GrowNYC is cultivating a new generation of farmers and bringing diverse produce to communities across the city.

Christina Chan connects with her family through food.

As a first-generation Chinese-American, Chan searches for ways to embrace her Chinese heritage. She doesnt know much of the language and she doesnt hold the same traditional values of her parents. But she does share a mutual love for soup dumplings.

And a love for traditional Cantonese dishes. And a craving for simple dishes, like Chinese leafy greens steamed with oyster sauce. When she eats, shes connected to her roots.

Not only do we use food to show each other care and affection, but its the part of my culture that I can understand the most, she told NationSwell.

While her familys shared culture is a major part of her identity, its not the only one. She is also a farmer, which is part of why shes committed to eating local organic produce.

But Chan struggled to find organic versions of her favorite Chinese vegetables in New York. When walking through Chinatown or Jackson Heights, she couldnt find t organic versions of the vegetables she grew up eating. It felt like I had to choose between that part of myself or my culture, she said.

Chans struggle represents a bigger problem in American farming. The crops our country grows arent diverse, and its partly due to a lack of diverse farmers.

The 2017 USDA Census on Agriculture surveyed 2.7 million principal producers in the United States. Of the 2.7 million, only 16,798, or .7%, identified as Asian. 38,000, or 1.4%, identified as black or African American. At 2.6 million of the 2.7 total, white farmers made up a majority of the principal operators.

The statistics in Chans home state, New York, show a similar pattern 97% of farms belong to white men, and their average age is 57 years old. While a majority of owners are white, farmworkers are overwhelmingly Latino.

A system where over 90% of the people are white men is not a resilient system, Gabriela Pereyra, the Beginning Farmer Program manager at GrowNYC, told NationSwell. A system that is resilient, it must have diversity.

The lack of diversity impacts communities in all kinds of ways. It means individuals living in New York City, one of the worlds most diverse populations, dont always have access to fresh produce used in traditional recipes. It means young people dont have mentors in a potential career path. It means that communities are disconnected from farmers, and therefore, disconnected from their food.

So GrowNYC set out to narrow the diversity and age gap between farmworkers and farm owners. We needed a new generation to bring food to the city, Pereyra said.

The nonprofit knew there was a population of young, diverse farmworkers, but because many were immigrants, they lacked the knowledge to navigate the U.S. farm system and establish their own business, explained Pereyra.

In 2000, GrowNYC launched the New Farmer Development Project, a program to support Spanish-speaking farmers interested in starting their own agricultural business. A decade later, the program merged into whats now called FARMroots. FARMroots offers both technical assistance for established farmers and a Beginning Farmer Program, open to any farmer with less than 10 years of experience.

While any new farmer, regardless of background, can apply to the Beginning Farmer Program, the nonprofit is focused on cultivating a diverse group. This year, 40 people applied who immigrated from seven different countries and speak 12 different languages.

The program is structured as an eight-week course where the 15 accepted farmers will learn every aspect of farming: Finances, land ownership, crop rotation, tractor driving, greenhouse management and land access are just a few theyll delve into.

After the course, GrowNYC pairs the novice farmers with an established farmer. Theyll spend 200 hours on the established farm and gain firsthand experience.

Were not only talking about farming. We are creating the new generation, Pereyra said. A new generation that speaks about diversity, equity, community.

Kama Doucoure is one of those farmers. After completing the Beginning Farmer Program in 2017, he launched his own farm this March.

Doucoure, who immigrated to the U.S. 12 years ago from Mali, Africa, had been farming since he was 6 years old, Pereyra said. But when he got to New York, he couldnt find an entry point into farming. Instead, he worked every single job you could imagine.

Meanwhile, his community, which is largely West African Muslim, didnt have the proper foods to celebrate religious holidays. Doucoure was connected with FARMroots, where he completed the Beginning Farmer Program. After, Pereya worked with him to find the right land and location for his farm he now works in Saugerties, New York, a two and a half-hour drive from Manhattan.

As FARMroots developed its program, Chan was on a winding path to discovering her career in farming. She had initially planned to attend vet school but pivoted and earned a masters in conservation science. She quickly learned that fieldwork wasnt a long-term career route for her, so she went to London to volunteer at an urban farm. And thats when I kind of put all of these pieces of the puzzle together, she said.

Chan loved being outdoors. She loved eating. And farming was at the crossroads.

She came back to the U.S. and started an apprenticeship in Hudson Valley. She then worked as a farmer and educator at Randalls Island Park Alliance. There she met her boss, an alumnus from the FARMroots program, who suggested she apply.

They really helped take what is the fuzzy farm dream and bring it into focus, Chan said.

Chan still works on an urban farm in the city, and once or twice a week she takes the subway to Astoria, Queens, where she grows produce for a local chef in a backyard.

In raised beds, shes grown four types of basil and Korean perilla. Along the entryway to the garden, Chan points out a Thai eggplant and bright red chili peppers.

Really this year zero for me is to kind of try varieties and figure out what grows well here, whats productive, what tastes good and just kind of refine my skills with certain things, she said. She plans to spend 2020 on a production farm or completing another apprenticeship.

Her long-term goal is to feed the community. She plans to find three to five acres of farmland in Hudson Valley where she can bring produce to the Asian communities across New York City.

Theres not really many people selling the types of vegetables that are things I would see in my household growing up, she said. So shes taking the first step to change that.

Chan has the group of farmers she worked with in London to thank, as well as her boss on Randalls Island.

But she also has GrowNYC to thank, too. Chan and Pereyra have stayed connected as Chan begins the hunt for farmland.

Youre not doing it for you, Chan said. Youre doing it for the community.

More: Could One Parking Lot Feed a City? Theyre Betting on It

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Most of Americas Farm Owners Are White. This Program Is Rooting for More Diversity - NationSwell

Increasing focus on healthy eating diets and rising awareness among customers are major drivers for organic soy proteins. The unhealthy food consumption creates side effects in the human body which causes severe and minor diseases. Therefore, people are moving products like organic soy protein products. Soya protein is the least expensive food to get high protein for the human body. Due to increasing health issues like diabetics, obesity and chronic diseases among the population are the major reason to have organic food to maintain their health. Today, modern lifestyle changed the eating habits of the people which causes to emerge severe health issues. To control such issues doctors have recommended healthier food like organic soy protein. Globally, the shift from traditional dairy and meat product to soya products drive the market growth.

The Organic Soy Protein market is analyzed by segments. The Organic Soy Protein market report includes in-depth analysis of leading players.

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The detailed analysis includes SWOT analysis, financial analysis, portfolio analysis, recent developments, and strategic initiatives. The report also includes the competitive landscape of the leading players. In the regional analysis, Market Density provides an impact analysis of drivers, restraints, and opportunities in the Organic Soy Protein market.

The Organic Soy Protein market is segmented as below

The qualitative analysis section includes value chain, parent market analysis, PESTEL, and Porter's five that enables clients that how the micro, as well as macroeconomic factors, will impact on the overall Organic Soy Protein market. This section also helps to understand the competitive environment to bring innovative ideas to sustain their market position in the {Title} market.

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The detailed research methodology compiles primary and secondary research. In the primary research, Market Density conducts interviews with senior-level executives of the market players including CEOs, CFOs, and product managers. In addition to this, the interviews also conducted with the industry expert, consultant, subject matter expert, investors, and end-user to provide a 360-degree view of the market. The secondary research includes company annual reports, press releases, whitepapers, market players association news portal, government portal, and journals.

The comprehensive and detailed primary & secondary research followed by the qualitative analysis and quantitative analysis provides a 360-degree view of the market. It will help users to understand the competitive environment, potential segments which will create market opportunities in the coming future. The user finds the detailed analysis of leading players, and their offerings, strategies, and recent innovations in the company profile section of the report.

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Global Organic Soy Protein Market Key Trends in terms of volume and value 2020-2025 - News Kangaroos

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by Alora Middleton Hale

Im sure most vegans would agree that one of the most important things we look at when planning a trip is where we can eat. Luckily, the world of vegan eating has certainly expanded within the past few years and the Internet, with all of its pictures and reviews, has definitely made it easier to scope out the best places for vegan-fare in advance.

While the amount of vegan eateries around the nation is growing, there are still some cities that stand out when it comes to the number of veg-friendly and vegan restaurants available. For this reason, I have put together the top ten cities in the United States for vegans to get their nom on.

New York City, New York

Veg-Friendly Restaurants:406

Vegan Restaurants: 77

The vegan options are plentiful in the Big Apple! New York City has a long history of international immigration. In fact, over 37% of the population was born in another country. This diversity could be one reason why NYC has such an abundance and variety of vegan options to choose from.

Highlights:

Los Angeles, California

Veg-Friendly Restaurants: 275

Vegan Restaurants: 54

Los Angeles home to Hollywood, palm trees, and a plethora of vegan options. Los Angeles really is a vegans paradise! Like New York City, Los Angeles boasts a diverse community with varying cultures and diets. Not only are there a variety of cuisines to choose from when it comes to vegan eats, but there are also an ever-growing amount of vegan food festivals and street fairs that happen in LA some of them weekly! With so many different options and opportunities for vegan food, theres sure to be something for everyone to enjoy.

Highlights:

Portland, Oregon

Veg-Friendly Restaurants: 274

Vegan Restaurants: 49

Portland is an exciting and unique city known for embracing the weird. Vegans should have no problem at all finding somewhere to eat in Portland. The food and beer options are plentiful and often lean towards one-of-a-kind food experiences versus those born of mass consumerism. Portland is also home to around 21 farmers markets, ripe with locally grown and organic produce.

Highlights:

Chicago, Illinois

Veg-Friendly Restaurants: 276

Vegan Restaurants: 33

Chicago is known for many things, including its interesting architecture, jazz music, and plentiful museums. The Windy City also has a diverse dining scene and vegans have definitely not been left out! Whether youre in the mood for comfort food, international cuisine, or raw vegan options, Chi-Town has got you covered! You can even try out some vegan deep dish pizza and decide for yourself which side of the New York vs Chicago-style pizza side youre on.

Highlights:

San Francisco, California

Veg-Friendly Restaurants: 208

Vegan Restaurants: 19

Theres more to San Francisco than fog, steep hills, and the Golden Gate Bridge. Like Portland, San Francisco has an abundance of organic produce. In fact, 40% of Bay Area land is dedicated to farming. Because of this, San Francisco boats many organic restaurants and grocery stores, and with them come vegan-friendly food options! If youre looking for even more places to eat vegan, Oakland is just across the Bay Bridge, adding another 67 veg-friendly restaurants and 15 more vegan restaurants to your list of places you can eat.

Highlights:

San Diego, California

Veg-Friendly Restaurants: 231

Vegan Restaurants: 22

Authentic Mexican cuisine is one of San Diegos culinary attractions and vegans definitely havent been left out. Theres a variety of Mexican restaurants, food trucks, and food stands in San Diego that are vegan or offer vegan options. If youre looking for options outside of Mexican food, San Diegos got you covered there, too. From vegan fast food to raw organic meals made using fair trade and local ingredients, San Diego has something for you to enjoy for breakfast, lunch, and dinner.

Highlights:

Seattle, Washington

Veg-Friendly Restaurants: 190

Vegan Restaurants: 23

Due to its location in the Pacific Northwest, Seattle has a reputation for being a bit wet and dreary. Luckily, Seattle is also becoming known as a great place for vegans to find some delicious food. Warm yourself up with some vegan comfort food, shop at an all-vegan grocery store, or visit the David Bowie-inspired vegan bar. Of course, a visit to Seattle wouldnt be complete without coffee. Luckily, most of Seattles coffee shops and cafs offer a wide range of plant milks for you to add to your brew.

Highlights:

Atlanta, Georgia

Veg-Friendly Restaurants: 138

Vegan Restaurants: 15

Atlanta recently made vegan news when a Kentucky Fried Chicken located in the city attracted crowds that wrapped around two city blocks to try the new Beyond Vegan Chicken nuggets and wings. Both vegan options sold out in a matter of five hours. Luckily for vegans in Atlanta, there are even more exciting vegan food options just waiting to be tried!

Highlights:

Austin, Texas

Veg-Friendly Restaurants: 127

Vegan Restaurants: 24

Austin is a creative community with a thriving music scene and outstanding food. Its no wonder that this city is a great place for vegans to enjoy some great vegan eats. The variety of vegan options in Austin is huge, boasting pizza, ribs, nachos, ice cream, tacos, mac and cheese, and more! Vegans will have no problem finding something to enjoy in this friendly city.

Highlights:

Phoenix, Arizona

Veg-Friendly Restaurants: 85

Vegan Restaurants: 11

The scorching weather isnt the only thing in Arizona thats hot (Sorry, I had to do it). The vegan food scene in Phoenix is heating up and isnt showing signs of slowing down. Options range from Mexican, Thai, Vietnamese, and Brazilian. Theres even a vegan goth-themed caf! Plus, if you visit Phoenix between October and April, youll be able to enjoy both cooler weather and the blossoming vegan scene.

Highlights:

Honorable Mentions:

Boston, Massachusetts

Veg-Friendly Restaurants: 97

Vegan Restaurants: 8

Miami, Florida

Veg-Friendly Restaurants: 75

Vegan Restaurants: 11

Denver, Colorado

Veg-Friendly Restaurants: 141

Vegan Restaurants: 7

Charlotte, North Carolina

Veg-Friendly Restaurants: 67

Vegan Restaurants: 5

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Top Ten Cities in the US for Vegan Eats - VEGWORLD Magazine

The demand for flavoring agents is increasing among the consumers over the past years as it completes even the simple food into delicious succulent. Organic black salt is one such flavoring agent traditionally used in the southeast region of Asia Pacific. Organic black salt constitutes of various compounds associated with sodium such as sodium chloride, sodium bisulfite, sodium sulfate, sodium sulfide, hydrogen sulfide, and iron sulfide. Unlike the name suggests, organic black salt does not appear black, however, it appears pinkish gray in color. Due to its exotic taste,organic black saltis used for culinary purpose throughout the Asia Pacific over the years.

The market growth of Harvest spice blend has been surging from domestic cooking to an active ingredient in popular food industries over the past decade. Organic black salt is highly produced in South Asian countries including India, Indonesia, and exported to North & Latin America where there is huge demand. As the Organic black salt has many health benefits, consumers shows keen interest towards it. Organic black salt is not just used for household cooking but has employed in various food processing industries as a secret key ingredient. Organic black salt has tempting taste, which created huge demand among the consumers all over the world which is anticipated to its escalating global organic black salt market.

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Organic black salt is not only used in food processing but has adequate applications and opportunities in production of herbal medicine as well. Due to the presence of iron, organic black salt is used to cure and control digestive dysfunctions such as constipation and bloating. Due to the presence of active sodium, organic black salt is also used in treating joint pains and inflammations. As a powerful laxative, organic black salt is used in Ayurveda medicines.

Various researches have established that continuous use of organic black salt can reduce the cholesterol levels and promotes healthy blood circulation in the body. Due to growing consumer preference on organic food products in the developed countries also contribute to the hiking demand for the organic black salt. Bound to these factors it is anticipated that the global organic black salt will proliferate in terms of value & volume in the forecast period.

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Organic Black Salt Market New Business Opportunities and Investment Research Report 2023 - News Cast Report

The Global Organic Food & Beverages Market is a valuable source of insightful data for business strategists. It provides the industry overview with growth analysis and historical & futuristic cost, revenue, demand and supply data (as applicable). The researchers offer a thorough description of the value chain and its distributor analysis. This Market analysis gives in-depth data which enhances the understanding, scope, and application of this report.

Some of the Leading key Companys Covered for this Research are:

Dean Foods (U.S.) Evol Foods (U.S.) Small Planet foods Inc. (U.S.) Frito-Lay North America Inc. (U.S.) Organic Valley (U.S.) Rapunzel Naturkost GmbH (Germany) Newmans Own, Inc. (U.S.) Hain Celestial Group Inc. (U.S.) American Roland Food Corp (U.S.) Clif Bar & Company (U.S.) Amys Kitchen, Inc. (U.S.) Spartan Stores Inc. (U.S.) Natures Sun grown foods Inc. (U.S.) Stonyfield Farm Inc. (U.S.) Dole Food Co., Inc. (U.S.) Natures path foods (Canada)

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The global Organic Food & Beverages market was valued at $XX million in 2018, and analysts expect the global market size will touch $XX million by the end of 2026, growing at a CAGR of XX% between 2019 and 2026.This report runs a detailed bygone analysis of the global market for Organic Food & Beverages from 2013-2018 and offers widespread market forecasts from 2019-2026 by regions and subsectors. It covers the sales size, price, revenue, gross margin, ancient growth and future perspectives in the Organic Food & Beverages market.

The Organic Food & Beverages Market is divided based on product type, application, and regions:

On the basis of Types, the Global Organic Food & Beverages Market is segmented into:

Organic Fruits and Vegetables Beverages Bakery Others

On the basis of Application, the Global Organic Food & Beverages Market is Segmented into:

Supermarkets and Hypermarkets Online Retailers Others

Key Focused Regions in the Organic Food & Beverages market:

South America Organic Food & Beverages Market (Brazil, Argentina)

The Middle East & Africa Organic Food & Beverages Market (South Africa, Saudi Arabia)

Europe Organic Food & Beverages Market (Spain, U.K., Italy, Germany, Russia, France)

North America Organic Food & Beverages Market (U.S., Mexico, Canada)

Asia-Pacific Organic Food & Beverages Market (China, Japan, India, Southeast Asia)

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Influence of the Global Organic Food & Beverages Industry market report:

A thorough assessment of all opportunities and risk in the Organic Food & Beverages Industry.

Organic Food & Beverages market recent innovations and major events.

Detailed study of business strategies for growth of the Organic Food & Beverages market-leading players.

Decisive study about the growth plot of Organic Food & Beverages market for forthcoming years.

In-depth understanding of Organic Food & Beverages market-particular drivers, constraints and major micro markets.

Favourable impression inside vital technological and market latest trends striking the Organic Food & Beverages market.

The Report Answers the key Questions related to the Organic Food & Beverages Market:

What are the important trends and dynamics?

Where will most development take place in the long term?

Which regulation thats will impact the industry

What does the competitive landscape look like?

What the openings are yet to come?

TOC of Organic Food & Beverages Industry Market Report Includes:

1 Industry Overview of Organic Food & Beverages

2 Industry Chain Analysis of Organic Food & Beverages

3 Manufacturing Technology of Organic Food & Beverages

4 Major Manufacturers Analysis of Organic Food & Beverages

5 Global Productions, Revenue and Price Analysis of Organic Food & Beverages by Regions, Creators, Types and Applications

6 Global and Foremost Regions Capacity, Production, Revenue and Growth Rate of Organic Food & Beverages 2013-2019

7 Consumption Volumes, Consumption Value, Import, Export and Trade Price Study of Organic Food & Beverages by Regions

8 Gross and Gross Margin Examination of Organic Food & Beverages

9 Marketing Traders or Distributor Examination of Organic Food & Beverages

10 Worldwide Impacts on Organic Food & Beverages Industry

11 Development Trend Analysis of Organic Food & Beverages

12 Contact information of Organic Food & Beverages

13 New Project Investment Feasibility Analysis of Organic Food & Beverages

14 Conclusion of the Global Organic Food & Beverages Industry 2019 Market Research Report

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Global Organic Food & Beverages 11. Market Perspective with Study of Leading Players and Revenue to Significant Growth Forecast by 2026 - CupMint

Dr Edward P Echlin

Dr Edward P Echlin, eco-theologian and organic gardener, died just before Christmas at the age of 89 years. We in the UK churches have lost a great advocate of "ecological conversion". The natural world has lost a dedicated friend.

I have known Edward and his wife Barbara since Christian Ecology Link (or CEL, now Green Christian) was founded in the early 1980s.

He spoke at conferences of the National Justice and Peace Network in the 1990s, and his firm promise that despite getting invitations to speak from around the world he would never fly was the first time I realised how serious the response to environmental crises needed to be.

In 2012, he ran a workshop at CEL's 30th anniversary conference in Bristol, arguing that small scale, biodiverse, organic food production not only preserves soil and stabilises climate but is also the most productive form of agriculture. That same year he helped Sisters of St Joseph of Peace and associates - gathered in London from the United States, Haiti, El Salvador and Britain - to explore their mission of Peace and Care for Creation.

He urged a move away from an oil-based lifestyle, undertaking gardening, and supporting local environmental initiatives such as farmers' markets. He presented a Hubbard squash plant from the Echlin's organic garden to the sisters. He was always generous in drawing attention to the unsung heroes who have put climate change on the agenda of the Christian churches in Britain, and paid warm tribute to Barbara, a great networker in building up the Green Christian movement.

Edward was critical of the obsession so many Christians have with 'inner journey' spiritualities and debates about church structures. He suggested that the Churches should focus much more on, and indeed have "a priceless contribution" to offer to, the Earth community in its struggle to mitigate climate change. We sometimes forget that we are the "prophetic presence of the living and risen Jesus Christ". He was a 'hands-on' kind of theologian. He wandered around allotments to discover the "precious wisdom" of allotment holders, and, indeed, to learn from the wisdom inherent in the whole soil community of plants and animals. He had enormous respect for the world's small growers and farmers, highlighting that their efforts feed millions throughout the world. It was rare to turn up to a meeting with Edward and Barbara and not be treated to tasty tomatoes or pears from their garden.

He was born on 15 January 1930 in Detroit, Michigan, USA. He entered the Society of Jesus in 1948 and remained a Jesuit for 25 years. In the early 1970s he lectured in England - at Ushaw College, Durham, and as Catholic Lecturer at the Anglican theological college at Lincoln. He was laicised and married Barbara in December 1974. Always interested in the environment, from the eighties onwards he focused all his efforts on relating Jesus Christ and the Earth. He saw rebuilding a mutually supportive relationship of humans with the Earth community, as the defining issue of the twenty-first century. He wrote three books: Earth Spirituality, Jesus at the Centre (1999/2002), The Cosmic Circle, Jesus and Ecology (2004), and Climate and Christ, A Prophetic Alternative (2010). He also wrote numerous articles in both academic and popular journals and magazines, and had a chapter in the 2017 book Reclaiming the Common Good - How Christians can help rebuild our broken world.

Earth Spirituality: Jesus at the Centre traced Edward's own life journey - from the starting point of his childhood experiences in the Great Lakes of North America, through years with the Jesuits, to his life in Southern England as an ecological theologian and organic gardener. He presented wonderful images of a childhood in Michigan which greatly influenced his concern for the natural world. As a boy, he remembered seeing the stumps of trees everywhere. Some were as tall as a boy because lumberjacks, working on snowshoes and wielding two-man saws, worked despite the thick snow which carpeted the State between November and March. "As I grew up, homes for car workers were replacing the cleared farms which had replaced the woods," he said, and he was alerted to other environmental issues too. The passenger pigeon was extinct by 1914 but there were elderly people around during his boyhood who "remembered them whistling through the sky in their millions." He says that, "we wondered as boys if it could happen to other birds, to animals, to us too".

His "Jesuit years" reinforced the embracing of a spirituality which encompassed God's Earth. "Ignatius tells us to thank other creatures, the angels, saints, heavenly bodies, and all soil creatures, including those that move in the waters, that, despite our sin, they support us, remain in relationships with us, and do not destroy us." He was a great admirer of theologian Teilhard de Chardin and took the view that good is in all things and all things in God. Edward lived in England with Barbara from the 1970s, first in Ripon and then in East Sussex. In East Sussex he insulated the walls and the roof to save energy, installing solar tubes which heat water about half the year, and purchased bicycles.

He talked of the desirability of liberating theology from academic confinement and condemned the failure of Church leaders and theologians "to provide a theologically compelling Earth spirituality or to bite the sharp bullet of sustainable living". He drew attention to the cosmological dimensions in the birth and death of Jesus - the star, the earthquake and the descent of unusual darkness on the earth. Echlin painted a picture of the environment that Jesus lived in and linked references to the natural world in the everyday life and parables of Jesus. He felt Jesus offers a reconciliation which encompasses a wounded planet, saying, "Reconciliation in Jesus of Nazareth, risen and glorified, includes all families and all creatures, the entire earth community, past, present and future".

Edward felt the sensitivity of Jesus to nature is particularly vivid in his parables, which are "derived from living close to the natural world and from familiarity with the Jewish scriptures and their metaphors of cosmic order, drawn from predictably changing seasons, reliable skies and winds, seas which did not transgress the limits of the strand, birds which migrated seasonally in Autumn and on the Spring thermals". He felt keenly the loss of Sunday - the Sabbath - as a special day of prayer and community in a society where people are more likely to spend the day working and shopping. As for sacraments, he felt Baptism reminds us of the sacredness of water and we must respect and heal seas, beaches and all local aquifers with their teeming life. Preparation for Confirmation could include a commitment to consume sustainably and locally, to share transport, to restore ruined local habitats. We should use local organic bread and wine at our Eucharists - "bread which Earth has given and human hands have made" and "fruit of the vine and work of human hands." Penitential prayers should include personal and structural ecological sin. Liturgies should be Earth-inclusive. He had a passion for fruit trees and in the past year inspired the planting of 24 apple and pear trees, in church grounds, schools and individual gardens. In his view, "this beautiful practice symbolises that Christians are water and tree people, an Earth-renewing presence wherever they live and worship".

I picture Edward in the Holy Land's Garden of Gethsemane, which he visited several times before giving up air travel, where he "was moved by the biodiversity and the sheep grazing peacefully there with birds resting on their back."

Dr Edward P Echlin was Chair Emeritus of Catholic Concern for Animals, Honorary Research Fellow in Theology, University College of Trinity & All Saints, Leeds and Visiting Scholar at Sarum College, Salisbury. He was a member of Green Christian, Garden Organic, Soil Association and other environmental NGOs. He died on 23 December. His funeral is at 12.30pm on Wednesday 15 January - which would have been his 90th birthday. The funeral Mass is at his local church, St Martha's RC Church, Cooden Sea Road, Bexhill. He will be buried in Bexhill Cemetery, and his grave will be located in a beautiful part of the cemetery with countryside around, and the South Downs and Beachy Head visible in the distance.

Tags: Edward Echlin, Dr Edward P Echlin, Catholic Concern for Animals

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Tribute to Dr Edward P Echlin, a friend of the Earth - Independent Catholic News

By Express News Service

As we usher into a new year, the trends in dining out will witness changes. Giving us an overview of what can be expected is Prem K Pogakula, Executive Chef, The Imperial New Delhi.

When it comes to new trends in dining out, customers are switching over to healthy and natural food (pesticide-free) more than ever.

People are always on the lookout for wellness alternatives in their food, says chef Pogakula, who believes that starting 2020, preference for GMO-free ingredients will increase.

Also, with the urban lifestyle evading our way of eating, I think one-pot meals are something to look forward to and are surely the next big thing. With time crunch and both the partners working in a nuclear family scenario, one-pot meals are super easy, highly nutritious with adequate protein and starch content and are perfect for a quick meal. You can also call it as urban cooking.

Chef Pogakula believes that 2020 is going to be quite challenging for chefs because of new FSSAI regulations, imposing a lot of restrictions on imported ingredients.

Owing to that, most chefs will have to curate a menu with the locally available ingredients because sourcing imported essentials or a brand will become increasingly difficult. We have to devise a way to look out for local ingredients because they are consistently available and are tremendous in flavours too.

Chefs are also working with emotional food along with childhood or regional memories.Food memories specifically offer a magical feeling, transporting you back in time through food.

Chefs are taking this concept quite seriously now and are researching hard to bring back flavours for their personal kitchens for one to feel truly nostalgic I also believe lost tribal recipes are in the process of being explored to a great extent, he says.

Discovering new cuisines Food connoisseurs are always on the lookout for old and global recipes as they possess simple and straight flavours.

People prefer classic recipes them over fusion cuisine. Only experimented cuisine calls for fusion food on your palate. It can never ever replace or take over the classic cuisine.The signature old and often lost cooking techniques are of great significance as well.

For instance the cooking process in one of the tribes of Rajasthan where they made pits in the ground and cooked their meat was an intrinsic cooking method which is still prevalent in the state.

So, according to chef Pogakula, 2020 will see the revival of such old classic cooking techniques and recipes with presentation inspired from the bygone era.

Marijuana edibles As more and more countries start to legalise marijuana, the opportunity to experiment with this secret ingredient with its numerous many medicinal benefits, increases. Its perhaps the most interesting new ingredient in the market to appear in coming years, with chef are working on new found ways of cooking with cannabis, he concludes.

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Going back to classics & organic options - The New Indian Express

Organic Pea Protein Isolates Market Introduction

Organic pea protein isolates are organic and natural pea protein isolates offering nutritional benefits and high level of functionality. Organic pea protein isolates are made from organic yellow peas also known as pisum sativum, it has high liquid solubility and contains vital nutrients. The demand for organic pea protein isolates is growing owing to the rise in vegan population, growing preference for non-GMO and organic products, and increasing penetration of allergies and lactose intolerance.

Organic pea protein isolatesoffers high digestibility and are absorbed well by the body. In response to growing demand for organic food products by customers, food producers are offering pea protein isolates that are certified organic, gluten-free, along with fine texture.

Organic Pea Protein Isolates Market- Notable Highlights

The Scoular Company

Founded in 1892, The Scoular Company is located in the US. The company is into buying, selling, handling, processing and storing grains and ingredients.

AIDP, Inc.

Founded in 1996, AIDP, Inc. is located in the US. The company provides minerals, vitamins, amino acids, and proprietary and specialty products.

Farbest Brands

Founded in 1955, Farbest Brands is located in the US. The company is the premier distributor of high quality food, beverages, and nutritional ingredients.

The Green Labs LLC

Founded in 2009, The Green Labs LLC is located in the US. The company is into commercialization, manufacturing, and distribution of conventional/organic powders, extracts, and herbal products.

Key players operating in the organic pea protein isolates market are Phyto-Therapy Pty. Ltd., World Food Processing, L.L.C, Shaanxi Fuheng Biotechnology Co., Ltd, Zelang Group, Organic Ingredients Co., Ltd., and A&B Ingredients.

Organic Pea Protein Isolates Market Dynamics

Growing Vegan Population Driving Demand for Organic Pea Protein Isolates

Increasing number of people opting for vegan diet is driving demand for plant-based protein or vegan protein powders made using ingredients such as soy, hemp, pea, etc. however, compared to other proteins, the demand for organic pea protein isolates is constantly rising owing to its allergen-friendly nature as compared to common food allergens such as soy, wheat, egg, etc.

In keeping with emerging trend of vegan diet, food industry is shifting towards organic pea protein isolates as it is gluten-free and nutritious. Food companies are also increasingly focusing on using high quality, non-GMO yellow peas to produce organic pea protein isolates, thereby, offering product that is rich in glutamine, arginine, lysine, and leucine, benefiting bone, tissue, and muscles. Moreover, organic pea protein isolates are also formulated using digestive enzymes to enhance benefits of this vegan protein supplement.

Organic Pea Protein Isolates Finding Wide Application in Various Food and Beverages Products

Organic pea protein isolates are widely used in various food and beverages products due to the diverse health benefits. Food companies are launching new food and beverages products containing organic pea protein isolates. For instance, Daiya Foods, a Canadian company has launched various products including pea protein isolates in the last few years in the US and Canada. Most of the products containing organic pea protein isolates include cereal, snack, meal replacement beverages, and energy bars. In recent years, the UK has also witnessed the launch of new food products containing organic pea protein isolates including bread products and meal replacement beverages.

The number of food and beverages products with organic pea protein isolates are likely to witness robust growth in the coming years with increasing investment by food producers in production of new food products with organic pea protein isolates. Moreover, pea protein isolates are also being added to food products such as burgers, smoothies, yogurt, and ice cream.

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High Cost of Organic Pea Protein Isolates to Hamper the Growth

The cost of the plant-based protein is one of the factors considered by consumers while purchasing animal-free or dairy-free protein products. Concerns have been raised by consumers on the high price of organic pea protein isolates as compared to dairy-based or conventional protein sources. Although organic pea protein isolates have better nutritional profile and is beneficial for people with allergies and food sensitivity, organic products are expensive as compared to conventional counterparts.

With pea protein shifting from the fitness product to mainstream, consumers are demanding better tasting product Moreover, addressing new grades of pea protein and improving taste are the two biggest challenge for food producers in the organic pea protein isolates market.

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Insights Industry Dynamics which are stimulating the Global Organic Pea Protein Isolates Market - CONewsIndustry

The demand for fresh fruits and vegetables has caused large-scale supermarkets to rethink their purchasing.

The Wall Street Journal reports produce sales rose to $62 billion this year, up from $60.8 billion in 2018. Krogers organic produce alone reached a reported $1 billion in sales last year.

To keep up with demand, grocers are expanding produce selections to include new, and sometimes exotic, choices. However, local grocery stores still struggle with profit margins as more investments are made in online grocery delivery.

Organic produce sales grew by nearly 7% in 2018, compared to conventional produce sales growth of 0.6%, although conventional produce raked in the bulk of overall sales at $55.8 billion compared to organics $4.1 billion.

Despite the higher loss rates than other food products, stores are expanding produce offerings to keep up with the demand. Shoppers that buy more produce also drive up traffic in other aisles, as those who buy more produce tend to spend more at checkout, The Journal reports.

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Rising demand for produce prompts grocers to expand selection - Greater Baton Rouge Business Report

Days after Almark Foods announced a voluntary recall that included all hard-boiled eggs it produced, the company has expanded the recall to all of its products due to potential contamination with Listeria monocytogenes.

The first recall was announced on Friday. By Monday, Almark included all of its products in the recall that were produced in Gainesville, Georgia.

According to the Centers for Disease Control and Prevention the pre-packaged hard-boiled eggs were believed to be responsible for an outbreak of listeria which infected seven people and killed one.

The CDC says the eggs produced by Almark Foods were shipped nationwide. Of the seven infected, four were hospitalized and one death was reported in Texas. Of the confirmed cases, the closest to Massachusetts was in Maine.

According to the U.S. Food and Drug Administration, they notified Almark Foods on Dec. 18 that the companys hard-boiled and peeled eggs may be associated with a Listeria monocytogenes outbreak. A more recent FDA sample from the facility, the agency said, also matched the outbreak strain, suggesting the possibility that the strain may have remained present in the facility.

Almark has temporarily suspended all production at its Gainesville plant. The recalled products include Best If Used By dates up through March 2, 2020.

The affected products can be identified by viewing the Best If Used By date coding on the product package. If the Best If Used By code starts with the prefix G, the product was manufactured at the companys Gainesville facility and is subject to this recall. Products with the prefix N or Y are not subject to this recall.

The products included in the recall are:

Brand - Product

7 Select - 2 Count Hard-Cooked Eggs w/salt/pepper

Almark Foods - Classic ProBox Mini

Almark Foods - Smokehouse PRoBox Mini

Almark Foods - Barbecue Probox Mini

Almark Foods - Classic ProBox

Almark Foods - Smokehouse ProBox

Almark Foods - Barbecue ProBox

Almark Foods - 12 Count Hard-Cooked Eggs

Almark Foods - Hard-Cooked Eggs - 5# Bag

Almark Foods - 1 Count Hard Cooked Eggs

Almark Foods - 2 Count Hard Cooked Eggs

Almark Foods - Cage Free Hard-Cooked Eggs - 5# Bag

Almark Foods - Cage Free 1 Count Hard Cooked Eggs

Almark Foods - Organic 12 Count Hard-Cooked Eggs

Almark Foods - Red Beet 2 Count Hard-Cooked Eggs

Almark Foods - Cage Free 2 Count Hard-Cooked Eggs w/salt/pepper

Almark Foods - Cage Free 2 Count Hard-Cooked Eggs

Almark Foods - Cage Free 6 Count Hard-Cooked Eggs

Almark Foods - Cage Free 12 Count Hard-Cooked Eggs

Almark Foods - 2 Count Hard-Cooked Eggs w/salt/pepper

Almark Foods - 6 count Hard-Cooked eggs

Almark Foods - Three 2 counts in Clamshell Hard Cooked Eggs

Almark Foods - Organic 2 Count Hard-Cooked Eggs

Almark Foods - 12 Count Cage Free Hard-Cooked Eggs

Best Choice - Three 2 counts in Clamshell Hard Cooked Eggs

CMI - 12 Count Hard-Cooked Eggs

CMI - 12 Count Hard-Cooked Eggs

Dairy Fresh - Great Value 6 Count Stand-Up Pouch Hard-Cooked Eggs

Dairy Fresh - 2 Count Hard-Cooked Eggs

Deb-El - Deb-El 12 Count Hard-Cooked Eggs

Egglands Best - 6 Count Stand up Pouch Cage Free Hard Cooked Eggs

Egglands Best - Egglands Best Hard-Cooked Eggs - 5# Bag

Egglands Best - 1 count Egglands Best Hard Cooked Eggs

Egglands Best - Egglands Best Cage Free Hard-Cooked Eggs - 5# Bag

Egglands Best - 2 Count Egglands Best Eggs w/salt/pepper

Egglands Best - 12 Count Stand up Pouch Hard Cooked Eggs

Egglands Best - 10 Count Stand up Pouch Hard Cooked Eggs

Egglands Best - 6 Count Stand up Pouch Hard Cooked Eggs

Egglands Best - 2 Count Egglands Best Eggs

Egglands Best - 6 Count Stand up Pouch Organic Hard Cooked Eggs

Everyday Essentials - 6 Count Hard-Cooked eggs

Farmers Hen House - 6 Count Stand up Pouch Hard Cooked Eggs

Food Club - Food Club 6 Count Stand-Up Pouch Hard-Cooked Eggs

Fresh Thyme - Fresh Thyme 6 Count Hard-Cooked Eggs

Fresh Thyme -Fresh Thyme 2 Count Hard-Cooked Eggs

Giant Eagle -Giant Eagle 6 Count Stand-Up Pouch Cage Free Hard-Cooked Eggs

Great Day -2 Count Hard Cooked Eggs

Great Day -6 Count Hard-Cooked eggs

Great Value -Great Value 6 Count Stand-Up Pouch Hard-Cooked Eggs

Inpsired Organics -6 Count Stand up Pouch Organic Hard Cooked Eggs

Inpsired Organics -2 Count Organic Hard-Cooked Eggs

Kirkland Signature -2 count Organic Hard-cooked Eggs

Kroger -Three Cage Free 2 counts in Clamshell Hard Cooked Eggs

LIDL - LIDL 6 Count Stand-Up Pouch Hard-Cooked Eggs

Lucerne - Lucerne 6 Count Stand-Up Pouch Cage Free Hard-Cooked Eggs

Members Mark - Jackd Protein Snack

Naturally Better - 6 Count Stand-Up Pouch Cage Free Hard-Cooked Eggs

Nellies - 2 Count Nellies Hard-Cooked Eggs

O Organics - 2 Count Organic Hard-Cooked Eggs w/Salt/Pepper

O Organics - 6 Count Stand up Pouch Organic Hard Cooked Eggs

Peckish - Two 1 Counts boxed Hard Cooked Eggs--With Dip

Peckish - 1 Count Hard-Cooked Eggs

Pete & Gerrys - 6 Count Stand up Pouch Organic Hard Cooked Eggs

Pete & Gerrys - 2 Count Organic Hard-Cooked Eggs

Rainbow Farms - Rainbow Diced Egg - 5# Bag

Rainbow Farms - 12 Count Hard-Cooked Eggs

Rainbow Farms - Rainbow Farms Hard-Cooked Eggs - 5# Bag

Rembrandt Foods - Rembrandt Diced Egg - 5# Bag

Rembrandt Foods - 12 Count Cage Free Hard-Cooked Eggs

ShopRite - ShopRite 6 Count Stand-Up Pouch Cage Free Hard-Cooked Eggs

Simple Truth Organics - 6 Count Organic Hard-Cooked Eggs

Sunshine - 2 Count Hard-Cooked Eggs w/salt/pepper

Vital Farms - Vital Farms Pature Raised Hard-Cooked Eggs - 5# Bag

Vital Farms - Three Boxed 2 Counts Pature Raised Hard-Cooked Eggs

Vital Farms - 2 Count Pasture Raised Hard-Cooked Eggs w/salt/pepper

Wild Harvest - 6 Count Organic Hard-Cooked Eggs

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Hard-boiled egg recall expanded to all Almark Food products from its Georgia facility following outbreak of l - MassLive.com