To me, “going vegan” is not about being trendy or better-than-thou, showing anyone up, or guilting anyone into doing what I have come to believe is the right thing. It’s just what my wife and I have done in our household after our younger daughter introduced us to it two years ago. I’m thrilled to see this new nutritional path increasingly going mainstream, including stories in major media venues.
I also laugh or cringe at some media “findings” about plant-based nutrition.
One editor wrote about quick-eats-and-treats for Super Bowl parties. To me his one token vegan entry was unappetizing in print and after trying it, his taste buds agreed. So, to him, that was it. Case closed. Settled science. Forget anything vegan for your next party! You and your guests should keep chowing down on hamburgers and wings and hot dogs, and pizzas drowning in meat. Jam as much animal product down your throats as possible.
Not that I am bitter.
Another writer dug deep to find out that one of the popular new plant-based burgers had, she said, “similar levels of sodium to a regular beef hamburger.”
Media aside, I also marvel at some of my non-media fellow humans who stop wolfing down steroid-laden, processed meats, Cheez-its, and Mountain Dew just long enough to shoot down positive vegan stories with scattered concerns and cheap shots, such as:
No one ever said they didn’t like the TASTE of meat and dairy products. We’re eating differently for three main reasons:  We are no longer willing to contribute to the demand for meat and dairy that causes “humans” to torture and kill animals for food.|e|  We want no part of the human health issues around eating red and processed meat, which is associated with heart disease, diabetes, and cancer.  We will no longer contribute to the demand for meat that accelerates climate change and drains natural resources to raise livestock for food.|f||g|
Point: “These plant-based foods are too processed.”
Counterpoint: As laid out here, and paraphrased in this post, Beyond Meat and the Impossible Burger have better nutritional profiles than beef burgers: fewer calories, more protein, and less fat.|h|
Compared to a four-ounce beef burger with 20% fat content, a Beyond Burger has 20 fewer calories, three fewer grams of fat, and one MORE gram of protein. An Impossible Burger has 50 fewer calories, eight fewer grams of fat, and the same amount of protein. Both plant-based burgers have zero cholesterol, compared to 80 milligrams in a beef burger. And both have more fiber, another essential to good health.|i|
We get plenty of protein every day at every meal in things like soy milk, oatmeal, nuts, chia seeds, tofu, beans, chickpeas, nutritional yeast, whole-grain breads, green peas, quinoa, wild rice, and high-protein fruits and vegetables. One thing we don’t get is vitamin B12, and we take that as a supplement. |j|
Often Heard Locally: “I’d like to try vegan, but my husband’s a meat-and-potatoes man and he works hard and he needs his meat.”
Speaking Truth to Carnivores: a growing number of the world’s top athletes in the most demanding physical sports are vegan, so…whatever your job may be, I’ll bet it can work for you.
Who are they? NFL players including DeAndre Hopkins, Malcolm Jenkins, Matthew Stafford, and Marcus Mariota. NBA players including nine-time NBA All-Star Chris Paul, Damian Lillard, Kyrie Irving, Wilson Chandler, Al Jefferson, Garrett Temple, Enes Kanter, JaVale McGee, and Jahlil Okafor. Pro soccer players in the British Premier and other leagues including Jermain Defoe, Chris Smalling, Fabian Delph, and Jack Wilshere. World-class athletes across the most demanding physical sports such as tennis icons Novak Djokovic and Venus Williams, boxer David Haye, UFC mixed martial arts fighters Nate Diaz and Abel “Killa” Trujillo, bodybuilder Barny du Plessis, snowboarder Hannah Teter, skater Meagan Duhamel, Formula 1 champion Lewis Hamilton, ultramarathoner Scott Jurek, and more. NFL living legends Tom Brady and Aaron Rodgers are not fully vegan, but their diets are reportedly 80% plant-based.|k|l|m|n|o|
To be clear, I am all about freedom of choice. You may choose to keep right on eating meat and dairy, and if you are a parent, raising your children to do the same, and you have the right to do so. If that is the case: go for it. And own it. I just have no patience for those who raise false “concerns” to justify the status quo, and who are always itching to shoot down something new. Who eat processd foods all day every day but then shoot down amazing vegan burgers because “they’re too processed.”
I also expose intimidation designed to protect vested interests instead of letting the world, and the economy, evolve. The Missouri Cattlemen’s Association fired a shot across the bow of the plant-based nutrition industry by cowing Missouri lawmakers [rim shot] into passing a law that prohibits companies from referring to products sold in the state as “meat” — unless those products require torturing and killing defenseless animals, in which case it’s ok to call them meat. Sadly, Missouri isn’t the only state to join Big Meat(heads) in fighting for the right to keep up the carnage. A handful of others (AR, MS, MT, OK, SC, and the Dakotas) have already followed in Missouri’s hoofprints by passing similar laws, and about 15 other states have proposed similar legislation.
This is intimidation, plain and simple — and politicians, bought and paid for — as the meat industry watches plant-based foods starting to supplant [it is a great day for rim shots] animal products in the public palate.|p|
It also inspires several headlines I wish I’d written:
- STATE LEGISLATORS BUFFALOED BY CATTLEMEN
- STATES KOWTOW TO CATTLE LOBBY
- MISSOURI: THE SHOW-ME (HOW POLITICAL CORRUPTION WORKS) STATE
- CATTLE LOBBY HAS A BEEF WITH CONSUMERS GOING VEGAN
I’ve got no horse (or horsemeat, for that matter) in this race. I have no dog — restaurants in certain areas of major US cities, you know what I’m talking about — in this fight. What I’m big on, though, are things like honesty and a balanced perspective. So, while some plant-based burgers may indeed contain “levels of sodium comparable to regular hamburgers,” I’ll tell you what they contain a lot less of: DEAD ANIMALS.
Beyond Faulty Logic to Beyond…Burgers! And More
Onward to a juicy [rim shot] discussion on the amazing array of vegan burgers and other plant-based nutrition that’s breaking out all over.
We love Beyond Burgers. I am not, like Bill Gates or Leo DiCaprio and a number of other celebrities, a big-name investor in Beyond Meat, but I grabbed shares of $BYND the day of its IPO, it’s made us some nice money, and we believe it has enormous potential. Maybe not $GOOG-, $GOOGL-, and $AMZN-size potential, but possibly $SHOP-, $NFLX-, and $SAM-size potential. Here’s my proposed stock symbol for the next major plant-based nutrition company that goes public: $MEAT. I can’t find any company using it — ok, software company Atlassian’s stock symbol is $TEAM, but now we’re just rearranging scrabble letters — and $MEAT would send the unmistakable message that plant-based meat has arrived.
A couple of programming notes as we go:
- While there is clearly some resistance to vegan nutrition, there is also a clear and massive market opportunity, and in this piece I identify established, major food & beverage companies who have noticed. Vegan food sales now stand at $4.5 billion and are expected to grow to more than $24 billion by 2026. That is still a fraction of the total global food and beverages market, but in the US, for example, sales in the plant-based food sector are growing at an annual rate of 11% versus 2% in the overall market. Some of the world’s largest food companies and grocery store operators have noticed and are investing, some heavily, in the space — much in the way Anheuser-Busch, best known for its Budweiser and Bud Light flagship brands, now owns at least 10 top craft brewers including Goose Island. I have looked into who owns each of the mainly-upstart vegan food brands discussed here and included that relevant information in our discussion.|q|r|s|t|
- This post is rigorously sourced, but I couldn’t get references to click to the endnotes for you. Web sources describe ways to do that, but I couldn’t pull it off. So: links that simply open to company websites and the like, and are not part of a news story, are embedded in text. Those sourced from research reports and media stories appear at the end of a paragraph or section, from |a| to |z| and then some. Either way, all links open in new pages the way God intended links to work. At post’s end you’ll find all endnotes from |a| to |z| and beyond, with sources, titles, and the same live links for ready reference.|u|
It’s Not a Crusade. These Burgers ROCK
These burgers feature something that would surprise those who haven’t tried them: THEY TASTE GREAT. We are loving Beyond Burgers at TGI Fridays, and having had every burger Fridays makes, to me these are the best and tastiest on the menu.
If we lived near a Carls Jr. we would order the Beyond Famous Star (without cheese), but sadly, the area we live in is designated by CKE Restaurant Holdings, parent company of Carls Jr. and Hardees, as a Hardees-only zone, with no plant-based burgers on the menu.
So Do These Other Foods…Including (There is a God) Cheesesteak
Del Taco is serving up “The Future of Tacos and Burritos” made with Beyond Meat.
Dunkin’ Donuts has partnered with Beyond Meat to introduce the Beyond Sausage Breakfast Sandwich.
Azzip Pizza serves up really good “zero dairy zero cholesterol zero animal products 100% flavor” pies.
When I learned mega-musician and writer Questlove was teaming up with the cool kids at Impossible to serve up a vegan cheesesteak, I tweeted it up — and when Questlove himself RT’d my tweet, it went what in my world is viral. Get this: they launched the new cheesesteak in PHILADELPHIA! The center of the cheesesteak universe. Questlove was born and raised there, and as you can read at the link above, is something of a cheesesteak connoisseur. This is also not a one-shot deal for him: Questlove is an early investor in Impossible Foods. If and when Impossible Foods goes public (did I mention proposed stock symbol: $MEAT) my wife and I will, in our own small-investor way, join him. First I want to do lunch with him! |v|w|
Vegan Global Goodness
On my first real business trip to London last November — before that, my only visit had been a stopover at Heathrow — I had a Beyond Burger at Honest Burgers.
While visiting our older daughter recently we went to Universal Studios Hollywood. A dream of a day and to top it off, the fast-food eateries in the park itself had Impossible Burgers on the menu…
while we had Beyond Burgers at the Karl Strauss restaurant in the adjacent Universal Citywalk.
From around the world and across the nation to just up the road, they serve Impossible Burgers at the coolest local brew & burger pub here in our quiet little corner of Indiana, Charlie’s.
Which leads to my next point:
If we can eat vegan here in the carnivorous heart of middle America, so can you.
Restaurants Specializing Solely in Plant-based Fare
Years before we committed to vegan nutrition full-time, a dear friend introduced us to our first taste of vegan meals in a restaurant setting at Veggie Grill in Orange County, CA. There aren’t a ton of locations yet, but anytime we’re back in California we try to meet up with her at that same restaurant.
Happily, the Veggie Grill joins a growing number of restaurants across the US and in other parts of the world who specialize solely in plant-based foods, from New York to London and (no pun intended) beyond. Uber Eats and GrubHub will gladly bring vegan eats & treats to you — while foodies in Tokyo, Berlin, and the Big Apple (see, even the name is healthy) will bring you to the food by whisking you away on vegan eating tours.
Plant-Based at Home Base: A Quornucopia of Vegan Delights
Suffice to say I’ve long since learned there’s a lot more to vegan eating than black bean burgers (which aren’t bad, either, btw) and tofu. We do eat a lot of straight vegetables and grains. When it comes to the dining arts in our household, my wife does virtually all the cooking and baking and my main role is to voraciously consume her mouthwateringly delicious delights. My contributions to one of her fabulous meals are simple. Pre-meal: set the table. Put together drinks for us like Moscow Mules (often Mexican mules for me), Long Island Iced Teas, Georgia Peaches, whiskey sours, or Kendricks gin & tonics. Post-meal: wash dishes.
My wife is our Master Chef and, until she went up to Heaven earlier this year, our little beagle girl Ginny was our Sous Chef, always nearby to assist if a food item would drop. She soon learned that the pickings were slim next to Mommy, and wisely started posting up ‘in the paint’ next to Daddy, who drops food as regularly as Taylor Swift drops love-gone-wrong hits.
Anyway, my point is, my wife weaves culinary magic in many ways, including with the dizzying roster of recipes found in the Forks Over Knives cookbook.
Actually, you can find a number of different Forks Over Knives books on Amazon; there are also a magazine and other products including, yes, a movie. The cookbook pictured above offers more than “300 Recipes for Plant-based Eating All Through the Year,” and my wife hasn’t made a single one that wasn’t either amazing or at least really tasty. (She’s always been a world-class chef and baker, but these recipes are great, too.)
Two of our favorites:
CHILI – best I’ve ever eaten. My wife lovingly prepares it with onions, mushrooms, garlic, three kinds of beans (black, pinto, and kidney), diced tomatoes, plant-based ground beef (usually Beyond or Lightlife). She also bakes gorgeous corn bread and we eat vegan sour cream, and Daiya cheddar shreds.
TACOS – best ever. My wife whips these up with tofu, chili powder, ancho chili, cumin, plant-based ground beef (usually Beyond or Lightlife), peppers (red, yellow, or orange), and frozen corn. We enjoy them with all the usual taco fixins’: vegan shredded cheddar and sour cream (more on those in a moment), lettuce, tomatoes, salsa, black olives, and shredded cabbage.
I guess knowing how most of us love burgers and such, in addition to a spectacular spectrum of recipes such as those found in Forks Over Knives, the food industry keeps going above and Beyond, doing the Impossible [rim…ok, enough rim shots for one piece] to create amazing vegan versions of familiar foods.
With deal after deal by restaurants partnering with Beyond Meat and Impossible Foods, restaurants specializing in vegan foods, and new cook-it-yourself offerings and recipes popping up daily, it is futile to try to list all the plant-based offerings. My only hope in this section is to capture a representative snapshot, beyond the brands and products already mentioned above, of all that is out there.
I’m Italian but hated Italian sausage all my life. The Italian sausage by Field Roast is the best I’ve ever tasted and I’d eat it damn near every day if I could. Field Roast and other brands of plant-based hot dogs are about 95% of the way to frankfurter nirvana. We eat ’em all the time just the way we ate regular hot dogs (and does anyone, including the manufacturers, really know what’s in those?), with sauerkraut and mustard. Those of us (me) who are unafraid of the Hot Dog Gods raining down fire on their heads also add ketchup. Field Roast’s parent company is Greenleaf Foods, a subsidiary of Maple Leaf Foods.
Daiya products, available at most grocery stores now, include cheddar and mozzarella slices and shredded cheese, so you can grab a zesty slice or enjoy on pasta and salads. I defy you to have just a taste of its Cheesy Mac macaroni & cheese without wanting to finish the whole thing. Daiya’s parent company is Otsuka Pharmaceutical, and when the acquisition was announced in 2017, Daiya took a lot of heat for it because while Daiya is 100% focused on vegan products, Otsuka, like virtually all pharmaceutical companies, performs product testing on animals.|x| To me that is valid, but it is also a bit like never shopping at a major grocery chain, or never visiting Burger King or TGI Fridays again because, while these companies are actively offering vegan products, they also continue to offer meat and dairy products. I believe the world is going to change, one heart and one burger at a time. “Small moves, Ellie. Small moves.” |y|
Gardein meatballs are amazing alone in sauce or with the whole wheat and vegetable pastas we eat. Gardein also makes killer chicken nuggets that, to quote the time-honored phrase, really do “taste just like chicken;” and Pizza Pockets, which are like Hot Pockets but without the spectre of death hanging over your head (thank you, Jim Gaffigan).|z| We also just tried the Scallopini and it tastes not “just like” but better than veal scallopini! In 2014, Pinnacle Foods, which owns the Armour canned meats brand, bought the makers of Gardein. Now they’re all part of the big (and rapidly getting BIGGER) Conagra Brands family!
My wife has been buying us plant-based ground beef from Lightlife. One night recently I grabbed the Lightlife Ground, which smelled just like ground beef, formed up perfect thick patties, grilled ’em up…and we devoured them. Lightlife offers a wide range of vegan foods including burgers, sausage, and more, and if the rest are as savory as the ground beef, they are going to be every bit as popular as the luscious lineups from Beyond and Impossible. Like Field Roast, Lightlife’s parent company is Greenleaf Foods, a subsidiary of Maple Leaf Foods.
Quorn offers amazing vegan recipes and products including chicken strips and nuggets, and we are enjoying it in a lot of great meals. The company also was the inspiration for the title of this section of the post. Quorn’s parent company is Monde Nissin, a leading food consumer goods company.
“Being vegan, I miss those thick, delicious deli sandwiches we used to love.” NOT ANY MORE. We’ve started making mouthwatering deli sandwiches with Worthington Deli Slices.
Our local stores have the turkey and ham slices, which taste amazing — and not just ‘with all the fixings’ but the slices alone. Worthington also offers corned beef slices, and I can see those in our eating future!
We buy Dave’s Killer Bread bagels and other healthy breads, which are sweetened mostly with apple juice instead of refined sugar…
and put Earth Balance butter (stick and soft whip) or Daiya cream cheese on them. Dave’s Killer Bread is owned by Flowers Foods, which owns Wonder Bread, Nature’s Own, Sunbeam, Tastykake, Home Pride, and other brands. Earth Balance’s parent company is Pinnacle Foods, which, as noted above, also owns the Gardein brand.
We snack on veggie chips by Sensible Portions or the store brand equivalents at Fresh Thyme and other grocers. Fresh Thyme has also been our most reliable local source of Beyond Meat and most of the other delectable vegan fare featured here. Sensible Portions is owned by Hain Celestial, which owns a multitude of brands including Celestial Seasonings and Yves Veggie Cuisine.
WHAT’S FOR DESSERT? How about Ben & Jerry’s ice cream?! Ok, Ben & Jerry’s “Non-Dairy Pints,” but damn, it’s ice cream! In flavor after rich, luscious flavor including its flagship Cherry Garcia. Ben & Jerry’s is owned by consumer products giant Unilever.
Other frequent favorites include:
- Baked potatoes loaded with vegan butter, sour cream, and shredded cheddar.
- French toast sometimes coated with a rich concoction that includes real eggs, so yes, in that way not vegan, then lovingly slathered with vegan butter and real syrup (the expensive syrup, so let’s just say our dishes aren’t swimming in it).
- Soy milk and almond milk, and soy or almond-based coffee creamers, which we get in plain or vanilla flavors and sometimes chocolate.
- Daiya blue cheese, ranch, and Caesar salad dressings.
These things all taste amazing. I love to eat and couldn’t do this if they didn’t. I feel light-years better, and maybe I’ll live longer. Ok, so on that point maybe my wife will reconsider us doing this vegan thing.
Plant-Based Foods We Haven’t Tried Yet, but Will
Abbot’s Butcher makes chorizo and other soy-free, nut-free, and non-GMO vegan products.
Good Catch Foods offers plant-based tuna and recipes, and if it tastes anywhere near as mouthwatering as it looks, we can’t wait to reel some in!
So help me God, it is now possible to obtain vegan JERKY from the Louisville Vegan Jerky Co. If that doesn’t say that vegan nutrition has arrived, or is well on its way, I don’t know what does.
Nestlé is one of the many large, established food providers who are either truly committed to vegan nutrition…or are simply determined to ride the revenue rocket launched by most of the other companies featured in this post. Either way, the company recently launched, under its Garden Gourmet brand, vegan ground beef, and reformulated its cleverly-named Incredible Burger. Garden Gourmet may be Europe’s second-largest vegetarian brand, but Nestlé was unable to weather the competition in the plant-based food market in at least one nation, pulling the brand from the UK earlier this year.|a2|b2|c2|
NUGGS tells consumers, “Don’t Be Chicken,” and wants you to try its plant-based chicken nuggets NOW: it will ship them directly to your door with FedEx 2Day shipping at no extra cost.
Outstanding Foods offers “Tasty as Hell Plant-Based Chips That Taste Just Like Bacon” — its PigOut Chips — and, on its home page, video TASTEmonials.
We Have No Desire to Make Our Own Butter, but Some Do
While Earth Balance butter is 78% vegetable oils, some friends aren’t in favor of them and prefer to make their own butters. One provided three make-your-own-butter recipes, and while at time of publication we haven’t made or tried them, I pass them along because they sound both tasty and healthy: one called Hallelujah butter, another called Ingrid’s Alsunchai butter, and a third, Hallelujah Herb butter.|d2|
Kroger Gets Its Own Section Because It Has Its Own Vegan Brand
Our local Meijer superstore has been our favorite grocery store since we moved to this area in 2016. Meijer offers a much cleaner, more professional and personable shopping experience than other local grocery stores including Kroger. Nevertheless, Kroger’s commitment to offering vegan choices is amazing, so our household grocery shopping strategy may need a refresh.
The Simple Truth about Kroger’s Own Vegan Product Line
Kroger operates about 2,800 grocery stores in 35 states branded of course as Kroger but also as Ralphs, Dillons, Smith’s, Fred Meyer, Food 4 Less, King Soopers, City Market, Fry’s, QFC, and Harris Teeter. Kroger is a powerhouse in the grocery business.|e2|
Kroger launched Simple Truth as a natural and organic brand in 2013, and according to the company, annual sales are north of $2.3 billion. Now Kroger is building on that success by launching its Simple Truth Plant Based collection to offer fresh, meatless burgers and grinds along with a range of other plant-based foods. Kroger launched Simple Truth Plant Based in September, and the grocer plans to roll out these new products to more stores month by month from now through 2020. Simple Truth Plant Based products include meatless burger patties, meatless grinds, chocolate chip cookie dough, alfredo pasta sauce, bolognese pasta sauce, deli slices (black forest ham and salt-and-pepper turkey), sausages (kielbasa and chorizo), cream cheese, sour cream, french onion dip and queso — and a delicious replacement for honey: organic blue agave.|f2|
Kroger Stretches the Simple Truth with a Cornucopia of Vegan Delights
In addition to its Simple Truth Plant Based line, Kroger already offers a dizzying array of other vegan foods and brands, “too many to list” but I’m going to try anyway, including:
- Soy, almond, coconut, rice, and flax milk from Blue Diamond, Dream, Good Karma, Silk, and SO Delicious
- Starbucks Bottled Frappuccino, Gevalia caramel iced coffee, Califia Farms cold brew coffees, and Orgain vegan protein shakes
- Cheeses from Follow Your Heart, Treeline, and Miyoko’s, which also makes cultured vegan butter
- Yogurt from Forager, Silk, SO Delicious, and more
- A wide range of dairy-style products including sour cream, cheeses, and frozen desserts from Tofutti
- Boca Burgers (parent company: Kraft Heinz), Carla Lee’s Nutburgers, and our previously mentioned White Castle Sliders
- A wide range of hot entrees and other products from Tofurky, Amy’s Kitchen, Barilla, Annie Chun, and more
- Tofu from House Foods and Wildwood
- Sauces, salsas, and pastes from Victoria, La Victoria (no relation!), and Thai Kitchen (parent company: McCormick)
- Yves Veggie Cuisine
- Many of our previously mentioned products, including one I didn’t know about: Daiya also makes PIZZAS!
Kroger’s commitment to vegan nutrition has the potential to create grassroots demand that may someday propel vegan products and brands once and for all into the mainstream — and into the diets of most consumers.
Gilt by Association
Daiya, Upton’s Naturals, Follow Your Heart, Miyoko’s, and Tofurky are founding board members of the Plant Based Foods Association, whose stated mission is to build a solid foundation for the plant-based foods industry to succeed and thrive. Other members include companies featured in this post such as Abbot’s Butcher, Before the Butcher, Beyond Meat, Blue Diamond, Califia Farms, Forager, Good Catch, Good Karma, Greenleaf Foods (Field Roast and Lightlife), Impossible Foods, Outstanding Foods, and Quorn. The full member list features many companies who are likely unknown to most readers, as they were to me. More importantly, it is also a treasure trove of potential vegan foods to enjoy. Click the logo boxes and learn about what these companies offer! [Confession: this is how I discovered the Louisville Vegan Jerky Co.]
The Game Changers, starring Hamilton, Djokovic, the NBA’s Paul, Arnold Schwarzenegger, and elite elite Special Forces trainer James Wilks, premiered in 1,000 cinemas globally on September 17 of this year. Executive producers James Cameron, whose credits include the iconic Avatar and Terminator franchises, Titanic, and many more; Schwarzenegger; and Jackie Chan produced a hard-hitting narrative that documents the explosive rise of plant-based eating in professional sports, mixing real-time, groundbreaking science with cinematic stories of struggle and triumph. Directed by Oscar winner Louie Psihoyos, the movie follows the story of Wilks, who is also the winner of The Game Changers/The Ultimate Fighter competition, as he travels the world on a quest for the truth about meat, protein, and strength. His journey exposes outdated myths about food that affect human performance and the health of the planet.|h2|
After its initial screening, the movie is available on iTunes — and around mid-October, it will be available on Netflix!|i2|
I am so proud to see a highly-educated, genius-level-brilliant, incredibly personable actress like Mayim Bialik (who starred on The Big Bang Theory) talking about why she’s a vegan on YouTube, including “5 Worst Things to Say to a Vegan.”
Kudos, also, to The Today Show for a piece that presents a shortlist of great plant-based foods. The post you are reading may cover more ground in terms of brands and products, but the Today Show piece will reach millions of readers who may be motivated to try these and other products.|j2|
Knowledgeable sources of credible and useful information about vegan foods, recipes, and the impact of plant-based nutrition on the planet are popping up everywhere. One of the best I’ve found thus far is One Billion Vegans, a Facebook group named for its goal of helping to create and empower a billion vegans by 2022.
The Next Frontier: Cultured (Lab-Grown) Meat?
An alternative to both traditional and plant-based meat is cultured, or lab-grown, meat. Scientists in the lab take the stem cells from animals and place them in a bioreactor, encouraging the growth of more cells that can be used to create a new cut of meat. Cultured meat could hit the market as soon as 2021.|k2|
The processes, requirements, and costs of growing meat in labs could make it impractical or impossible to create a sustainable meat supply. Nevertheless, innovation and evolution could someday make lab-grown meat a market-worthy reality. Any process that can feed humans’ seemingly insatiable demand for meat without torturing and killing animals, provided it is safe and healthy for human consumption, has my support.|l2|
Am I Perfectly Vegan? No
Sadly, for most of my life I’ve eaten a so-called “normal diet” featuring lots of meat and dairy, and some days eating vegan can be challenging, especially when traveling. I fall into “vegan at home, vegetarian on the road” because cheese still finds its way into so much restaurant cuisine. (And, let’s get real, because the culinary temptations of the road are often stronger than my resolve.) When in New York City on business I have been known to grab those mega-slices of NY-style pizza made with real cheese, or to go deep (dish) when in Chicago. No pepperoni or sausage like the old days; I like it loaded with buttery-delicious mushrooms or full veggie. One time I even had pizza with pasta on it in NYC, so right there that covers two of your major food groups. Cheetos, which, believe it or not, are actually made with cheddar cheese, have long been my Kryptonite. (CRUNCHY! Never the Puffs.) I have also been known to enjoy soft ice cream a couple of times a year.
I’m working on all of these weaknesses.
Not trying to be a model citizen and don’t have all the answers. Just having the eating time of my life. You’re welcome to join me.
The piece above may be a lighthearted look at the issues and possibilities, but another picture remains heavy on my heart and provides equally strong motivation for a plant-based nutrition lifestyle. As does this video, this one, and countless others. Then visit the ANIMAL SLAUGHTER KILL COUNTER and learn, most of you for the first time, that we “humans” torture and kill 150 billion innocent, defenseless animals every YEAR for food.|e|
We also torture and kill them…for sport. The NFL does not even use cattle who have already been slaughtered as the source for the leather it uses to make footballs. It finds others to truck in and slaughter specifically for the purpose of making footballs. In 2006, the NBA briefly adopted a new synthetic microfiber basketball, but apparently it was hurting players’ and coaches’ hands and was not performing identically to the leather balls. So instead of going back to the drawing board, the NBA air-balled on the idea and went back to leather. Compared to other sports, soccer certainly does not have the market cornered on sportsmanship and good cheer, but it does stand tall and far above other sports in at least one respect: soccer balls are made of of synthetic leather, usually polyurethane or polyvinyl chloride, stitched around an inflated rubber or rubber-like bladder.|m2|n2|o2|
I don’t know if the video below will “turn you vegan in two minutes.” I guarantee it will make any sentient being stop and think.
Decades ago I had launched my own limited protest against eating meat by refusing to ever eat lamb or veal again “because those are baby animals.” When I finally stopped and honestly considered the horrifying holocaust we are putting both baby and adult animals through on this planet — and how long I had mindlessly been a part of it — the sorrow and anger welled up inside me and changed me forever. Whether or not you pray, I pray this will happen for you, too.