The egg industry’s busiest time of year is the Easter season. After that, “sales go down, but the hens keep on laying eggs,” says the American Egg Board. In an effort to increase consumer demand for excess eggs, egg producers across the country celebrate May as “National Egg Month.”
With nationwide childhood obesity rates reaching unprecedented levels, it’s clear that the time has come to swap the greasy cafeteria “mystery” meatloaf and fatty chicken nuggets out for healthier protein-packed plant-based options. This cafeteria conversion is well underway in schools across the US — from Meatless Mondays to all veg menus — and it’s good news for our health, the planet, and animals.
Vegan baking is catching on — and vegan bakeries are winning awards, whipping up sweet victories for consumers and animals, alike.
It’s hard not to notice the increasing popularity of vegan eating. From Good Morning America to Saturday Night Live, everyone’s talking it. The topic of meatless meals has even graced the cover of one of the leading foodservice industry trade publications, Nation’s Restaurant News, which highlighted the increasing popularity and growing success of vegetarian and veg-friendly eateries across the U.S. Almost prophetically, when the question was posed in the article about whether America is ready for a national vegetarian restaurant chain, Aviv Schweitzer, the operations manager for Maoz USA, responded: “It think it’s a fact; it’s not really a question anymore.”
The Songkran Festival, also known as Thai New Year, is celebrated from April 13 – 16, and it’s the perfect opportunity to indulge in delicious Thai cuisine — 100% veganized, of course. While these recipes would traditionally include fish sauce, meat, or chicken stock, they can be easily made without an animal ingredients while maintaining the authentic flavors. For example, in Tom Kha, simply use vegetable broth instead of chicken stock. You’ll still get all the essential aromas and flavors because the key ingredients are lemongrass, galangal, and kaffir lime.
Chef Timothy Cipriano, Director of Food Services of Guilford Public Schools (GPS) in Guilford, Connecticut, touts an unusual and commendable specialty on his LinkedIn profile: “Working with kids to get them to appreciate good wholesome real food.” And that’s exactly why he was recruited by Guilford’s Superintendent of Schools, Dr. Paul Freeman, to ramp up the nutritional integrity of the GPS lunch program.
Forget the map of celebrities’ houses. The guide that everyone really wants is the 2013 edition of our Vegetarian Guide to Los Angeles!
While factory farmers, food manufacturers, and retailers play the blame game in Europe over the discovery of horse DNA in various beef products, a significant number of British consumers are responding by not just avoiding the possibly tainted beef, but eating less meat overall.
Starting February 12, seven select San Francisco-area Chipotle restaurants will be dishing out new vegan Sofritas for burritos, tacos, bowls, and salads.
What exactly is Sofritas? It’s shredded tofu (non-GMO from Hodo Soy Beanery) braised with chipotle chiles, roasted poblano peppers, and spices made from tofu. While it was developed specifically to cater the growing number of vegetarian and vegan diners, the company believes it will have a broader appeal to all customers.