claims. Eggs are one of the best low-cost, high-value foods around.

Read websites like Everyday Health, which uses clear language, like "may improve" and "may decrease," with links to credible studies. This way you follow the going science without becoming fanatical about a particular diet or being disappointed if it turns out the research doesn't hold up. Good science evolves with evidence. And right now, the evidence points to more vegetables in our diets.

--

Stay in touch with Derek on Twitter and Facebook. His new book is "Hero's Dose: The Case For Psychedelics in Ritual and Therapy."

From Your Site Articles

Related Articles Around the Web

Link:
6 easy ways to transition to a plant-based diet - Big Think

International Coffee Day promotes and celebrates coffee as a beverage. It was first officially observed on October 1, 2015, as decided by the International Coffee Organisation and was launched in Milan. It is used to promote fair trade coffee and to raise awareness about coffee growers. As we observe International Coffee Day 2020 we bring to you quotes and captions to share on the observance. On this day, many shops offer discount, coupons and special deals on coffee. On International Coffee Day 2020, people give greeting cards wishing Happy International Coffee Day to those who love the beverage. You can share these quotes as Instagram captions, quotes, quirky thoughts and HD Images and send it to coffee lovers around the world.International Coffee Day 2020 Date And Significance: Know The History And Celebrations of the Observance That Celebrates the Beverage.

Also Read | National Poetry Day 2020 in UK Date and Theme: Know Significance and Celebrations of The Day Encouraging Literary Medium of Poems

Coffee is a loved beverage across countries and today it is available in various flavours. You can celebrate the day by sharing pictures and videos of social media with the hashtag #InternationalCoffeeDay and #coffee. The International Coffee Organization (ICO) is the main intergovernmental organisation to tackle the challenges facing the world coffee sector through international cooperation. They create awareness of coffee and the issues faced in the business.On International Coffee Day 2020, These Coffee Quotes and Funny Memes Jokes Are Perfect to 'Espresso' Your Love For The Brew.

International Coffee Day (Photo Credits: File Image)

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

Quote Reads: I Have Measured Out My Life With Coffee Spoons. T.S.Eliot

International Coffee Day 2020 Quotes (Photo Credits: File Image)

Quote Reads:Science May Never Come Up With a Better Office Communication System Than the Coffee Break. Earl Wilson

International Coffee Day Quotes (Photo Credits: File Image)

Quote Reads:Its Amazing How the World Begins to Change Through the Eyes of a Cup of Coffee. Donna A. Favors

International Coffee Day Quote (Photo Credits: File Image)

Quote Reads:Adventure in Life Is Good; Consistency in Coffee Even Better. Justina Chen

Story continues

International Coffee Day 2020 Quote (Photo Credits: File Image)

Quote Reads: Coffee, the Favorite Drink of the Civilized World. Thomas Jefferson

Quote on Coffee (Photo Credits: File Image)

Quote on Coffee Reads: I Never Laugh Until Ive Had My Coffee. Clark Gable

Quotes on Coffee Day Photo Credits: File Image)

Quote Reads:Coffee Its the Lifeblood That Fuels the Dreams of Champions! Mike Ditka

Quotes on Coffee (Photo Credits: File Image)

Quote Reads:Even Bad Coffee Is Better Than No Coffee at All. David Lynch

Quote on Coffee Day (Photo Credits: File Image)

Quote Reads:You Cant Buy Happiness but You Can Buy Coffee and Thats Pretty Close.

Coffee also has a lot of health benefits too. Along with increasing the immunity system and thwarting many diseases, the beverage can do a lot of things if consumed in required quantities. Drinking over-limit, however, is not advisable. Celebrate your cup of coffee and offer one to a person who cannot afford one. We wish you all a Happy World Coffee Day and wish you have a great one today!

The rest is here:
International Coffee Day 2020 Quotes & HD Images: Quirky Thoughts And Instagram Captions to Share With Photos of a Hot Cup of Coffee! - Yahoo...

Mique, an eight-seat vegan restaurant run out of a garage in Komazawa, is sometimes mistaken for someones home. The space is bright and airy, and the walls are filled with rotating art exhibits. Its here owner-chef Keiko Seto crafts an astounding variety of plant-based delicacies that have drawn the attention of chef Amanda Cohen of New York Citys groundbreaking vegetarian restaurant, Dirt Candy, and garnered inclusion in Momoko Nakamuras Plant-based Tokyo.

Back in 2011, Seto was the art director for an international advertising agency. When the Great East Japan earthquake and nuclear disaster struck, she found herself at a pivot point.

Some people think I made a drastic change from being an art director to cook, she recalls as she dices mushrooms for the evening dinner service, but for me its the same flow. The medium has changed, but Im still doing something creative.

It was a life-changing moment for me. When the earthquake came, she says. I thought I should focus on what I love, and that was food.

Seto resigned and enrolled at the Natural Gourmet Institute in New York, attracted to the institutes focus on vegetarian and plant-forward cuisines within a broad range of traditions. When I was a child, I had eczema, and certain chemically treated foods cause symptoms, so my passion was healthy food and doing something positive for the planet, Seto says. Vegan food was the only choice for me, but I didnt want to put myself in a box. The school gave me more freedom to be creative by not limiting me to a certain type of cooking.

After graduation, she honed her culinary skills at restaurants in New York and New Orleans before returning to Japan in early 2013 to work at a Michelin-starred kaiseki (traditional multicourse) restaurant in Tokyo. But Seto soon learned of a space a former snack bar available in Shinagawa. It was tiny, old and needed lots of work, but she decided to take the opportunity to step out on her own.

When Mique finally opened in early 2015 after a year of renovation, Seto knew it would be a waiting game. Though vegan and vegetarian restaurants were finding success in places like New York and London, they hadnt made much ground in Japan. At the beginning, I only got people I knew, she says. I opened just two or three days a week, but I was committed. I believed in the positive effects of plant-based eating and practicing vegetarianism for the planet and all living beings.

Plant-based fusion: Miques menu incorporates French, Ayurvedic, Italian and Japanese traditions. | MICHAEL HARLAN TURKELL

Seto illustrates her conviction with mouthwatering recipes forged from the seasonal bounty of the organic growers and producers in her network. A single menu blends French, Ayurvedic, Italian and Japanese traditions together for a meal unlike any other anywhere else in Tokyos plant-based scene.

The result is dishes such as zunda croquette (fried green soybean and potato balls); cappelletti pasta filled with lentils, mushrooms and walnuts; or a savory onion tart infused with rum and cloves accented by a decorative cup of homemade mustard or jewel-toned pickled Brazilian peppers and tiny cucumbers. On another day, she might offer tofu noodles dressed with sesame chili oil and topped with filaments of long onion, cilantro and a single pansy on a handmade ceramic plate. I sometimes pick ideas from shjin ryri (Buddhist cuisine), raw food or open a traditional French cookbook and convert the recipe into a vegetarian or vegan dish, Seto says.

When she learned the Shinagawa building was to be demolished in 2017, a friend suggested Seto rent their garage. Not much bigger than the first Mique, Seto snapped it up. The small, now renovated space, suits her style. I like to pay attention to each small detail when cooking, she says. By doing everything with my own two hands, I transmit my love, dedication and care into the food, and people can feel it.

Three years later, and eight months into the pandemic, Seto and Mique are still going strong. Although she temporarily reduced the number of seats from eight to six, and now only takes reservations, her passion is not curbed.

Food serves a purpose, Seto says. It makes people happy. When people tell me this food was really yummy and they feel nourished, its the best reward I could get from creating something.

For more information, visit mique-plantbasedfood.com. Women of Taste is a monthly series looking at notable female figures in Japans food industry.

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

See the article here:
Keiko Seto pushes the limits of vegan food - The Japan Times

Whether to eat meat or not can be a very personal decision. The choice is often tied to our beliefs about humans relationship with animals, as well as to our upbringing, values and identity.

There are multiple reasons that someone might decide to reduce their meat consumption or ditch it from their diets completely. And over the last decade, theres been a growing trend of people going meatless all the time, or just sometimes, for their health. Its a shift that raises some important questions: Is a diet without meat truly better for you? And, if so, what is it about plant-based diets that our bodies love?

The answer isnt as simple as saying meat is bad and plants are good.

Plant-based diets come in many stripes. And though the diet plans that completely omit meat probably get the most attention, theyre relatively uncommon. Around 3 percent of Americans consider themselves vegans, and 5 percent consider themselves vegetarians, according to some reports.

Most vegetarians eat a lacto-ovo diet, which means they eat fruits and veggies, beans, nuts, grains and soy, as well as animal byproducts like eggs, dairy and honey. Vegans are vegetarians that dont eat anything that comes from an animal. But there are some beegans out there vegans who eat honey.

Other plant-based diets incorporate some meat or fish: The pescatarian diet is similar to the lacto-ovo vegetarian diet, but with the addition of fish. Theres also the flexitarian diet, which encompasses a spectrum of semi-vegetarianism: heavy on plants and light on meat and animal products. Even the Mediterranean diet is technically plant-based, and its one of the most-studied and deemed healthy ways of eating.

A number of studies have shown that a diet low in meat is linked to longer lifespans. But the matter is far from settled, as some studies havent found a significant difference in life expectancy between meat eaters and vegetarians.

But there is growing evidence that plant-based diets are associated with benefits like lower blood pressure, cholesterol, blood sugar and reduced body weight. These improved health measures often translate to less risk of heart disease, diabetes, cancer and other diseases. Eating more whole, plant-based foods could help lower the risk of some health conditions, and might even help people live longer. But researchers also suspect that vegetarians are more health-conscious overall so, theyre likely to be drinking and smoking less and moving their bodies more than the general population which complicates some study results.

Still, emerging research points to a potentially helpful role of plant-based diets in managing some chronic health conditions. For instance, some studies suggest that plant-based diets veganism in particular may help control rheumatoid arthritis.

A 2018 review of nearly a dozen studies most of them randomized controlled trials, the gold standard in research found that eating a plant-based diet can help manage type 2 diabetes. People who followed a plant-based diet experienced greater improvements in blood sugar and cholesterol levels, body weight and mental health compared with people who did not follow plant-based diets. Some participants who avoided animal products were able to reduce or eliminate the use of diabetes medication, the review found.

Beyond that, preliminary research shows the MIND diet (MediterraneanDASH Intervention for Neurodegenerative Delay) can help slow cognitive decline and rates of Alzheimers in old age.

The idea that fruits and vegetables are good for us is so ingrained in us that we dont really give it much thought. But what is it about plant-based meals that make them healthful?

According to GingerHultin,a Seattle-based registered dietitian and spokesperson for the Academy of Nutrition and Dietetics, plant-based diets tend to be lower in saturated fat and higher in fiber, vitamins and minerals.

But linking nutrition to health effects is where things get a bit tricky. A 2019 review in Nature found evidence that supports many plant-based diet health claims, but they were unable to uncover the specific mechanisms that delivered the benefits. In other words, they werent sure if the benefits were related to nutrition, caloric intake, avoidance of animal products or other factors you might associate with a plant-based diet.

But perhaps the answer is rooted in our microbiomes. Increasingly, scientists are learning that whats good for our health comes down to whats good for our microbiomes. Research is revealing that a diet high in fiber seems to nourish the trillions of bacteria living inside our guts that impact our health. A 2019 review published in Frontiers in Nutrition concluded that diet is the most significant factor that influences microbiome composition. Plant-based diets encourage greater microbial diversity the hallmark of a healthy gut. Lower microbe diversity has been linked to conditions such as obesity and type 2 diabetes.

Humankinds relationship with meat is complicated. We evolved the ability to eat meat, and it changed us. Yet meat is not essential to the human diet, Hultin says.

The only vitamin in the human diet that must come from animal sources is B12 the result of an evolutionary glitch. But this requirement can be met with a supplement. And in case youre wondering, protein deficiencies are uncommon in America, even among vegetarians, Hultin added.

These are not diets where you just eat salad, for example. If a person is hungry or unsatisfied, or [is experiencing] low energy on a plant-based diet, theyre missing something, said Hultin. Its important to know how to meet your needs on a plant-based diet, just like you would on an omnivorous diet.

Undeniably, many people simply like the taste and texture of meat and cannot imagine a Thanksgiving without turkey or a barbecue without burgers. And a healthy diet can certainly include animal protein. But surveys show were leaving little room on our plates for much else these days.

Annual red meat and poultry consumption in America has reached 222 pounds per person on average an amount that has doubled since the 1960s. Only 1 in 10 American adults gets enough fruits and vegetables in their daily diets, the Centers for Disease Control and Prevention has found. The recommendation is 1.5 to 2 cups of fruit and 2 to 3 cups of vegetables per day.

Americans eat a lot of meat; more than they need, most likely. One of the biggest problems here is that consuming more than the recommended intake of protein in the form of high-fat meats can easily exceed saturated fat recommendations, Hultin says.

If youd like to reap some of the health benefits of a plant-based diet, you may not need to go cold turkey on meat.

I often recommend experimenting with familiar foods that just dont have meat. For example, instead of a soup with meat in it, try one with lentils in it. Instead of taco meat, try crumbled tempeh. If you order Thai food to go, order it with tofu instead of meat, Hultin says. Think simple swaps. Make meals that you enjoy but just with different ingredients, so foods are familiar and delicious but also meet your goals of being more plant-based.

View post:
What Science Says About the Health Benefits of Plant-Based Diets - Discover Magazine

In May 2020, Impossible Foods and Beyond Meat saw a spike in demand as the COVID-19 pandemic slowed production of the beef and pork industries. Most famous for their burger alternatives, these products are part of a food category known as meat analogueplant-based products designed to imitate meatwhich explains why a demand was created when actual meat was in shorter supply. But it also begs the question: are Impossible and Beyond Burgers really intended, or suitable, for vegetarians?

This issue came to light lately when I was dining with a longtime vegetarian friend, Ali Ryan. She snapped a picture of the menu of the pub where we were eating to add to her growing catalog of restaurants that have recently replaced their more traditional veggie burger options with an Impossible or Beyond burger.

For someone who has been a vegetarian either their whole life or the majority of their life, there is simply no desire for the taste of meat. If anything, there is an aversion, says Ryan. Replacing a true veggie burgersomething hearty and palatable to a vegetarian dressed up and served in a bunwith an imitation beef burger is effectively taking away an option for a vegetarian, and adding one for a meat eater entertaining the idea of meatless Mondays.

As a lifelong omnivore whod recently tasted an Impossible burger, I could see her point. Had I not known what I was eating, Id have found it to be an underwhelming, but acceptable hamburger. Do other vegetarians feel this way, I wondered? Naturally, no tidy consensus was to be found, not all vegetarians being alike in preferences or reasons for becoming one, but those queried had strong opinions, and many interesting issues were raised.

Related Reading: 6 Grilling Tips from Vegan Chefs for the Best Plant-Based BBQ

I spoke to about 10 vegans and vegetarians with a wide range of timelines in their plant-based journeys, wondering whether there was a neat split on the Impossible issue between those who had been accustomed to eating meat for some significant portion of their life, and those that were lifelong vegetarians. No such clear lines were drawn, however, with answers ranging from never tried them, to I hate themnot my jam at all, to Impossible is next fucking level.

While tastes werent entirely split among lifelong versus recent vegetarians, something I noticed was that those who had already green-lighted Boca burgersanother soy-based meat analoguewere more likely to find Impossible and Beyond products agreeable, given that they felt them a vast improvement upon Boca in both flavor and texture.

Related Reading: 11 Best Veggie Burgers Are Easy to Make & to Love

It may be a matter of what qualifies as a veggie burger. Many I spoke to cited a strong preference for other kinds of vegetable, legume, or grain-based patties with intentional flavors that didnt mimic meat or even include a smoky char to imitate a grill.

Karly Szczepkowski says, I prefer a veggie burger: black bean, mushroom, falafel. They all taste so different from each other than I never think its just a burger! Amy Pagett concurs, Places like Trader Joes started carrying veggie burgers with Indian flavors, Mexican, whatever. And all this is awesome for people like me.

One of the early talking points of the Impossible burger was that it has a bleeding effect, created by a compound found in soybeans called leghemoglobin. Like animal protein, it is rich in iron and has a blood-red color that can give the Impossible burger a look akin to a rare hamburger. Beyondwhich is based on pea proteingets its color from beets, but to the same effect.

Related Reading: How Do Vegans and Vegetarians Get Their Protein?

This is, understandably, off-putting for those whose choice to become vegetarian is rooted in animal rights, all the more so when the Impossible burger makes it hard to tell the difference. Says Heather Nessinger, a vegetarian of about seven years: I find it to be very real in taste and texture, which can be confusing to me, and I often find myself checking it to make sure its not a real burger!

For those whose relationship with meat ended only recently, however, whether for health, animal, or environmental concerns, its very meatiness can also be a treat: I think these products are amazing and delicious but should be treated like a cheat day, says Rose Bruno Bailey, a lifelong omnivore whose vegetarian journey started within the last couple of years.

Baileys point about a cheat day brings up another factor, though. Many queried spoke to the fact that Impossible or Beyond burgers went against the grain of a healthy, whole food diet, vegetarian or otherwise, considering their very processed nature. Packing about as much fat as a traditional beef burger, a Beyond or Impossible burger has an ingredient list of about 20 items, whereas a traditional hamburger patty only has one: beef.

Vegetarianism isnt always synonymous with healthy eating, and there are plenty of vegetarian junk food aficionados, but those who ascribed to a more whole-food based approach pointed out the staggering nutrition stats of the beef alternatives: They may be marginally better for you than a beef hamburger, but they are in no way filling your body with good fuel, says Pagett.

This is the one element in which everyone I heard from agreed. If these sort of meat alternatives get more people on board to the cause, then their very existence is great, personal preference notwithstanding.

From Kale Walch of The Herbivorous Butcher: Its a very exciting time to be in the plant-based food industry. Its really inspiring to see large companies like Beyond and Impossible have such a big impact on fast food, the food service industry, things like that. In the grand scheme of things, theyre doing a lot of good for the animals. Vegan chef Lemel Durrah concurs, especially on the fast food element, where in the case of some merchants a veggie protein option never before existed: I think that both brands have made great contributions to the plant-based foods movement. They both have made an impact in the fast food industry adding their products to menus across the country.

But Ian Ljungquist presses the point, even while liking both products, of who they are actually intended for: I have absolutely no problem with products attempting to taste like meat. It brings more people to the vegetarian table. The one thing most people say in response to finding out I have been a veggie for so long is that they generally agree that factory farming is gross and bad on many levels, but they could never live without the taste of meat. These products are going after people like that, not necessarily people like me.

Put it on your menu in addition to a veggie burger, not instead of one, pleads Ryan, to New York restaurants that have recently taken on the Impossible or Beyond.

Whether this is a national issue or just a regional one is still early days, as Pagett, reporting from Michigan, hasnt necessarily noticed this trend: Sometimes I do see the Impossible-type burger now as a replacement for a veggie burger, but it seems like its usually the types of places that really only had that Morningstar on the menu anyway. Most of the smaller, mom-and-pop types are still making their own yummy creations. Or at least the places I go.

Others share these same concerns, whether or not theyve noticed the sand shifting yet: That is my big fear, says Szczepkowski. I prefer veggie burgers, and dont want to eat meat. And places are replacing delicious veggie burgers, perhaps because they are harder to make or source? Fake meat burgers arent for us veg-enthusiasts.

While a variety of viewpoints were expressed on the suitability of Beyond and Impossible products for vegetarians, when I first posed this question to people, many responded as though I was asking which they preferred, favor-wise. And so I leave you with a hardcore vegetarian, hard rock analogy, care of Ljungquist: Impossible is Slayer, Beyond is Anthrax. If the only tape on a road trip is Anthrax, itll do fine. But if Slayer is available, Anthrax barely ever makes it into the rotation.

Header image courtesy of Bloomberg Creative/Getty Images.

Visit link:
10 Vegetarians Tell Us How They Really Feel About Impossible Burgers and Beyond - Chowhound

They said: Many people are turning to vegetarianism and veganism as a political choice as much as a dietary one, as we rethink our relationship with animals and their treatment in an industrialised world.

Food choices are not only determined by political concerns about what we eat but also compounded by the moral anxieties which resonate around diet, self-image, over-consumption and our bodies.

As Feast & Fast demonstrates, many of these contemporary concerns about our relationship with food are not new.

The show, which opens on Tuesday, will feature tableau including the recreation of a wedding sugar banquet, which consisted entirely of glittering displays made out of sugar, and an 18th century confectioners shop window.

There will also be a recreation of a 17th century Baroque feasting table complete with swan and peacock. While perhaps incredible - and indeed, offensive - to modern eyes, all of these birds and beasts were available for consumption by wealthy diners across early modern Europe, as made evident in Frans Snyders gigantic workshop copy of The Fowl Market, the Fitzwilliam said.

The Hughes Hall canvas was a mid-17th century copy by an unknown artist in the Antwerp workshop of Snyders (1579-1657), who is renowned for his still-life and animal subjects. The original is in the Hermitage in St Petersburg.

See original here:
Cambridge University students cry fowl over 17th century painting that upsets vegetarians - The Telegraph

IT WAS A MONDAY AFTERNOON when day turned into night in the city of So Paulo. I was visiting an expensive nursery school for my 13-month-old daughter, trying to look remotely worthy of such a sophisticated institution. Although it was not supposed to rain that day, the sky suddenly disappeared behind a dense layer of low, heavy clouds. A two-year-old boy stepped out of his classroom, rubbed his eyes, and looked inquisitively at the principal, who said, No, it isnt night yet, dear, and your fathers not here to pick you up. Go back inside.

Later that day, meteorologists struggled to explain the midday darkness. They eventually blamed low-lying clouds from a cold front combined with smoke from the fires in the Amazon rain forest, thousands of miles away. Many people saw this as a sign. While we Brazilians were carrying out our day-to-day activities in oblivion,our rain forest was sending an unequivocal distress signal. How were we going to answer? Was there anything we could do besides posting angry rants on social media?

In August, Brazils National Institute for Space Research reported an 84% increase in fires in the country compared with the same period in 2018. More than half of these were in the Amazon region. Thanks to images from NASA and NOAA satellites, one can see the extent of the devastation: dozens of smoldering patches of land clouding the otherwise dark-green landscape. The smoke from the flames had already swept across several Brazilian states, including So Paulo.

These were not natural wildfiresnor caused by weather and other factors, like the recent, devastating blazes in California. They were likely set by cattle ranchers, farmers, and loggers to clear the land for commercial purposes. Their method is well known: First they pull trees by their roots, using tractors equipped with chains. They wait a few months for the dry season, and when the piles of wood have finally dried, they set fire to everything.

Its been going on for decades. For a while, between 2004 and 2014, a stricter enforcement of environmental laws had effectively curbed the pace of deforestation. But over time, a coalition of landowners, soy producers, and other rural playersthe so-called agribusiness caucushas gained more and more power in Brazilian politics, pushing its economic interests further into the forest. Then came the election of far-right politician Jair Bolsonaroa notorious anti-environmentalist who sneers at the rights of indigenous peopleand all hell broke loose.

Landowners have felt emboldened by the new presidents rhetoric. Some of them even coordinated a recent fire day in the northern state of Par to declare their right to burn land. Worse, several reports have described a gruesome uptick in attacks on indigenous territories since Bolsonaro won the presidency, with several cases of homicide, stoning, and arson. Last January, dozens of men armed with machetes, chainsaws, and firearms entered the protected territory of the Uru-eu-wau-wau tribe to claim land for commercial purposes. They marked trees and staked out plots for sale. For months the tribespeople have fought back. Now part of this territory is on fire.

Here is the original post:
Vegetarianism, Resistance, and the AmazonHow One Brazilian Journalist Is Fighting Climate Change - Vogue

World Vegetarian Day Image Credit: Shutterstock

Today, add an extra serving of vegetables to your plate and make a conscious effort to eat your greens. No? Do try, because its World Vegetarian Day.

First celebrated on October 1, 1977, by the North American Vegetarian Society to promote the many benefits of a meatless diet, World Vegetarian day also kicks off Vegetarian Awareness Month.

For the uninitiated, vegetarianism is a dietary choice where an individual abstains from eating fish, meat and chicken for ethical, environmental, health and religious reasons.

The fringe nutritional movement that skulked on the margins of menus and culinary practices in the 1960s has now been catapulted into mainstream fame and has found a newfound appetite in large parts thanks to social media.

If the terms 'Veganuary' and 'MeatFreeMondays' havent been drizzled over your dinner table tte--ttes, then its definitely been tossed around your newsfeed as hashtags.

So, is the buzz around vegetarianism all that its cracked up to be?

Those whove already made the switch to the plant-based diet will vouch for its virtues. The list of scientific studies and research extolling a vegetarian lifestyles value pile up higher than Instagram-worthy multi-stacked burgers.

For starters, the less red meat on your plate, the greener the planet the livestock industry emits around 15 per cent of climate change-causing greenhouse gases (methane, carbon dioxide and nitrous oxide) and spearheads the felling of rainforests by cattle ranchers in South America to turn land into grazing pastures. Those expensive steak dinners do cost the Earth.

But surely you need poultry and fish to fuel your fitness goals and meet your protein requirements, yes?

A resounding no, from some of the worlds top athletes featured on the Netflix documentary The Game Changers, busts that myth. The likes of MMA fighter James Wilks credit their record-cinching stamina and peak performance bodies to a protein-rich vegan diet mined from legumes, tofu and oatmeal.

Hear us out before you think vegan and flee. All vegans are vegetarian but not all vegetarians are vegans. That means you dont have to cut out dairy and all animal-sourced products such as honey from your diet. So, those cheeseboards and Manuka honey-topped milkshakes can stay put. Unless youre lactose-intolerant, of course.

- -

Vegetarianism, in fact, goes one step further and also includes egg-eaters under its umbrella. The correct terminology for vegetarians who eat eggs are ovo-vegetarians or the more colloquial eggetarian. But its a topic that falls foul of strict vegetarians.

Whichever version of vegetarianism appeals to you, or even if youre a staunch carnivore ambivalent about the power of produce, theres nutritional merit to straying down the vegetarian path on occasion.

Great way to fight heart disease and diabetes

The US-based Academy of Nutrition and Dietetics states that vegetarians are at a lower risk of heart disease, type 2 diabetes, hypertension, certain types of cancer, and obesity.

If these reasons arent the carrot on a stick that sway you towards a flexitarian diet a watered-down vegetarian diet thats primarily plant-based but includes fish and meat on occasion then these three scrummy vegetarian recipes should do the trick.

Packed with complex flavours, these dishes are flag-bearers for vegetarian cuisines versatility and creative range. Cooking techniques bound outside of salad bowls and there isnt an iceberg lettuce in sight in the ingredients. But theres plenty of crunch and zing, nevertheless.

Recipes:

Nargesi

This Iranian breakfast staple from Executive Chef Mansour Memarian would do Popeye proud. Loaded with garlicky spinach, its traditionally topped with a fried egg, making it resemble the bright yellow narcissus flower called Nargesi in Farsi. But this vegetarian version featuring an addition of potatoes lets you skip the sunny-side up. If youd still like some protein, add poached quail eggs as a garnish.

Preparation time: 10 minutes

Cooking time: 20 30 minutes

Vegetable oil (for frying)

1. Melt 50gm of butter in a pan, add potato cubes, garlic slices and fresh thyme and cook all sides of potatoes in a low flame.

2. Heat the pan and saut spinach with remaining butter, season with salt and pepper.

3. Slice potatoes in thin sizes, fry them in hot, slightly bubbling vegetable oil. Drain.

4. Place all items in a plate, serve and enjoy!

Recipe courtesy: Palazzo Versace, Dubai

Tortang Talong

Youd be hard-pressed to find purely vegetarian dishes in Filipino cuisine since it relies heavily on seafood and meat for flavouring but the Tortang Talong, a fried aubergine pancake comes close enough, but with eggs. For the average Filipino, doing away with the mandatory egg wash strips the iconic comfort food of its authenticity. The aubergine is the star, but its the egg that works hard to enhance the aubergines earthy chewiness and smokey flavour, lending it a satisfying crunch. Executive Chef John Buenaventura, however, has tailored the recipe to suit strict vegetarians by replacing the egg wash with flour equally crunchy, equally delicious.

Preparation time: 20 minutes

Method

1. Wash the aubergines and score it with a fork multiple times to allow steam to escape while grilling. Let the stalk remain.

2. Grill the aubergine until soft and skin is almost black. Let the eggplant cool until you can peel the skin off. Set aside.

3. In a bowl mix flour and salt.

4. On a flat surface, place the whole aubergine and flatten using a fork.

5. Dust the flattened eggplant with the flour and salt mix and ensure it is coated completely.

6. Heat cooking oil to medium heat in a frying pan. Then fry the coated aubergines for approximately 3 to 4 minutes on each side.

7. Transfer to a serving plate and enjoy.

Recipe courtesy: Hilton Abu Dhabi Yas Island

Samosa Doughnut

In Michelin-star celebrity Chef Vineet Bhatias modern take on the quintessential Indian appetizer, the teatime hit sheds its triangular pastry casing for a circular doughnut-shaped one. The traditional potato-based filling welcomes into its fold a range of healthy vegetables, such as carrots and broccoli.

Preparation time: 30 minutes

Cooking time: 20 minutes

tsp carom seeds (ajwain)

For Punjabi chickpeas masala (chole)

1 tbsp fresh ginger, chopped

1 tsp green chilli, chopped

300g canned chickpeas, drained and rinsed

1 tbsp channa masala powder

2 tbsp red onion, chopped

1 tbsp coriander, chopped

1 tbsp green cardamom pods

1 tbsp coarsely chopped fresh ginger

1 green chilli, roughly chopped

tsp ground dried ginger (sauth)

1. Mix refined flour with salt and carom seeds.

2. Add in warm ghee and water and knead to make a semi-hard dough.

1. Heat oil in a pan and splutter cumin seeds, then saut garlic and ginger until it sweats.

2. Add powdered spices and chopped vegetables except potato to it and cook it for a while. Then mix it with the boiled potato and season it.

3. Cool it down and transfer to a piping bag.

1. Roll the dough into thin sheets of 1 cm. Then cut the sheets in squares measuring 8cm all the sides. Pipe out stuffing into the centre leaving a little space on the sides of the sheet to enclose it.

2. Roll halfway (like a cigar) and make 3 to 4 vertical slits on the dough leaving the edges.

3. Now, close both ends by applying water on the edges to get them to stick and fold it to make a round shape.

4. Deep fry the doughnut until nicely golden brown crisp, drain on kitchen paper.

Punjabi chickpea masala (chole)

1. Heat the oil in a deep pan and add the cumin seeds.

2. When they crackle add the garlic and sweat until soft. Add the chopped onions and cook until lightly golden, then add the ginger and green chilli and saut for a minute.

3. Stir in the chopped tomato, cook for a minute longer and add the red chilli powder, turmeric, cumin and coriander.

4. Cook over medium heat till the oil separates from the side of the pan, then stir in the tomato puree and add 50ml water.

5. Add the chickpeas and cook until they are coated in the masala. Add the channa masala, chopped red onion and some salt. Then remove from the heat and leave to cool. Finally, stir in the chopped coriander.

1. Place all the ingredients except the chaat masala and ground ginger in a saucepan and add 750ml of water.

2. Bring to water to a boil and cook spices for 30 minutes or until reduced by half, stirring frequently.

3. Strain immediately through a fine sieve to remove all the whole spices, then stir in the chaat masala and ginger. Leave to cool.

4. If you are not using the chutney straight away, it will keep in the fridge for a month.

Spoon the warm chickpeas masala into the centre of the plate and place the doughnut on top. Drizzle with the tamarind chutney and sweetened yoghurt. Sprinkle the gram flour vermicelli (sev), pomegranate seeds and chopped coriander leaves.

Recipe courtesy: Indego by Vineet, Grosvenor House Dubai

Read more from the original source:
World Vegetarian day: Why are top athletes turning to greens, to stay healthy and fit? - Gulf News

Burger Kings new Impossible Whopper worries me.

Why? Ill get to that, but first, some explanation. For those who have yet to be assaulted by the hype campaign, an Impossible Whopper is a hamburger with a meatless patty, relentlessly advertised as tasting every bit as toothsome as a garden-variety beef burger.

How do they do it? Burger King isnt telling, but Impossible Foods, the company that supplies the Impossible Whopper, is. The key to making Impossible meat is producing a substance called heme in a laboratory. Were told that heme is naturally occurring and is what makes meat taste like meat. But it is found in plants too and just needs to be isolated.

Heres how the Impossible people describe their process: We started by extracting heme from the root nodules of soybean plants, but we knew there was a better way. So we took the DNA from these soy plants and inserted it into a genetically engineered yeast.

This, one might imagine, could pose a conundrum for woke foodies. On the one hand, they have a way around meat and the industrialized slaughter it entails without having to accept the interminable tedium of eating kale, sprouts, and quinoa. But on the other hand, were talking about taking genes from soy plants and splicing them into genetically modified yeast. GMO, OMG!

Who would have thought something as mundane as a fast-food hamburger could encapsulate a generations cognitive dissonance? In the Impossible Whopper, we see the clash of two irreconcilable impulses: the devoted belief in anything labeled science and the enduring suspicion that science is a mysterious menace.

Burger Kings advertising has been telling us that the Impossible Whopper tastes just like a Whopper. And so, in the spirit of empirical science and discovery, I ventured to a Burger King this week to test the claim.

I found myself at a sticky linoleum table with two burgers on a tray. I started with a bite of the regular Whopper. If there was any beef in the bite, I wouldnt know, overwhelmed as I was by the flavors of bun, mayo, lettuce, mayo, pickle, mayo, ketchup, mayo, mayo, tomato, and mayo.

It was immediately clear to me why it was possible to have a meatless Whopper that tastes like a Whopper the beef is buried under a pile of salad gloppy with mayo. A bite of the Impossible Whopper proved the point.

But what about the meat substitute? How did it taste in isolation? Again, first I tried the actual Whopper, clearing away the salad to get a bite of plain burger patty. It had that tired, desiccated, cardboardy quality that is the hallmark of fast-food beef. And indeed, the Impossible Whopper patty succeeded in matching the regular one, low bar that that may be.

But on second bite, it was clear that the meatless meat was a product of the laboratory. The texture was dense and slightly spongy, not unlike tofu that has been dried and compressed. And the faux-meat flavor gave way to a curious chemical aftertaste. Nice try, Impossible Foods, but the meatless patty is to beef as a baked brisket drenched in Liquid Smoke is to actual wood-smoked BBQ.

And so I neednt let the Impossible Whopper worry me.

Why was I concerned in the first place? Because if synthetic meat succeeds at approximating the real thing, it wont be long before it isnt just an option but the only option. Why tolerate the abattoir when soybeans can be sacrificed rather than cows? Once meat-substitute is widely used, one day we will wake up to discover that activists have convinced regulators to outlaw the consumption of actual animal flesh.

Rib-eye steak, say hello to the plastic straw.

But not yet. Not yet because Impossible meat isnt quite good enough. It isnt exactly nasty, but it isnt nearly the sort of plausible substitute needed to provide cover for a campaign to impose government-enforced vegetarianism.

Still, watch out, because the synthetic stuff is bound to get better. Its not impossible.

Eric Felten is the James Beard Award-winning author of How's Your Drink?

Go here to read the rest:
Burger King's Impossible Whopper Is the First Step on the Road to State-Enforced Vegetarianism - Washington Examiner

Verses of the accused

In Cambridge in 1650, a woman was wrongly accused and hanged for bewitching her friends child to death. Shortly after her hanging, it came to light that the child froze to death because his nurse left him in the cold woods during a lovers tryst. Such are the facts that drive Cambridge poet Denise Bergmans taut and propulsive book-length poem The Shape of the Keyhole (Black Lawrence). The poem unfolds over seven days, from the accusation to the farce of the trial to the public hanging and the too-late truth. Nightmare and silence are powerful forces on the scene, and Bergmans examinations of the different wavelengths of fear of the woman accused, her accusers, her husband, the assorted members of the town, butcher, baker, preacher, farmer, blacksmith is deeply perceptive: Fear like smokehouse fire fills her loins. Its as physically raw as it is psychologically astute: grape-purple eyelids / lips too cracked / to cry. She uses slant echoing words get repeated, altered, reformed giving the feeling of trying to make sense of something thats happening too fast. Her demons / have outgrown their skins. There is something of Edgar Lee Masterss Spoon River Anthology here, and the powerful act of giving voice to those beyond the grave. Bergman will read and discuss the book at a virtual event on Wednesday, January 6, at 7 pm through Porter Square Books. Visit portersquarebooks.com for more information and to register.

Grants for humanities

The National Endowment for the Humanities has awarded $32 million in grants to humanities projects, with over $3.1 million going to individuals and organizations in New England. In Massachusetts, projects funded range from Melissa Muellers book on Homers reception in the work of Sappho ($60k); to Traci Parkers book on Black love as an expression of Black freedom movement ideology ($60k); to Benjamin Leemings translation into English of a collection of Nahuatl-language Christian sermons from the 1540s ($60k); to Elizabeth Fosters book on West African political and religious conflicts ($55k); to Kerry Sonias book about ancient Israel childbirth practices ($60k); to Annette Lienaus book on Arabic as a transregional language; to Owen Stanwoods book on failed French settlements in 16th century Florida ($50k); to Olivia Weissers book on sex and disease in 17th- and 18th century London ($60k), among others. In Maine, Ann Kibbies book on medical treatment of pregnant woman in Britain in the 18th and 19th centuries was funded ($40k). For a full list, visit neh.gov.

Night shift novel

Ellen Cooneys wise and warm latest novel, One Night Two Souls Went Walking (Coffee House) follows an unnamed 36-year-old chaplain on the night shift at a hospital. It is a book about soul, the thing that doesnt have words, the realest thing in all of us that we struggle to name, but that comes flickering, shining, blazing to life. Cooney, a native of Massachusetts who now lives in midcoast Maine, asks the big questions as her narrator sits bedside to people in the deepest crux moments of their lives. What to say when there are no words? Her narrator has doubts, feels lonely in her family, sometimes her brain turns traitor and floods her with gruesome, tragic moments from her work; in other words, she is human, which makes it easier for the people she tends to, and us, to trust her. This is a quiet book, steady, gentle, present, one that grapples with the matter-of-fact here and now, and wades, with bravery and wonder, into the mysteries that make us human.

Coming Out

Black-and-White Thinking: The Burden of a Binary Brain in a Complex World by Kevin Dutton (FSG)

My Grandmothers Braid by Alina Bronsky, translated from the German by Tim Mohr (Europa)

I Just Wanted To Save My Family by Stphan Plissier, translated from the French by Adriana Hunter (Other Press)

Pick of the Week

Abby Velasco at Trident Booksellers on Newbury Street in Boston recommends Tender Is the Flesh by Agustina Bazterrica, translated from the Spanish by Sarah Moses (Scribner): I expected the message to be heavy-handedly, Dont eat meat. It is bad. Well, this book pleasantly shattered my expectations. This is set in a world where a virus has diseased all animal flesh, and to fill the demand for meat, humans have resorted to consuming each other. Rather than a promotion for vegetarianism, I read this novel as gruesome commentary on justified, insane selfishness in society. Really, how far are we willing to go to get what we want? Not need. Want.

Nina MacLaughlin is the author of Wake, Siren. She can be reached at nmaclaughlin@gmail.com.

Visit link:
A new poetry collection about a Cambridge women unjustly hanged as a witch, and new National Endowment for the Humanities grants for local writers -...

World Vegetarian Day 2020:The occasion of World Vegetarian Day is celebrated around the globe annually. The international day is observed on October 1, which also marks the beginning of the Vegetarian Awareness Month, which ends on November 1, with World Vegan Day. The World Vegetarian Day aims to promote vegetarianism lifestyle and its health benefits. People share across a lot of informative messages through pictures and wallpapers to mark the celebrations on this day. If you are searching for the top trending World Vegetarian Day 2020 images and wallpapers for free download online, then you have arrived at the right destination.

Also Read | #HappyChildrensDay Wishes and Images Trend on Twitter: Trending Topics, Viral Videos & Funny Memes of The Day

People can share this insightful World Vegetarian Day 2020 HD pictures and wallpapers to their loved ones via WhatsApp messages, Facebook statuses, and Hike messages. You can also share these amazing World Vegetarian Day 2020 images and HD wallpapers via Telegram, Snapchat, and Instagram. It would be amazing on your behalf to spread the benefits of adopting the lifestyle of being vegetarian.Planning to Turn Vegetarian? Types, Pros and Cons & Tips to Switch to Vegetarianism in a Healthy Way!

Individuals can share these latest World Vegetarian Day 2020 HD images and wallpapers through picture messages as well. If you want to share it as a text message, you can copy the text and send it via SMSes and text messages as well. If you like to be more creative, then you can download these HD wishes and messages, and convert them into beautiful videos as well. With you can share your World Vegetarian Day 2020 videos on Instagram Reels, Roposso, and Chingari mobile apps as well.

Also Read | World Vegetarian Day 2020: These Memes and Jokes Are As Common As Paneer But too Funny to Be Missed Today

If you are looking for the most-popular World Vegetarian Day 2020 images and wallpapers, then look no further as you arrived at the right place. We, at LatestLY, bring you some of the most amazing and popular 2020 World Vegetarian Day pictures and wallpapers, which you will love to share with your friends, family, relatives, etc. on this special day.

World Vegetarian Day 2020 HD Images (Photo Credits: File Image)

WhatsApp Message Reads: Happy World Vegetarian Day 2020!

World Vegetarian Day 2020 Wishes (Photo Credits: File Image)

WhatsApp Message Reads:Happy World Vegetarian Day 2020!

World Vegetarian Day 2020 Wallpapers (Photo Credits: File Image)

WhatsApp Message Reads:Happy World Vegetarian Day 2020!

Story continues

World Vegetarian Day 2020 HD Images (Photo Credits: File Image)

WhatsApp Message Reads:Happy World Vegetarian Day 2020!

To download the World Vegetarian Day 2020 WhatsApp stickers, android phone users will have to visit the Play Store app or click HERE.

The first observation of World Vegetarian Day took place in 1977. It is observed by all the vegetarians across the planet. There are events, seminars, workshops, and parades too, where people educate and promote the benefits of vegetarian practises. The observance of World Vegetarian Day aims to educate people about how beneficial being a vegetarian can be. This Vegetarian Awareness Month is also popularly called as Reverence for Life month.

We at LatestLY, wish you all a very Happy World Vegetarian Day 2020. We hope you would love to share these popular World Vegetarian Day 2020 images and wallpapers, on this international day.

More:
World Vegetarian Day 2020 HD Images and Wallpapers for Free Download Online: WhatsApp Stickers, Facebook Messages and GIF Greetings to Send to the Veg...

This week the authors of the 52 Weeks Climate Action Challenge are again encouraging you to think about what you're eating

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

*****

I know you eagerly invested some time last week into researching vegetarian meals you might want to spring on your family. If you have picky or unadventurous eaters (or if its you), you may have to diplomatically broach this subject. The good news is, there are lots more options out there than simply veggie sticks and hummus. Not knocking hummus. But, you get what I mean.

You may recently have heard the term flexitarian.I personally like it, because it doesnt lump you into a category of any kind. You can eat whatever you want, but, you eat with a conscious understanding of what youre eating, where it came from, and its effect on the environment.

It encourages mostly plant-based proteins, but doesnt exclude animal products. Its more of a lifestyle than a diet, and here are the basics:

Flexitarian is basically what were suggesting, with sliding scales of animal products in your diet. If you are planning to go vegetarian/vegan or you already are, then youre already ahead of us!

Using the recipes and the groceries you bought last week, this week youre making a vegetarian mealthat you can share (or not) with your family.

As weve said before, if youve substituted meat for an all Doritos diet, vegetarianism isnt making you healthier. But, if youre eating balanced meals, and ensuring you're getting your daily intake of vitamins and nutrients, vegetarianism can provide many health benefits like improved heart health, reduced cancer risk, prevention of Type 2 diabetes, lower blood pressure, decreased asthma symptoms, weight loss, slowing the aging process and improved bone health.

Often I hear from people that going vegetarian was their childs initiative, and they just followed along. Our kids are recognizing things that we havent that sometimes you have to change things up if you want anything to change!

If, on the other hand, your kids have built-in kale detectors, you can try some of these tips.

In your research last week, you will have more than likely discovered that vegetarian options can be easy, filling, and delicious. It doesnt have to be a hardship to choose a vegetarian/vegan option. It can be a highlight.

Eat vegan or vegetarian because you have discovered some great vegan or vegetarian meals, and youll get the added bonus of improved health, and saving the planet. Wow! All in one veggie chili. Imagine!

*****

Go here to see the original:
OPINION: Flexitarian choices give the best of both worlds - CollingwoodToday.ca