This Saturday, Sept. 28, is officially recognized as “DC VegFest Day!” thanks to DC Mayor Gray — and an estimated 10,000 people will gather at the beautiful waterfront Yards Park for this annual — and free — celebration! Featuring FREE food samples, nationally recognized speakers, cooking demonstrations, a beer and wine garden, kids’ activities, more than 100 exhibitors, a vegan …
You’ve probably been hearing the buzz and soon you’ll get to see what the rave reviews are all about: the award-winning documentary The Ghosts in our Machine may soon hit US theaters in select markets.
COK’s new all-volunteer Los Angeles Outreach Coordinators Tabitha Phillips and Rachel Rothstein both recently graduated college — and they both ran successful vegan clubs on campus in Georgia and rural Maryland, respectively.
After hearing a presentation about Marketing Our Message by COK’s Erica Meier during the National Animal Rights Conference this past summer, the amazing volunteers at St. Louis Animal Rights Team (START) took the information to heart and hit the ground running as soon as they got back home.
As more Americans are reaching for veggie meats, Tofurky is expanding production to meet the growing demand — and it’s doing so with the planet as well as animals in mind. Tofurky’s new home is a LEED platinum certified eco-friendly production plant located in Hood River, Oregon.
Armed with extensive food science knowledge along with compassion and the common sense that cramming birds into cages isn’t good for them — or us — Hampton Creek Foods has a recipe to change our food system. And they’re starting with eggs.
Earlier this year, Chipotle added vegan sofritas to its menus in California, and it’s so popular it already accounts for 5 percent of sales. The company says about one-third of Sofrita eaters are not vegan but rather consumers trying to eat less meat. This shift towards more plant-based foods is further reflected in a recent survey showing that one-third of Americans are buying veggie meats, the majority of whom are not vegan or vegetarian.
Many successful athletes are discovering the benefits of dropping animal products — from decreasing their recovery times to increasing their energy. Veg athletes are reaching the top of their game, and football players are no exception. Just ask Tony Gonzalez, Joe Namath, Ricky Williams, Deuce Lutui, Tony Fiammetta, or Arian Foster — all players who have significantly reduced or eliminated animal foods from their diets.
As the number of vegetarian and vegan eateries continues to grow across the United States, so too does the range of cuisine — from fast-food to food trucks to four-star dining. When it comes to gourmet vegan cuisine, a specific niche known as raw vegan is steadily gaining in popularity among vegans and meat-eaters alike.